Vegan Breakfast Scramble Enchiladas

Don’t be deceived by the name. This recipe is perfect anytime of day! In fact, this recipe came about by accident (a very happy accident!).

I had planned on making my Jackfruit Verde Enchilada Casserole the other night for dinner. I had just done a quick 20 minute spin to wake myself up (seriously it works) before it was time to make dinner. As I began grabbing my ingredients I was craving a bit more protein. Since jackfruit (although healthy) doesn’t have a high protein content per serving I decided to sub in tofu instead.

Then as I prepped the tofu and began adding spices and things I realized it was turning into more of a tofu breakfast scramble, uh yum! So that is how the name came about. Not only was it a hit but it turned out so much better than I even imagined. The flavor combo is perfect as is the impressive list of beneficial ingredients (like you expected anything less!).

This whole meal came together so quickly making the dinner time madness a little bit easier. You could definitely sub in your favorite tortillas and enchilada sauce or use the ones I’ve linked below in the recipe.

Note: If you have extra filling no worries, just enjoy it for breakfast as a vegan scramble or better yet even eat these enchiladas for breakfast!


Vegan Breakfast Scramble Enchiladas

Author: The Hungry Happy Mama

Gluten-free/Grain-free/Vegan

Yields: about 8 enchiladas

Prep time: 15 minutes

Cook time: 10 minutes

Bake time: 30 minutes

INGREDIENTS

  • 1 tbsp avocado oil
  • 1/2 c sweet onion, diced small
  • 1 yellow bell pepper, diced small
  • 1 block firm organic tofu
  • 2 tbsp nutritional yeast
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 can of black beans, rinsed and drained
  • 2 large handfuls baby spinach, roughly chopped
  • 8 grain-free tortillas
  • green enchilada sauce
  • to serve: avocado, green onion, cilantro, etc.

INSTRUCTIONS

  1. Add the oil, onion, and pepper to a large sauté pan over medium-low heat. Sauté until onions are slightly translucent.
  2. To prep the scramble filling: Gently squeeze some of the liquid from the tofu (no need to press to remove all liquid) and crumble it into the pan. Add the nutritional yeast, turmeric, cayenne, and black pepper and to combine (will resemble scrambled eggs).
  3. Add the black beans and spinach and toss again. Sauté until the spinach has wilted then shut off the heat.
  4. Preheat your oven to 350F. Lightly spray an oven-safe casserole dish with oil spray.
  5. To assemble the enchiladas: First, spread some of the enchilada sauce onto the bottom of the pan (just enough to cover).
  6. Next, place a tortilla onto a flat surface and spread some of the tofu scramble down the center. Carefully roll the tortilla to close then place into the baking dish seam side down. (Note: if needed, warm your tortillas in the microwave or oven on low heat to make rolling easier.)
  7. Repeat the previous step, placing each rolled enchilada next to the last, until you’ve used up all of the tortillas.
  8. Lastly, spread more of the enchilada sauce over the top to cover.
  9. Bake for 30 minutes. Allow the enchiladas to cool slightly before topping and serving. (Note: You can also cover and place in the fridge and bake later– bake within 24 hours of assembly.)

Storing: enchiladas will keep best for 3 days in the fridge in an airtight container.


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