by Alison Vellas
Native Foods Cafe
As a native Texan, I’ve eaten my fair share
of breakfast tacos, and it has recently come to my attention that not everyone
up here the Midwest knows what breakfast tacos are. That is unacceptable!
They’re easy to make, you can take them on-the-go, and they’re darn tasty too.
Below is the recipe for my standard vegan breakfast taco. Customize it to your
Vegan Breakfast Tacos (makes 4 tacos)
4 soft corn tortillas, warmed in a pan until
½ block of a 14oz pack of firm tofu
1 link of Field Roast chipotle sausage or
other veggie chorizo, sliced or crumbled
3 TBSP nutritional yeast
2 tsp. turmeric*
3 TBSP soy sauce or tamari
2 TBSP olive oil
1 medium tomato, seeded and diced into small
3 cloves garlic, minced
¼ large yellow or red onion, thinly sliced
a handful of washed, fresh spinach
1 avocado, sliced thinly
salt and pepper to taste
your favorite salsa (optional)
hot sauce (optional)
Set aside your warmed tortillas (I put my
oven on the lowest setting and keep them in there on a plate), and add your
olive oil to a frying pan. Fry onions on medium heat, letting them caramelize.
After 4 minutes or so, add the minced garlic and sausage sliced. Take your ½
block of tofu, and (I do this over the sink), squeeze as much water out as you
can. Crumble the tofu into the pan with your onions and garlic and toss to coat
with the oil left in the pan. Turn the heat up slightly. Toss in the tomato,
then drizzle in the tamari, and add the nutritional yeast and turmeric and mix
everything well. Finally, add the spinach leaves to the top while everything is
finishing cooking. Gently fold the tofu mixture on top of the spinach to speed
up it’s wilting. Add a few teaspoons of salt if needed, and some freshly ground
pepper. Now you have a “scramble” to fill your tacos with!
To assemble your tacos, take the tortillas
and fill each one with ¼ of the taco mixture, a couple slices of avocado, a
squirt of hot sauce, and if you want extra sloppy tacos, add a few tablespoons
of your favorite salsa. Wrap each one tightly and enjoy!
*Turmeric is an Indian spice that gives your
scramble a pretty bright yellow color, kinda like real eggs. You can definitely
leave it out if your spice rack is lacking.
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