Easy vegan breakfast tacos with tofu scramble, a lot of veggies and greens, plus avocado and hemp seeds!
Vegan Breakfast Tacos and Creativity
I am my biggest threat, my worst critic and the major obstacle that gets in my way. I’m easily sucked into negative thoughts and feelings, and it takes a lot to get me out of that destructive thought process.
It took me a lot longer in life to really figure out what I’m passionate about and how to utilize my creativity. I worked in clothing retail for years, and that at least fostered a creative outlet for me through merchandising and styling customers, but it was commissioned based and stressful.
I always knew that I wanted to pursue something in the creative field, but it was too hard to pin down. For a long time I wanted to be a hair stylist, but I wasn’t allowed to go to hair school. I went off to college, studied abroad and found myself living in France and happier than ever, but dreading the return to normalcy in the states.
Once I graduated college, I felt the huge weight of the world telling me to find a job and be successful, but I couldn’t figure out what I wanted to do. I eventually started working at an organic grocery store, met Fred, and then life just seemed to mostly fall into place.
I ended up leaving that job and becoming a sales person at Nordstrom, quickly getting promoted to an assistant manager while being 6 months pregnant with Luna. I loved it there for a few years, and then I realized after becoming almost robotic and disconnected from myself that it just wasn’t the place for me.
It took me almost four years to have the epiphany that if I stayed there I would die inside. I already felt like my personality and soul was fragmented and I lost myself a lot working there. Instead of being able to focus on what I loved about the job (the creative side) I was forced into judging my staff on their sales, making sure that everyone was always perfect and being overworked and underpaid.
I eventually found the courage to leave Nordstrom, and ended up back at the organic grocery store, where I’m now the General Manager. I love being able to help customers with organic produce and supporting small companies that I believe in, but there’s still that creative side that I’m missing.
I didn’t pick up a DSLR camera until April of 2015, and within a few weeks I was in love. I never imagined that photography was what I was missing and would fill that gray cloud in my head with sunshine. It finally gave me solace from years of sadness and uncertainty, plus a way to escape some of my over-anxious tendencies.
The perfect combination for me is having time to be creative, while also being super mindful of how my body and mind is reacting to daily activities. I can now read an article and be aware of what my body is physically doing: heart beat is low, shoulders are relaxed, head is clear and alert, or the opposite when something is causing me stress. This has been vital for me in trying to battle anxiety and self-doubt while trying to be present as a mother, wife and boss.
While I can’t say that I’ve mastered it, I’m way better than even a few months ago and can pinpoint when I’m struggling. I’m also really grateful that I have a husband that is also an artistic person and can help me through those horrible creative blocks and periods of wanting to give up. There was about a month during the summer when I was pretty adamant about quitting the blog and giving up, and he kept reminding me that I was just going through a rut and would make it out alive. Thank god for him.
With that, I made these tacos for him last night (but with eggs) and he said they were a hit, so I veganized them for the blog. I hope you make these and feel that same happiness and calm that I do when creating and cooking for my family.
Easy Vegan Breakfast Tacos
|Prep:||Cook:||Yield: 5 tacos||Total:|
- For the tofu scramble:
- 8 oz firm tofu, mashed with a fork
- 2 large cloves of garlic, diced
- 1 small shallot, diced
- 1/2 tbsp turmeric powder
- 2 tbsp nutritional yeast
- 1 tbsp paprika
- 2 tbsp olive oil
- plenty of salt and pepper
- For the taco fillings:
- handful of radish, cut into small pieces
- 2 cups spinach
- handful of micro greens
- 1 avocado
- juice from 1 lime
- 5 tortilla shells, gluten-free and lightly toasted in the oven
- 1 tbsp hemp seeds
- cherry tomatoes, optional
- choy sum, optional if you can find it. I used the flowers.
- hot sauce, optional
- In a large pan over medium heat, sautee the shallot and garlic in olive oil until translucent, roughly 3 minutes. Add a pinch of salt.
- Add the mashed tofu, turmeric, paprika, nutritional yeast, salt and pepper and stir until well combined. Cook until the tofu is thoroughly heated.
- Lightly toast the tortillas in the oven at 350 F for about 3-5 minutes, flipping after 2 minutes.
- Add a layer of spinach, then a layer of tofu scramble. I then added a layer of micro greens, radish and topped it with avocado slices, hemp seeds and choy sum flowers.
- Be sure you add lime juice and hot sauce to your tacos and enjoy warm!