Vegan Breakfast Tacos with Crispy Chickpeas and Silken Tofu Recipe
Introduction
Start your day with these vibrant and flavorful vegan breakfast tacos. Packed with crispy chickpeas, savory tofu scramble, and roasted tomatoes, they offer a delicious and nourishing morning meal that’s easy to prepare and enjoy.
Ingredients
- 1 can chickpeas
- 1 tablespoon olive oil
- 2 teaspoons sriracha
- 1 teaspoon maple syrup
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup cherry tomatoes
- 1 clove garlic
- 1 package firm silken tofu
- 1/4 cup nutritional yeast
- 2 tablespoons hummus
- 1/4 teaspoon ground turmeric
- 1 pinch salt
- 1 pinch ground black pepper
- 6 flour tortillas
- 1 tablespoon tamari soy sauce
- 1 tablespoon olive oil (additional for tomatoes)
Instructions
- Step 1: Preheat your oven to 400 degrees F (200 degrees C).
- Step 2: Pat dry the chickpeas with paper towels. In a bowl, mix chickpeas with 1 tablespoon olive oil, tamari soy sauce, sriracha, maple syrup, smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Spread the chickpeas on half of a baking sheet lined with parchment paper.
- Step 3: In another bowl, toss cherry tomatoes with 1 tablespoon olive oil and minced garlic. Spread the tomatoes on the other half of the baking sheet.
- Step 4: Bake for about 20 minutes, until the chickpeas are crispy and tomatoes have burst.
- Step 5: While baking, crumble the firm silken tofu into a greased or non-stick skillet. Add nutritional yeast, hummus, ground turmeric, a pinch of salt, and ground black pepper. Cook over medium heat, stirring often, until tofu begins to brown slightly.
- Step 6: Divide the scrambled tofu, roasted chickpeas, and tomatoes evenly onto the flour tortillas. Add your favorite garnishes such as avocado, parsley, lime juice, dairy-free yogurt, or sliced radishes.
Tips & Variations
- Use corn tortillas for a gluten-free option and a more traditional taco experience.
- Add fresh cilantro and a squeeze of lime for extra brightness and flavor.
- For a milder spice level, reduce or omit the sriracha.
- Roast extra veggies such as bell peppers or onions alongside the chickpeas and tomatoes.
Storage
Store leftover taco fillings in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave before assembling tacos. Tortillas are best stored separately and warmed just before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular tofu instead of silken tofu?
Yes, firm or extra-firm tofu can be used, but it will create a different texture. Silken tofu is softer and creamier for the scramble.
How can I make these tacos spicier?
Increase the amount of sriracha or add diced jalapeños to the chickpeas or tofu scramble for a spicier kick.
Print
Vegan Breakfast Tacos with Crispy Chickpeas and Silken Tofu Recipe
- Total Time: 35 minutes
- Yield: 6 tacos 1x
- Diet: Vegan
Description
These Vegan Breakfast Tacos are a delicious and nutritious way to start your morning. Packed with crispy baked chickpeas, roasted cherry tomatoes, and savory scrambled tofu seasoned with turmeric and nutritional yeast, all wrapped in warm flour tortillas. This recipe combines bold flavors with wholesome plant-based ingredients for a satisfying and protein-rich vegan breakfast.
Ingredients
Chickpeas & Roasting Mix
- 1 can Chickpeas
- 1 tablespoon Olive Oil
- 1 tablespoon Tamari Soy Sauce
- 2 teaspoons Sriracha
- 1 teaspoon Maple Syrup
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Black Pepper
Roasted Vegetables
- 1 cup Cherry Tomato
- 1 tablespoon Olive Oil
- 1 clove Garlic
Scrambled Tofu
- 1 package Firm Silken Tofu
- 1/4 cup Nutritional Yeast
- 2 tablespoons Hummus
- 1/4 teaspoon Ground Turmeric
- 1 pinch Salt
- 1 pinch Ground Black Pepper
Assembly
- 6 Flour Tortillas
- Optional garnishes: avocado, parsley, lime juice, dairy-free yogurt, sliced radishes
Instructions
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C) to prepare for roasting chickpeas and cherry tomatoes.
- Prepare Chickpeas: Pat dry the canned chickpeas thoroughly with paper towels. In a bowl, combine chickpeas with olive oil, tamari soy sauce, sriracha, maple syrup, smoked paprika, salt, and ground black pepper. Toss well to coat evenly. Spread the chickpeas on one half of a parchment paper-lined baking sheet.
- Prepare Tomatoes: In a separate bowl, toss cherry tomatoes with olive oil and minced garlic. Spread the tomatoes on the other half of the same baking sheet, keeping them separate from the chickpeas.
- Roast Chickpeas and Tomatoes: Place the baking sheet in the oven and roast for 20 minutes, or until the chickpeas turn crispy and the cherry tomatoes have burst and are tender.
- Cook Scrambled Tofu: While the chickpeas and tomatoes bake, add the firm silken tofu, nutritional yeast, hummus, ground turmeric, salt, and ground black pepper to a large greased or non-stick skillet. Using a spatula, roughly break up the tofu. Cook over medium heat, stirring frequently, until it begins to brown slightly and resembles scrambled eggs.
- Assemble Tacos: Warm the flour tortillas. Evenly distribute the scrambled tofu, crispy roasted chickpeas, and burst cherry tomatoes onto each tortilla. Garnish with desired toppings such as sliced avocado, fresh parsley, a squeeze of lime juice, dairy-free yogurt, and sliced radishes for extra freshness and texture.
Notes
- For gluten-free option, substitute flour tortillas with corn tortillas or gluten-free wraps.
- Adjust the amount of sriracha according to your spice preference.
- To enhance protein, add black beans or lentils to the chickpea mixture.
- Leftovers can be refrigerated for up to 3 days; reheat tofu and chickpeas in a skillet for best texture.
- Feel free to add other veggies like sautéed peppers or onions to the scramble for variety.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Vegan, American
Keywords: vegan breakfast tacos, chickpea tacos, tofu scramble, plant-based breakfast, healthy breakfast tacos
