Vegan Chorizo and Egg Taco
Experience the bold and savory flavors of this Vegan Chorizo and Egg Taco, a plant-based twist on a classic breakfast favorite! This recipe combines the spicy punch of vegan chorizo with the creamy, egg-like texture of scrambled silken tofu, seasoned perfectly with turmeric, nutritional yeast, and black salt for an authentic "eggy" flavor. Nestled in warm corn tortillas and topped with fresh avocado, vibrant cilantro, and zesty tomato salsa, these tacos are a satisfying, protein-packed option for breakfast, brunch, or any time of day. Quick to prepare in just 35 minutes, this vegan taco recipe is perfect for those craving a hearty and flavorful meal. Don't forget the lime wedges for an extra burst of freshness in every bite! Perfect for vegans and taco lovers alike, this dish is a must-try addition to your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces vegan chorizo
- 14 ounces silken tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoons turmeric powder
- 0.25 teaspoons black salt (kala namak)
- 0.25 teaspoons ground black pepper
- 8 corn tortillas
- 1 avocado, sliced
- 0.5 cup cilantro, chopped
- 1 lime, cut into wedges
- 0.5 cup tomato salsa
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until it's translucent.
Add the minced garlic and sauté for another minute until fragrant.
Add the vegan chorizo to the skillet and cook, breaking it up with a wooden spoon, for about 5-7 minutes or until it's slightly crisp.
While the chorizo is cooking, blend the silken tofu, nutritional yeast, turmeric powder, black salt, and black pepper in a blender or food processor until smooth.
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat.
Pour the tofu mixture into the pan and lightly scramble using a spatula, cooking for about 5-6 minutes until the texture resembles that of scrambled eggs.
Gently mix the scrambled tofu with the cooked chorizo in the skillet and heat through for 2 more minutes.
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
To assemble the tacos, place a portion of the vegan chorizo and egg mixture onto each tortilla.
Top with avocado slices, chopped cilantro, and a spoonful of tomato salsa.
Serve with lime wedges on the side for added zest before eating.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.9 g | 118% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2339 mg | 102% | |
| Total Carbohydrate | 256.8 g | 93% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 22.9 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1868 mg | 144% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 3458 mg | 74% | |
*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.
