Vegan Breakfast Tacos – If you don’t like tacos, you can leave now.
I was going to say just kidding, but then I realized nobody left since tacos are undeniably amazing. The best part about them? They can be made for breakfast, brunch, lunch, dinner and everything in between. They come in all forms, shapes, sizes and never leave you unsatisfied. This recipe is no exception.
We obviously love Italian cuisine, but we’d be lying if we said we didn’t absolutely demolish a couple tacos per week. Although we enjoy eating many different types of tacos, one thing remains consistent – I overfill my tortilla EVERY SINGLE TIME. Once I start, I just can’t stop piling on the toppings. I clearly have issues, but I can tell nobody is judging since we’ve all been there.
So for this one, we wanted to make something that would be perfect for breakfast or brunch while adding an Italian touch to it. To achieve that, we made spicy scrambled tofu, lime roasted cauliflower and a perfect cilantro avocado pesto that will knock ya socks off.
I swear, Steph can attest – I am an avid cilantro HATER. To say I was skeptical of making this pesto is a huge understatement. But guys – I damn near ate it all before we served it. The blend wasn’t too overpowering and topped off them tacos like a champ.
I’ve been reading, How Not to Die by Dr. Michael Gregor, and it’s safe to say that I’m obsessed with it. Now, everything I eat, I’m constantly thinking about all the nutrients I’m getting and what they’re doing for my body specifically.
These Vegan Breakfast Tacos with Cauliflower, folks, are PACKED with a ton of good stuff to power you through the day. You’ll be getting tons of protein from the tofu and the cauliflower, heaps of antioxidants from the lime, cilantro and basil, and other ridiculously good disease and cancer fighting spices like turmeric, oregano, garlic, and cayenne pepper.
If you are going to make these for brunch, I have good news. Vegan Breakfast Tacos with Cauliflower pair well with pretty much any drink – especially a tequila sunrise 😉
These tacos are gluten-free when made with corn tortillas or if enjoyed in a bowl. If you do decide these are coming to your kitchen table soon, remember to hashtag #pastabased so we can drool over your creation too.
Nutritious Vegan and Gluten-free Breakfast Tacos with Roasted Cauliflower, Spicy Tofu Scramble, and Avocado Cilantro Pesto
- 1 large cauliflower head (about 5 cups - cut into 1-inch florets)
- 1/2 lime freshly squeezed
- 3-5 whole garlic cloves
- 2 tbsp olive oil
- salt + pepper
- 14 oz extra-firm tofu
- 1 + 1/2 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp ground coriander
- 1/2 tsp dried oregano
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/8 tsp onion powder
- 1/8 tsp salt + pepper (each)
- 3 tbsp mild salsa
- 2 tbsp filtered water
- 1 avocado
- 1 cup roughly chopped cilantro
- 1/3 cup raw cashews
- 1/4 cup olive oil
- 1/4 cup non-dairy milk (unsweetened)
- 3 large fresh basil leaves
- 1 lime freshly squeezed
Preheat oven to 425F.
Wash and cut cauliflower into small 1-inch florets. In a bowl, mix with olive oil, lime juice, salt and pepper. Place on a baking sheet with the whole garlic cloves. Roast in preheated oven for 40 minutes, turning occasionally to mix with roasted garlic cloves. Once cauliflower is browned, discard garlic and set cauliflower aside.
Cut tofu into 1/4-inch pallets and press for at least 15 minutes.
Add tofu scramble spices (except salsa) to a small bowl and mix with 2 tbsp filtered water to form a liquid paste.
Once tofu is pressed, heat a skillet on medium-low heat. Using your hands or a fork, crumble tofu pallets into skillet and cook until pieces start browning. Add liquid spice mix. Add salsa. Stir to heat up.
Add pesto ingredients to food processor or high-speed blender. Process on high until creamy, about 2 minutes.
Fill a corn tortilla with roasted cauliflower and spicy tofu scramble. Top with avocado-cilantro pesto.
Optional but always tasty: add a squeeze of lime juice for extra zest, top with salsa and vegan sour cream, and don't forget the hot sauce!
Serving size depends on how many ingredients you stuff into your tortillas. I would say you can get approximately 8 tacos with plenty of leftover pesto.
Nutrition Facts based on 1 taco: