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vegan breakfast tacos

These vegan breakfast tacos are savoury, hearty and the perfect meal for a Sunday morning.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 tacos

Ingredients

roasted yams

  • 2 small yams
  • 2 tsp avocado oil
  • salt and pepper

Tofu

  • 1/2 block of extra firm tofu (~200g/ double recipe if using full 400g)
  • 1-2 tsp oil of choice
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/8 tsp turmeric
  • 1 tbsp nutritional yeast
  • 4-5 tsp water (to thin spices)
  • salt and pepper
  • 1 cup black beans

Cashew Sauce

  • 1/4 cup cashews (soaked in boiling water for 30 minutes )
  • 1 tbsp miso paste
  • 2 tbsp nutritional yeast
  • 1 garlic clove
  • 1/2 lime, juiced
  • 2-3 tbsp water

Guacamole

  • 1 ripe avocado
  • 1/2 lime, juiced
  • 2 tbsp red onion (finely diced)
  • sea salt

Other Toppings

  • green onion
  • salsa
  • 6 mini corn tortillas

Instructions

  • Preheat the oven to 400ºF. Bring a pot of water to a boil.
  • Slice your yams into round disks. Toss in 2 tsp of oil and season with salt and pepper. Lay on a lined baking sheet and bake for 15 minutes. Then flip the yams and bake for another 15 minutes. Set aside.
  • Add the cashew to the boiling water. Take the pot off the stove. Let soak for 30 minutes.
  • Press the tofu: wrap the tofu in a towel and set something heavy on it for 10-20 minutes- to remove excess moisture (the longer the better).
  • Prepare the guacamole. Add all the ingredients into a bowl and mash/ stir to combine. Set aside.
  • Add 1-2 tsp of oil to a cast-iron pan over medium heat. Add the tofu, while breaking it apart with your fingers or a spatula so that it crumbles into smaller pieces. Mix the tofu spices with 4-5 tsp of water so that a thin paste forms. Add the spices to the tofu, tossing the tofu in the spices. Let cook for 2 minutes, continuing to stir the tofu. Next, add the rinsed and drained black beans. Toss to incorporate among the tofu, let cook for 2-4 minutes.
  • Prepare the cashew drizzle. Drain the water from the cashews, and along with the other ingredients for the sauce, add to a high-speed blender. Blend until smooth.
  • Assemble the tacos. Add some of the tofu/black bean mixture to a taco, and top with guacamole, salsa, the roasted yams, green onion and the cashew lime drizzle. Do the same with the rest of the tacos. Makes roughly 6 tacos. Option to warm the tortillas up before adding the taco filling to them/ toasting them in a pan beforehand.