I’m a savory breakfast person to the core. I can enjoy a donut or similar, but only when I also have a savory bite as well. Breakfast tacos are one of my go-to breakfasts and these Italian ones are such a good twist on the classic. I don’t like eggs so I use my delicious tofu scramble instead. Tofu scramble is super good for meal prep because it reheats in the microwave really well. I make a single batch at the beginning of the week and it lasts for a good 4 days worth of breakfasts, sometimes more (if I don’t eat a lot of it straight out of the container).
For the Italian vibes, I use vegan Italian sausage, a garlicky aioli-type sauce (which is just my garlicky cashew cream that I use for literally everything) and some chopped up tomatoes. The flavor combination of all these elements is off the f*cking charts.
Italian Breakfast Tacos with Tofu Scramble
serves 4
Ingredients
8 large taco-size tortillas (12 small taco-size or 4 burrito size)
2 cups tofu scramble (recipe below, 1 batch)
2 full-size Italian sausage links (vegan or regular), I like the Field Roast brand vegan ones
1/2 cup garlicky cashew cream (get my recipe here)
2 medium ripe tomatoes, diced (I like heirloom tomatoes for this, if in season, you can also quarter grape/cherry tomatoes)
sea salt
To Make
Griddle tortillas in a little bit of olive oil until soft and pliable. Crumble sausage into a preheated skilled with a little oil, cook until heated through and crispy on the edges. If using meat sausage, cook thoroughly. Reheat tofu scramble if necessary. It reheats really well in the microwave.
Top each of the 8 tortillas with 1 tablespoon cashew cream, a heaping 1/3 cup tofu scramble, a sprinkle of sausage and some tomato. Season each taco with a sprinkle of salt.
Tofu Scramble
Ingredients
1 block super firm tofu (or extra firm tofu, pressed for 20 minutes to remove excess liquid)
2 tablespoons olive oil, divided
1 small sweet or yellow onion, minced
sea salt, fine grain, divided
1 teaspoon turmeric
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/8 to 1/4 teaspoon black pepper
1/3 cup oat milk or similar
3-4 tablespoons nutritional yeast
To Make
In as large skillet, heat 2 teaspoons olive oil over medium heat. Add minced onion and 1/4 teaspoon salt. Saute until onion is soft, translucent and starting to brown. Meanwhile, combine remaining olive oil, 1 teaspoon salt, turmeric, garlic granules, onion granules and pepper in a pinch bowl.
When the onion is finished cooking, crumble in the tofu. It doesn’t need to be super small crumbles, it will break up more as it cooks. Add the oil/spice mixture and stir to fully combine. Cook until tofu is heated through. I like to cook a little longer to get some browning on the tofu, personal choice. Add oat milk and stir to combine, letting the milk evaporate slightly, then add nutritional yeast and continue cooking for another minute or so.
Radiate Food Vibes 
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