Breakfast Tacos To Be Enjoyed Anytime - Recipe. Gluten Free. Vegan. Delicious.
The rain has fallen today in San Francisco after a long hiatus. As a British woman far too used to rain, it is not pleasing me as much as it is my American friends. However, the great thing is, when you are in California the sun is never too far away. So, today I will enjoy the novelty value.
I thought I’d share this easy breakfast, brunch or ‘whenever’ recipe. It was actually inspired by my recent trip to Austin, Texas, where breakfast tacos are ‘the thing’.
It is very simple to create but bursting with flavour.
1 package firm Tofu
1 medium red onion - sliced
1 or 2 cloves of garlic - minced
2 large carrots - julienned
1 cup sliced portabello or crimini mushrooms
1 bell pepper - sliced and deseeded
1 mild-medium heat chili - chopped
1 tsp turmeric
1 tsp dried thyme
1/4 tsp cumin powder
2 pinches of black salt (kala namak..gives a sulfurous ‘eggy’ flavour) or use Himalayan pink salt.
Freshly cracked black pepper - to taste
1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free).
Fresh chopped cilantro to garnish.
Limes to enliven - squeeze as you please.
This recipe does not use any oil. I grated the onions first and cooked them in vegetable stock so it was oil free. You’d never guess.
Add the garlic, spices and seasonings along with the drained tofu and mash into crumbles with a wooden spoon or fork. Cook until most of the water from the tofu has evaporated.
- 1 package firm Tofu
- 1 medium red onion - sliced
- 1 or 2 cloves of garlic - minced
- 2 large carrots - julienned
- 1 cup sliced portabelo or crimini mushrooms
- 1 bell pepper - sliced and deseeded
- 1 mild-medium heat chilli - chopped
- 1 tsp turmeric
- 1 tsp dried thyme
- ¼ tsp cumin powder
- 2 pinches of black salt (kala namak..gives a sulphurous 'eggy' flavour) or use Himalayan pink salt.
- Freshly cracked black pepper - to taste
- 1 vegetable stock cube mixed in 2 tbsp water (use a good stock..some use unnecessary ingredients like sugar, maltodextrin..you can purchase low sodium, yeast free).
- Fresh chopped cilantro to garnish.
- Limes to enliven - squeeze as you please.
- Spicy tempeh
- or
- Soyrizo
- to make spicy crumbles.
- This recipes does not use any oil. I grated the onions first and cooked them in vegetable stock so it was oil free. You'd never guess.
- Add the garlic, spices and seasonings along with the drained tofu and mash into crumbles with a wooden spoon or fork. Cook until most of the water from the tofu has evaporated.
- Add the mushrooms and carrots. Stir and cook for 5-7 minutes.
- In another pan, cook the spicy tempeh. If you are making from scratch then crumble the tempeh into a skillet sprayed with oil, season and add ½ paprika powder, 1 tbsp agave or maple syrup, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp
- gluten free mustard
- Quick fry until crispy. Alternatively if you are using soy chorizo just fry without oil in a pan until crispy.
- Warm your corn or gluten free tortillas for a minute or two. Then fill up with the tofu scramble and a generous topping of your spicy crumbles.
- Top with
- vegan queso
- , fresh cilantro and a squeeze of lime. An avocado side would be good as would
- my/your favourite vegan cheese
- It's your brunch day…get creative.
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These look glorious! I haven’t made tacos in far too long and I do have some corn tortillas in the freezer…I think I see a mid-week treat breakfast in the near future!
@coconutandberries
Hey Emma (coconutandberries). Yes, do it! Come back and send us a link to your tacos..I love your photos! x
I am always amazed by the time and effort people in the US put into their breakfasts! Most people around here don’t cook for breakfast and just have a simple sandwich or a bowl of müsli. And since I am lazy, too. I need somebody to cook this delicious meal for for me:)
@Mihl
Hey Mihl,
yes, you are right. Whether they are doing it at home though, is another matter! Personally, it is a green smoothie for me every morning. My tacos are a pipe dream until lunch! What do you have for breakfast? Is it the same every morning or do you change it up?
I’ve made breakfast burritos but I don’t think I’ve done tacos for breakfast. They look awesome! Yes, quite happy for the rain, we need it so badly.
Love tacos and load of lime!
Making me miss DF loads! Perfect breakfast meal!
@chow vegan
Hello Chow! I am in the UK at the moment, I think they’ve stolen your rain! You are more than welcome to come and take it back! haha.
Yes, try breakfast tacos. Super easy, you can even just fry up left over and stuff them silly with that. Yum.
@chow vegan
Hello Chow! I am in the UK at the moment, I think they’ve stolen your rain! You are more than welcome to come and take it back! haha.
Yes, try breakfast tacos. Super easy, you can even just fry up left over and stuff them silly with that. Yum.
@veganmiam.com
Hey Rika!
Right?! Yep, a great kickstart.
Where are you right now? I cannot keep up with you. You flit around the globe more than me!
You’ve tapped upon my weakness here, breakfast + Mexican food, I’m in heaven. Just need to track down some corn tortillas in Berlin!
@Vegan Nom Noms
Hey Nicole (Vegan Nom Noms), I know! what a combo! Can you get corn tortillas in Berlin? You could make your own, if you can’t get a tortilla maker then use the bottom of a large heavy saucepan to press them. xx