Vegan Bacon Egg and Cheese Taco
Experience the ultimate plant-based breakfast makeover with these Vegan Bacon, Egg, and Cheese Tacos! Perfectly pliable corn tortillas cradle a savory tofu scramble seasoned with aromatic turmeric and umami-rich kala namak (black salt) to mimic classic eggs. Smoky tempeh bacon adds a crispy bite, while melty plant-based cheddar cheese shreds and creamy mashed avocado take each taco to the next level. Garnished with fresh cilantro, tangy lime, and crunchy red onion, these tacos are an irresistible balance of textures and flavors. Quick and easy to prepare in just 30 minutes, this vegan breakfast taco recipe is a crowd-pleaser for mornings, brunches, or even a light dinner. Whether you're a seasoned vegan or just exploring plant-based options, this satisfying, protein-packed dish is a must-try!
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Recipe Information
Ingredients
- 4 Corn tortillas
- 120 g Smoked tempeh bacon
- 200 g Firm tofu
- 2 tablespoons Nutritional yeast
- 100 g Plant-based cheddar cheese shreds
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Kala namak (black salt)
- 1 tablespoon Olive oil
- 0.5 Red onion
- 2 tablespoons Fresh cilantro
- 1 Avocado
- 1 Lime
- to taste Salt and pepper
Instructions
Crumble the firm tofu in a bowl using your hands or a fork into small pieces resembling scrambled eggs.
Add the nutritional yeast, turmeric powder, kala namak, salt, and pepper to the tofu. Mix well to combine all the ingredients.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the crumbled tofu mixture to the skillet and saute for about 5-7 minutes until the tofu is heated through and slightly golden.
Slice the red onion finely and chop the fresh cilantro. Set aside.
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado and season with salt, pepper, and a squeeze of lime juice.
In another skillet, cook the smoked tempeh bacon according to package instructions or until crispy. Remove from the skillet and set aside.
Warm the corn tortillas in a skillet over medium heat for about 1 minute on each side until pliable.
To assemble the tacos, start by spreading a layer of mashed avocado on each tortilla.
Add a portion of the tofu scramble, a few pieces of tempeh bacon, and a sprinkle of plant-based cheddar cheese shreds.
Top with sliced red onion and chopped cilantro as garnish.
Serve immediately with lime wedges on the side for an extra burst of flavor.
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.4 g | 98% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1309 mg | 57% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 34.5 g | 123% | |
| Total Sugars | 9.6 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1013 mg | 78% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 1809 mg | 38% | |
*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.
