janet @ the taste space

Cheezy Scrambled Egg Breakfast Tacos with a Creamy Mustard Sauce (Vegan, Soy-Free)

In Breakfasts, Mains (Vegetarian) on February 1, 2014 at 7:11 AM

Breakfast Taco with Soy-free Cheesy Vegan Scrambled Eggs

Rob and I have been on a quest. A mission to find corn tortillas. Corn tortillas so light and pliable, you easily could think they were flour tortillas.

I don’t know if it is just me, but I always think of hard, crunchy El Paso  taco shells when I hear corn tortillas. Nothing could be further from reality. We were treated to the fresh tortillas while in Mexico City and figured it was just a matter of research. They were bound to be found in Houston.

Because once you’ve tried them, you can’t go back.

I was not alone in my quest. The lovely folks on the Houston Chowhound boards already helped others satisfy their fresh corn tortilla needs. Our adventures to Mi Tienda proved to be a quick trip back to Mexico. They are a grocery store for all your Mexican needs, including corn tortillas. They are freshly made in-house and perfectly tender when consumed that same day. Since it is a bit far from home, we bought 80 tortillas. All for a whopping $2.

Breakfast Taco with Soy-free Cheesy Vegan Scrambled Eggs

While we froze the majority of the tortillas, we have been enjoying tacos all times of the day. Breakfast, lunch and dinner.  No complaints from Rob. He LOVES tacos!

For our breakfast tacos, we were inspired by Dawn’s recipe to make “cheezy” scrambled eggs with chickpea flour and nutritional yeast. WeRob routinely makes Indian chickpea flour pancakes and tofu scramble, so this kind of married the two. It was a fun mess, too. We served it with spinach and topped it with a creamy, cheezy mustard sauce.

Corn tortillas – what do you think?

Breakfast Taco with Soy-free Cheesy Vegan Scrambled Eggs

This is my submission to this month’s Bookmarked Recipes and this month’s Shop Local.

Cheezy Scrambled Egg Breakfast Tacos with a Creamy Mustard Sauce (Vegan, Soy-Free)
Adapted from Florida Coastal Cooking

2 tsp coconut oil, or oil of choice
3/4 cup chickpea/garbanzo bean flour
1/4 cup nutritional yeast
1 cup water
1/2 tsp salt
1/4 tsp onion powder
1-2 green onion(s), chopped
2 cups chopped spinach
4 small tortillas, we recommend fresh corn tortillas!

Creamy Mustard Sauce (not soy-free!)

6 tbsp mustard (Dijon is great)
6 tbsp nutritional yeast
1/4 cup silken tofu
1/4 cup unsweetened original non-dairy milk
1 tbsp agave or sweetener of choice

coconut bacon, if desired

1. In a medium bowl, combine chickpea flour, nutritional yeast, water, salt and onion powder. Fold in the green onions. Set aside.

2. In a smaller bowl, mix together the mustard, nutritional yeast, tofu, non-dairy milk  and sweetener. Set aside.

3. In a large non-stick skillet over medium-high heat, add coconut oil and coat bottom of skillet evenly. Pour the chickpea mixture into skillet until the edges begin to set and center bubbles, around 3-5 minutes. Using a large spatula, gently break apart mixture to create bite-sized pieces and flip to cook the other side. Heat until the mixture is heated through, another 1-2 minutes.

4. Plate tortillas and top with spinach. Divide chickpea mixture evenly between the 4 tortillas. Drizzle with the mustard sauce. Dawn also recommends topping with coconut bacon, should you have any. 🙂

Serves 3.

  1. My breakfasts are usually smoothies or grains because they’re quick. But I miss the egg days! This sounds so delicious!! I will definitely be making this on our next leisurely weekend morning!

  2. Yum! These look delicious!

  3. Looks absolutely yummy!

  4. You just need to be on guard with tortillas.some are made with lard but not always listed on ingredients. If they are fresh or your going to authentic restaurant ask if made with lard and type of oil. I know the ones from taco bell and El Paso has it. I like the ones from:Food for Life sprouted corn tortilla.yum

  5. And non-gmo

  6. It’s true! I love tacos!!!

  7. I’m a big fan of the chickpea flour scramble. I enjoy tofu scrambles of course too but I always have chickpea flour on hand so I can whip up a scramble with the odds and ends of vegetables hanging out in the fridge at any time. Serving it over fresh corn tortillas and topping it with this yummy sounding sauce definitely takes it up a level!

