Home Food & Nutrition Recipes Cheesy Breakfast Tacos

Cheesy Breakfast Tacos

Everybody loves vegan breakfast tacos, but they're even better when they're extra cheesy!

This recipe is incredibly convenient, thanks to the use of frozen hash browns and a classic and delicious tofu scramble. It brings together all of our favorite ingredients, like savoury vegan sausage and plenty of melty vegan cheese, for a dish that’s irresistibly ooey-gooey and packed with flavour. Perfect for a quick and satisfying meal, this dish is sure to hit the spot every time!

Prep Time – 15 minutes
Cook Time – 30 minutes
Serves 8

INGREDIENTS
Hash Browns
2 cups frozen hash browns
4 Tbsp. avocado oil or neutral vegetable oil
½ tsp. garlic powder
½ tsp. sea salt
¼ tsp. ground black pepper

Scramble
1 cup vegan sausage crumble
¼ cup finely chopped shallot (about 1 shallot)
1 cup crumbled medium or firm tofu (about ½ a brick)
2 Tbsp. nutritional yeast
½ tsp. turmeric
½ tsp. smoked paprika
2 cup finely chopped kale, stems removed
2 Tbsp. finely chopped pickled jalapeño
1 cup vegan cheddar shreds

Tacos
8 (6-inch) corn tortillas
1 vine tomato, finely diced
1 green onion, finely chopped
½ cup vegan sour cream
1 lime, cut into wedges for serving

DIRECTIONS

To make the hash browns, add oil to a large non-stick pan over medium heat. Once hot add the frozen hash browns, garlic powder, sea salt, and ground black pepper and toss to coat evenly. Toss occasionally for 10 to 13 minutes or until evenly golden brown and crispy. Remove from the pan onto a plate and set aside. Keep the pan over medium to medium-low heat to make the scramble.
To make scramble, add crumbled vegan sausage and shallot and cook for about 4 to 5 minutes until shallot is cooked and sausage is browned. Add crumbled tofu, nutritional yeast, turmeric, smoked paprika and toss to combine well cooking for about 2 to 3 minutes. Toss in kale and jalapeño and cook for about 2 to 3 minutes until the kale is just wilted. Lay out the scramble in an even layer in the pan, top with an even layer of the hash browns and then the cheese shreds. Turn heat to low if it’s not already and place a lid on the pan for 2 to 4 minutes until the cheese is very melted. Turn heat off and keep the lid on the pan until serving.
While the cheese is melting or once the heat is turned off the scramble mixture, warm and grill the tortillas over an open flame on a gas stove. Turn the burner to medium-low and place one tortilla at a time on the grate of the stove top. Watch very closely so it doesn’t burn. Once one side is slightly charred, flip to do the other side. Remove tortillas onto a clean tea towel and wrap loosely to keep warm. Assemble tacos with a generous amount of the scramble, sausage, and cheese filling, top with diced tomatoes, green onion, and a dollop of vegan sour cream. Add a squeeze of lime just before eating if desired.
Leftover scramble can easily be reheated in a pan or microwave.

Nutrition facts per serving
Calories 289; protein 8 g; fat 18 g; carbs 26 g.