Vegan Breakfast Tacos

5 from 5 votes

These Vegan Breakfast Tacos with scrambled tofu & seasoned roasted potatoes are worth waking up for! This hearty dish would be perfectly suitable for lunch or dinner, too!

Prep Time20

Cook Time40

Total Time1

Course: Breakfast and Brunch, Entrées

Cuisine: American

Diet: Vegan

Servings:

Calories: 303kcal

Author: Jenn Sebestyen

Equipment

Ingredients

Roasted Potatoes

1 ½ pounds red potatoes scrubbed well and patted dry
½ yellow onion chopped
1-2 bell peppers seeded and chopped
1 jalapeño seeded and diced
1 ½ tablespoons olive oil
1 teaspoon fresh lemon juice
¾ teaspoon smoked paprika
½ teaspoon garlic powder
1 teaspoon salt or to taste

For the Tacos

1 recipe Easy Tofu Scramble
6 tortillas gluten free, if desired

Toppings, optional

avocado
sliced jalapeño
salsa
chopped cilantro

Instructions

Press the tofu for the Tofu Veggie Scramble if you haven't already.
Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside. (You may need two baking sheets if yours are small).
Chop the potatoes into even bite-size pieces. Place them in a large mixing bowl with the chopped onion, bell peppers, and jalapeño. Drizzle the oil and lemon juice over the potatoes mixture and mix to coat well. Add the smoked paprika and garlic powder. Toss well to combine. Pour the mixture onto the prepared baking sheet in one even layer. Bake for 20 minutes. Stir, arrange back into an even layer, and cook another 15 to 20 minutes, stirring every 10 minutes until crispy. Sprinkle the salt over the potatoes as soon as they come out of the oven.
Meanwhile, while the potatoes are baking, prepare the Easy Tofu Scramble.
Just before serving, heat a small skillet over medium-high heat. Add one tortilla and cook until slightly charred on one side. This will take about 20-45 seconds or so. Flip it over and char on the second side. Transfer the charred tortilla to a plate and repeat with the remaining tortillas. The tortillas will bubble up in some spots as they heat. This is to be expected and the bubbles will settle as they cool.
To serve, fill each tortilla with some of the roasted potato mixture, the tofu veggie scramble, and any toppings you like.

Notes

~ Meal prep the components for an easy heat-and-eat breakfast.

~ Be sure to press the tofu before starting on the rest of the recipe.

~ Chop the potatoes into even bite-size pieces so they cook evenly.

~ Do not overcrowd the pan! For crispy potatoes, leave plenty of space around each one. Use two pans, if necessary.

~ Char the tortillas in a dry skillet for best taste and texture.

~ Use corn tortillas to make this recipe gluten-free.

~ For an oil-free option, use an extra squeeze of lemon juice in place of the oil to roast the potatoes.

Nutrition facts calculated without toppings.

Nutrition