Vegan Bacon and Egg Taco
Transform your breakfast routine with these tantalizing Vegan Bacon and Egg Tacos, a plant-based twist on a classic favorite! These hearty tacos feature a savory tofu scramble seasoned with turmeric and black salt to mimic the rich flavor of eggs, paired perfectly with crispy vegan bacon slices for a satisfying bite. Topped with fresh cherry tomatoes, creamy avocado, and fragrant cilantro, each taco is a vibrant explosion of color and taste. A drizzle of lime juice ties it all together, adding a zesty finish. Ready in just 35 minutes, this easy recipe is perfect for a flavorful brunch or a quick dinner. Whether you're a seasoned vegan or simply exploring meat-free options, these tacos deliver bold flavors that everyone can enjoy.
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 2 tbsp Nutritional yeast
- 0.5 tsp Turmeric powder
- 0.5 tsp Black salt (Kala Namak)
- 2 tbsp Olive oil
- 8 slices Vegan bacon slices
- 8 pieces Taco shells
- 1 cup Cherry tomatoes
- 1 whole Avocado
- 0.25 cup Cilantro
- 1 whole Lime
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Instructions
Drain the tofu and pat dry with a paper towel to remove excess moisture. Crumble the tofu into a bowl using your hands or a fork until it resembles scrambled eggs.
In a small bowl, mix together the nutritional yeast, turmeric powder, and black salt. This will be the seasoning for the tofu scramble.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the crumbled tofu and the seasoning mixture, stirring well to combine. Cook for about 8-10 minutes, stirring occasionally, until the tofu is hot and slightly golden. Adjust seasoning with salt and black pepper to taste.
In another skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the vegan bacon slices in a single layer and cook until crispy, about 2-3 minutes on each side, or according to package instructions.
While the tofu scramble and bacon are cooking, prep the taco toppings. Dice the cherry tomatoes, peel and slice the avocado, and chop the cilantro.
Warm the taco shells in a dry skillet over medium heat for about 1 minute on each side or until they're lightly toasted and pliable.
To assemble the tacos, fill each taco shell with a generous serving of tofu scramble and two slices of crispy vegan bacon. Top with diced tomatoes, avocado slices, and sprinkle with chopped cilantro.
Squeeze fresh lime juice over the assembled tacos for an extra burst of flavor.
Serve immediately and enjoy your delicious vegan bacon and egg tacos!
Nutrition Facts
Calories |
2121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4253 mg | 185% | |
| Total Carbohydrate | 121.1 g | 44% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 9.7 g | ||
| Protein | 97.4 g | 195% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3004 mg | 231% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2912 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
