Breakfast Enchiladas

Vegan breakfast enchiladas are our favorite breakfast for dinner or brunch dish. Tofu scramble and beans make this a flavorful and satisfying dish.

recipe originally published March 30, 2012

TABLE OF CONTENTS - Jump to any section:

1. 1. Why you'll love this recipe
   2. Ingredient variations we love
   3. How long do enchiladas last?
   4. Reheating methods
      
   5. Jump to recipe: Vegan Breakfast Enchiladas

Why you'll love breakfast enchiladas

These scramble filled breakfast enchiladas are the breakfast for dinner comfort food we love! You will love the flavors of the hearty filling, and the quick and easy method. These enchiladas take about 15 minutes to prepare, then another 25 minutes in the oven.

These enchiladas make great leftovers too. Sometimes I make the whole tray, other times I make half the amount of enchiladas and save the rest of the tofu scramble for leftovers. This recipe gives you both the basic tofu scramble recipe and the rest of the ingredients and instructions for the enchiladas. 

Variations on this recipe / Ingredient substitutions

The recipe shown is how I originally made these back in 2012, and still how we most often enjoy them. The following list shows how we change it up, sometimes adding more veggies, sometimes adding chorizo, cheese sauce or ranchero sauce.

• Spicy vegan chorizo
• fresh spinach
• Ranchero sauce
• chili beans
• sliced fresh bell peppers
• Spanish rice
• diced tomatoes

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these breakfast enchiladas within three days.

Refrigerate leftovers. Wait until completely cool and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Transfer from cold container to a glass baking dish. Bake at 350° F until warmed through, about 12 minutes.
• Stovetop: Reheat on the stovetop in a skillet over medium heat.

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Yield: 8 enchiladas

Breakfast Enchiladas

Print

A favorite breakfast for dinner or brunch! Tofu scramble and beans make this a flavorful and satisfying dish.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

Basic Tofu Scramble

• 1 tablespoon olive oil or vegetable broth
• 1 yellow onion, peeled and diced
• 1 clove garlic, peeled and minced
• 1 (14 - 16 ounce) block extra firm tofu
• 2 tablespoons nutritional yeast
• 1 teaspoon fresh cracked black pepper
• ½ teaspoon Kala Namak or sea salt

Scramble Add Ins

• 1 ¼ cups cooked pinto beans (or chili beans)
• 1 (4-6 ounce can) Hatch green chiles

Breakfast Enchiladas

• 1 ½ cups green enchilada sauce or 1 (10 ounce) can enchilada sauce
• 8 gluten free almond flour tortillas
• 8 tablespoons dairy free cream cheese

Garnish

• fresh jalapeño slices
• avocado slices
• salsa

Instructions

Make the basic tofu scramble

1. Remove tofu from package and drain. Wrap in a towel and gently squeeze out excess liquid from the tofu. Set aside.
2. In a skillet over medium heat, sauté the onion and garlic in olive oil or vegetable broth.
3. Once onion is translucent and soft, use your hands or a fork to crumble tofu into the skillet.
4. Add nutritional yeast, black pepper, and kala namak or salt to the tofu and stir to coat.
5. Continue cooking over medium heat until warmed through, stirring occasionally, about 3 minutes.

Additional scramble ingredients for enchiladas

1. Preheat oven to 350 °F.
2. Add the chili beans and Hatch green chiles to the scramble and stir to combine.
3. Continue to cook on medium low while you prepare to fill and roll enchiladas.
4. Remove from heat and set aside.

Make the enchiladas

1. Pour about ¼ - ⅓ cup enchilada sauce into the bottom of the baking dish, covering the entire surface.
2. Spread about one tablespoon cream cheese on one half of a tortilla. Fill with scramble, roll and place in baking dish.
3. Continue with remaining tortillas.
4. Pour remaining enchilada sauce over the top of the enchiladas. Use a spoon to spread the sauce, covering the tortillas completely.
5. Bake enchiladas uncovered at 350 °F for 25 minutes.
6. Remove enchiladas from oven and let sit 5 minutes before serving.
7. Garnish breakfast enchiladas with jalapeno, avocado, salsa or hot sauce.

Notes

Variations on this recipe / Ingredient substitutions

The recipe shown is how I originally made these back in 2012, and still how we most often enjoy them. The following list shows how we change it up, sometimes adding more veggies, sometimes adding chorizo, cheese sauce or ranchero sauce.

• Spicy vegan chorizo
• fresh spinach
• Ranchero sauce
• chili beans
• sliced fresh bell peppers
• Spanish rice
• diced tomatoes

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these breakfast enchiladas within three days.

Refrigerate leftovers. Wait until completely cool and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Transfer from cold container to a glass baking dish. Bake at 350° F until warmed through, about 12 minutes.
• Stovetop: Reheat on the stovetop in a skillet over medium heat.

Why you'll love these breakfast enchiladas

These scramble filled breakfast enchiladas are the breakfast for dinner comfort food we love! You will love the flavors of the hearty filling, and the quick and easy method. These enchiladas take about 15 minutes to prepare, then another 25 minutes in the oven.

These enchiladas make great leftovers too. Sometimes I make the whole tray, other times I make half the amount of enchiladas and save the rest of the tofu scramble for leftovers. This recipe gives you both the basic tofu scramble recipe and the rest of the ingredients and instructions for the enchiladas. 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 209Total Fat: 10gSodium: 533mgCarbohydrates: 18gFiber: 9gSugar: 3gProtein: 11g

nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.

about Kristina:

Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food!  Read more...

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