Good morning! Good evening. Good afternoon! Good day! You can eat these potato and kale breakfast tacos any time of day because they are absolutely delicious and can satisfy any type of taco craving.
I make these on a Saturday or Sunday morning for the ultimate brunch breakfast taco-fix! They are full of roasted potatoes, kale, and perfect tofu “eggs.”
I created these breakfast tacos by perfectly seasoning and roasting potatoes and then adding in some kale for the last ten minutes to create wonderful potatoes and the perfect crispy kale. Tacos are all about texture people!
Another thing that I want to talk about is tofu “eggs.” There are a lot of recipes out there for tofu eggs. I have created the perfect tofu “egg,” through trial and error. My tofu eggs consist of tofu smashed by a potato masher, nutritional yeast, black salt, and turmeric. They are simple and absolutely perfect.
You can top these tacos with avocado, salsa, fresh onions, cilantro, hot sauce, or anything else that your heart desires. It’s super fun to play around with toppings, but these tacos are absolutely fabulous without anything at all! The flavors tre there and everything is perfectly seasoned.
I grew up in Texas, and we always ate our breakfast tacos in flour tortillas. Still, I eat flour tortillas often, but for these tacos, I like to use corn tortillas. I crisp them up with a little bit of avocado oil in a pan until they’re crispy on the edges but still tender enough to wrap a taco. Pure perfection!
If you are in the mood for another type of taco, try out my Jackfruit Guisada! It’s amazing, and another sure-fire way to satisfy taco cravings!
Without further ado, here is my recipe for Potato Kale Breakfast Tacos!
Potato Kale Taco Ingredients:
- 5 Yukon Gold Potatoes
- 1/2 White Onion
- 1 Large Jalapeno
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. cumin
- 1 1/2 Tbs. Olive oil
- 2 1/2 cups of chopped kale
- 2 Tbs. vegan butter (I love Miyokos vegan butter- you can also use olive oil)
- 8 oz. of firm tofu
- 1/2 tsp. garlic powder
- 1/2 tsp. black salt
- 1 Tbs. Nutritional Yeast
- 1/4 tsp. Turmeric
- tortillas (about six of your choice! I’ll give you a method of how to make perfect corn tortillas for this at the end of the method!)
- Toppings of your choice! I like to use sliced avocado, vegan cheese, fresh salsa, and hot sauce.
Method:
- First, preheat your oven to 425º F. Line a baking sheet with parchment paper. Cut up your potatoes in small pieces. With the Yukon Gold potatoes, I cut them into about 8 pieces per potato. Slice up the 1/2 white onion into thin slices. Halve the jalapeno and take out the seeds. Slice the jalapeno. Add all of these ingredients to the lined baking sheet.
- Use your hands to toss all of the ingredients together with 1 Tbs. of olive oil. Make sure that the potatoes, onions, and jalapenos are well coated.
- Next, season with 1/2 teaspoon of salt, 1/4 teaspoon black pepper, and 1/2 tsp. of cumin. Pop this in the oven for 15 minutes. After 15 minutes, you will add in the chopped kale, toss and continue baking. For the meantime, start with your tofu “eggs.”
- To start with the tofu “eggs,” drain and pat dry your extra-firm tofu. Heat your 2 Tbs. of vegan butter of medium-high heat in a medium non-stick skillet. When the butter becomes nice and melted and bubbly, Place your block patted dry tofu directly into the pan.
- Grab a potato masher, and begin mashing it until it is in small crumbles.
- Season the tofu with the garlic powder, black salt, nutritional yeast, and turmeric. The turmeric is for color. Make sure that you only use 1/4 tsp. You don’t want the flavor, but you want the color!
- Cook the tofu for about 3-5 minutes tossing occasionally. You may need to lower the heat. You want the tofu to get a little crispy, but not completely browned.
- Turning back to the things baking in the oven, when the potatoes have baked for 15 minutes, add the chopped kale to the baking sheet, add in about another 1/2 tsp. of olive oil and toss the whole thing really well. Add the sheet back into the oven for another ten minutes.
- The potatoes should be pretty crispy and the kale should be crisped into nice kale chips!
- When all of your ingredients are done, you have the option to melt some vegan cheese onto your vegan tofu “eggs,” or not. Assemble the tacos in a heated flour or corn tortilla with the potato/kale mixture at the bottom, and top with the crumbled tofu.
- Top the tacos with whatever taco toppings you choose! I like to use fresh sliced avocado, fresh salsa, hot sauce, and sometimes some melted vegan cheese. I have a quick recipe for crisped corn tortillas if you choose to use corn for your tacos! Always heat your tortillas! It makes a big difference!
Crispy Corn Tortillas Ingredients:
- Corn Tortillas
- About 1 Tbs. of Avocado oil (or other high temp oil like canola or vegetable oil)
Crispy Corn Tortillas Method:
- This is a shallow fry method. You do not want your tortilla to be completely fried. Just try to lightly crisp it!
- Heat 1 Tbs. of olive oil in a small skillet over medium/high heat. When it moves freely in the pan and is nice and hot, start frying your tortilla. You will fry these tortillas for about a minute or two per side. Drain the tortillas on a paper towel lined plate.
- Fill your tacos and eat! Enjoy!