Plant-Based Crispy Breakfast Pockets

Crispy plant-based breakfast pockets or tacos - learn how to transform tofu, tempeh, beans and potatoes into deliciously satisfying fun meals everyone will love!

Ingredients

Super Green Salsa

• 12 tomatillos, husked and rinsed
• 2 jalapenos (seeds removed if less heat desired)
• 1/4 onion, peeled
• 2 garlic cloves, peeled
• 1 avocado
• 1 handful baby spinach
• 1/2 handful cilantro
• Pinch of salt
• Drizzle of oil

“Eggspired” Seasoning Blend

• 3 cups nutritional yeast
• 1 tablespoon turmeric
• 1 tablespoon smoked paprika
• 1 tablespoon onion powder
• 1 tablespoon black salt (kala namak) or sea salt
• 1 tablespoon granulated garlic
• 1 teaspoon starch (cornstarch or potato starch)
• 1 tablespoon ground black pepper

Base Options (Choose 1 or Mix & Match)

• 1 block extra-firm tofu, drained and crumbled
• 1 block tempeh, steamed/boiled and crumbled
• 1 boiled soft russet potato, peeled and diced
• 1 can white beans, rinsed and drained

To Serve

• Corn or flour tortillas
• Shredded cabbage
• Diced tomatoes
• Jalapeno slices
• Dairy-free cheese

Directions

1. Make the Salsa Verde: Roast tomatillos, jalapenos, onion, and garlic in a cast iron pan until lightly charred. Steam briefly with a splash of water, then transfer to a blender. Add avocado, spinach, cilantro, and salt. Blend until creamy, smooth, and bright green. Chill until ready to serve.

2. Mix the Bases: In separate bowls, combine your chosen base (tofu, tempeh with beans, or potatoes). Season generously with 1-2 Tbsp “Eggspired” seasoning blend. Mash together until cohesive, like a refried bean consistency. Optional: Add extra spices (cumin, BBQ blend, or fajita seasoning) for variety. Chill at least 1 hour, or overnight for best results.

3. Cook the Smash: Heat cast iron skillet to medium-high, add oil. Scoop 2-3 Tbsp of the seasoned base onto a tortilla, press flat. Place tortilla face-down in hot skillet, cook until golden and crisp. Flip and fold carefully, top with dairy-free cheese on half if using, before folding and cook until tortilla is golden on both sides.

4. Serve: Plate with shredded cabbage, diced tomatoes, extra jalapenos, and plenty of the super green salsa. Enjoy hot - these reheat beautifully in a skillet the next day.