Description
An epic vegan breakfast nacho recipe when you want something a little extra in the morning + a round up of 10 vegan breakfast recipes!
Ingredients
Oil-free Tortilla Chips
- 8 corn tortillas
Tofu Scramble
- 1 cup water
- 2 cloves garlic, minced
- 1/2 cup diced red onion
- 1/3 cup diced red bell pepper
- 1/2 cup potatoes, diced small (about 1 medium potato)
- 1 (8 oz) block firm tofu, pressed (learn how here)
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/3 teaspoon turmeric
- 1/4 teaspoon chili
Top with
- 3 slices tempeh bacon, diced
- 1/2 cup sweet simple beans
- 1/2 avocado, sliced
- 1/4–1/3 cup cilantro, chopped
- 4 oz Kite Hill cream cheese + 3–4 tablespoons water
Instructions
Oil-free Tortilla Chips
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Cut the tortillas into fourths and arrange onto baking sheet. Place into the oven for 10-12 minutes, or until crispy.
Tofu Scramble
- Add the garlic, onion and bell pepper into a non stick pan over medium heat. Add in 1/4 cup water and saute until fragrant and onion translucent, about 4 minutes. Add more water if necessary.
- Add in the potatoes plus another 1/2 cup water and mix through. Cover and allow it to steam over medium for about 10 minutes.
- Crumble in the tofu and add in the remaining ingredients. Mix until uniform, then cover for another 5-8 minutes, adding about 1/4 cup more water as necessary to prevent burning.
- Set aside to cool.
Assembly
- Water down the cream cheese in a squeeze bottle or bowl with the water.
- In a lined baking sheet, or any serving tray of choice, place the chips around the edge. Fill the middle with the tofu scramble, beans, tempeh bacon, avocado, cilantro, and a drizzle of cream cheese sauce.
Notes
The cooking time for the tortillas may vary depending on their thickness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast