Hearty Vegan Breakfast Tacos made with roasted potatoes, spicy tofu scramble, and fresh salsa. Super fun to make, filling, and ever so delicious.

What have you been up to the last few weeks of Summer? I am trying to soak in ALL the pool and sun time I can get before the Fall starts. I’m actually writing this post from in the pool right now with Henry by my side dreaming of these Hearty Vegan Tacos. It’s been a crazy and eventful Summer with two, big, fat crazy vegan weddings, a Eurotrip with loved ones, a minimoon in Paris, and now gearing up for a busy Fall at work. I know we’re only halfway through September but I am ready for all the Fall things.

Tacos, tacos, tacos. WHO LOVES TACOS!?! Forget, #TacoTuesdays, I could eat tacos for breakfast, lunch, and dinner every day. I am so excited to share these Healthy Vegan Breakfast Tacos with you today.

I mean check out those roasted taters.

Now, for the fun part.

Assemble the tacos. ↓↓↓

If you make these Hearty Vegan Tacos at home, take a photo and tag me #CearasKitchen on Instagram or leave your feedback below.

Why are these tacos AMAZING? They’re assembled with roasted potatoes, the most flavorful spicy tofu scramble, lots of fresh salsa, roasted corn, avocado slices, and cilantro. After two or three of these Hearty Vegan Tacos your tummy will be happy and full until dinner.

Easy Vegan Breakfast Tacos

Ceara Hearty Vegan Breakfast Tacos made with roasted potatoes, spicy tofu scramble, and fresh salsa. Super fun to make, filling, and ever so delicious. What have you been up to the last few weeks of Summer? I am trying to soak in ALL the pool and sun time I can get before the Fall starts. I’m... Print This

Serves: 6 servings Prep Time: 15 mins Cooking Time: 30 mins

Rating: 0.8/5

( 21 voted )

Ingredients

• 6 - 8 tortillas
• 3 potatoes, chopped
• 1/2 red onion, chopped
• Sea salt and pepper
• 1 block extra firm tofu
• 1/2 cup fresh salsa*
• 1/2 cup black beans
• 1/2 cup pinto beans
• 2 tsp smoked paprika
• 1 tsp powder
• 2 tsp cumin
• Fresh Salsa Roasted corn (optional)
• Avocado slices
• Cilantro

Instructions

Roasted Potatoes
Preheat oven to 450F. Add chopped potatoes and red onion to a casserole dish. Toss with sea salt and pepper and 1/2 the taco seasoning.
Roast for 25 minutes in the oven until golden brown and crispy.

Spicy Tofu Scramble
While the potatoes are roasting, prepare the tofu scramble. Crumble tofu into a large pan over medium-high heat.
Add the salsa, pinto and black beans to the pan with the rest of the tofu seasoning. Saute for one minute.
Saute for two to three minutes. Continue to scramble the tofu and mash the beans into the using the back of a wooden spoon.
Taste test and add additional salt, pepper or taco seasoning to taste.

Assemble Tacos
Warm the tortillas in the oven for a couple minutes.
Top the tortillas with roasted potatoes, tofu scramble, fresh salsa, roasted corn, avocado slices, and cilantro. Serve immediately and enjoy!

Other Plant-Based Breakfast Ideas

Vegan Scrambled Eggs

Tofu Chickpea Scramble 

Vegan Fluffy Pancakes

Healthy Whole Wheat Waffles

French Toast with Berry CompoteVegan Tempeh Bacon