Скачать или смотреть ASMR: Texas-Style Breakfast Tacos | Collaboration With Madison Mukbang (Whispered) 🌮

Today I’m collaborating with my one of my favourite people here on YouTube: my gorgeous friend and fellow vegan, Madison Mukbang! We’ve teamed up to bring you a vegan version of a traditional dish from each other’s country.

Madison is from Austin, Texas in the United States so I’ll be making and eating Texas-style breakfast tacos with a side of deep fried okra. Traditionally these tacos are made with an egg, sausage and cheese filling, but I’ve veganised the meal with yummy plant-based ingredients. (RECIPE BELOW.)

To see which classic Australian fare Madison has made, please head on over to her channel straight after my video and be sure to subscribe while you’re there. :) ❤️

MADISON’S VIDEO:    • MUKBANG CHIKO ROLLS FISH AND CHIPS COLLAB ...  

As always, thank you for watching ❤️


★ RECIPES ★

Tortillas: store bought

Red salsa: store bought

Green salsa: place parsley, oil, lemon juice, ground cumin, salt, onion and garlic into a high-speed blender and blend until well combined. (I did not measure anything, I go by sight and taste and adjust accordingly.)

Deep fried okra: http://www.cilantroandcitronella.com/...

Ranch sauce (I did not include the tofu): https://itdoesnttastelikechicken.com/...

Taco filling (I did not measure anything, I go by sight and taste and adjust accordingly.):

1. Prepare your potatoes. Cut into small pieces, coat in oil, salt and Mexican chilli powder, then heat on the stove until fully cooked and browned.
2. Cook your store-bought veggie sausages to packet instructions then cut into small pieces once they’ve cooled down.
3. Prepare the tofu scramble. Crumble a block of firm tofu with your hands into a mixing bowl. Add some turmeric (for a yellow colour), garlic powder, pepper, black salt (for an ‘eggy’ flavour*) and nutritional yeast (for a cheesy umami flavour). Mix well to combine the tofu with the seasoning.
4. Drain and rinse your canned black beans.
5. Dice an onion and sauté until translucent.
6. Add the potato, the vegan sausage, the tofu scramble, the black beans and some shredded, store-bought vegan cheddar cheese. Combine well and heat through.
7. Season with salt and pepper to taste. (I did not add any additional salt or pepper.)

Garnishes: fresh parsley, lime, hot sauce and your choice of salsa.

Black salt has a strong sulphuric taste and smell, similar to egg. For this reason, it is quite often used in savoury vegan egg-based recipes.