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Vegan Breakfast Tacos

Delicious and versatile breakfast tacos loaded with crispy potatoes, creamy tofu scramble, and vibrant toppings, all prepped in one pan.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 tacos
Course: Breakfast, Brunch
Cuisine: Mexican, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 2 medium red potatoes, peeled and cubed
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 tsp sage
  • 1/4 tsp paprika
  • pinch cayenne
  • Salt to preference
For the tacos
  • 1/2 batch tofu scramble
  • Tempeh sausage crumbles
  • Tomatoes
  • Vegan sour cream
  • Vegan nacho cheese
  • Salsa

Method
 

Preparation
  1. Preheat your oven to 450°F (232°C).
  2. Toss the cubed potatoes with garlic powder, thyme, sage, paprika, cayenne, and a pinch of salt.
  3. Spread the seasoned potatoes evenly on a baking sheet lined with parchment paper or a silicone mat.
  4. Bake for 30 minutes, tossing them halfway through for even crispiness.
Assembly
  1. While the potatoes are baking, prepare your other taco ingredients such as tofu scramble and toppings.
  2. Load everything into warm tortillas, adding the crispy potatoes last.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave. Make ahead by prepping potatoes and tofu scramble the night before.