A new fave to stuff in my face. Full of flavor flave and protein, these will fill you up and satisfy. Not too many ingredients, and anybody can put it together.
I used to love chorizo and eggs, the squishy texture and all that flaaaavor! I was able to recreate it with tofu and soyrizo (from ALDI), add it with roasted potatoes, avo, and black beans you got yourself a bomb af breakfast.
Pretty easy to put together and using soyrizo you don’t get all the random bits of random pork that would come in chorizo so it’s exponentially better for you without losing taste.
Tofu and Soyrizo Scramble
2 tbsp veggie broth OR 1 tbsp olive oil
1 tbsp tamari or soy sauce
1 tbsp garlic powder
1/2 package soyrizo
1/4 c nutritional yeast (optional)
Potato and Spinach
3 tbsp olive oil
1/2 red onion, diced
1 garlic clove, minced
1 jalapeno, minced
2 sweet potatoes, diced (smaller than a dime)
2 red potatoes, diced (smaller than a dime)
black pepper to taste
cumin to taste
2 c spinach
1 15 oz can of black beans
In a large pan, heat up the olive oil, crumble in the tofu with the juices, it’ll cook off. Add tamari/soy sauce and garlic powder. Cook until some of the liquid has dissolved, about 4-5 minutes. Set aside in a small bowl, you’ll cook the soyrizo later on.
Wipe out the same pan, add the olive oil, onion, garlic, and jalapenos. Cook until fragrant, 3-4 minutes. Add the potatoes and from now until they are done, avoid stirring and just toss to mix. Add spices. You’ll let them cook 4-5 minutes at a time without touching, toss, let them sit another 4-5 minutes, toss, and repeat this until they are soft and cooked through. It took me about 15-20 minutes. Once they are about done, add the spinach and cook for an additional 30 seconds to minute (wilt the spinach). Remove from pan and set aside in a bowl.
Wipe out the same pan, add the tofu scramble and soyrizo. Mix well, allowing to cook for about 5 minutes, add nutritional yeast and cook additional 30 seconds and remove from heat.
Prepare tortillas, heat up beans and build your tacos!
Well SH*T D*MN, these tacos were fire. I was really impressed with myself for these… but like how hard is it to throw tacos together haha. What really made these the bees knees was the sauce, I have a post for that recipe and I’ll link it below… don’t skip it!
Not sure if Aldi is available to everyone but if you can go, they have AMAZING vegan options. The brand is “Earth Grown” and their substitutions taste great, not dry or tasteless. I’ve tried some brands of chickenless nuggets and patties that are awful, and no-meat crumbles that were extremely lacking in spices and I guess moisture. But hey, gotta start somewhere and I should just be grateful more options are being created for vegans!
Anyways, Aldi has meat-free crumbles for tacos and the consistency of them are amazing and they taste really great, I was extremely impressed. So, if you can go for that, then do it! And try all their other meat substitutes, you won’t be disappointed. Trader Joe’s and Ralph’s also have okay meat-free crumbles for backup.
For the shells, you can either make your own or buy them, I’ll give instructions for making them below.
*In a medium sized pan, heat the canola oil for a couple minutes, so that when you place the tortilla in it to fry it gets all loud and sizzles. You’ll use tongs to first dip both sides, and then fold the tortilla so that half of it is cooking while you hold the half up with the tongs. Make sure you are folding it into a taco shell shape, hold for about 30 seconds or until golden brown, switch sides and allow to cool. Continue until you’ve made as many shells as you want.
In a medium pan, heat 1 tbsp of olive oil and add the package of meat-free crumbles, cook according to package. Fill you shell with the meat, top with the BOMB avocado sriracha sauce, lettuce, and tomatoes. Enjoy the heck out of these puppies.
Poured this baby on my tacos and it made them unbelievable, no lie I ate four fat ones. It would probably be amazing on a tostada, in a burrito, on a taco salad… or wherever else you think it would taste good (comment ideas below!)
It’s super quick and easy to throw together too, and I added probably five tablespoons of sriracha since I’m a spice freak but it’s open to manipulation based on your preferences.
1/2 c vegan mayonnaise
1 tbsp lemon or lime
2-4 tbsp sriracha (or more!)
Add all ingredients into a bowl or food processor, mash with a fork or if using a food processor run until smooth.
I probably cook this recipe three times a month, I am borderline obsessed. These tacos are so flavorful, filling, and a hit with any of the lucky people I’ve cooked them for. (;
Since this weekend was a holiday, I figured why not cook for the house!
To make it a quicker recipe to put together, when you’re battering your tacos, feel free to throw the coconut milk mixture in one bag, and the dry ingredients in another ziploc bag. Dump your florets into the wet mixture, covering well, and then move from there to the dry bag and give it a good shake to coat everything. I found this to shorten the prep time for the cauli’s by about 10-15 minutes.
These tacos are always the talk of the table, I recommend wowing some non-vegans with these baby’s and they will let you know vegan food “is actually really good!” I love hearing it haha because any food can be good! Labels or no labels.
The coleslaw is super simple, it’s only three ingredients and adds a nice freshness to the taco. And the sauce is my favorite part, I’m probably too generous on portion sizes but you know, how can I help myself when it’s so bomb?! I finally top it with sriracha, and barely make it to my seat before devouring.
For the cauliflower
1 head of cauliflower, florets
1 14oz can of coconut milk
1/2 – 3/4 c cornmeal*
1/2-3/4 c breadcrumbs* (I used panko)
1/4 tsp garlic powder
1/8 tsp cayenne powder
1 tsp cumin powder
1/2 tsp chili powder
1/8 tsp turmeric
1/2 tsp paprika
For the coleslaw
1/2 head of cabbage, finely shredded
2 large carrots, finely shredded
1 tbsp maple syrup
For the sriracha sauce
1/4 c vegan mayonaise
1-2 tbsp sriracha
Set your oven to 375 degrees, and line a baking sheet with parchment or tinfoil. If you have the time, and can hand dip each cauliflower, you will get two medium/large bowls out. If you are on a time crunch, two large ziploc bags will be needed.
In one of the bowls/ziploc you will pour the can (make sure to shake well) of coconut milk and juice of one lime, mixing well. In the other bowl/ziploc you will add all of the dry ingredients and mix well.
With your florets, you will generously coat each one in the coconut milk bowl or ziploc (for the bowl you can usually do a couple at a time, and for the ziploc dumb all of the florets in and shake the bag) and then transfer to the dry ingredient bowl or bag (same with the wet bowl, you will only coat a couple at a time, and for the ziploc, transfer only the cauliflower florets, leaving as much excess coconut milk behind as you can) and completely coat. The coated florets will be placed on the baking sheet and placed in the over for 12-15 minutes.
While the cauliflower is cooking, you’ll get your coleslaw and sauce together, in a medium sized bowl, put all ingredients together and stir, place in the fridge until the cauliflower is ready.
For the sauce, you will place all ingredients in a small bowl, mixing well and placing in the fridge until the cauliflower is ready.
When the cauliflower is done, turn each floret, and place back in the oven for another 12-15 minutes.
Once the cauliflower is ready, heat up your tortillas, and build to your liking!
*Depends on how big your cauliflower is, I usually use more, I just like to make sure I have enough to properly cover the florets!
Get ready to wow yourself or anyone who tries these, they are so good, I wish I didn’t eat them all already!