Quite frankly, I go back and forth on breakfast. Sometimes I am 100% behind the notion that breakfast is the most important meal of the day. And sometimes I get into skipping meals until lunch or later.

At the moment, I am eating mostly raw, and mostly fruit until dinner time (around 5PM) and then have a cooked meal during the work week. But on the weekend, I still enjoy a spot of brunch.

These breakfast tacos are an example of great brunch (weekend breakfast) recipe, when you have a bit more time to put something awesome on your plate. Actually, these tacos could work as lunch or dinner as well – they are rich, with tofu, beans, and corn, and they can be customized with a range of toppings like salsa, sour cream, cheese, and guacamole. Actually, chopped tomatoes, cilantro and a squeeze of lime would work just as well!

Note that if you are looking for something that will taste like an egg, this is not it. Thus scramble is yummy but it is not meant to be egg-like. It stands on its own! For a more egg-like scramble you can try Just Egg – it’s good but it’s not cheap – or my recipe for a vegan scramble.

And to make your brunch a real feast, you can add a side of waffles or pancakes – here I have couple of different recipes such as snickerdoodle pancakes (gluten-free and full of cinnamon) and sweet potato pancakes (gluten-free)!!!

Enjoy!

Breakfast Tacos with Tex-Mex Scrambled Tofu, via Eat the Vegan Rainbow

Breakfast Tacos with Tex-Mex Scrambled Tofu

What you’ll need:

• 14 oz (400 g) extra firm tofu, drained and crumbled
• 4-6 scallions, finely chopped, white and green pieces
• 2 teaspoons chili powder
• 1 teaspoon cumin powder
• 1 cup corn kernels (frozen but fully thawed, fresh or canned)
• 1 15.5 oz (440 g) can, pinto beans (or black beans)
• Cooking spray or 1 tablespoon olive oil
• 8-10 corn tortillas or 4 large burrito wraps, for serving
• Optional: fresh cilantro, chopped 
• Optional: salsa, chopped avocado, chopped tomato, sour cream

What you’ll do:

1. Drain the block of tofu and place it into a colander to continue draining while you prepare the scallions.
2. Place a large skillet over the medium high hear, add cooking spray or oil, and add the scallions. Sauté scallions for 3-5 minutes.
3. While scallions are browning, move the block of tofu into a larger mixing bowl and, using a fork, crumble the tofu into smaller pieces about  the size of scrabbled milk pieces.
4. Add the tofu to scallions. Mix well, add the spices (chili powder and cumin), and scramble everything together.
5. Add the corn and the beans. If you are using frozen corn and you don’t have time to thaw it, add the corn first, mix well, sauté for 5 minutes then add the beans and sauté for another 3-5 minutes. I do recommend that you thaw your corn first, as it will save you some cooking time.
6. Warm tortillas in a microwave for 30 seconds, then top with the scramble and any other toppings you enjoy. I like chopped cilantro and finely diced tomatoes!

Copyright © Eat the Vegan Rainbow, 2019