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Breakfast totchos


  • 1 package (about 1 pound/453 grams) frozen tater tots
  • 1 cup vegan Cheddar shreds
  • 1 cup leftover Tofu Scramble or Mung Bean Scramble
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 cup grape tomatoes, halved (about 12 tomatoes)
  • 1/4 cup thinly sliced jalapeño (about 1 large jalapeño)
  • 2 tablespoons finely chopped green onion (white and light green parts)
  • 1 batch Cilantro Sour Cream, Jalapeño Ranch, or store-bought vegan sour cream


1. Preheat the oven to 425°F.

2. Spread out the tater tots on a baking sheet in an even layer and bake for 25 to 35 minutes, until golden brown and very crispy, or bake according to package directions (bake time may vary depending on the brand).

3. Gather the tots closer together on the baking sheet to assemble the totchos or transfer them to a square baking dish if you’d rather.

4. Top the tots with half the cheese, then add the scramble, black beans, tomatoes, jalapeños, remaining cheese, and green onion.

5. Broil on high for 4 to 5 minutes or until the cheese is melted and golden brown on top.

6. Drizzle with cilantro sour cream or jalapeño ranch, or use a store- bought vegan sour cream for serving.

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