Breakfast Taquitos
Breakfast taquitos filled with a quick scramble along with veggies, cheese, and your favorite toppings is such a quick, easy, and satisfying meal! Make the super versatile scramble seasoning ahead, so you can whip up all kinds of eggy breakfasts in a flash. (gluten-free, nut-free, with easy soy-free option)
Servings: 4
Ingredients
For the Tofu Mixture
- 15 ounces firm tofu pressed for 15 minutes
- 1/4 cup vegan cream cheese or non-dairy cream or non-dairy yogurt. You can use flavored cream cheese, like chive, for more flavor.
- 1 tablespoon scramble seasoning
- 1/2 teaspoon black pepper
- 1/4 cup chopped bell pepper or other veggies of choice
- 1/2 cup packed chopped baby spinach
- 1 tablespoon chopped green onion optional
- 2 to 3 tablespoons vegan cheddar shreds optional
For the Taquitos
- 10 medium flour tortillas or 12 small flour tortillas. Use gluten-free, if needed.
- 1/2 cup pico de gallo or salsa of choice, or more, to taste
- hot sauce or a mix of hot sauce and non-dairy yogurt/ mayo/ sour cream, for drizzling
Instructions
- To make the scramble, crumble the tofu into a bowl. Add the rest of the scramble ingredients and press and mix really well, so the cream cheese or yogurt mixes in really well. Taste and adjust the flavor. Add more salt or heat, if needed, like red pepper flakes or paprika. Set that tofu mixture aside.
- To assemble the taquitos, heat a skillet over medium low heat. Once the skillet is hot, warm the tortillas until they become pliable. Take each warm tortilla, and fill it with the tofu mixture by placing a thick portion down the middle. Fold the tortilla tightly over the filling so it tightens up, then roll it into a taquito. Repeat with all tortillas.
- To Bake: Place the taquitos seam-side-down on a greased or parchment-lined baking sheet. Brush generously with oil. Bake at 400° F (205° C) for 12 to 15 minutes. Turn them so they brown evenly, then bake another 5 to 10 minutes until golden brown on most of the edges and nicely crispy. Remove from the oven.
- To Pan Fry: Heat a pan over medium-high heat with a little oil. Place taquitos seam-side-down, and let them sit undisturbed for 1 to 2 minutes until sealed. Turn to brown other edges for a minute, flipping every 20 seconds, then remove. Repeat with all taquitos.
- Serve with store-bought or homemade pico de gallo or salsa. I also like a dip of 1 tablespoon hot sauce mixed with 1 tablespoon non-dairy yogurt drizzled over the taquitos or served on the side. You can also serve with any creamy dip, pesto, sour cream or ranch.
- Make these into sheet pan tacos: warm the tortillas, spread the scramble on half of the tortilla, top up with vegan cheese and fold. Now you can bkae or pan fry these folded tacos as above.
- Storage: you can premade the scramble tofu mix and refrigerate for upto 3 days. Fill in tacos as you like, pan fry or bake. Freeze: freeze baked taquitos and reheat on skillet or oven for a few mins. Freeze unbaked taquitos by folding tightly . Then bake or pan fry a few mins longer than indicated in recipe.
Video
Notes
For flavor variation, you can also add fresh herbs, like parsley, to the scramble. Or, make non-breakfast taquitos by adding buffalo sauce with the vegan cream cheese and pepper flakes to make buffalo tofu taquitos. Serve those with ranch.
This recipe is gluten-free if you use gluten-free tortillas. It’s nut-free if you use nut-free cream cheese and vegan cheese. To make it soy-free, use mashed chickpeas instead of tofu and choose soy-free non-dairy cheese and yogurt. Mix in the same ingredients, adjust for flavor, and add extra yogurt or cream cheese for moisture, since chickpeas are drier.
Nutrition
Calories: 399kcal | Carbohydrates: 47g | Protein: 17g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Sodium: 687mg | Potassium: 122mg | Fiber: 5g | Sugar: 6g | Vitamin A: 501IU | Vitamin C: 3mg | Calcium: 263mg | Iron: 4mg