Breakfast Tacos with Hollandaise Sauce

Tacos belong at the breakfast table! Be sure to include these unbelievably delicious, whole-food plant-based AND oil-free tacos at your brunch party this weekend.

Breakfast Tacos with Hollandaise Sauce

Vegan, oil-free, breakfast tacos with tofu, potatoes and hollandaise sauce

Makes: 4 Servings

Prep time: 10 min

Cook time: 60 min

Ingredients:

• 1 pack whole wheat tortillas (taco sized, not burrito sized. Oil-free is preferable).
• 2 Idaho Potatoes
• 1 Block firm tofu
• ¾ cup cashews, soaked for 8 hours
• ½ yellow onion, thinly sliced
• 1 roasted bell pepper, thinly sliced
• ½ cup unsweetened, plain soy milk
• 1 clove garlic
• ¼ cup freshly squeezed lemon juice (about 2 lemons)
• 1 ½ tsp turmeric
• 2 Tbsp nutritional yeast, divided
• 1 tsp dried dill
• ½ tsp garlic power
• 1 tsp kala namak (optional)
• salt and pepper, to taste
• Fresh dill or cilantro

Instructions:

1. Preheat the oven to 375 degrees F.
2. Stab the potatoes with a fork to create steam vents, then place in the oven (directly on the rack is fine). Bake until fork tender (about one hour).
3. While the potatoes are baking, prepare the hollandaise sauce: in a blender, combine soy milk, cashews, fresh garlic, lemon juice, 1 tsp turmeric, and 1 Tbsp nutritional yeast. Blend until smooth, then add salt to taste (¼ tsp sea salt was perfect for my taste).
4. While still waiting on the potatoes, prepare the tofu scramble: drain the tofu, then crumble with your hands into a mixing bowl. Add the remaining ½ tsp of turmeric, dill, garlic powder, kala namak, and remaining 1 Tbsp of nutritional yeast. Stir to combine.
5. Heat a non-stick skillet over medium heat. Add the tofu scramble and cook, stirring occasionally, for about 10 minutes. It’s done when it begins to dry out and deepen in color.
6. In another non-stick pan over medium heat, saute the onions until translucent. Add a few Tbsp of water to keep from sticking if necessary.
7. Once the potatoes are done (and cool enough to handle), cut into bite sized pieces.
8. Serve by loading up the tortillas with tofu scramble, potatoes, sliced red bell pepper, sauteed onion, and a generous drizzle of hollandaise sauce. Top with fresh dill (or cilantro if you can’t find fresh dill).
9. Enjoy!

Up your breakfast game!

As I post this, I am salivating.

We live about half a mile from an all vegan restaurant.  It’s dangerous. One early (and hungry) afternoon, I ordered their breakfast burrito.  And it was...AMAZING. I was never really an eggs benedict fan, so I hadn’t had much hollandaise sauce.  Their vegan version was outstanding. So I decided I wanted to reimagine their recipe in breakfast taco form (because I firmly believe that tacos belong at every meal).

The hollandaise sauce that I created was, dare I say, better than the one at our local restaurant.  It doesn’t contain any oil, so it feels lighter but tastes just as rich and creamy.  

Let’s get into some nitty gritty things you may be wondering about this recipe:

1. WTF is kala namak?  

Good question!  It also goes by ‘black salt.’  It has a pungent hard-boiled egg smell (aka sulfur).  By adding to tofu scramble, you give your vegan “eggs” a more authentic taste.  You can leave it out if desired.

2.  Could I make my own roasted bell pepper?

You sure could!  If you’re making your roasted red bell pepper from scratch (which saves you a pretty penny), just toss the whole thing in the oven while the potatoes are roasting.  Leave it there until it becomes squishy and a little burned. Wrap it in tin foil and set aside for 15-30 minutes. Then run it under cool water, take off the steam and rinse out the seeds, and cut.

3.  What if I’m gluten free?

Just use corn tortillas!  Or rice tortillas! Or whatever you can find!

4.  Do I have to use onion and bell pepper?

Nope, it’s just what I had on hand.  I think asparagus, zucchini, or even broccoli would be good in these (but you still have to cook them, at least a little).

5.  Do I really have to soak my cashews for 8 hours?  

If you don’t have a quality, high-speed blender, then soaking the cashews makes them easier to blend.  There’s nothing worse than trying to make a creamy sauce and ending up with something gritty. If you’re in a pinch, you can soak them in boiling water for 30 minutes.  But if you have a really good blender, then no! Just toss them in as is.

Any other questions?  No? No? Okay, great.

These breakfast tacos do take a while to make, but they would make an excellent weekend brunch or holiday morning recipe.  And believe me, THEY ARE WORTH THE EFFORT!!!

Happy Cooking,

✌️ Courtney