Sometimes you want something that doesn’t revolve around eggs on toast for brekkie so why not make tacos for a fun brunch? I like using small corn tortillas that I just lightly toasted in a dry pan but you can honestly use any wraps you can get your hands on as it’s all about the fillings here.

Tofu scramble
½ a block of tofu (silken/soft tofu works well here but crumbled medium/firm tofu works too
½ a pepper
½ a white onion
1 clove of garlic
Handful of spinach
1 tsp turmeric
1 tsp hot paprika
½ tsp asafoetida

1.    Heat a pan with some oil and prepare the tofu. You don’t need to press the block of tofu for this recipe but try to drain/pat as much moisture off it as possible. Crumble or chop the tofu into small pieces and set aside.

2.    Dice the peppers, onion and mince your garlic then add them all to a pan on medium-high heat.

3.    Once softened, add in your tofu and allow to fry for a few minutes before adding the paprika, asafoetida and turmeric.

4.    Season with salt and pepper to taste then add in your spinach. Cook for a further couple of minutes to allow the spinach to wilt.

5.    Add the mix to your taco and enjoy with some extra chilli sauce.

Veggie Bean Mix with Smashed Avocado
2 peppers
1 tin of black beans
1 onions
2 cloves of garlic
Handful of baby plum tomatoes
1 tsp smoked paprika
1 tsp chipotle paste
1 avocado
Juice of half a lime (start with a quarter and adjust from there)
Fresh or pickled chillies (optional)
¼ of a red onion

1.    Heat a pan with oil and slice your onion, peppers and tomatoes into thin slices. Mince your garlic and add it to the pan along with the onion.

2.    Allow the onions to soften before adding in the peppers and tomatoes. Season with salt and pepper then add in the tin of black beans.

3.    Add in the chipotle paste and paprika then cover and allow to cook for 5 minutes on a medium-high heat.

4.    Whilst that’s cooking, prepare your avocado. I like to use a small bowl for this and put my avocado in there with plenty of flaky salt, pepper, garlic, finely diced red onion and lime juice. Mash them altogether and if using, add your fresh or pickled chillies here. Pickled chillies work well here as the vinegary acidity works well with the spice of the bean mix.

5.    Spoon your bean mix into a prepared taco then dollop some avocado over it and enjoy.

Garlic Mushroom & Cheese
Mushrooms (A couple of big flat mushrooms work well)
2 cloves of garlic
1 tsp dried parsley
Juice of ¼ of a lemon
1 tsp Herbs De Provence

1.    Heat your oil in a pan, slice your garlic and thickly slice your mushrooms.

2.    Add your garlic to the pan and heat on a low-medium heat before adding your mushrooms to the pan.

3.    Season with your herbs, lemon and allow to cook altogether until all the moisture has cooked off from the mushrooms.

4.    Slice or grate your cheese of choice. Push the mushrooms in the pan together and cover with cheese before covering with a lid. You want the cheese to melt nicely so a couple of minutes should do it.

5.    You can also scramble some egg and put in your taco also. Use a spatula to put your cheesy mushroom mix into a taco and top with spring onion.

[Cover Image from Lazy Cat Kitchen and is just a representation of what this dish could look like.]