Description
These Breakfast Tacos feature corn tortillas get stuffed with a lime black bean spread, sautéed sweet and petite fingerling potatoes, scrambled tofu, collard greens, and beet sauerkraut then get garnished with fresh cilantro, hemp seeds, avocado, and hot sauce for one fantastic gluten-free, vegan, plant-based breakfast!
Ingredients
Units
Scale
- 5–7 corn tortillas
- 1–2 tbsp olive oil
- 1 cup sweet potatoes, peeled and diced small
- 1 cup petite fingerling potatoes, sliced/diced
- 2 cups chopped Nature’s Greens collard greens
- salt + pepper, to taste
Tofu Scramble
- 1/2 block (8oz) extra firm tofu, drained and pressed
- 1 ts flaxseed meal
- 1 tsp nutritional yeast
- salt + pepper, to taste
Black Bean Spread
- 1 can (15 oz) black beans
- 1/2 lime juiced, (plus more for garnishing if desired)
- pinch salt
Garnishes
- 1 avocado, sliced
- hemp seeds
- 1 cup beet sauerkraut (or other sauerkraut)
- cilantro, (opt)
- gluten-free hot sauce, (optional but recommended)
Instructions
- Slice and dice your sweet potato and petite fingerling potatoes, then add to a large pre-heated skillet with olive oil and sautee over medium heat until the potatoes start to turn brown and soft. Stir occassionally to keep them from sticking to the bottom of the skillet
- Next, push the potatoes to one side of the skillet and add your tofu to the skillet
- ** I crumble it right into the pan
- Sprinkle the flaxseed meal, nutritional yeast and salt and pepper over the tofu. Let it sautee for a few minutes, then stir it in with the potatoes and cook for an additional few minutes
- While that is sauteeing, blend your black beaks with lime juice and salt until smooth like hummus, set aside
- Add your collard greens to the skillet and toss to combine with the rest of the hash. Sautee until the collard greens start to wilt
- If warming your tortillas, you can do so in the microwave in a tortilla warmer, or spoon the hash into a bowl and place a little olive oil on the bottom of the skillet, over low heat, add each tortilla and warm for a few minutes each, flipping sides
- ** make sure you don’t crisp them up or they won’t fold
- Spread some black beans over top of each tortilla, add avocado slices, top with the hash, sauerkraut, hemp seeds, cilantro leaves (opt), and hot sauce (optional but recommended)
- Store leftover hash in the fridge
Notes
* Sponsored by Nature's Greens
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 tacos