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 an easy shortcut, instead of making a tofu scramble you can use a vegan egg alternative like "Just Egg" instead!
These breakfast enchiladas are SO good and so easy to make! I'll be making them really often now!
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