Glowing plants

Vegan Breakfast Tacos

How to make Vegan Breakfast Tacos at home with paprika chickpeas, vegan scramble, and mayo that are simple to make. The recipe is quick and easy to make, perfect to enjoy at home or with friends.

Share on facebook
Share on twitter
Share on pinterest
Share on linkedin
Share on email
Vegan Breakfast Tacos
Vegan Breakfast Tacos
Vegan Breakfast Tacos
Vegan Breakfast Tacos

Vegan Breakfast Tacos

Emily Kate Johnston
How to make Breakfast Tacos using Paprika Chickpeas, Vegan Scramble and Mayo at home that is rich with just 7 ingredients. The recipe is super easy to make, perfect to enjoy alone or with your loved ones!
Prep Time 2 mins
Cook Time 5 mins
Total Time 7 mins
Course Breakfast
Cuisine Mexican
Servings 3
Calories 100 kcal

Equipment

  • Small Pot

Ingredients
  

  • Half bottle of @eatjust or you can use scrambled tofu
  • 1 cup of chickpeas
  • 4 street tacos
  • 1 cup cilantro
  • 1 red onion thinly sliced
  • 1 avocado thinly sliced
  • 1 green onion sliced
  • 4 limes quartered
  • 3.4 cup  vegan mayonnaise  I used @followyourheart
  • 1 tbsp  sriracha
  • 1 tbsp chili powder, paprika and salt + pepper

Instructions
 

  • Mix the mayonnaise, sriracha, chili powder and the juice of 1 lime in a bowl and set aside.
  • Scramble @eatjust or tofu in a small pot seasoned with salt and a little butter.
  • Meanwhile, drain and rinse chickpeas and place on a paper towel.
  • Heat 1 tbsp of olive oil in medium sized pan, once the oil starts to sizzle add the chickpeas and cook over medium heat with a light dusting of paprika, cook until slightly golden, stirring occasionally.
  • Using a large pan warm the street tacos over high heat on each side until they bubble.
  • Top tacos with the scrambled eggs, chickpeas, veggie toppings, lime juice then drizzle with the sriracha mayo and... Enjoy 😉

Notes

Mix the mayonnaise, sriracha, chili powder, and the juice of 1 lime in a bowl and set aside. Scramble @eatjust or tofu in a small pot seasoned with salt and a little butter. Meanwhile, drain and rinse chickpeas and place them on a paper towel. Heat 1 tbsp of olive oil in a medium-sized pan, once the oil starts to sizzle add the chickpeas and cook over medium heat with a light dusting of paprika, cook until slightly golden, stirring occasionally. Using a large pan warm the street tacos over high heat on each side until they bubble. Top tacos with the scrambled eggs, chickpeas, veggie toppings, lime juice then drizzle with the sriracha mayo.
Keyword avocado, chili powder, lime, paprika chickpease, sriracha mayo, tacos, vegan mayonnaise, vegan scramble, vegan tacos

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating