Pexels photo 4958778

3 vegan breakfast tacos recipes

by Ezra 5 minutes read

Last updated: 26 Apr, 2023

If you’re looking for a breakfast that will keep you full until lunchtime, breakfast tacos are the perfect option. If you’re looking for a vegan breakfast taco, we’ve got you covered.

Below are 3 simple, yet delicious, vegan breakfast recipes for taco lovers. Choose from an extra-cheesy recipe, an oil-free recipe, or a recipe with a tofu filling.

Extra-cheesy breakfast tacos


Hash Browns

  • 2 cups hash browns (store-bought and frozen)

  • 4 tbsp oil

  • ½ tsp garlic powder

  • ½ tsp sea salt

  • ¼ tsp ground black pepper


  • 1 cup vegan sausage

  • ¼ cup shallot

  • 1 cup medium, firm, or extra-firm tofu

  • 2 tbsp nutritional yeast

  • ½ tsp turmeric

  • ½ tsp smoked paprika

  • 2 cups kale

  • 2 tbsp pickled jalapeno

  • 1 cup shredded vegan cheese


  • Flour tortillas

  • 1 vine tomato

  • 1 green onion

  • ½ cup vegan sour cream

  • 1 lime to serve


  1. Add oil to a large pan over a medium heat and, once hot, add the frozen hash browns with garlic powder, black pepper, and sea salt. Make sure to coat evenly.

  2. Occasionally, toss the hash browns for around 10-13 minutes or until crispy and golden brown. Once ready, set aside onto a separate plate.

  3. Finely chop the shallot and add it to the same pan, with more oil if necessary.

  4. Crumble the vegan sausage on top of the shallot and cook both for around 4-5 minutes. Ensure the sausage is browned and the shallot is fried.

  5. Crumble the tofu into the pan, and then add the nutritional yeast, turmeric, and smoked paprika. Combine everything together well and cook for around 2-3 minutes.

  6. Chop the kale, removing the stems, and jalapeno finely. Toss both into the pan and cook for around 2-3 minutes, or until the kale slightly wilts.

  7. Press the scramble into an even layer across the pan. On top, place an even layer of the hash browns and then another even layer on top of that with shredded vegan cheese.

  8. Turn the heat to a simmer and place a lid on top of the pan for a further 2-4 minutes, or until the cheese has melted completely.

  9. To grill and warm the tortillas, turn a burner onto a low to medium flame. Place one tortilla carefully over the open flame and watch it closely so that it doesn’t burn.

  10. Once one side is charred slightly, flip the tortilla over so that the other side can grill.

  11. Remove the tortilla when grilled, placing it onto a tea towel that is clean and loosely wrap it so that it doesn’t lose heat. Repeat the process for however many tortillas you desire.

  12. Finely dice the tomato and onion, and cut the lime into wedges.

  13. Assemble the tacos by generously filling the tortillas with the vegan cheese, scramble, and vegan sausage combination. Add your preferred amount of tomato, onion, and vegan sour cream, squeezing the lime on top just before serving. Serve warm and enjoy!

Pexels photo 12674029

Breakfast tacos with tofu scramble, Pico de Gallo, and creamy avocado


Pico de Gallo

  • 4 tomatoes

  • 1 tbsp red onion

  • Small handful coriander

  • ½ lime

  • Pinch of salt

Tofu Scramble

  • 1 tsp chilli powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1 tsp turmeric

  • 1 tbsp nutritional yeast

  • 2 tbsp water (or more if needed)

  • Salt and pepper, to taste

  • ½ cup onion

  • 2 jalapeños

  • 1 tsp olive oil

  • 1 block firm or extra firm tofu

  • 1 cup canned black beans

  • Corn tortillas, to serve

Optional Toppings

  • Handful of coriander

  • Chipotle sauce

  • Red onion (diced)

  • Sliced avocado


  1. To make the pico de gallo, chop the tomatoes, onion, and coriander finely. Place into a bowl and add the lime and salt to taste.

  2. In a separate bowl, combine all the spices and nutritional yeast along with the water.

  3. Chop the onion and jalapenos, making sure there are no seeds. Over a medium heat, heat the oil and fry the jalapenos and onion until soft.

  4. Add the pico de gallo to the pan and sauté for 2-3 more minutes.

  5. Lower the heat to a simmer and crumble the tofu into the pan.

  6. Pour the spice sauce over the top of the tofu, stirring until combined.

  7. Drain and rinse the black beans, adding to the pan.

  8. Once cooked, assemble your tacos with whatever toppings you prefer. Serve warm and enjoy!

Oil-free breakfast tacos


  • 2 red potatoes

  • 1 tsp garlic powder

  • ½ tsp thyme

  • ½ tsp sage

  • ¼ tsp paprika

  • Pinch of cayenne pepper

  • Black salt, to taste


  1. Preheat the oven to 230°C.

  2. Peel and cube the potatoes, then coat with the garlic powder, thyme, sage, paprika, cayenne pepper, and salt.

  3. On top of baking paper, evenly place the potatoes onto a baking tray. Bake for 30 minutes, tossing them after 15 minutes.

  4. Whilst the potatoes cook, prepare anything else you may want to add to the tacos. Popular additions include: tofu scramble, tempeh sausage, pico de gallo, vegan sour cream, vegan nacho cheese, and salsa.

  5. Take the potatoes out of the oven and assemble your tacos. Serve warm and enjoy!

We aim to always give appropriate credit to our reference sources and image authors. Contact us if you think a credit may be incorrect or you're an author and would like to request removal.