Vegan Potato & Egg Breakfast Tacos
The perfect savory breakfast - these Vegan Potato & Egg Breakfast Tacos have veggies, soyrizo, scrambled vegan eggs and plenty of toppings!
Ingredients
FOR THE POTATOES
- 1 tbsp olive oil
- 1 bell pepper diced
- 1/2 red onion diced
- 1 jalapeño diced - seeds and stems removed for less spice
- 4 cloves garlic diced
- 1 russet potato* cut in 1/4" cubes
- 1/2 tsp cumin
- 1/2 tsp chili powder
- salt & pepper to taste
- 6 oz soyrzio
FOR THE EGGS
- olive oil
- 12 oz Just vegan egg**
- salt & pepper to taste
- hot sauce optional
FOR THE TACOS
- 8 tortillas corn or flour
- vegan cream cheese I used Kite Hill
- purple cabbage, jalapeño, cilantro, lime wedges, hot sauce, avocado, salsa optional toppings
Instructions
- Heat the olive oil in a pan over medium heat. Add all of the potato ingredients (except for the soyrizo) and stir to coat evenly. Spread everything out in an even layer and cook for 10 minutes, flipping halfway. Add the soyrizo and stir until evenly distributed. Cook for an additional 5-10 minutes or until everything is crispy and the potatoes are cooked through. Be sure to lower the heat if at any point the veggies start to burn. Transfer the potatoes to a bowl and cover to keep warm.
- Place the empty pan back on the stove and heat some olive oil over medium heat. Add the vegan egg, salt, pepper & hot sauce and cook until scrambled. Remove from the heat and cover until ready to serve.
- Heat the tortillas over an open flame or in a skillet.
- To assemble, spread a thin layer of vegan cream cheese down the center of each tortilla. Top with vegan egg, potatoes and any optional toppings you are using.
Video
Notes
*Be sure to cut the potatoes into tiny cubes, otherwise they will take too long to cook through in the skillet.
**Use the Just Egg store locator to find out where you can purchase this. You can also swap for your favorite tofu scramble recipe.
Nutrition
Calories: 211kcal | Carbohydrates: 26g | Protein: 11g | Fat: 8g