These baked, not fried, vegan breakfast taquitos are hands down my favorite savory breakfast option for cozy weekends at home!

They’re super easy to make – perfect for a lazy Saturday morning – but really filling and hearty…and they just taste special somehow. Like something you’d get at a local brunch spot but much less greasy and you don’t have to change out of your pajamas 👍

These look simple but you’ll be shocked by how much savory, hickory-smokey, ooey-gooey cheesy flavor is packed inside these taquitos. That, coupled with the toasted, crispy tortilla is a little hot sauce is my weekend breakfast heaven in my book.

I hope you enjoy!

• 6 small whole wheat tortillas
• 6 slices of vegan cheddar cheese (I used this one but this one is also good)
• 6 slices of tempeh bacon (I used this one)
• 1 8oz block of firm tofu
• 1 tbsp avocado oil
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/4 tsp turmeric
• 1/2 tsp chili powder
• 2 tbsp nutritional yeast
• 1/2 cup frozen cauliflower rice
• 1/4 cup chunky salsa
• 2 tbsp of water

For Serving

• plain vegan yogurt or sour cream
• hot sauce like Cholula or Tapatio

COOK THE TEMPEH BACON

Start by cooking the tempeh bacon according to package directions (usually just pan-frying until crispy on both sides) then set aside.

MAKE THE SCRAMBLE

1. Drain the liquid from one package of tofu and gently press to squeeze out any additional water. Set aside.
2. Heat a large nonstick frying pan to medium high heat and add 1 tbsp of oil.
3. Crumble in the tofu, add all of the spices and nutritional yeast, and stir to combine.
4. Then add the cauliflower rice, salsa, and 2 tbsp of water. Stir then cover and cook for 3 minutes or until warmed through.
5. Taste and add more salt and pepper as needed.

ASSEMBLE THE TAQUITOS

1. Preheat the oven to 375 degrees.
2. Optional: warm tortillas in the microwave with a damp clean cloth on top for 20-30 seconds to help making them more playable and prevent cracking. (I don’t find that’s necessary with this brand)
3. Place one slice of vegan cheese on each tortilla, evenly distribute the tofu scramble between all six tortillas, and add once slice of tempeh bacon to each one.
4. Then roll and transfer to a baking sheet opening side down to make sure they stay closed while baking.
5. Bake for 5-10 minutes or until the cheese is melted and the outside is slightly crisp.

SERVE

1. Serve with a generous dollop of plain, unsweetened vegan yogurt, sour cream, or cashew cheese.
2. Drizzle with hot sauce and enjoy!

• You can use any vegan recipe you like for this. Just Egg is a great option too! You can make it yourself or get it ready-made in the frozen section!
• There are so many things to add to change this up! A slice of avocado or even some spinach tucked inside are all great options. Or swap the hot sauce for sals verde and finish with fresh cilantro!