Vegan Bacon Egg Taco
Get ready to elevate your taco game with this irresistible Vegan Bacon Egg Taco recipe! Featuring smoky, maple-glazed tempeh "bacon" and a savory tofu scramble seasoned with turmeric and black salt for an authentic egg-like flavor, these tacos are a plant-based delight. Packed into warm corn tortillas and topped with creamy avocado, juicy cherry tomatoes, zesty salsa, and fresh cilantro, this dish bursts with vibrant flavors and nourishing ingredients. Perfect for a hearty breakfast, brunch, or any meal, these protein-rich tacos come together in just 35 minutes. With their satisfying textures and bold, smoky-sweet flavors, these vegan tacos are sure to impress even the most die-hard brunch lovers!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 200 grams tempeh
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 300 grams firm tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon black salt (Kala Namak)
- 2 tablespoons olive oil
- 8 pieces corn tortillas
- 1 large ripe avocado
- 0.5 cup salsa
- 100 grams cherry tomatoes
- 0.25 cup cilantro
- 1 large lime
Instructions
Slice the tempeh into thin strips, about 1/4 inch thick.
In a bowl, mix soy sauce, maple syrup, and smoked paprika. Add the tempeh strips, tossing to coat. Let marinate for about 10 minutes.
While the tempeh marinates, crumble the tofu using your hands or a fork into a bowl.
Add nutritional yeast, turmeric powder, and black salt to the crumbled tofu, mixing well to combine.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add marinated tempeh strips and cook for 3 minutes on each side or until crispy and browned. Remove from skillet and keep warm.
In the same skillet, add remaining 1 tablespoon of olive oil. Add the tofu mixture and cook, stirring frequently, until heated through and slightly browned, about 5-6 minutes.
Warm the corn tortillas in a dry skillet over medium heat or wrap in a damp cloth and microwave for about 30 seconds to make them pliable.
Prepare toppings by slicing the avocado, halving the cherry tomatoes, and chopping the cilantro. Cut the lime into wedges.
To assemble the tacos, start by placing some tofu scramble on each tortilla, followed by a few pieces of tempeh bacon.
Top with avocado slices, cherry tomatoes, a spoonful of salsa, and some cilantro.
Serve immediately with lime wedges on the side for squeezing. Enjoy your vegan bacon egg tacos!
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 35% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 773 mg | 34% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 6.8 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 933 mg | 20% | |
*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.
