Plant Powered Breakfast Tacos
There’s never a bad time for tacos!
I especially love them in the morning. Feel free to double this recipe and have breakfast ready to warm up all week. This version uses tofu and cauliflower for the filling. If you’re trying to stay away from soy, Portobello Mushrooms give these tacos a meaty texture as well. The more veggies the better! Wake up! It’s time for a healthy breakfast. Let’s get started.
First you’ll need to gather all your ingredients. This recipe calls for Extra Firm Tofu, Cauliflower, Arugula, Your favorite vegan cheese (I love Violife), Tumeric, Cumin, Garlic Powder, Salt and Pepper, 1/2 a deseeded Jalapeno, 1 cup of parsley (or cilantro), tortillas and your favorite salsa or hot sauce.
Preheat oven to 400’. Wrap tortillas in foil and set aside. Fill a small pot with water and bring to a boil.
Next, chop your cauliflower, jalapeño, parsley/cilantro. Slice 3-5 slices of your vegan cheese into thin strips or measure out 1 -1.5 cups of shredded vegan cheese.
Add cauliflower to boiling water and blanch for 2 minutes. Drain and set aside.
Wrap your tofu in a couple of paper towels or a dish cloth and gently press out as much water as possible. Break apart tofu by hand and put into a large bowl. Splash it with olive oil and sprinkle with spices. Add in cauliflower and mix well until combined and everything is covered.
Heat a large sauté pan over medium high heat. Add vegan butter or olive oil to pan. Once it’s super hot, add in tofu cauliflower mixture and chopped jalapeño. Sauté for 10-15 minutes until yellow color starts to deepen and there’s some browning. Pop in 400’ oven for another 5-10 minutes along with foil wrapped tortillas to warm through.
Carefully take the pan and tortillas out the oven and sprinkle parsley/cilantro on top. Gently mix through.
Assemble your tacos with arugula, vegan cheese, the tofu cauliflower mixture and your favorite hot sauce or salsa.
Plant Powered Breakfast Tacos
1 block of Extra Firm Tofu
1.5 cups chopped Cauliflower
1 tbsp Plant based Butter or Olive oil
1 cup of Parsley (or Cilantro)
1-1.5 cups (or 3-5 slices) of Vegan Cheese
Preheat oven to 400’. Wrap tortillas in foil and set aside. Fill a small pot with water and bring to a boil. Next, chop your cauliflower, jalapeño, parsley/cilantro. Slice 3-5 slices of your vegan cheese into thin strips or measure out 1 -1.5 cups of shredded vegan cheese.
Add cauliflower to boiling water and blanch for 2 minutes. Drain and set aside.
Wrap your tofu in a couple of paper towels or a dish cloth and gently press out as much water as possible. Break apart tofu by hand and put into a large bowl. Splash it with olive oil and add spices. Add the cauliflower and mix well until combined and everything is covered.
Heat a large sauté pan over medium high heat. Add vegan butter or olive oil to pan. Once it’s super hot, add in tofu cauliflower mixture and chopped jalapeño. Sauté for 10-15 minutes until yellow color starts to deepen and there’s some browning. Pop in 400’ oven for another 5-10 minutes along with foil wrapped tortillas to warm through.
Carefully take the pan and tortillas out the oven and sprinkle parsley/cilantro on top. Gently mix through.
Assemble your tacos with arugula, vegan cheese, the tofu cauliflower mixture and your favorite hot sauce or salsa.
