B

Breakfast Tacos with Spicy Cashew Sauce

(vegan, can be gluten free)

May I start out by saying, this is one of my favourite recipes on here for so many reasons. First of all, who doesn’t love tacos? Or breakfast for that matter? And hey, if you don’t like tacos, make this into a wrap instead… Or a scramble with a side of toast! If you don’t like breakfast, these guys can easily pass for lunch or dinner. Second, they are entirely customizable. I enjoy these with a tofu scramble, but you can easily make them with lentils or even eggs. And then there are the mix-ins and toppings and sauce options – the possibilities are endless with these breakfast (or lunch.. or dinner…) tacos!

As much as I would love to get into all the possible combos of this recipe, I have kept things simple with a foolproof and classic recipe for spicy, crunchy, flavour-packed tacos you can enjoy for breakfast, or anytime of the day!

Nutrition Note: Plant-based Iron & Vitamin C

Tofu and legumes, as well as spinach, are great sources of plant-based iron. Although plant-based iron (nonheme) is less readily absorbed than animal-based iron (heme), you can boost its absorption by consuming it with a source of vitamin C! In these tacos for example, I have added bell peppers and purple/red cabbage as vitamin C sources alongside the tofu, and have cooked the tofu scramble in a cast-iron pan, which adds extra nonheme iron. These little additions and tweaks can be important, especially if you are vegetarian or vegan, or have increased iron needs.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Breakfast Tacos with Spicy Cashew Sauce


  • Author: Made by Meg
  • Total Time: 20 mins
  • Yield: ~4 medium tacos
  • Diet: Vegan

Description

These breakfast tacos are made with scrambled tofu, veggies, and a spicy cashew sauce, but are super versatile! They are also great for not only breakfast, but any meal of the day.


Ingredients

Scale

FOR THE TACOS:

  • 4 small-medium whole wheat tortillas
  • 1/2 block extra firm tofu, lightly pressed*
  • 1 tbsp olive oil
  • 1/3 yellow onion, chopped
  • 2 cloves (2 tsp) garlic, minced
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • salt & pepper, to taste
  • 34 handfuls fresh spinach
  • 1/2 bell pepper (yellow, orange, or red)
  • purple cabbage, for topping
  • avocado, for topping

FOR THE SPICY CASHEW SAUCE:

  • 1/2 cup cashews, soaked**
  • 1/2 cup water
  • 1 tbsp lemon juice
  • 1/2 tsp paprika
  • 1/2 tsp chilli powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne
  • 1/4 tsp cumin
  • 1/4 tsp salt
  •  

Instructions

FOR THE SPICY CASHEW SAUCE:

  1. In a small food processor or blender, blend the soaked cashews, water, and lemon juice until relatively smooth. Add the paprika, chilli powder, garlic powder, cayenne, cumin, and salt and blend or mix until well combined.

FOR THE TACOS:

  1. Heat the olive oil in a pan and add the chopped onion. Cook until translucent. Add the minced garlic (adding the garlic later prevents it from burning).
  2. Add the turmeric, paprika, cumin, salt, and pepper to the pan and mix. Slice the lightly pressed extra firm tofu into 3-4 large pieces and, one piece at time, crumble into the pan using your fingers. Mix until the tofu is well coated by the spices. Cook for a few minutes, stirring occasionally. 
  3. Add the fresh spinach to the pan, mix and cover/let sit for a few minutes until it cooks down slightly. Then remove from heat and add the chopped bell pepper.
  4. In a small pan, heat the tortillas (one at a time) until lightly browned and crispy. Remove from pan and place on a cooling rack or plate in the shape of a taco – in other words, fold the tortilla over once so it’s resting on its side, and let cool for around 5-10 minutes.
  5. Once the tortillas have cooled and crisped, fill with the tofu scramble and top with chopped purple cabbage, avocado, and spicy cashew sauce. Store any leftovers of the tofu scramble in an airtight container in the fridge for up to 3-4 days, and the cashew sauce in a mason jar or container in the fridge for up to a week.

Notes

*Tofu holds a lot of water (like a sponge!), so pressing the tofu helps make room for all those flavours and spices to be soaked up instead, and gives the tofu a more desirable (…less soggy) texture. However, when scrambling tofu you shouldn’t need to press it too much because the water will cook off quickly and there’s no huge risk of sogginess. Just make sure you use extra firm tofu!

**Place the cashews in water for a few hours, or for a quicker method, soak them in hot water for an hour or so. Soaking the cashews helps them blend smoother.

Feel free to switch up the tofu for lentils, or even eggs. Or try a mixture of crumbled tofu and lentils!

Make it Gluten Free: Use gluten free wraps or taco shells. The tortillas may not crisp up as well, so feel free to make this into a wrap instead or omit the tortillas all together and have on/with toast.

Make it Nut Free: Omit the cashew sauce, and use a hot sauce (or any other sauce of your choosing) or make a spicy guacamole!

  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Tacos

Keywords: tacos, breakfast, lunch, dinner, main meals, tofu, cashew sauce, vegan, plant-based

Sources:

Smolin LA, Grosvenor MB, Gurfinkel D. Nutrition Science and Applications, Second Canadian Edition. Wiley. 2015.

Leave a Comment