If you haven’t noticed, we love chickpea recipes around here. But we also love tacos, so why not combine them in the most delicious vegan breakfast taco recipe?! When developing this recipe, I knew I needed a way to mimic crispy bacon because that’s the ying to the yang in breakfast tacos. And just like in my vegetarian roasted cauliflower tacos and chickpea tacos, I knew chickpeas would be the answer for these tacos too.
Why you’ll love them
There’s very little prep work involved in making these tacos since the chickpeas are in a can, and the tofu only has to be crumbled. You can meal-prep them simply by keeping the components stored separately. You can also make the chickpeas ahead of time and whip up the tofu scramble in minutes. The crunch from the chickpeas is what sets them apart and makes them taste SO good.
Ingredients for vegan breakfast tacos
You don’t need anything very special for these tacos (other than maybe the nutritional yeast). But for a full list, be sure to scroll to the recipe card!
The “Bacon”: To make the bacony chickpeas, you’ll need canned chickpeas, olive oil for frying, soy sauce, and smoked paprika to emulate the meatiness of bacon, brown sugar, and sriracha. The Tofu Scramble: Vegan scrambled eggs are super simple to make. Simply saute crumbled tofu, hummus, nutritional yeast, salt, and turmeric for that yellow color (full guide to tofu scramble here)! The Fixings: To make these tacos, you can use corn or flour tortillas and top them with avocado, lime juice, vegan yogurt, pickled radishes, and more!
How to make breakfast tacos
If you’ve never made tofu scrambled eggs or bacon chickpeas before, worry not, we’ll walk you through the whole process. I promise it’s super easy! the full instructions can be found at the bottom of this post in the recipe card.
Storage
I recommend storing the chickpeas and tofu separately (otherwise, the tofu can make the chickpeas soggy). The chickpeas will last about 6 days in the fridge in an airtight container, while the tofu will last 3 days. Reheat the chickpeas in the oven or air fryer to get them crisp again, and the tofu on the stove or in the microwave.
Why this recipe works
Bacon chickpeas might sound odd, but the crunch is so ridiculously satisfying that you’ll never make vegan tacos without them. Here’s why else this recipe works.
The yellow scramble: I don’t know about you, but if I saw something white and muddled on my taco, I would be like, “What is that?” By giving them that yellow hue like eggs, our brains think, “Oh, cool, eggs!” Precooked ingredients: These save so much time and usually have a longer shelf life. So, you probably already have most of the ingredients on hand for these tacos.
what to serve with vegan breakfast tacos
Tacos go with anything, literally anything because they are the superior food group. Here are my favorite breakfast pairings to serve with these tacos.
Crispy Breakfast Potatoes are a must at brunch. Enjoy them on the side with Ketchup or on your tacos! A Fruit Salad can be a lovely, colorful, and fresh addition to the warm fixings of a taco. Healthy Avocado Toast is a fun way to use taco toppings two ways – on tacos and toast. Wake Me Up Coffee Smoothie will give you the beloved caffeine boost. I love mine with an avocado crema or healthy guacamole. They are also good with hot sauce, creamy chipotle sauce, vegan sour cream, salsa, or vegan cheese. And of course, lots of cilantro!
PS: these can easily be made into vegan breakfast burritos by simply using larger wraps and rolling them into burritos!
