Tacos for breakfast, ummm… yes please! This recipe for vegan egg and chorizo tacos is not only quick and easy to put together, they also freeze well for make-ahead vegan breakfast tacos any day of the week. Think tacos for breakfast is weird? Well, these tacos are so good you’re gonna want to have them for lunch and dinner too!
I have to say that these make-ahead vegan breakfast tacos are some of my best taco work (pats self on back). They’re absolutely delicious and perfect for breakfast or brunch with vegan lentil chorizo and chickpea flour scrambled egg.
Throw on some juicy cherry tomatoes, creamy avocado, crisp red onion and fresh cilantro all wrapped up in a corn tortilla and you’ve got a whole meal in your grubby little hands.
What’s better to wake you up in the morning than a little bit of chili and my vegan lentil chorizo combined with a nice spicy salsa will certainly give you a kick in the ass.
Not only that but it’s stupid easy to make, just fry up some onion and garlic, throw in the lentils with a killer mix of spices and heat it through. That’s it, ready in a couple of minutes.
I’ve never really been convinced by tofu scramble. Maybe I’m just doing it wrong but it weirds me out. My go-to substitute for eggs is always chickpea flour.
Chickpea flour is a wonderful thing. You can use it to make omelets, quiche, tofu, socca, curries, fry it, bake it, toast it and boil it. Tell me what it can’t do. This chickpea scramble cooks up in just a couple of minutes and if you add a sprinkle of black salt to the batter it really almost tastes just like eggs.
These vegan breakfast tacos are ready from start to finish in only 15 minutes meaning that you can easily make ‘em and take ‘em fresh.
If you’re a planner type, you can make them ahead, wrap them in tin foil and pop them in the freezer. Just don’t fill them as much as I did in the pictures, you’ll never get the tortilla to close around those beasts!
This recipe will make about 5 generously filled 18 cm (7 inch) breakfast tacos (like in the pictures) or about 7 stingily filled ones.
Got leftovers? Use them in these recipes:
Lentils, cherry tomatoes: Bean and lentil salad
Avocado, cherry tomatoes: Baked beet falafel vegan quinoa bowl
Cherry tomatoes, avocado, cilantro: Chickpea avocado salad
Make-Ahead Vegan Breakfast TacosPrint Recipe
- 1 cup (120 grams) chickpea flour* - $0.36
- 1 cup (240 ml) plus 3 tablespoons water, divided - $0.00
- 1 ½ teaspoon sea salt, divided** - $0.05
- A few turns of the pepper mill - $0.05
- ¼ teaspoon black salt / kala namak (optional but recommended) - $0.08
- 1 red onion, diced - $0.23
- 2 cloves of garlic, minced - $0.16
- 1 tablespoon smoked paprika - $0.30
- 1 teaspoon thyme - $0.10
- 1 teaspoon cumin - $0.05
- ½ teaspoon cinnamon - $0.03
- ¼ teaspoon ground cloves - $0.05
- 1 ½ teaspoons cayenne pepper (adjust to taste) - $0.24
- 2 cups (350 grams) cooked lentils - $0.68
- 1 tablespoon red wine vinegar - $0.10
- 2 tablespoons olive oil - $0.10
- A package of small corn or flour tortillas (mine come in a package of 8) - $2.60
- 10 cherry tomatoes, sliced - $0.80
- 1 avocado, sliced or mashed*** - $0.99
- A handful of fresh cilantro - $0.15
- A small jar (300 grams / 10.5 oz) of salsa - $1.35
In a bowl combine the chickpea flour with 1 cup of water, 1 teaspoon of salt, pepper and the black salt. Mix well to get out all the lumps. A quick way of doing this is to blitz it in a food processor. Set aside while you slice the vegetables and prepare the lentils.
Heat a medium pan over medium high heat and add a couple tablespoons of water (or oil). Fry half of the diced onion and garlic until soft. Reduce the heat to medium and add all of the spices. Fry, stirring constantly, for a minute or until the spices are fragrant. Add the lentils, remaining 3 tablespoons of water, ½ teaspoon of salt, a bit of pepper and the vinegar. Cook until the lentils are heated through and have a bit of a sauce.
Meanwhile heat a small pan on medium heat. Add the 2 tablespoons of oil and chickpea flour batter. Fry until it begins to brown on the bottom, then break it up with your spoon into a scramble-like consistency. Allow to cook until it is no longer sticky and begins to brown on all sides, stirring occasionally and adding more oil to the pan if it starts to stick.
Warm or toast your tortillas and fill each with some lentil chorizo, chickpea scramble, tomato slices, remaining half of the diced red onion, avocado, salsa and fresh cilantro. Eat right away or wrap in tin foil and freeze. Reheat still wrapped in the oven or unwrap and pop them in the microwave.
*My chickpea flour is yellow. If you have white chickpea flour, you can add a pinch of turmeric to colour it. **Use less if using table salt. ***If you’re eating the tacos right away, slicing is ok. If you are freezing them, I recommend mashing the avocado with a fork and a squeeze of lime or lemon juice.
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