I'm a firm believer that tacos can be eaten any time of the day. You won't even miss scrambled eggs once you taste this delicious scrambled vegan tofu filling!
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 to 5 minutes. Then add the paprika, cumin, chili flakes, sea salt, and ground black pepper and cook for another 10 minutes or until golden and crispy.
Set the potatoes aside and brown the vegan Italian sausage in the same pan until cooked through and golden brown.
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 to 3 minutes stirring over medium heat. Then add the vegan cheddar style 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, then assembled in the tortilla shells!
Find the recipe for my cashew sour cream here.