These Vegan Breakfast Tacos are a savory take on breakfast with a Mexican-inspired twist.
I’m on a constant lookout for new breakfast recipe inspiration. Yes, I love my smoothie bowls and I’m always in the mood for some Strawberries and Cream Overnight Oats, but sometimes a gal wants something a bit savory.
When visiting Philadelphia last summer, I had the opportunity to have breakfast at PS & Co after a race. They had breakfast tacos on the menu and they were really delicious. Ever since then I’ve been making my own version and realized I needed to share them with you too.
Vegan Breakfast Tacos
I knew I could start the base of the recipe with my Simple Tofu Scramble. After making a batch of that, all you really have to do is add beans and salsa into the tacos and you’re good to go.
Such an easy breakfast but it’s overfilling with flavor. It’s also full of protein from both the tofu and the beans. So you won’t have to worry about being hungry for a while after partaking in these bad boys. I made my vegan
I made my vegan breakfast taco with jalapeños and “hot” salsa but if you’re not as spicy of a person, you can omit the jalapeños and use mild salsa. Either way, these tacos will make a tasty breakfast!
Want to add some spice to your breakfast? These breakfast tacos are a savory way to start the day!Click To Tweet
- A batch of my Simple Tofu Scramble
- 1 cup of black beans, drained and rinsed , drained and rinsed
- 1 cup of salsa (more or less depending on how you like it)
- 1 jalapeño, chopped (optional)
- 8 tacos or 16 if you double layer them (gf if needed)
- vegan cheese shreds to top, optional
Make the tofu scramble.
When cooked, add the beans and jalapeño into the pan cook until warmed through.
Add the mixture to tacos and top with salsa an vegan cheese spreads if desired.
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Like my Vegan Breakfast Tacos recipe? It would be so wonderful if you could give it some love by sharing!