You know what I say about breakfast tacos—they’re great for breakfast! Check out this quick and easy vegan recipe that uses cauliflower and crumbled tofu to make the “scrambled egg” part of traditional breakfast tacos. These are great on Sundays, Tuesdays…Fridays, Mondays…even Thursdays, Wednesdays and Saturdays.
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Serves: Totally depends on how many you eat yourself
Preparation time: Under 30 minutes
For the tofu scramble:
1 C Cauliflower florets, cut small and blanched
1 Block of tofu (extra-firm), broken up by hand
1/2 tsp Turmeric
1 tsp Cumin
1/4 tsp Paprika
1/2 tsp Granulated onion
1 tsp Black pepper
1/2 Kosher salt
1 tsp plant based butter
Flour and Corn Tortillas (wrapped in foil and warmed in the oven)
3-4 slices Vegan Cheese, chopped small
2 handfuls Baby spinach
1 C Black beans
1 C Salsa
Pre-heat oven to 200c/400f fan/convection oven
Bring a small pan of water to boil (for blanching cauliflower), boil cauliflower for 1-2 minutes then strain and set aside.
Break up tofu into a bowl with your hands into small chunks.
Add cauliflower to tofu – Add turmeric, cumin, smoked paprika, granulated onion, black pepper and salt and lightly mix all ingredients
Heat oven safe skillet, add butter to the pan until melted, add tofu and cauliflower. Saute for a couple of minutes stirring often, finish in the oven for 3-5 minutes.
Remove pan place on the stove top, add spinach and stir to wilt for one minute.
Place down tortillas and fill them up; add a large spoon of scramble and top with black beans, salsa, cheese and coriander. Plate side-by-side on a plate and enjoy.