Vegan Breakfast Tacos

91 cookbooks

These Vegan Breakfast Tacos are stuffed with flavorful tofu scramble, "bacon-y" crispy chickpeas, and smoky roasted tomatoes!

Live Eat Learn

Serves 6

15 Ingredients

15 oz Canned Chickpeas

2 Tbsp Olive Oil

2 tsp Sriracha

1 tsp Maple Syrup

1/2 tsp Smoked Paprika

1/4 tsp Salt

1/4 tsp Ground Black Pepper

1 cup Cherry Tomatoes

1 clove Garlic

12.3 oz Firm Silken Tofu

1/4 cup Nutritional Yeast

2 Tbsp Hummus

1/4 tsp Ground Turmeric

1 pinch Salt and Pepper

6 Flour Tortillas

6 Steps

Steps 1

Preheat oven to 400 degrees F (205 degrees C).

Steps 2

Pat dry Canned Chickpeas with paper towels then mix with Olive Oil, Tamari (1 tablespoon), Sriracha, Maple Syrup, Smoked Paprika, Salt and Ground Black Pepper. Spread onto half of a parchment paper-lined baking sheet.

Steps 3

Toss together Cherry Tomatoes, Olive Oil and Garlic. Spread onto the other half of the baking sheet.

Steps 4

Bake for 20 minutes, or until chickpeas are crispy and tomatoes have burst.

Steps 5

Meanwhile, add Firm Silken Tofu, Nutritional Yeast, Hummus, Ground Turmeric and Salt and Pepper to a large greased or non-stick skillet and roughly break up tofu with a spatula. Set over medium heat and cook until tofu begins to brown slightly, stirring often.

Steps 6

Spoon scrambled tofu, chickpeas, and tomatoes evenly onto Flour Tortillas. Garnish with your favorite toppings, serve, and enjoy!