Vegan Breakfast Tacos

These Vegan Breakfast Tacos by Grey Parrot Bakery & Kitchen are a perfect start to your morning. The maize flour that has a low GI gives you an energy boost combined with the protein-rich tofu and beans, your five-a-day vegetables, and of course a little boost of chili is guaranteed to kick start your day!
Preparation Time: 20 minutes


For taco dough:

Maize flour
Boiling water

For Salsa:

Combine all the below ingredients:
Crushed tomatoes
Finely chopped onions and red pepper
Green chillies
Red chilli flakes
Cumin powder
Extra Virgin Oilve oil
Lots of lemon/lime juice

For filling:

Boiled kidney beans
Green chillies
Cumin powder
Red chilli powder
Lemon juice
Salt to taste
Olive oil


Taco dough:

Combine all the ingredients and make a medium soft dough. Let it rest for 1 hour at room temperature and its ready for use. Roll it into a round shape and place on a griddle. Flip and cook on both sides.


Saute chopped onions and green chillies in some olive oil for 2 minutes. Crumble in the tofu and add the spices. Cook for 5 minutes on a high heat stirring regularly. Finish with tomatoes, boiled kidney beans, coriander and a squeeze of lemon juice.

This recipe comes from Grey Parrot Bakery & Kitchen