Vegan Breakfast Enchiladas

If you’re looking for a delicious, satisfying, and plant-based way to kick off your day, these Vegan Breakfast Enchiladas are just what you need. Bursting with flavor and packed with nutrients, this recipe combines the heartiness of tofu scramble, the creaminess of avocado, and the vibrant flavors of salsa and enchilada sauce. Plus, they’re easy to prepare and perfect for meal prepping. Let’s dive into why this fabulous dish is worth your time and how you can whip it up in your own kitchen!

Why Vegan Breakfast Enchiladas is Worth Your Time

Vegan Breakfast Enchiladas are not only a treat for your taste buds but also a powerful start to your day. With a blend of protein from the tofu and TVP, fiber from the potatoes and veggies, and healthy fats from the avocado, these enchiladas will keep you full and energized. They are versatile enough to be customized to your liking, whether you prefer them spicy, mild, or with extra veggies. Plus, they can be made ahead of time, making them a great option for busy mornings or weekend brunches with friends and family.

What You’ll Need

To create these mouthwatering Vegan Breakfast Enchiladas, gather the following ingredients:

• 8 small tortillas
• 2 servings of tofu scramble
• 14 oz potatoes, diced
• 1 Tbsp olive oil
• 1 cup salsa
• 2 cups enchilada sauce
• 1 cup shredded vegan cheese
• 1 avocado, sliced
• 2 jalapeño peppers, sliced
• 1 cup TVP (Textured Vegetable Protein)
• 4 cups veggie broth
• 1 Tbsp olive oil
• 1 tsp oregano
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp sweet smoked paprika powder
• 1 tsp soy sauce
• 1 + 1 tsp lemon juice
• Salt and pepper to taste

Before You Start: Equipment

Before you get cooking, make sure you have the following equipment on hand:

• Large skillet: For sautéing the potatoes and tofu scramble.
• Baking dish: To assemble and bake the enchiladas.
• Mixing bowl: For combining the ingredients.
• Measuring cups and spoons: For accurate ingredient measurements.
• Spatula: For flipping and mixing ingredients.
• Knife and cutting board: For chopping veggies.

How to Prepare Vegan Breakfast Enchiladas

Now that you have everything you need, let’s get started on the preparation of these delightful Vegan Breakfast Enchiladas.

Step 1: Prepare the TVP

Begin by soaking the TVP in the veggie broth for about 10-15 minutes until it rehydrates and softens. Once ready, drain any excess liquid.

Step 2: Cook the Potatoes

In a large skillet, heat 1 Tbsp of olive oil over medium heat. Add the diced potatoes and season with salt, pepper, and a sprinkle of cumin. Sauté until they are golden and tender, about 10-12 minutes. Stir occasionally to prevent sticking.

Step 3: Add the Tofu Scramble

Next, add the tofu scramble and rehydrated TVP to the skillet with the potatoes. Sprinkle in the oregano, onion powder, garlic powder, sweet smoked paprika, and soy sauce. Mix everything well and cook for an additional 5-7 minutes until heated through and the flavors meld.

Step 4: Assemble the Enchiladas

Preheat your oven to 375°F (190°C). Spread a thin layer of enchilada sauce on the bottom of your baking dish. Take a tortilla, fill it with the tofu and potato mixture, and roll it up tightly. Place seam-side down in the baking dish. Repeat this for all tortillas.

Step 5: Top with Sauce and Cheese

Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top. Sprinkle with shredded vegan cheese and add sliced jalapeños for an extra kick.

Step 6: Bake

Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Step 7: Serve with Fresh Toppings

Once out of the oven, let the enchiladas cool slightly. Serve topped with fresh avocado slices, extra salsa, and a squeeze of lemon juice.

Ingredient Swaps & Substitutions

If you’re missing an ingredient or looking to customize the recipe, consider these swaps:

• Potatoes: You can substitute with sweet potatoes or even black beans for a different texture.
• Salsa: Any store-bought or homemade salsa will work; feel free to use your favorite flavor.
• TVP: You can replace TVP with cooked lentils or black beans for added protein.
• Vegan cheese: Nutritional yeast can be used for a cheesy flavor without the melt.
• Olive oil: Use avocado oil or coconut oil as an alternative for sautéing.

Things That Go Wrong

While making Vegan Breakfast Enchiladas is generally straightforward, here are some potential hiccups to watch out for:

• Dry Enchiladas: Ensure you don’t skimp on the enchilada sauce; it adds moisture and flavor.
• Overcooked Potatoes: Keep an eye on the potatoes while sautéing to prevent them from becoming mushy.
• Sticking Enchiladas: Use enough sauce in the baking dish to prevent sticking.
• Burnt Cheese: If your oven runs hot, check the enchiladas a few minutes early to prevent burning.

Freezer-Friendly Notes

These Vegan Breakfast Enchiladas are perfect for batch cooking! Here’s how to freeze them:

After assembling the enchiladas but before baking, cover the baking dish tightly with plastic wrap and aluminum foil. They can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then bake as directed. You may need to add a few extra minutes to the baking time if cooking from frozen.

Your Questions, Answered

Can I make these enchiladas gluten-free?

Absolutely! Simply use gluten-free tortillas and ensure that your enchilada sauce and other ingredients are gluten-free.

How can I make these spicier?

If you like heat, consider adding diced green chilies to the filling or using a spicier salsa. You can also increase the amount of jalapeño peppers.

What’s the best way to store leftovers?

Store any leftover enchiladas in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.

Can I use other vegetables in this recipe?

Yes! Feel free to add in your favorite vegetables such as bell peppers, spinach, or zucchini to the filling for extra nutrients and flavor.

Time to Try It

Now that you have all the details, it’s time to roll up your sleeves and make these Vegan Breakfast Enchiladas! Whether it’s for a leisurely weekend brunch or a quick weekday breakfast, this dish will not only satisfy your cravings but also impress anyone you share it with. Enjoy the vibrant flavors and the nourishing ingredients in each bite. Happy cooking!