My breakfast game has been lacking for the last couple of weeks. I love creative, savory morning meals, but when things get busy I tend to default to toast or oats. Now that I’ve got a breather from class, I’m diving back into more diverse and playful breakfast ideas. The nice thing about these tofu scramble black black bean vegan breakfast enchiladas is that they can be prepared on a weekend and then enjoyed in leftover form for days to come, which actually makes them an easy, portable option for busy mornings!
As far as enchiladas go, these ones are also pretty quick to prepare. The tofu scramble will take about 15 minutes, and if you use a store-bought enchilada sauce, the assembly goes quickly. Once the enchiladas are all baked, you can take liberty with the toppings. I used a generous, zigzag drizzle of my all-purpose cashew cream with 3 tablespoons of nutritional yeast whisked in (to create something “cheesy”), along with avocado slices and lots of chopped cilantro. Any vegan shredded cheese would be great, as would pickled jalapenos.
The scramble itself is a variation on my classic tofu scramble, kicked up with some ground cumin and crushed red pepper flakes. The black beans add extra protein, fiber, and iron, along with some texture contrast to the tofu. If the idea of enchiladas isn’t calling to you, the scramble itself is a tasty and nutritious breakfast option in its own right. (A dash of hot sauce makes it even better!)
If you have the time, I definitely recommend pressing your tofu before scrambling, so that the filling isn’t overly “wet” when you roll up the enchiladas (if you don’t have time, just be sure to use extra firm tofu). Some people prefer more crumbly tofu scramble, others a chunkier mix. I like big crumbles myself, but this is up to you. And in place of black beans, you can feel free to substitute kidney, pinto, or another bean you love.
It’s such a treat to wake up to a recipe as flavorful, textured, and colorful as this one. I also love that the dish is packed with protein and fiber; nothing against toast, but this sticks to the ribs a bit better, and it’s been keeping me super satisfied through the mornings!
Hope you’ll give these a try and enjoy them. Can’t wait to hear what you think. For now, wishing you a calm end of the week. I can’t believe it’s already Thursday, but I guess that’s what happens after a long weekend.
See you for weekend reading,