Vegan breakfast tacos

For the pico de gallo:
- Deseed and dice the tomatoes
- Peel and dice the onion
- Peel and chop the garlic
- Chop the cilantro

For the other ingredients:
- Peel and dice the onion
- Peel and chop the garlic
- Drain and rinse the beans and corn
- Carefully deseed the avocado and slice into strips.

For the omelette follow this recipe. You can also use JUSTegg (if it's available to you) or scrambled tofu.

To a bowl add in the diced tomatoes, the diced onion, the garlic, the cilantro, a squeeze of lime juice, and a pinch of salt & pepper. Mix this together and set aside for later.

Heat up a pan on medium-high heat and sauté the onion and garlic until the onion is soft. Then add in the vegan sausages and mash with a fork until you get big crumbles. Alternatively you can use vegan mince meat crumbles. Sauté until golden brown. Then add in the chipotle sauce.

Make a chickpea omelette (click here for the recipe).
Or use JUSTegg (if this brand is available to you).
Or use a tofu scramble, but for this it's better to use a firm tofu instead of silken tofu like I normally use in other recipes.

Heat up the corn tortillas as per the package instructions. This recipe is enough to fill 6 tacos, which is enough for 2 people.
Fill each taco with a bit of every topping. I like to add some more chipotle sauce.

Note: nutritional values are for 1 taco