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 ๐
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
- Drain the liquid from one package of tofu and gently press to squeeze out any additional water. Set aside.
- Heat a large nonstick frying pan to medium high heat and add 1 tbsp of oil.
- Crumble in the tofu, add all of the spices and nutritional yeast, and stir to combine.
- Then add the cauliflower rice, salsa, and 2 tbsp of water. Stir then cover and cook for 3 minutes or until warmed through.
- Taste and add more salt and pepper as needed.
ASSEMBLE THE TAQUITOS
- Preheat the oven to 375 degrees.
- 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)
- 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.
- Then roll and transfer to a baking sheet opening side down to make sure they stay closed while baking.
- Bake for 5-10 minutes or until the cheese is melted and the outside is slightly crisp.
SERVE
- Serve with a generous dollop of plain, unsweetened vegan yogurt, sour cream, or cashew cheese.
- 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!