Fluffy "eggs", "bacon", and a flavorful "cheesy" sauce, these breakfast enchiladas are amazing for any breakfast! They taste a lot like a non-vegan meal, so much that my mom said that of she were to have gotten them at a restaurant, she'd be nervous that it wasn't vegan!
For the "Eggs"
14oz block extra firm tofu
1 tbsp. vegan butter-flavored coconut oil
1 tbsp. nutritional yeast
1 pinch turmeric, for color (optional)
salt and pepper, to taste
1/4 tsp Kama Namak salt
For the Breakfast Enchiladas
1 batch Vegan Empire's "Eggs" (see recipe above)
1 6oz package Lightlife's "Smokey Tempeh Strips", cooked and crumbled
2 tbsp. butter-flavored coconut oil
1 tbsp. all-purpose flour
1/2 tsp cumin
1 cup oat milk
3oz Violife cream cheese
1/3 cup your favorite vegan salsa
3 cups Violife Colby Jack shreds
6 burrito-sized flour tortillas
Hi, I'm Salem Tillman, the author of Vegan Empire! I've been working on Vegan Empire since April of 2020, and I'd like to finally introduce myself and my team!
Plan your next party with these fun ideas from Vegan Empire for any celebration!
A plethora of tasty recipes ranging from sweet treats to spicy meals!