Delicious Vegan Breakfast Tacos

• Tofu Eggs:

  • 1 block/package of tofu

  • 2 tbsp turmeric

  • 1/3 cup of nutritional yeast

  • 1 tsp pepper

  • 1 tsp paprika

  • 1 tsp garlic salt

• Breakfast Taco Fillings:

  • 1 package corn tortillas

  • Coconut oil

  • 1 sweet potato

  • 1 can black beans

  • 1/2 a head of cauliflower

  • 1/2 package Gardein Beefless Ground (Optional)

• Recommended Toppings:

  • Shredded Cheese

  • Cilantro

  • Queso

  • Salsa

  • Kale

  • Hot Sauce

  • Avocado

Tofu Eggs:

1. To make your tofu eggs, drain the water from your package of tofu.

2. Place your tofu on a plate, then place a paper towel over it, then place a plate on top of the tofu. Lastly, place a can on top of the plate. This is the best way to drain any access water from your tofu. Let your tofu sit like this for about 10-15 minutes for the best results.

3. Once your tofu has drained, crumble your tofu into a medium sized mixing bowl and mix in your turmeric, garlic salt, paprika, and pepper.

Breakfast Taco Fillings:

1. For your sweet potatoes, preheat your oven to 425 degrees. Peel skin and cut into small cubes. Drizzle with coconut oil and bake for 20 minutes. Be sure to stir your sweet potatoes half way through. 

2. While your sweet potatoes are baking cut up your cauliflower into small pieces and drizzle with coconut oil and cook on a skillet at medium heat. (Note: If you are making your tacos with Gardein Beefless ground, make sure to cook the Gardein Beefless ground first before adding the cauliflower in as the beefless ground will take longer to cook than the cauliflower)

3. To cook the black beans, drain your black beans and cook on medium heat for about 5-7 minutes, stirring occasionally. (Note: For this particular recipe I pureed the black beans in a food processor to line the tortillas with before adding the rest of the taco fillings but this is optional). 

4. The last step to take to complete your tacos are to fry up your corn tortillas on a skillet with coconut oil and add your favorite toppings to your tacos. Check out my tips and tricks below for my favorite taco toppings. Enjoy!

Some of my favorite staple products I use when making tacos are: 

• Shredded Cheese: One of the products I really like that melts really well and tastes the best to me for tacos is Daiya’s new Shreds. I have used other vegan shredded cheese before but Daiya’s shreds to me is the best out there that can be easily found in most local grocery stores.

• Queso: One of my favorite products I use on pretty much everything is Credo’s Plant Based Queso. Their products have a ton of flavor and I love that their products are also oil free! 

• Hot Sauce: I use Sriracha on everything but I also love Yellow Bird Hot Sauce! My favorite flavor is their Blue Agave. It gives that perfect sweet and spicy flavor that I love!  

For the perfect taco shells I recommend frying up your corn tortillas and once you put them aside to cool in a tortilla warmer I put Go Veggie Parmesan Cheese on them. This has always been a hit with my tacos and is a special trick I learned from a friends mother who used to make tacos for us when I went over their house as a kid. If you try this for yourself or when making these for you family please let me know what people thought! I honestly call this my unicorn dust because it’s just that magical! 

I really hope you enjoy these tacos and would love to hear how you liked them. Feel free to comment below and let me know about your experience and your thoughts. Thanks for stopping by to grab this recipe!