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Vegan Breakfast Enchiladas

Start your day with these hearty Vegan Breakfast Enchiladas! Packed with tofu scramble and savory potatoes, they’re a delicious and nourishing breakfast option.
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Servings: 4 servings

Ingredients

  • 8 small tortillas
  • 2 servings Tofu Scramble
  • 14 oz potatoes diced
  • 1 Tbsp olive oil for sautéing potatoes
  • 1 cup salsa
  • 2 cups enchilada sauce
  • 1 cup shredded vegan cheese
  • 1 whole avocado sliced
  • 2 whole jalapeño peppers sliced
  • 1 cup TVP Textured Vegetable Protein
  • 4 cups veggie broth
  • 1 Tbsp olive oil for TVP
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp sweet smoked paprika powder
  • 1 tsp soy sauce
  • 1.5 tsp lemon juice
  • Salt and pepper to taste

Instructions

  • Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced potatoes and season with salt and pepper. Cook until they are golden brown and tender, about 10-15 minutes, stirring occasionally.
  • While the potatoes are cooking, rehydrate the TVP by combining it with 4 cups of veggie broth in a separate bowl. Allow it to sit for about 10 minutes until it absorbs the liquid.
  • In another skillet, heat 1 tablespoon of olive oil over medium heat. Add the rehydrated TVP along with the oregano, onion powder, garlic powder, cumin, sweet smoked paprika, soy sauce, and 1 teaspoon of lemon juice. Cook for about 5-7 minutes, stirring frequently, until the TVP is heated through and well combined with the spices.
  • In a mixing bowl, crumble the tofu and add your favorite spices (like turmeric for color, if desired). Cook the tofu in a non-stick pan over medium heat for about 5-7 minutes until warmed through and slightly crispy.
  • Preheat your oven to 375°F (190°C). In a baking dish, spread a layer of enchilada sauce on the bottom. Take a tortilla, fill it with a scoop of the potato mixture, a scoop of the TVP, and tofu scramble. Roll it up tightly and place it seam-side down in the baking dish. Repeat until all tortillas are filled.
  • Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top and sprinkle with shredded vegan cheese.
  • Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
  • Allow the enchiladas to cool slightly before serving. Top with avocado slices and jalapeño peppers for an extra kick. Enjoy your satisfying Vegan Breakfast Enchiladas!

Equipment

  • Large Skillet
  • Mixing Bowl
  • Spatula
  • Baking Dish
  • Measuring cups and spoons

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • These enchiladas freeze well; wrap them tightly before freezing.
  • To reheat, thaw overnight and bake at 350°F for about 20 minutes.