Breakfast Tacos

January Taco Tuesdays continue! Its hard to find something better than a Breakfast Burrito, but these Breakfast Tacos give them a run for their deliciousness! Save some time and purchase pre-made pico de gallo and salsa verde and you’ll have these ready in no time! 

Breakfast Tacos - The Aloha Files

Breakfast Tacos - The Aloha Files

Makes 8 Tacos


Breakfast Tacos

  • 1/2 block tofu
  • 1/4 cup water
  • 1/4 onion, chopped
  • 1/4 cup salsa verde
  • 1/4 cup nutritional yeast
  • 2 golden potatoes, chopped
  • 2 cups kale, chopped
  • pico de gallo
  • 2 avocados
  • Tapatio
  • 2 green onions, chopped
  • cilantro, chopped
  • 1 cup raw cashews
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 16 corn tortillas

Roast the Potatoes

Slice up 2 golden potatoes and add to a silicon baking mat. Bake at 400 degrees for 20 minutes.

Make the Tofu Filling

Heat 1/4 cup water in a pan on your stove with 1/4 of a chopped onion. Once simmering, crumble in 1/2 a block of tofu and add 1/4 cup of salsa verde and mix together. Add in 1/4 cup of nutritional yeast and stir until mixed in. Simmer on medium while you finish chopping the kale, green onions, and cilantro.

Make the Cashew Cheese

In your Vitamix, food processor or blender, combine 1 cup of raw cashews, 1/2 cup of water, and 1/4 cup of nutritional yeast. Blend until smooth - you can add more water if you need to thin it out.

Heat the Tortillas

Once the potatoes are done, add the tortillas to another silicon mat on a baking sheet and heat for about 2 minutes in the hot oven.

Assemble the Tacos

Add some chopped kale to the bottom of two corn tortillas (one of top of the other for extra sturdiness), then add on the tofu, roasted potatoes, pico de gallo, slices of avocado, chopped green onions, and cilantro. Top with cashew cheese and sliced jalapeños and Tapatio for as much spice as you’d like! 

Breakfast Tacos - The Aloha Files

Breakfast Tacos - The Aloha Files