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Vegan Breakfast Tofu Taquitos Recipe

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★★★★★

4.4 from 97 reviews

These Breakfast Taquitos offer a delicious and satisfying vegan start to your day, featuring a flavorful tofu scramble wrapped in warm tortillas, then baked or pan-fried to crispy perfection. They are versatile, easy to prepare, and perfect for serving with salsa, hot sauce, or creamy dips for a delightful breakfast or brunch option.

Ingredients

Scale

Scramble Mixture

  • 15 ounces firm tofu (pressed for 15 minutes)
  • 1/4 cup vegan cream cheese (or non-dairy cream cheese/yogurt; flavored varieties like chive add extra flavor)
  • 1 tablespoon scramble seasoning
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped bell pepper (or other veggies of choice)
  • 1/2 cup packed chopped baby spinach
  • 1 tablespoon chopped green onion (optional)
  • 2 to 3 tablespoons vegan cheddar shreds (optional)

Assembly & Serving

  • 10 medium flour tortillas (or 12 small flour tortillas; use gluten-free if needed)
  • 1/2 cup pico de gallo (or salsa of choice, or more, to taste)
  • Hot sauce (or mix of hot sauce and non-dairy yogurt/mayo/sour cream for drizzling)
  • Oil, for brushing or frying

Instructions

  1. Make the scramble mixture: Crumble the pressed tofu into a bowl. Add vegan cream cheese or non-dairy yogurt, scramble seasoning, black pepper, chopped bell pepper, baby spinach, and optional green onion and vegan cheddar shreds. Mix thoroughly so the cream cheese or yogurt fully incorporates. Taste and adjust seasoning with additional salt, red pepper flakes, or paprika as desired. Set aside.
  2. Warm the tortillas: Heat a skillet over medium-low heat. Warm each tortilla until pliable, making them easier to roll without cracking.
  3. Assemble the taquitos: Place a thick line of the tofu scramble mixture down the center of each warm tortilla. Fold the tortilla tightly over the filling and roll into a neat taquito. Repeat for all tortillas.
  4. Bake the taquitos: Preheat oven to 400°F (205°C). Place the rolled taquitos seam-side down on a greased or parchment-lined baking sheet. Brush generously with oil. Bake for 12 to 15 minutes, then turn to brown evenly and bake another 5 to 10 minutes until golden brown and crispy on most edges. Remove from oven.
  5. Or pan fry the taquitos: Heat a pan over medium-high heat with a little oil. Place taquitos seam-side down and cook undisturbed for 1 to 2 minutes to seal. Turn to brown other edges, flipping every 20 seconds for about a minute total. Remove and repeat with remaining taquitos.
  6. Serve: Serve hot with pico de gallo or salsa, and drizzle with a mix of hot sauce and non-dairy yogurt if desired. Other dips like pesto, sour cream, or ranch also pair well.
  7. Optional sheet pan tacos: Warm tortillas, spread tofu scramble on half, top with vegan cheese, and fold in half. Bake or pan fry as described above.
  8. Storage: Keep prepared tofu scramble refrigerated for up to 3 days. Assemble and cook as desired. Freeze baked taquitos and reheat in oven or skillet for a few minutes. Freeze unbaked taquitos by folding tightly; bake or pan fry longer when ready to serve.

Notes

  • Use gluten-free tortillas if gluten is a concern.
  • Flavored vegan cream cheese adds extra taste.
  • Adjust spice levels by adding red pepper flakes or paprika.
  • Optional vegan cheddar cheese adds richness.
  • For extra crispiness, brush taquitos generously with oil before baking.
  • Leftover tofu scramble can be stored up to 3 days refrigerated.
  • Freeze cooked or uncooked taquitos for eventual reheating.
  • Serve with your favorite salsa, hot sauce, or creamy dips.

Keywords: breakfast taquitos, vegan breakfast, tofu scramble, vegan taquitos, easy vegan recipe, Mexican breakfast, plant-based breakfast

Find it online: https://kitchenwithkai.com/vegan-breakfast-tofu-taquitos-recipe/