vegan breakfast tacos

Vegan breakfast tacos with scrambled tofu are delicious, nutritious and easy to make. They make a great plant-based breakfast. Gluten-free option included.

vegan breakfast tacos

INGREDIENTS
FILLING
  1. 1-2 tbsp olive oil
  2. 1 large garlic clove, finely chopped
  3. 2 small spring onions, sliced
  4. 10 cherry tomatoes, halved
  5. 350 g silken (firm) tofu
  6. 1 tsp turmeric
  7. black salt (kala namak)*, to taste
  8. 2 cups cooked black beans
  9. 1 avocado, sliced
  10. sambal oelek, to serve

SOFT GF TORTILLAS (makes 10)
  1. 120 g / heaped ½ cup buckwheat or chickpea flour
  2. ¼ cup tapioca starch
  3. ¼ cup rice flour
  4. 2 tbsp ground chia seeds (or flax seeds)
  5. 1/3 tsp baking powder
  6. ½ tsp salt
  7. 4 tsp olive oil (any oil will do)
  8. approx. 3 tbsp water

WHEAT TORTILLAS (makes 10)
  1. 120 g / heaped ½ cup white all purpose flour
  2. 4 tsp olive oil (any oil will do)
  3. 1/3 tsp baking powder
  4. ½ tsp salt
  5. approx. 120 ml / ½ cup hot water

METHOD
FILLING
  • Heat up 1 tbsp olive oil in a non-stick pan, on low-medium heat. Add chopped garlic and spring onions. Fry, stirring frequently, until both soften and the garlic releases its beautiful aroma.
  • Place the tomato halves cut side down on the pan and fry them in the garlicky oil gently until they soften a little and release some of their juices (about 10 minutes). Move tomatoes and aromatics to the side of the pan.
  • Add a block of silken tofu and break it into small pieces with a fork.
  • Sprinkle with turmeric and black salt and stir it around and fry for another two minutes, just to heat it up. Taste and adjust the seasoning.
  • Pile black beans and tofu scramble onto warm tacos, decorate with avocado slices, black pepper, spring onion and chilli paste. Consume immediately.
GF TORTILLAS
  • Mix buckwheat or chickpea flour, tapioca starch, rice flour, ground chia seeds, baking powder and salt in a big bowl. Add olive oil to the flour mixture and incorporate it well with your hands.
  • Add enough hot water (about 45 ml / 3 tbsp) to be able to form a dough. Knead it a little just to bring all of the ingredients together, if the dough is too dry, add another splash of water.
  • Divide it into 10 equal pieces.
  • Set a medium, heavy-bottomed or griddle pan on a medium heat (it’s important not to get the pan too hot, I used setting 4 out of 6).
  • Roll each piece of dough into a ball. Using a rolling pin, roll out the tortillas on a lightly floured surface. Refrain from adding too much flour as it will produce dry tacos. Once you are happy with the shape and thickness (make them as thin as possible), put your taco on a hot pan.
  • Little bubbles will start to appear after about 30 seconds, if any large air pockets appear, pierce them with the tip of a knife. After about 1-2 minutes from when the taco hits the pan, flip the taco and cook for only about 30 seconds on the other side. Do not let them sit in the hot pan for too long as it will produce dry and cracking tacos.
  • Keep cooked tacos in a stack in a warm place (like a very low oven) covered with a damp towel (to prevent them from drying out).