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Home » Breakfast Ideas » Breakfast Tacos

Breakfast Tacos

April 17, 2014 by Jenny 7 Comments

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Do you eat tofu? If not, why? Did you have a spongey, watery, bland block of tofu on a salad once, and think that's all it is? Have you always assumed it's gross, and never bothered to try it? Do you think it's too complicated to prepare, so you leave it out of your meals? I think it's time to give tofu another chance. It's a versatile source of protein that is low in fat and free of cholesterol, but high in iron and calcium. It can take on any flavor you want. And depending on the preparation, it can be soft, crumbly, chewy, or crisp. It can take center stage, be a supporting player, or completely disappear into a dish. What's not to love?

Healthier Breakfast Tacos

Healthier Breakfast Tacos

Now I don't emphasize low fat or low calorie recipes on my blog, Vegan Mother Hubbard. I'm not a nutritionist. I make no claim about the health of my recipes (I mean, half of them are super sweet desserts!). My goal is to show readers that eating vegan can come in the form of rich, hearty main dishes and decadent desserts; or super satisfying salads and soups, without meat and dairy. You can make use of meatless and dairy-free versions of typical omnivore fare, or you can break from the meat-and-potatoes mold altogether, to showcase all the variety in the plant world. The cool thing about eating vegan is that it is really easy to eat delicious food with no cholesterol, limited saturated fat, tons of fiber and essential nutrients, and more color and flavor than you can imagine.

creamy scrambled tofu

The recipe I've got for you today is for breakfast tacos (because I crave Mexican-style flavors all day long). Breakfast tacos are typically filled with eggs, cheese, and bacon or chorizo. Delicious and satisfying, no doubt, but not the most balanced way to start the day. My take on the breakfast taco (or burrito, if you prefer) is a little different. Mine have creamy scrambled tofu; satisfying and filling beans; and sweet and tangy grilled pineapple. The garnishes include salsa, green onions, tomatoes, a little dairy-free cheese and sour cream (don't write off these ingredients, they are surprisingly delish), and a squeeze of lime juice. That's quite the variety of flavors, colors, and textures to help you kick off any day of the week. Since each component can be prepared in advance, it's a quick and easy breakfast, too!

grilled pineapple for vegan breakfast tacos

 

Breakfast Tacos
Recipe Type: Breakfast
Author: Sandra @ Vegan Mother Hubbard
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 4
Ingredients
  • For the Tofu:
  • 1 pound firm or extra firm tofu, drained (no need to press)
  • 1 tsp onion and garlic salt*
  • 1 tsp fresh herb salt*
  • ½ cup nutritional yeast
  • 1 tbsp taco sauce
  • 1 tsp dijon mustard
  • For the Rest:
  • 1 fresh pineapple, skinned and cored
  • 1-15 ounce can black beans, drained and rinsed
  • ½ cup diced tomatoes or halved cherry tomatoes
  • ½ cup crumbled or shredded, non-dairy cheese (I like the sharpness of Daiya jack wedge)
  • ⅓ cup sliced scallions
  • ½ cup salsa
  • ¼ cup non-dairy sour cream (l like Tofutti brand)
  • ½ lime, cut into wedges
  • 8-10 flour or corn tortillas or taco shells
Instructions
  1. Warm a skillet over medium-high heat. Crumble the tofu into the skillet, stir in the salts, and cook until the tofu is bubbly and steaming--about 6 minutes.
  2. Stir in the nutritional yeast, taco sauce, and mustard. Allow to cook another 3-4 minutes, to allow all the ingredients to come together. Remove from the heat.
  3. Cut the pineapple into wedges or slices. Cook the pineapple on a very hot, non-stick griddle or grill pan. Turn, to cook each wedge, until it is golden brown on all sides. Remove from the heat, and cut into bite sized pieces.
  4. Warm the beans in a small saucepan or in the microwave.
  5. Assemble each taco with a couple tablespoons each of the tofu, pineapple, and beans. Top with a sprinkle of tomatoes, cheese, and scallions. Add a dollop of salsa and sour cream, and a squeeze of lime.
  6. If you've prepared the tofu and pineapple ahead of time, you can warm them in the microwave, before assembling the tacos.
  7. *If you haven't made my herb salts, you can improve. Sub in ¾ tsp kosher salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp dried dill, and a pinch of thyme.
3.2.1284

 

breakfast tacos with tofu, beans, and pineapple

 

Sandra 150

Sandra Kohlmann is an art major turned food and mom blogger. She’s married to her college sweetheart, Steve. Together they are raising their kids to be vegan superheroes; galavanting around Wisconsin to see waterfalls, forests, and the world’s largest penny; and watching old science fiction on Netflix. You can usually find Sandra in the kitchen, up to her elbows in cooking and baking projects. Or check her out on:

Facebook // Google+ // Twitter // Pinterest // Instagram

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Reader Interactions

Comments

  1. Heather @ French Press

    April 22, 2014 at 11:34 pm

    these look to die for! I am so making them this week

    Reply
  2. Robyn @ simply fresh dinners

    April 17, 2014 at 1:55 pm

    I buy tofu, put it in the fridge, look at every day till it goes bad and then throw it out! Ha! I have the best intentions every time but I just can't seem to get past the look of it. Now this is something that could help me overcome that. I'm going to give it a try and report back. lol. Thanks so much for the push I needed.

    Reply

Trackbacks

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    April 29, 2015 at 5:17 pm

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    […] They are easy to make, great for making ahead, and bursting with flavor. You can find the recipe at The NY Melrose Family. Don’t miss […]

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Jennifer Anderson Hey, I’m Jenny! As a working mom, I understand the importance of saving time and money. My hope is that my blog brings you countless resources for great, fast recipes and easy cleaning, health and DIY tips. MORE ABOUT ME »

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