vegan breakfast tacos
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!
Ingredients
- 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 black pepper
- 1 chopped Field Roast Italian Style Sausage
tofu scramble
- 2 C finely chopped kale
- 1 finely chopped green onion
- 1 C canned black beans, drained and rinsed
- 1 C vegan cheddar style shreds
- 12 corn tortillas
- salsa of your choice
- vegan sour cream
Instructions
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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.
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Set the potatoes aside and brown the vegan Italian sausage in the same pan until cooked through and golden brown.
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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.
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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.
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Leftovers can be re-heated easily in the pan, then assembled in the tortilla shells!