Tofu Scramble Breakfast tacos, the perfect meal if you are super hungry or after some morning movement!
I usually enjoy these with a family member or friend, each of whom have wanted to eat more! I was living with my boyfriend's family for the majority of quarantine, and each week at least one of them would ask me to make these!
Tacos and Burritos are my go-to since they remind me of where I grew up in Southern California. Although good salsa is a rare commodity to find in Europe, the rest is fairly simple to make. But here, I am disclosing my ultimate favorite version of my Brekky tacos!
Even though they are Brekky tacos, they truly can be enjoyable at any time of the day. Sometimes when I come home from a night out, I crave these around midnight :)
Along with many vegan dishes, there is room for altering my creation to make it more personalized! Add different veggies, leave the cream cheez out, the possibilities are endless!
For the most part, I make do with the ingredients I have in the fridge and change it up based on the day. This means leaving out sweet potato sometimes, adding lettuce or arugula instead of sautéed spinach, and I have even added grated carrots to replace the sweet potato.
Listen to your body and create something that makes you feel good!
Ingredients: Serves 2-3
- 4 tortillas (White or Whole grain)
- 1 block of tofu (around 250g)
- 1 small sweet potato
- handful of spinach
- 1 bell pepper
- 1 spicy pepper or Chile (optional)
- 1 medium onion
- 1 small Avocado
- 1-2 garlic cloves (to taste)
- Vegan Cream Cheez (Simply V, Daiya, Oatly, etc.)
- Handful of cilantro or spring onion
- Nut mylk (i use oat but I’m sure others are good too)
- 1 tbsp turmeric
- 1 tsp paprika
- Pinch of nutmeg
Instructions:
Grate the sweet potato with a cheese grater
Dice all the veggies and garlic
Crumble up a block of tofu with your hands and place in a small mixing bowl. Add Oat Milk and let soak for 5 minutes with turmeric, paprika, & a sprinkle of nutmeg. Soaking the tofu makes the it more creamy and egg-like. It also allows the tofu to absorb the spices
While waiting for tofu to soak, throw grated sweet potato in the oven for a crispy texture for 5 min on 200*C or 400*F (tastes the best if you have the time, but can also be added to step 7, if omitted)
Place onion, garlic, and oil in a pan on medium heat for 2 minutes
Add bell pepper and spicy pepper for 2 more minutes
Throw in tofu scramble and handful of spinach (and Sweet potato if not baking in the oven) and cook for 6 minutes.
Let the tofu scramble cool for 2 minutes, which leaves perfect time to warm up the tortillas in the oven!
(Pictured: Tofu Scramble in the pan - without sautéed spinach and some grated sweet potato is in the oven!)
Platting:
1. Put vegan cream cheez on the tortilla
2. Throw the mix inside of a tortilla
3. Put fresh Arugula, Spinach, Lettuce on top of the mix (if you want to add more greens, or omitted on sautéed spinach)
4. Add some Avocado
5. Garnish with cilantro or spring onion
6. Throw some salsa on top !
Pictured below are some various versions of the Brekky Tacos:
Left: with sautéed spinach and homemade Pico de Gallo without Avocado;
Middle: with grated sweet potato but fresh arugula instead of sautéed spinach on a Whole Grain Tortilla;
Right: with sautéed spinach and Tomatillo Salsa (Trader Joe's) without grated sweet potato
Try out these delicious Brekky tacos and get creative! Each of them taste delicious but it really depends on what your body needs!
Let me know if you had the motivation to create these delicious tacos and tag @being.soulfull on Instagram to be featured on the page!
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