Tempeh Bacon Breakfast Tacos

Yesterday morning I was craving some vegan breakfast tacos. Usually I make them with a tofu scramble but I had no tofu, so I had to improvise! Honestly, some of my best meals come out of improvisation because I’m forced to look at food in different ways.

I decided to use whatever veggies I had it in the refrigerator to create a fajita style taco. Lucky for me I found a package of smoked tempeh Fakin’ Bacon by the wonderful company, LightLife. This added the perfect flavor and textural aspect to these tacos.

These tacos were simple to make but filled the house with the warm and inviting smells of chili and cumin!

Ingredients:

  • soft corn tortillas
  • 2 cloves of garlic, minced
  • 1/2 of a bell pepper, cut into strips
  • 1/2 of a large portobello mushroom cap, sliced into strips
  • 2 slices of Fakin’ Bacon
  • 1 slice of Creamy Original Chao cheese, sliced into small pieces
  • 1/3 cup of drained white cannelloni beans (or any beans of your choice)
  • 1 vine ripe tomato, roughly chopped
  • 1/2 cup of spinach leaves
  • Cumin powder
  • Chili powder
  • Salt and pepper
  • Avocado, sliced as a topping
  • Hot sauce of your choosing (I chose Valentina’s)

To begin, take out a large skillet and place it on medium/high heat. Then add in 1 tablespoon of extra-virgin olive oil and let it heat up. When hot add and your minced garlic cloves and sauté until brown.

Once the garlic browns add in your strips of peppers and mushrooms. (I like to do these in strips so it feels almost like a fajita and the veggies get crisp and juicy.) Let the peppers and mushrooms cook down for about 2 to 3 minutes then add in your strips of tempeh bacon. You can let the tempeh bacon break into smaller pieces so that each taco will have a little bite of bacon.

When you see the tempeh Bacon begin to brown you can add in your canned beans and chopped tomatoes. Stir in and cook down for 1 minute.

Then add in your spinach leaves and your sliced Chao cheese. The heat from the veggies will help to melt down the vegan cheese and make this dish creamy and delicious.

By this point your vegetables should all have wilted down and married with one another. Sprinkle about 1 tablespoon of chili powder and 1 tablespoon of cumin onto the veggies. Then sprinkle coarse sea salt and black pepper to taste and sauté for another minute. Make sure to taste one of your veggies to make sure that they are spiced to your liking!

Once your desire spice level is achieved you can remove the skillet from heat and warm your corn tortillas in the microwave or the oven. Then when the tortillas are warm, you can spoon your veggie mixture into each tortilla. Top with sliced avocado and a drizzle of your favorite hot sauce. (Right now I’m obsessed with the “Valentina” Mexican Hot Sauce and if you haven’t had it yet I highly suggest looking for it!)

Then serve and enjoy!!

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