It’s every students FAAAV time of year… back to school season! I’m no longer a pupil myself, but hearing someone say that back in the day would have made me gag. Back to school season ain’t the greatest, so I’m not gonna pretend it is. What I AM gonna do, though, is give you scrumptious back to school recipes to make September a lil’ more bearable!
Last week I shared the first recipe in this series: vegan pumpernickel bagel bombs! And today, I’m bringing you another freezable + reheat-able way to start your day… it’s a recipe for BREAKFAST TAQUITOS!
I love a good taquito, and got inspired by my spicy black bean taquito recipe from the hot for food cookbook. But what on earth goes in a breakfast version, you ask? Typically this kind of thing would be filled with eggs, cheese, sausage and veggies – similar to what you’d find on a classic breakfast sandwich. But alas, Lauren the kitchen wizard did it again! I checked all those boxes AND managed to make it 100% vegan.
The recipe below calls for tofu scramble, which is super tasty and definitely hits the spot. But you can also sub that out for JUST Egg, AKA an amazing product that’ll make all your vegan egg dreams come true. Check out my Instagram @hotforfood to see how to use it!
I also stuck to the good stuff with vegan cheddar, some spicy Beyond Meat sausages, and kale. Pop ’em in the freezer, then reheat (via oven or microwave) for breakfast in minutes! Get ready for these breakfast taquitos to make your work or school day a whoooole lot better.
vegan breakfast taquitos
Make early mornings a little easier with these breakfast taquitos! Tofu scramble, vegan cheddar, vegan sausage, and kale are a totally A+ combo.
- 1 (14 oz/450 g) brick of firm tofu (packed in water)
- 1/2 a large shallot, minced (about 2 tbsp) *used the other half for sausage mixture below
- 1 tsp vegetable oil
- 2 tbsp nutritional yeast
- 1/2 tsp ground tumeric
- 1/2 tsp smoked paprika
- 1/4 to 1/2 tsp sea salt, to taste
- 1/2 tsp ground black pepper
- 1/4 C unsweetened nondairy milk
- 1 tbsp vegetable oil
- 1/2 a large shallot, minced (about 2 tbsp)
- 2 spicy vegan sausages, thawed if from frozen (we used Beyond Meat hot italian sausages)
- 1 C tightly packed baby kale
- 1/2 tsp whole fennel seeds
- 1/4 tsp sea salt
- 1 x (7 oz/200 g) bag vegan cheddar shreds (about 2 cups)
- 12 x 6-inch vegan flour tortillas
- 1/2 C tomato salsa or salsa verde (for dipping)
- 1/4 C tightly packed, finely chopped cilantro or green onion, as garnish
Use a paper towel to pat the tofu dry. To make the scramble, in a medium nonstick pan over medium high heat, fry the shallot in vegetable oil for 1 minute until soft.
Crumble the tofu into the pan with your hands. Fry it for 2 to 3 minutes. Then stir in nutritional yeast, turmeric, smoked paprika, sea salt, and ground pepper. Fry for 4 more minutes until the liquid evaporates and the tofu begins to brown slightly.
Add the nondairy milk, combine well, cook for another 2 minutes. Separate half the tofu mixture into a large bowl and set aside. Reserve the other half of the mixture for another use. Wipe out the pan.
To make the sausage mixture, remove the outer sausage casing (if applicable). Heat the nonstick pan over medium heat with vegetable oil and crumble the sausage into small bite size pieces into the pan. Add shallot, fennel seeds and sea salt. Sauté until soft and the sausage is browned, about 8 to 10 minutes. Add baby kale and sauté until wilted. Add the sausage mixture into the tofu scramble and fold it in until combined. Set aside and wipe out the pan which you’ll use again to fry the taquitos.
To assemble your taquitos, add a pinch of vegan cheese shreds to a tortilla, then 2 tablespoons of the tofu and sausage mixture and top with another pinch of cheese. Roll up the taquitos tightly and place them seam side down onto a platter or baking sheet.
Heat up your nonstick pan over low to medium heat. Add 1 teaspoon of vegetable oil in an even layer. Depending on the size of your nonstick pan, fry 3 or 4 taquitos at a time seam side down, for about 3 to 4 minutes. Flip and lightly fry the other side, about another minute. Serve with your favorite salsa.
To freeze your taquitos, individually wrap your cooled taquitos in parchment paper and twist the ends so your ends stick out like a large candy wrapper or a Christmas cracker. Place in the freezer until serving.
To bake your taquitos from frozen, preheat oven to 425°F. Unwrap the taquitos from the parchment and place on a baking sheet. You can re-use the pieces of parchment from the taquitos! Bake for 10 minutes, flipping halfway until the filling is warmed through and the outside gets crispy.
To microwave your taquitos from frozen, put the taquitos (parchment paper and all) on a plate and heat them up for 45 seconds. Some of the filling may seep out so you’ll want a plate under the taquitos. Unwrap and enjoy!
The taquitos freeze well, so if you want to make more than 12 taquitos, using the whole portion of tofu scramble it will make about 20 taquitos. If you’re making 20 taquitos, add 1 extra crumbled sausage link to the above filling amounts. You will also need to get an extra 7 oz/200g bag of vegan cheddar cheese shreds and an extra package of flour tortillas. Here is the Beyond Meat sausage we used.
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