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

Breakfast Tacos [Vegan]

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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


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.


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