breakfast tacos are a staple in some parts of Texas. Their origin is somewhat disputed, but from my understanding they first appeared in San Antonio in the 1970s before being appropriated by Austin and becoming that city’s iconic food. The “traditional” breakfast taco is a flour tortilla filled with scrambled eggs, crispy bacon, melted cheese and potatoes.
This is a great recipe for anyone who’s on a high protein, low carb diet. The base of hummus provides plenty of protein and flavour and then there’s a good mix of vegetables both raw and cooked. I’ve included a basic hummus recipe to start things off, but I think store-bought hummus is totally justified to save time and effort.
Tofu scrambles are a popular and low carb vegan breakfast option especially for beginners. Its incredibly easy, simply drain the tofu then crumble using your hands or a fork before sautéing. Its great served over toast or alongside some grilled vegetables. Tofu, unlike eggs, has very little flavour of it own so it takes plenty of seasoning to give the dish flavour.
