Vegan breakfast tacos

 Cooking 25 minutes
 Preparation 10 minutes
 2 servings


1 package (1 x 397 g) of Champêtre cubed breakfast potatoes
2 medium tortilla breads
2 tempeh sausages, crumbled
¼ block of semi-firm tofu, crumbled
0.5 ml (⅛ tsp) of ground cumin
0.5 ml (⅛ tsp) of smoked paprika
0.5 ml (⅛ tsp) of turmeric
½ tomato, diced
60 ml (4 tbsp.) of vegan sour cream
125 ml (½ cup) of vegan cheddar cheese


  1. Preheat oven to 400ºF.
  2. On a baking sheet, place the breakfast potatoes and bake for 10-15 minutes or until golden brown. Turn them halfway through cooking.
  3. In a skillet, heat the crumbled sausages over medium heat for 3 to 5 minutes. Add the tofu, cumin, paprika and turmeric, to the pan and mix. Heat for another 3 to 5 minutes.
  4. Place the 2 tortillas through 2 or 3 racks of your oven so that the two sides of each bread hang down, they will serve as a base for the tacos. Let harden 5 to 7 minutes or until crispy.
  5. At the bottom of the tacos, place the tempeh and tofu mixture, the tomatoes, and the breakfast potatoes.
  6. Pour sour cream and add grated cheese on top.

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