Description
Ready in just 20 minutes, these vegan tofu scramble tacos with chipotle crema are packed with plant-based protein and perfect for breakfast. A mixture of tahini, miso, spices, and Indian black salt lend flavor to the tofu scramble. Pile the scramble onto tortillas with a dollop of chipotle crema and your favorite toppings for a hearty and filling vegan breakfast!
Ingredients
- 1 cup vegan sour cream
- 2-4 chipotle peppers in adobo
- 1 tablespoon fresh lime juice
- 1-2 teaspoons maple syrup
- Sea salt, as needed
- 1 14 to 16-ounce block extra or super firm tofu
- 2 tablespoons olive oil, or avocado oil
- Sea salt, to taste
- 1 tablespoon tahini
- 1 teaspoon mellow miso paste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground turmeric
- 3 tablespoons nutritional yeast
- 1/2 scant teaspoon kala namak (Indian black salt)
- 1/2 cup unsweetened plant milk, such as soy or oat
- Tortillas, warmed
- Optional toppings: cilantro, avocado, pickled onions
Instructions
Make the chipotle crema first: add the sour cream, 2 chipotle peppers in adobo sauce, the lime juice, and maple syrup to a blender or use an immersion blender. Blend until smooth, then taste and add 1-2 more chipotle peppers if you would like it spicier and some salt or more maple syrup as needed. Set aside for the flavors to marry while you make the tofu scramble.
Heat a large skillet or frying pan over medium. Pat the tofu dry, then tear into bite-sized pieces. Add the oil to the pan and once it starts to shimmer, add the tofu pieces along with a pinch of sea salt. Cook, stirring occasionally, until the tofu is beginning to turn golden in some spots (about 7-8 min).
While the tofu cooks, add the tahini, miso paste, garlic powder, onion powder, turmeric, nutritional yeast, and kala namak to a small bowl along with 2 tablespoons of the plant milk. Whisk well until until there are no longer clumps of tahini or miso. Whisk in the remaining plant milk.
Once the tofu has started to turn golden brown, pour in the plant milk mixture and toss to coat the tofu in it. Cook about 1 minute for a more “runny” scramble, or 2-3 minutes for more of a “dry scramble”, stirring continuously. Remove from the heat once you reach your desired consistency.
Pile the scramble onto warm tortillas then add some of the crema and your favorite toppings.
Store leftover crema in a container in the fridge and use within a week. Store leftover tofu scramble in a container by itself. Leftovers can be reheated on the stove. Make sure to enjoy the scramble within 5-6 days.
Notes
- The crema can be made a couple of days in advance if you prefer. If any of the liquid has separated and is resting on top when you pull it out of the fridge, simply give it a stir then you’re good to go!
- Use your favorite tortillas here! Keep in mind that the size of your tortilla will determine how many tacos you’re able to make with the scramble. Smaller/mini ones will yield 10-12 tacos while larger 6 or 7-inch tortillas will yield more like 6-8 tacos.
- Feel free to add your favorite toppings. For this batch, I went with avocado, cilantro, and some leftover pickled onions.
- The scramble can also be used to make a quesadilla! Pile the scramble onto a tortilla, cover with shredded vegan or regular cheese and another tortilla, then cook in a pan over medium with a little vegan butter or oil until golden and crisp on each side.
- You can use this scramble in a breakfast burrito if you prefer!
- I recommend using either unsweetened soy milk or oat milk here as they don’t impart a flavor in the finished product.
- Using kala namak is entirely optional here. If you don’t have any, skip it and season with extra sea salt.
- Turmeric is used mostly for color here rather than flavor. Don’t have it? Feel free to leave it out!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast