• veggie vegan recipes
  • You know what I say about breakfast tacos—they're great for breakfast! Check out this quick and easy vegan recipe that uses cauliflower and crumbled tofu to make the "scrambled egg" part of traditional breakfast tacos. These are great on Sundays, Tuesdays…Fridays, Mondays…even Thursdays, Wednesdays and Saturdays.

    Keep cooking, you got this!
    Derek

    In collaboration with #milliondollarvegan, we’re fighting climate change with diet change!

    Subscribe |
    More plant-powered recipes |

    FOLLOW MILLION DOLLAR VEGAN:
    Website |
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    Facebook | …
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    FOLLOW WICKED HEALTHY:
    WH Instagram |
    Derek’s Instagram |
    WH Facebook |
    In the U.K. get your groceries from Tesco |
    The Wicked Healthy Cookbook |

    Video by Ira Chute (@irachute) |
    Music by Gabriel Naïm Amor (@amorsonic) |
    All cooking stunt training done by Ninja Squirrels

    Try Vegan:

    #wickedkitchen #veganuary

    FULL RECIPE:

    Serves: Totally depends on how many you eat yourself
    Preparation time: Under 30 minutes

    Ingredients:

    For the tofu scramble:
    1 C Cauliflower florets, cut small and blanched
    1 Block of tofu (extra-firm), broken up by hand
    1/2 tsp Turmeric
    1 tsp Cumin
    1/4 tsp Paprika
    1/2 tsp Granulated onion
    1 tsp Black pepper
    1/2 Kosher salt
    1 tsp plant based butter

    Flour and Corn Tortillas (wrapped in foil and warmed in the oven)
    3-4 slices Vegan Cheese, chopped small
    2 handfuls Baby spinach
    1 C Black beans
    1 C Salsa
    Handful Coriander/Parsley

    Directions:

    Pre-heat oven to 200c/400f fan/convection oven
    Bring a small pan of water to boil (for blanching cauliflower), boil cauliflower for 1-2 minutes then strain and set aside.
    Break up tofu into a bowl with your hands into small chunks.
    Add cauliflower to tofu – Add turmeric, cumin, smoked paprika, granulated onion, black pepper and salt and lightly mix all ingredients

    Heat oven safe skillet, add butter to the pan until melted, add tofu and cauliflower. Saute for a couple of minutes stirring often, finish in the oven for 3-5 minutes.
    Remove pan place on the stove top, add spinach and stir to wilt for one minute.

    Place down tortillas and fill them up; add a large spoon of scramble and top with black beans, salsa, cheese and coriander. Plate side-by-side on a plate and enjoy.

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  • The Wicked Kitchen | Ep.10: Vegan Breakfast Tacos

    You know what I say about breakfast tacos—they're great for breakfast! Check out this quick and easy vegan recipe that uses cauliflower and crumbled tofu to make the "scrambled egg" part of traditional breakfast tacos. These are great on Sundays, Tuesdays...Fridays, Mondays...even Thursdays, Wednesdays and Saturdays.

    Keep cooking, you got this!
    Derek

    In collaboration with #milliondollarvegan, we’re fighting climate change with diet change!

    Subscribe | http://bit.ly/WickedHealthyYouTube
    More plant-powered recipes | https://wickedhealthyfood.com/


    FOLLOW MILLION DOLLAR VEGAN:
    Website | https://www.milliondollarvegan.com
    Instagram | https://www.instagram.com/milliondoll...
    Facebook | https://www.facebook.com/milliondolla...
    Twitter | https://twitter.com/1mDollarVegan

    FOLLOW WICKED HEALTHY:
    WH Instagram | http://bit.ly/WHInsta
    Derek’s Instagram | http://bit.ly/DerekSarnoIG
    WH Facebook | http://bit.ly/WickedHealthyFacebook
    In the U.K. get your groceries from Tesco | http://bit.ly/WickedKitchenTESCOplc
    The Wicked Healthy Cookbook | http://bit.ly/WHCookbook

    Video by Ira Chute (@irachute) | https://www.highway93.com
    Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com
    All cooking stunt training done by Ninja Squirrels

    Try Vegan: https://veganuary.com/

    #wickedkitchen #veganuary

    FULL RECIPE:

    Serves: Totally depends on how many you eat yourself
    Preparation time: Under 30 minutes

    Ingredients:

    For the tofu scramble:
    1 C Cauliflower florets, cut small and blanched
    1 Block of tofu (extra-firm), broken up by hand
    1/2 tsp Turmeric
    1 tsp Cumin
    1/4 tsp Paprika
    1/2 tsp Granulated onion
    1 tsp Black pepper
    1/2 Kosher salt
    1 tsp plant based butter

    Flour and Corn Tortillas (wrapped in foil and warmed in the oven)
    3-4 slices Vegan Cheese, chopped small
    2 handfuls Baby spinach
    1 C Black beans
    1 C Salsa
    Handful Coriander/Parsley

    Directions:

    Pre-heat oven to 200c/400f fan/convection oven
    Bring a small pan of water to boil (for blanching cauliflower), boil cauliflower for 1-2 minutes then strain and set aside.
    Break up tofu into a bowl with your hands into small chunks.
    Add cauliflower to tofu - Add turmeric, cumin, smoked paprika, granulated onion, black pepper and salt and lightly mix all ingredients

    Heat oven safe skillet, add butter to the pan until melted, add tofu and cauliflower. Saute for a couple of minutes stirring often, finish in the oven for 3-5 minutes.
    Remove pan place on the stove top, add spinach and stir to wilt for one minute.

    Place down tortillas and fill them up; add a large spoon of scramble and top with black beans, salsa, cheese and coriander. Plate side-by-side on a plate and enjoy.