Vegan Chorizo and Egg Taco
Elevate your taco night with these irresistible Vegan Chorizo and Egg Tacos, a plant-based twist on a classic favorite! Packed with bold, smoky flavors from vegan chorizo and the creamy, egg-like texture of silken tofu scrambled with turmeric and black salt, this recipe delivers a satisfying, protein-rich meal in just 35 minutes. Each soft corn tortilla is layered with the vibrant combo of spiced chorizo and "eggs," creamy avocado, zesty tomato salsa, and fresh cilantro, creating a symphony of flavors in every bite. Perfect for breakfast, lunch, or dinner, these tacos are as versatile as they are delicious. Serve with lime wedges for a burst of freshness, and enjoy a vegan taco experience that's hearty, flavorful, and undeniably crave-worthy!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces vegan chorizo
- 14 ounces silken tofu
- 2 tablespoons nutritional yeast
- 0.5 teaspoons turmeric powder
- 0.25 teaspoons black salt (kala namak)
- 0.25 teaspoons ground black pepper
- 8 corn tortillas
- 1 avocado, sliced
- 0.5 cup cilantro, chopped
- 1 lime, cut into wedges
- 0.5 cup tomato salsa
Directions
Step 1
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Step 2
Add the chopped onion to the skillet and sauté for 3-4 minutes until it's translucent.
Step 3
Add the minced garlic and sauté for another minute until fragrant.
Step 4
Add the vegan chorizo to the skillet and cook, breaking it up with a wooden spoon, for about 5-7 minutes or until it's slightly crisp.
Step 5
While the chorizo is cooking, blend the silken tofu, nutritional yeast, turmeric powder, black salt, and black pepper in a blender or food processor until smooth.
Step 6
In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat.
Step 7
Pour the tofu mixture into the pan and lightly scramble using a spatula, cooking for about 5-6 minutes until the texture resembles that of scrambled eggs.
Step 8
Gently mix the scrambled tofu with the cooked chorizo in the skillet and heat through for 2 more minutes.
Step 9
Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side or until pliable.
Step 10
To assemble the tacos, place a portion of the vegan chorizo and egg mixture onto each tortilla.
Step 11
Top with avocado slices, chopped cilantro, and a spoonful of tomato salsa.
Step 12
Serve with lime wedges on the side for added zest before eating.
Nutrition Facts
| Serving size | (1653.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2113.1 |
| Total Fat 91.9g | 0% |
| Saturated Fat 13.5g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 0mg | 0% |
| Sodium 2339.2mg | 0% |
| Total Carbohydrate 256.8g | 0% |
| Dietary Fiber 55.1g | 0% |
| Total Sugars 22.9g | |
| Protein 88.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1868.0mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 3457.8mg | 0% |
Source of Calories