Vegan Crispy Potato Breakfast Tacos with Jalapeño Crema
- Active Time: 30 min
- Total Time: 30 min
- Servings: 2
These vegan breakfast tacos are my go-to for weekend mornings! Warm corn tortillas get loaded with crispy roasted potatoes, southwest seasoned tofu scramble, and diced tomatoes before getting drizzled in a spicy jalapeño cashew crema and garnished with fresh cilantro. If you don’t have a high speed blender to make the cashew crema, you can easily substitute vegan mayo as your base instead of cashew cream.
Ingredients
-
Roasted Potatoes
- 6 oz red potatoes (2 medium), finely diced
- 1 tsp olive oil
- ¼ tsp garlic powder
- ¼ tsp paprika
- ¼ tsp salt
-
Jalapeño Crema
- ⅓ cup raw cashews
- ⅓ cup oat milk
- 2 tbsp pickled jalapeno brine
- 5 slices pickled jalapeños
- ¼ tsp paprika
- ¼ tsp cumin
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp chili powder
- Salt, to taste
-
Tofu Scramble
- 1 tbsp olive oil
- 8oz firm tofu, pressed and crumbled
- 1 tbsp nutritional yeast
- ¼ tsp garlic powder
- ¼ tsp chili powder
- ¼ tsp cumin
- ½ tsp salt
- Dash of turmeric
- 3 tbsp oat milk
-
For Serving
- 1 roma tomato, diced
- 6 corn tortillas, warmed
- Cilantro, for garnish (optional)
- Hot sauce or salsa, for serving
Preparation
Roast Potatoes
Preheat the oven to 425°F. Toss diced potatoes on a small sheet pan with olive oil, spices, and salt. Bake for 15-20 min until golden and crispy, tossing halfway through.
Jalapeño Sauce
In the small cup of a high speed blender, combine cashews, oat milk, pickled jalapeños, brine, and spices. Puree until it becomes a smooth and creamy sauce.
Tofu Scramble
Heat 1 tbsp olive oil over medium heat in a large nonstick pan. Add crumbled tofu, tossing occasionally until golden brown, about 10 minutes. Meanwhile, in a small bowl combine nutritional yeast, spices, and salt. Add the oat milk and whisk well. Pour over scrambled tofu and toss until well coated. Allow the liquid to mostly cook off and then remove from heat.
Assemble
To assemble, fill each tortilla with roasted potatoes, top with tofu scramble and diced tomatoes, drizzle with jalapeño crema, and garnish with cilantro. Serve with salsa or hot sauce if desired.
Tips
If you don’t have a high speed blender to make the cashew cream, you can alternatively thin 2-3 tbsp vegan mayo with a tablespoon or two of water, then add the spices, pickled jalapeño brine, and minced jalapeño slices.
