Potato and "Egg" Vegan Breakfast Tacos (from a Texan)
A vegan, plant-based version of authentic potato and egg breakfast tacos you'd find throughout Texas at taco trucks, restaurants, and mama's house. Eggy tofu scramble, tender potatoes, sweet onion, and buttery flour tortillas bring it all together.
Servings: 4 people
Calories: 529kcal
Cost: $5
Equipment
Ingredients
- 3 large russet potatoes pre-steamed or pre-cooked, about 840g, sliced into small pieces
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin
- 1 sweet yellow onion diced, about 250g
- 1 pound firm tofu drained, 16oz or 450g
- 2 teaspooons vegan butter optional, see Notes!
- ⅛ teaspoon ground turmeric
- ¼ teaspoon granulated garlic
- ⅛ teaspoon black salt kala namak
- 8-12 tortillas flour or corn tortillas
- hot sauce and/or salsa
Instructions
- Preheat a large, wide non-stick skillet over medium-high heat for 60 seconds. Then, add potatoes and spread them out across the bottom of the pan. Don't stir for at least 3 minutes. (this helps the potatoes form a crust)3 large russet potatoes
- Meanwhile, start cooking or warming your tortillas. Put them inside a clean kitchen towel to keep them warm and soft.8-12 tortillas
- Sprinkle sea salt, black pepper, and ground cumin on top of the potatoes. Flip the potatoes to mix the seasonings in. Leave them to cook another 3 minutes, without stirring them.½ teaspoon sea salt, ¼ teaspoon black pepper, ¼ teaspoon ground cumin
- Add diced onions and stir them together with the potatoes. Leave them to cook another 3 minutes, without stirring them.1 sweet yellow onion
- Once the potatoes are heated through and the onion is mostly cooked, move the potatoes to the outer edge of the pan, to create a well in the middle where the tofu will go.
- Add your block of drained tofu to the center of the pan. Then, season the block of tofu with the remaining seasonings (vegan butter or alternative from Notes section, turmeric, garlic and black salt)1 pound firm tofu, 2 teaspooons vegan butter, ⅛ teaspoon ground turmeric, ¼ teaspoon granulated garlic, ⅛ teaspoon black salt
- Using a wooden spoon or spatula, break apart the tofu into small pieces. Once the seasonings are mixed into the tofu, stir it to combine the tofu with the potatoes and onion. Let it cook 5-7 minutes, stirring a few times.
- Taste and adjust seasoning, as needed. Serve with warmed tortillas and hot sauce or salsa.hot sauce and/or salsa
Notes
Vegan "Buttery" Options
For a vegan option with oil - Vegan butter is not something we use often. This recipe is nostalgic and traditionally is made with butter or oil. If you use oil or vegan butter in your cooking, I'd recommend using vegan butter for this recipe for the most authentic flavor (for a vegan version of these, that is). For an oil-free, vegan option: use 1 tablespoon nutritional yeast combined with ¼ teaspoon onion powder OR 1 teaspoon Trader Joe's onion salt. For a low-fat, vegetarian (non-vegan) version: use Kinder's Caramelized Onion Butter seasoning. It has zero calories but adds a huge amount of flavor to this dish. This seasoning is not vegan, though. So, choose the best option for your circumstances.Nutrition
Calories: 529kcal | Carbohydrates: 89g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Sodium: 834mg | Potassium: 1335mg | Fiber: 7g | Sugar: 8g | Vitamin A: 25IU | Vitamin C: 20mg | Calcium: 284mg | Iron: 6mg
