Vegan Bacon Egg Taco

Transform your breakfast or brunch routine with these mouthwatering Vegan Bacon Egg Tacos—an irresistible plant-based twist on a classic morning favorite! Featuring crispy tempeh "bacon" marinated in a savory-sweet blend of soy sauce, maple syrup, and smoked paprika, paired with a fluffy tofu scramble seasoned with turmeric and black salt for an authentic "egg" flavor, this recipe is a triumph of creativity and flavor. Each taco comes wrapped in warm corn tortillas, then loaded with creamy avocado, juicy cherry tomatoes, zesty salsa, fresh cilantro, and a squeeze of lime for a burst of brightness. Ready in just 35 minutes, these hearty yet wholesome tacos are perfect for a vegan-friendly breakfast, brunch, or even Taco Tuesday. Indulge in this protein-packed, flavor-filled delight that proves plant-based eating is anything but boring!

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams tempeh
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 300 grams firm tofu
• 2 tablespoons nutritional yeast
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon black salt (Kala Namak)
• 2 tablespoons olive oil
• 8 pieces corn tortillas
• 1 large ripe avocado
• 0.5 cup salsa
• 100 grams cherry tomatoes
• 0.25 cup cilantro
• 1 large lime

Directions

Step 1

Slice the tempeh into thin strips, about 1/4 inch thick.

Step 2

In a bowl, mix soy sauce, maple syrup, and smoked paprika. Add the tempeh strips, tossing to coat. Let marinate for about 10 minutes.

Step 3

While the tempeh marinates, crumble the tofu using your hands or a fork into a bowl.

Step 4

Add nutritional yeast, turmeric powder, and black salt to the crumbled tofu, mixing well to combine.

Step 5

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add marinated tempeh strips and cook for 3 minutes on each side or until crispy and browned. Remove from skillet and keep warm.

Step 6

In the same skillet, add remaining 1 tablespoon of olive oil. Add the tofu mixture and cook, stirring frequently, until heated through and slightly browned, about 5-6 minutes.

Step 7

Warm the corn tortillas in a dry skillet over medium heat or wrap in a damp cloth and microwave for about 30 seconds to make them pliable.

Step 8

Prepare toppings by slicing the avocado, halving the cherry tomatoes, and chopping the cilantro. Cut the lime into wedges.

Step 9

To assemble the tacos, start by placing some tofu scramble on each tortilla, followed by a few pieces of tempeh bacon.

Step 10

Top with avocado slices, cherry tomatoes, a spoonful of salsa, and some cilantro.

Step 11

Serve immediately with lime wedges on the side for squeezing. Enjoy your vegan bacon egg tacos!

Nutrition Facts

Serving size	(1503.3g)

Amount per serving	% Daily Value*
Calories	2286.9

Total Fat 106.5g	0%
Saturated Fat 18.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 3159.3mg	0%
Total Carbohydrate 254.9g	0%
Dietary Fiber 51.7g	0%
Total Sugars 30.0g
Protein 111.5g	0%

Vitamin D 0IU	0%
Calcium 977.6mg	0%
Iron 18.3mg	0%
Potassium 3870.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.5%

Protein: 18.4%

Carbs: 42.1%