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4 tortilla wraps topped with red sauce, melted cheese, sour cream, green chili peppers and fresh chopped herbs tucked closely together in a ceramic pan. Leftover filling ingredients are next to the pan in small bowls.
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Vegan Breakfast Enchiladas

If you're in the mood for a Mexican-inspired morning, our vegan breakfast enchiladas will get your day rolling. These enchiladas are a super easy, protein-packed dish with tofu, vegan sausages, and other delicious ingredients you probably already have or can easily grab from your kitchen!
Course Breakfast
Cuisine Dairy-free, Egg-free, Gluten-free, Mexican, Soy-free, Tex-Mex, Vegan, Vegetarian
Keyword vegan breakfast enchiladas, vegan enchiladas
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 653kcal
Author Nandor Barta

Equipment

  • Non-stick frying pan (10.5 inch / 26 cm)
  • TofuBud (pressing tofu in 15 minutes)

Ingredients

  • 8 Small tortillas
  • 2 servings Tofu Scramble
  • 14 oz Potatoes
  • 1 Tbsp Olive oil
  • 1 cup Salsa
  • 2 cup Enchilada sauce
  • 1 cup Shredded vegan cheese
  • 1 Avocado
  • 2 Jalapeño pepper

Vegan Sausage Crumble

  • 1 cup TVP (Soy) → What is TVP?
  • 4 cup Veggie broth
  • 1 Tbsp Olive oil
  • 1 tsp Oregano
  • ½ tsp Onion powder
  • ½ tsp Garlic powder
  • ½ tsp Cumin
  • ¼ tsp Sweet smoked paprika powder
  • 1 tsp Soy sauce
  • 1 + ½ tsp Lemon juice
  • Salt and Pepper to taste

Instructions

Prepare the ingredients

  • Soak dry TVP in hot veggie stock for 10 minutes. Drain and squeeze TVP with your hands to remove excess moisture.
  • Peel and dice avocados and potatoes.

Making vegan sausage crumbles

  • Take a non-stick saucepan and add olive oil.
  • Add TVP crumbles. Season with salt, black pepper, garlic powder, onion powder, oregano, cumin and sweet smoked paprika. Stir well and cook for 2-3 minutes.
  • Add soy sauce and lemon juice. Stir well and cook until most excess moisture from the TVP is gone.

Making roasted potatoes

  • Add potato cubes to a sheet pan. Drizzle some olive oil. Bake for 30 minutes at 400 Fahrenheit (200 degrees Celsius). Sprinkle them with salt and black pepper after baking. Since the enchiladas are flavorful, we did not use any other spices on the potatoes.

Assembling vegan breakfast enchiladas

  • Take one tortilla. Spread some salsa.
  • Add 2 Tbsp vegan sausage crumble in the middle. Spread it.
  • Add 2 Tbsp roasted potatoes. Spread it.
  • Add 1 Tbsp avocado cubes.
  • Add 1 Tbsp salsa. Spread it.
  • Add 2 Tbsp tofu scramble. Spread it.
  • Optionally, add some jalapeño slices.
  • Sprinkle some shredded vegan cheese on top.
  • Fold up both ends of the tortilla and start rolling it upwards.

Baking

  • In a baking dish spread 3-4 Tbsp enchilada sauce. Add all prepared tortilla wraps next to each other.
  • Spread more enchilada sauce on top. Sprinkle them with vegan cheese.
  • Bake for 15 minutes at 400 Fahrenheit (200 degrees Celsius).

Video

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