Vegan Breakfast Taquitos
These Vegan Breakfast Taquitos are filled with a tofu scramble, crispy soyrizo & avocado. Bake, fry or air fry for a tasty vegan breakfast!
Nothing makes me happier than a delicious brunch, and these Vegan Breakfast Taquitos definitely hit the spot! Corn tortillas are layered with tofu scramble, crispy soyrizo and avocado slices before being rolled up and cooked until crispy. Topped with vegan cheese and served with salsa, these are a tasty vegan breakfast idea!
How to Make the Filling
Add crumbled soyrizo to a small skillet and cook until crispy, stirring frequently. I like to get some nice crispy bits on the edges. Remove from the heat and set aside.
Meanwhile, melt some vegan butter in another skillet. Add the tofu and crumble with a wooden spoon. Add the dry seasonings and toss to combine. Cook until all of the liquid in the pan has evaporated and the tofu is slightly crispy on the edges. Top with chives and set aside.
What Kind of Tofu to Use
When it comes to tofu, you can really use whichever type you want. I used silken, which makes for a very soft “egg” scramble BUT, you need to cook it longer to make sure all of the liquid is evaporated.
If you use firm or extra firm tofu, be sure to press out as much liquid as possible before adding to the skillet. These will cook faster than silken if you are short on time.
How to Assemble & Cook
Heat the tortillas – I like to do this by placing them in a damp paper towel and microwaving for 30 seconds.
Working one at a time add a spoonful of tofu down the center of a tortilla and top with soyrizo and a couple pieces of avocado. Roll up tight and place seam-side down on a greased baking sheet. Repeat with the remaining ingredients – you should have enough to make 12-15 taquitos. Spray the taquitos with oil and place in the oven for 15 minutes. Flip with tongs and bake for another 5-10 minutes, or until crispy.
See the recipe notes for air frying or frying instructions.
How to Serve
Remove the taquitos from the oven and add them to plates. Top with vegan cheese (I used grated parmesan) and more chives. When it comes to dipping sauces you have LOTS of options. Here are some of my favorites:
These breakfast taquitos are best served right away, but they can also be frozen and reheated!
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made these Vegan Breakfast Taquitos I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Vegan Breakfast Taquitos
Ingredients
- 6 ounces soyrizo crumbled
- 1 tablespoon vegan butter
- 1 block tofu* drained and pressed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- salt to taste
- chives chopped
- 2 small avocados cubed
- 12-15 corn tortillas
- oil spray
- vegan parmesan, salsa optional, for serving
Equipment
- sheet pan
- 2 skillet
Instructions
- Preheat the oven to 425 degrees and spray a baking sheet with oil.
- Add the soyrizo to a small skillet and cook until crispy, stirring frequently. Remove from the heat.
- Meanwhile, melt the butter in another skillet over medium heat. Add the tofu and crumble with a wooden spoon. Add the dry seasonings and toss to combine. Cook until all of the liquid in the pan has evaporated and the tofu is slightly crispy on the edges. Top with chives and set aside.
- Heat the tortillas.** Working one at a time add a spoonful of tofu down the center of a tortilla and top with soyrizo and a couple pieces of avocado. Roll up tight and place seam-side down on the baking sheet. Repeat with the remaining ingredients – you should have enough to make 12-15 taquitos. Spray the taquitos with oil and place in the oven for 15 minutes. Flip with tongs and bake for another 5-10 minutes, or until crispy.
- Remove from the oven, top with grated parmesan and serve with salsa.
Video
Notes
