This weekend, escape with me to Mexico for brunch with these vegan breakfast tacos!

Breakfast Tacos [Vegan]

$2.99
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Ingredients

For the Potatoes:

  • 2 medium red potatoes cubed
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon thyme
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • pinch of cayenne
  • salt to taste

For the Tofu Scramble:

  • 1 block (14oz) extra-firm tofu, pressed
  • 1-2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 1 teaspoon turmeric
  • salt and pepper to taste

For the Sour Cream:

  • 1 cup raw cashews, soaked and drained
  • 3/4 cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt

For the Toppings:

  • Black beans, drained and rinsed
  • Cilantro
  • Warm tortillas for the tacos

Preparation

For the Potatoes:

  1. Pre-heat the oven to 450°F degrees.
  2. Toss the prepped potatoes with the oil and seasonings
  3. Spread the potatoes out evenly on a lined baking sheet
  4. Bake for 30 minutes, tossing halfway.

For the Tofu Scramble:

  1. Crumble the tofu using your hands, until it resembles an egg scramble.
  2. Mix together the tofu, garlic powder, onion powder, turmeric, paprika, and pepper.
  3. On medium-low heat, add the olive oil to a pan and sauté tofu mixture until hot, about 8-10 minutes. Set aside

For the Sour Cream:

  1. Blend all ingredients together until smooth and creamy.

To Assemble the Tacos:

  1. Scoop the tofu scramble into the warmed tortillas, top with potatoes, black beans, vegan sour cream, cilantro, and salt and pepper.


    About The Author

    Dominique Ebra

    See My Recipes

    Dominique Ebra is based in Miami, Florida, and is passionate about creating delicious vegan recipes for her community and spending time with her four doggies.

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