This is John's creation in the first unofficial vegan taco challenge. It's something we eat on the regular on lazy weekend mornings and it's very easy to throw together!
Just use the perfect tofu scramble recipe and make some slight modifications to our rosemary breakfast potatoes. Watch the full challenge below or keep scrolling for the recipe.
If you're looking to make Lauren's butternut squash tacos with jalapeño ranch find it here.
** makes 6-8 tacos
2 yellow potatoes
1 tbsp coconut oil
1/4 tsp paprika
1/4 tsp cumin
1/4 tsp chili flakes
1/4 tsp sea salt
1/4 tsp ground pepper
1 field roast italian style sausage, chopped
make the perfect tofu scramble recipe
2 C finely chopped kale
1 green onion, finely chopped
1 C canned black beans (drained and rinsed)
1 C daiya cheddar style shreds
12 corn tortillas
salsa of your choice
vegan sour cream of your choice (or use our cashew sour cream)
Chop the potatoes into small cubes that will be fast to cook. In a pan heated to medium add coconut oil and the potatoes and sauté for 4-5 minutes. Then add the paprika, cumin, chili flakes, sea salt, and ground pepper and cook for another 10 minutes or until golden and crispy.
Set the potatoes aside and brown the italian sausage in the same pan until cooked through and golden brown.
Then make the tofu scramble in the same pan, once the scramble has come together add in finely chopped kale, green onion, and black beans and heat through for 2-3 minutes stirring over medium heat. Then add the daiya shreds on top and cover with a lid. Remove the pan from the heat and allow the cheese to melt.
To assemble the tacos, heat your tortillas either in a pan or oven. Then use 2 tortillas per taco so they don't break! Place some tofu scramble and potatoes in the tortilla, then top with salsa and vegan sour cream. Serve immediately.
Leftovers can be re-heated easily in the pan and then assemble in the tortilla shells!