Description
Crispy chickpeas and roasted tomatoes make a vibrant filling for these satisfying scrambled tofu tacos. A quick and flavorful vegan breakfast.
Ingredients
Units
Scale
"Bacon" Chickpeas:
- 1 (15 oz / 425 g) can chickpeas, drained, rinsed, and thoroughly dried
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
Roasted Tomatoes:
- 1 cup cherry tomatoes, halved (150 g)
- 1 tbsp olive oil (15 mL)
- 1 clove garlic, minced
Scrambled Tofu:
- 1 (12.3 oz / 350 g) package firm silken tofu
- 1/4 cup (20 g) nutritional yeast
- 2 tbsp plain hummus (30 g)
- 1/4 tsp turmeric
- Pinch of salt and pepper
Serving:
- 6 medium flour or corn tortillas
- Avocado, sliced parsley, lime juice, dairy-free yogurt, sliced radishes, for garnish
Instructions
- Preheat oven to 400°F (204°C). Pat the chickpeas thoroughly dry with paper towels, then toss with the olive oil, smoked paprika, garlic powder, cumin, chili powder, and salt. Spread onto one half of a parchment-lined baking sheet. Toss the cherry tomatoes with 1 tbsp olive oil and minced garlic and spread on the other half.
- Bake for 20 minutes, or until the chickpeas are crispy and the tomatoes have burst.
- Meanwhile, add all the tofu ingredients to a large greased or nonstick skillet and roughly break up the tofu with a spatula. Set over medium heat and cook, stirring often, until the tofu begins to brown slightly, about 5–7 minutes.
- Spoon the scrambled tofu, roasted chickpeas, and burst tomatoes evenly onto tortillas. Garnish as you like — avocado, radishes, cilantro or parsley, a squeeze of lime, and a dollop of dairy-free yogurt are all great.
Notes
Drying the chickpeas thoroughly before roasting is essential — any surface moisture steams them rather than crisping them. Pat with paper towels and, if you have time, leave them out for 20–30 minutes to air-dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Mexican-inspired