Vegan Breakfast Tacos Pressure Cooker Recipe
Delicious and speedy vegan breakfast tacos made in a pressure cooker with tofu scramble and spicy vegan chorizo, perfect for a hearty and flavorful start to your day.
Ingredients
Ingredients
- 1 lb Tofu soft, for scramble
- 1 lb Vegan chorizo store-bought or homemade
- 8 count Whole-grain tortillas taco-sized
- 2 count Avocados ripe, sliced
- 1 whole Lime cut into wedges
- To taste Chopped cilantro
- To taste Sliced jalapeno optional
- To taste Salsa for topping
Instructions
Instructions
- Start cooking your vegan chorizo in a skillet over medium heat, stirring until browned and cooked through, about 7 to 10 minutes.
- Prepare the tofu scramble or vegan migas according to your preference or package instructions.
- Warm the tortillas using a dry skillet or microwave until pliable but not crisp.
- Place a scoop of tofu scramble onto each warmed tortilla.
- Add the cooked vegan chorizo on top of the tofu scramble.
- Top tacos with avocado slices, a squeeze of lime, chopped cilantro, jalapeno slices, and salsa. Serve immediately.
Notes
Store tofu scramble and vegan chorizo separately in airtight containers. Freeze for longer storage. Warm tortillas before serving.