  8. Corn tortillas are the best! We get 100 for $3ish and they are delightful. I love them most when toasted on both sides directly over the gas flame. And that mustard sauce sounds really interesting over a breakfast taco. 🙂

  9. I love tacos too – the idea of 80 tacos in my freezer is just heaven – especially corn tortillas – they have a particular flavour that seems just right for mexican that wheat just doesn’t have – and I love the idea of breakfast taco – especially vegan – yes please to everything! Must try my hand at my own tortillas again

  10. This looks really good! I love the touch of mustard sauce 🙂

  11. I LOVE corn tortillas, but only a very specific brand that makes them here…one of these days I’m going to find a good homemade source and buy a gazillion! Tacos all the time sound good to me!

  12. Good corn tortillas don’t exist in any of the places I typically find myself; neither Hawaii nor Connecticut have a great history involving authentic Mexican fare. Regardless, that scramble sounds absolutely amazing, and I would just as happily eat it solo

  13. These are definitely one of my all time fav breakfasts. I remember trying to find corn tortillas as well. Unfortunately I was looking at a conventional grocery and ALL of them had crazy awful ingredients and GMO corn. ARG!

    • I never even thought to look for corn tortillas but these are just corn and salt. Nothing crazy and just crazy good. Not sure about the source of GMO corn but I think HEB labels all GMO stuff. 🙂

  14. 80 tortillas for $2 is such a great steal! This is making me want some scrambled egg tacos right now…

  15. Miammm !!! It looks delicious !!! I never had the chance to find the real thing, fresh corn tortillas. I would like to do my own one day 🙂

  16. Oh my goshhhh. You may have just convinced me to drive 20 minutes to get tortillas. I love fresh, soft corn tortillas! Although I have to admit, flour tortillas will always be my first love. (Have you tried El Bolillo’s flour tortillas? A-Mazing.) Did you get anything else at Mi Tienda while you were there??

    • Hey Erika,
      We’ve tried the flour tortillas from El Bolillo (everyone loves their tres leches cake, too) but we prefer the corn torillas (only when done right). The corn tortillas are so fresh from Mi Tienda, there is steam still on the package. At least they were fresh when we got them Saturday morning. Their fluffiness doesn’t last long, though, and we’ve stashed the majority into the freezer. We also got nopales (cactus) at Mi Tienda. And beans. And other random veggies… oh, and the churros. Oh, the churros!!!
      Sadly, it isn’t close for us, either. The one up North is at least close to a highway. 😉

  17. I love me a chickpea flour scramble! Haven’t had one in a while though…time to revisit this I think!

    My ex’s stepdad was Mexican and a few times he brought back real corn tortillas and they were incredible. So much better than the cardboard things they sell in grocery stores here! The quesadillas he made with those fresh corn tortillas (in my pre-dairy-free days) were like no other!

  18. […] I was not joking about eating tacos for breakfast, lunch and dinner. After the tacos were no longer fresh, no longer as soft as a baby’s bum, I resorted to Matt’s recipe: South of the Border Tortilla Soup. Not your typical tortilla soup topped with tortillas, rather the tortillas are blended INSIDE your soup. Before I found corn tortillas in Houston, I considered substituting masa harina/masa arepa, but now I had no excuse. Make thee some Mexican-inspired soup. […]

  19. I’ve never tried a soft corn tortilla before – this breakfast sounds fab! Thanks for linking up to Shop Local!

  20. […] over at The Taste Space kicks things off this month with her Cheezy Scrambled Egg Breakfast Tacos with a Creamy Mustard Sauce made with soft corn tortillas. Janet fell in love with these soft corn tortillas on a recent visit […]

  21. Sounds delish! Try subbing puréed pumpkin for the tofu , you’ll love it.

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