Vegan Brisket Breakfast Tacos

Updated: Oct 26, 2018


  • 1 block of sweet earth foods classic seitan

  • 1 block of extra firm tofu

  • 1 large chopped jalapeno

  • 2 tbsp of liquid smoke

  • 1 tbsp of tamari (or coconut aminos or soy sauce)

  • 1 tsp bill barons salt and pepper rub (or just coarse salt and pepper)

  • 4 tbsp of nutritional yeast

  • 1 tsp of onion powder

  • 2 tsp black salt

  • 3 tsp garlic powder

  • 1 tbsp turmeric

  • Sprouted whole wheat wraps

Drain your tofu and set aside to drain. Chop up the jalapeno and classic seitan into small pieces. Pour the jalapeno and seitan into a medium sized pan. Cover with liquid smoke, tamari, and salt and pepper rub. Turn the heat to low and let simmer. While that is cooking pour all of the herbs into a bowl: nutritional yeast, onion powder, black salt, garlic powder, and turmeric. Put the tofu on top of the spices in the bowl and use a spoon to break it up and cover in spices. Keep mixing and breaking up the tofu until it is covered and looks like scrambled eggs. Pour the tofu eggs into the pan with the jalapeno and seitan. Cook for about 5 minutes. Spoon out the mix into the wraps and either serve immediately or wrap in foil and put them in the fridge and serve later. 

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