Recipes
Vegan Breakfast Tacos
5min read
Name a better breakfast than soft tofu scramble, fresh pico de gallo and creamy avocado all wrapped up in a warm corn tortilla. Make these Mexican-inspired veganised breakfast tacos - you and your mornings deserve them.
Prep Time
15mins
Cook Time
20mins
Serves
4
Ingredients
Tofu Scramble:
1 tbsp plant based butter
600g silken tofu
2 tbsp nutritional yeast
⅛ tsp turmeric (optional)
½ tsp salt
Black pepper, to taste
Pico De Gallo:
1 large tomato, chopped
½ small red onion, finely chopped
½ small jalapeño or serrano pepper, deseeded and chopped (optional)
1 tbsp lime juice
½ tsp salt
10g fresh coriander
To serve:
8 corn tortillas
1 avocado, sliced
10g fresh coriander
Hot sauce/tabasco (optional)
Method
STEP 1
Start by making the scramble. Heat plant based butter in a large non-stick pan over medium heat. Carefully drain the silken tofu, then break it apart with your hands into chunks directly into the pan.
STEP 2
Add the nutritional yeast, turmeric and salt, stir to combine and let cook for 8-10 minutes. Taste for seasoning and add pepper, to taste.
STEP 3
While the tofu cooks, make the pico de gallo. Combine chopped tomato, red onion, jalapeño, lime juice and salt and mix. Add fresh coriander and taste for seasoning, adding more salt or lime juice to taste.
STEP 4
To serve, heat up 8 corn tortillas. Top with tofu scramble, sliced avocado, pico de gallo, extra fresh coriander and tabasco.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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