Vegan Southwest Breakfast Tacos

I adore Mexican food. I mean I could literally eat a Mexican dish for every meal. In fact, while we were visiting Colorado this summer we ate at a Mexican Restaurant 8 out of of 11 days. I love the spices, the depth of flavor, and not to mention it’s really easy to “vegan-ize” almost any dish.

One of our favorites to make at home however, is this tofu scramble. I also adore Dana Shutlz and her Minimalist Baker’s blog. She is truly gifted in the plant-based kitchen and this recipe is a perfect example. A few weeks ago we had 4 couples, their kids, and my mother-in-law over for brunch. Along with mimosas, bloody mary’s, and roasted potatoes with a chipotle cashew queso, this glorious recipe was loved by all! We served them with corn and flour tortillas, and enjoyed them as tacos and burritos! YUM!

Garnish with salsa, avocados, cilantro, or hot sauce or my favorite Cashew Queso!

SCRAMBLE

  • 8 ounces extra-firm tofu
  • 1-2 Tbsp olive oil
  • 1/4 red onion (thinly sliced)
  • 1/2 red pepper (thinly sliced)
  • 2 cups kale (loosely chopped)


SAUCE

  • 1/2 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/4 tsp chili powder
  • Water (to thin)
  • 1/4 tsp turmeric (optional)

Instructions

  1. Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
  2. While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
  3. Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
  4. Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
  5. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
  6. Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
  7. Serve immediately with the breakfast potatoes, toast, or fruit. I like to add more flavor with salsa, hot sauce, and/or fresh cilantro. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.

***PHOTO via Minimalist Baker www.minimalistbaker.com

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