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Vegan Breakfast Tacos

Vegan Breakfast Tacos

Vegan Breakfast Tacos

The most flavourful vegan breakfast tacos, layered with roasted red peppers, sweet corn, lentil meat and tofu scramble. So full of flavour and incredibly easy to make. Seriously the BEST way to start the day and always a crowd fave.


Total cooking time: 35 minutes | Serves: 2 | Easy

For the vegan breakfast tacos:

4 wheat tortillas
½ avocado, sliced (optional)
1 handful coriander (optional)
½ lime, sliced (optional)

For the lentil meat:

200g lentils (can)
1 tbsp olive oil
1/2 onion, diced
1 tbsp tomato paste
1 tsp cumin
1 tsp smoked paprika
2 tsp oregano

For the tofu scramble:

1 tofu, pressed and chopped into 1cm chunks
1 spring onion, chopped
1 tsp olive oil
1 tsp turmeric powder
1 tsp garlic powder
1 tsp smoked paprika1 tsp mixed herbs
Salt and pepper to taste

For the roasted veggies:

½ red pepper, chopped
150 g sweet corn
½ tbsp olive oil

For the garlic mayo (optional):

4 tbsp vegan mayonnaise (we use Hellmann’s)
1 tbsp tomato puree
½ tsp garlic powder
Salt and pepper to taste


Vegan Breakfast Tacos

1. To make your vegan breakfast tacos, start by preparing your lentil ‘meat’. Drain the lentils, place them in a food processor and process until well-incorporated. Make sure to leave some texture! Season with smoked paprika, cumin, oregano, salt, and pepper. 

2. Heat 1 tbsp olive oil in a saucepan over medium heat and add onions and garlic. Fry for 5-7 minutes, stirring occasionally. Add the tomato paste and lentil mixture and stir-fry for another 2-3 minutes. Set aside.

3. Next, prepare the roasted veggies. Heat ½ tbsp olive oil in a pan, add pepper and sweet corn and sauté for 5 minutes. Season with salt and pepper and set aside.  

4. In the meantime, make your garlic mayo by simply combining all ingredients in a small bowl.

5. Lastly, make the tofu scramble. Heat 1 tsp olive oil in a pan and add the spring onion, tofu and all the remaining ingredients. Stir and cook over medium heat for 3-4 minutes. 

6. Once you gave everything a good stir, use a fork (or potato masher if you have one; it will work wonders!) to crumble it into bite-sized pieces. Season with more salt and pepper if needed. 

7. Now it’s time to layer your vegan breakfast tacos! Start with the pepper and sweetcorn mixture. Then top with lentil meat and tofu scramble. Garnish with avocado, coriander and lime slices. Serve with garlic mayo.  

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