Vegan Breakfast Tacos
These vegan breakfast tacos combine a creamy tofu scramble, bold homemade chorizo, and sliced avocado. The contrast of texture, flavor, and temperature makes for a really satisfying first meal.
Servings: 12 tacos
Ingredients
- 1 batch vegan migas or other tofu scramble, using about 1 pound of tofu
- 1 pound vegan chorizo homemade or store-bought
- 8 tortillas whole-grain, taco sized
- 2 avocados sliced
- lime sliced
- cilantro chopped
- jalapeno sliced
- salsa
Instructions
- Prepare the migas or tofu scramble according to the instructions. Cover and set aside to keep warm.
- Cook or reheat the chorizo as needed. Cover and set aside to keep warm.
- Wrap the tortillas in a damp paper towel and place them on a plate. Microwave for 40-60 seconds until heated through and pliable.
- Assemble the tacos by placing some migas, chorizo, and avocado onto each tortilla. Garnish as needed with lime, cilantro, jalapeno, and salsa.
- Serve immediately.
Notes
You can lay the tacos flat on a plate, put them on a taco holder, or wrap them in foil to keep them warm and intact if you're not going to serve them immediately.
The migas can be simplified by skipping the garlic, onion, jalapeno, pepper, and tomato and cutting the oil in half. You’ll still get a creamy and versatile tofu scramble.
Mass-produced vegan chorizo may not be available in 1-pound packages. Feel free to use a 12-ounce or similar size package.