Vegan Breakfast Tacos

For the hash, preheat oven to 450F (230C, or gas mark 8) and get out a baking sheet (line with parchment if you think it may stick).

Place finely diced potatoes, bell pepper, and onion on the baking sheet, then drizzle with oil, sprinkle with salt, paprika, and pepper, and toss to evenly coat. Place baking sheet in oven and roast for 20 minutes, stirring halfway through. In the meantime, prep the slaw, guacamole, and tofu scramble.

For the slaw, in a small mixing bowl, stir together cabbage, vegan mayo, salt, and pepper until combined, then store in the refrigerator.

For the guacamole, scoop the avocado into a small mixing bowl, add onion, lime juice, salt, and pepper. Mash together with a fork until halfway smooth, season to taste, and store in the refrigerator.

For the tofu scramble, heat the oil in a saute pan or cast iron skillet over medium heat. Give the tofu a light squeeze to get rid of some water, then crumble it into the skillet using your hands. Let tofu sear for 3 to 5 minutes, then stir around occasionally, until most moisture has evaporated.

Sprinkle nutritional yeast, onion powder, kala namak, turmeric, and pepper over the scramble and cook for another 4 minutes, or until some of the edges become golden. Taste and add seasoning to preference.

For assembly, either toast the tortillas over a flame or in a pan, and wrap them in a towel to keep them warm. Once ready to serve, fill the tortilla by starting with tofu scramble, then hash, slaw, guacamole, vegan shreds, jalapeño slices, and cilantro.

Repeat with other tortillas until everything is used up (it may not be exact depending on your style). Serve immediately with lime wedges and enjoy!