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FoodVegan Breakfast Tacos - A Cozy Kitchen

Vegan Breakfast Tacos – A Cozy Kitchen

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These Vegan Breakfast Tacos are quick and easy to make in 30 minutes! Egg-free scrambled eggs are served in warm flour tortillas with sliced avocado, heirloom tomato pico de gallo and sliced radishes. Pair with a refreshing melon fruit salad and a Mint Vanilla Iced Coffee or Horchata Coffee for the ultimate vegan breakfast spread!

Vegan Breakfast Tacos with fruit salad on a table.

A good Breakfast Burrito or Breakfast Taco is the perfect meal to wake up to. This plant-based alternative is just as delicious and easy to whip up along with Miso Millet “Polenta” with Green Onion Oil + Eggplant Bacon and Vegan French Toast.

Vegan Breakfast Tacos on a plate. Vegan Breakfast Tacos on a plate.

Ingredients You’ll Need for Vegan Breakfast Tacos

  1. Egg replacer – I used Just Egg-Free scramble. This is a plant based egg alternative made with mung bean. It’s protein-packed, cholesterol-free and it cooks and tastes like a chicken egg!
  2. Pico de gallo – I made a quick pico de gallo with heirloom tomatoes, red onion, a jalapeño and lime juice. It’s super fresh and it comes together in just a couple of minutes.
  3. Fruit salad – If you want a full brunch spread I HIGHlLY suggest pairing these breakfast tacos with a simple melon fruit salad made with fruit, lime juice and fresh mint.

For the rest of the ingredients, please refer to the recipe index card below!

How To Make Vegan Breakfast Tacos

  1. For the heirloom tomato pico de gallo. Combine diced tomatoes, red onion, jalapeño, lime juice and salt in a medium bowl. Taste and adjust seasoning if needed then store in the fridge until ready to serve.
  2. For the melon fruit salad. In a large bowl, toss together watermelon, cantaloupe, raspberries, lime juice and mint.
  3. For the vegan scrambled eggs. Heat a non-stick skillet over medium heat with olive oil. Pour in Just Egg or your egg replacer of choice. Stir continuously with a spatula until it’s cooked then top with black pepper and sliced scallions.
  4. Assemble. Top tortillas with vegan scrambled eggs, sliced avocado, salsa and radishes.

Tips and Tricks

  • Plant-based eggs. Swap out JUST Eggs with firm tofu and your choice of seasonings.
  • Other topping ideas. Hot sauce, vegan sour cream, guacamole and black beans or refried beans.
Fruit salad and pico de gallo in a bowl on a table. Fruit salad and pico de gallo in a bowl on a table.

Recipe FAQs

What are vegan breakfast tacos made of?

Vegan breakfast tacos are just like your usual breakfast tacos except the eggs are substituted with a vegan egg replacer! The scrambled “eggs” are served in flour tortillas topped with salsa or pico de gallo and sliced avocado. You can include vegan cheese too if you like.

Can these be made ahead of time?

You can make the melon fruit salad and pico de gallo up to 1 day ahead. The scrambled “eggs” are best enjoyed right after cooking.

Ingredients for Vegan Breakfast Tacos arranged on a table with fruit salad and salsa. Ingredients for Vegan Breakfast Tacos arranged on a table with fruit salad and salsa.

More Vegan/Vegetarian Recipes

If you tried this Vegan Breakfast Tacos Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

  • 1 chef knife

  • 1 medium bowl

  • 1 large bowl

  • 1 non-stick skillet

Heirloom Tomato Pico de Gallo:

Simple Melon Fruit Salad: 

To Make the Heirloom Tomato Pico de Gallo: 

  • In a medium bowl, combine the diced tomato, red onion, jalapeno, lime juice and a few pinches of salt. Give it a taste and adjust the salt to your liking. Keep in the fridge until you’re ready to serve. 

To Make the Simple Melon Fruit Salad:

  • In a big bowl, add the watermelon, cantaloupe, raspberries, lime juice and mint leaves. Toss until combined. Keep in the fridge until you’re ready to serve. 

To Make Breakfast Tacos: 

  • Place a non-stick skillet over medium heat. Add the olive oil and when warm, pour in the Just Egg. Stir continuously with a spatula, until cooked, about 3 to 4 minutes. Top with pepper and scallions. 

  • To assemble the breakfast tacos, add a few spoonfuls to a tortilla, top with a few slices of avocado, salsa and radish. Repeat until you’ve assembled all of your breakfast tacos. 

Tips and Tricks

  • Plant-based eggs. Swap out JUST Eggs with firm tofu and your choice of seasonings.
  • Other topping ideas. Hot sauce, vegan sour cream, guacamole and black beans or refried beans.

Serving: 4g | Calories: 212kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 54mg | Potassium: 841mg | Fiber: 8g | Sugar: 30g | Vitamin A: 6881IU | Vitamin C: 58mg | Calcium: 53mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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