Get to know Chloe Graffeo's adorable vegan food truck

Rolling onto the Columbus food truck scene less than a year ago, The Little Kitchen owner Chloe Graffeo jumped right in, recalling how she made her debut at a large-scale event called the Country Living Fair and ran out of food before noon. “I had no idea what to expect,” Graffeo says with a chuckle. The momentum hasn't stopped since.

Graffeo says she always knew she wanted to launch a food truck after graduating from Ohio University, but it wasn't until she went vegan during college that she decided to bring those two passions together, introducing a new option to the meat-centric Columbus mobile food scene.

First serving loyal customers throughout the winter season at Clintonville's Virtue Salon and stops in Gahanna, The Little Kitchen has joined this summer's lineup at the Commons Food Truck Food Court on Thursdays through October. Offering her take on plant-based breakfast and lunch staples alongside smoothies (even in kid size!) and healthier dessert options, Graffeo spins favorites like mac 'n' cheese, loaded nachos, BLTs and the breakfast tacos she shares below.

Start to finish: approximately 1 hour

Servings: 12 mini breakfast tacos


2 golden potatoes, cubed 2 tablespoons olive oil, divided 1 tablespoon herbes de Provence 3 1/2 teaspoons sea salt, divided 1 brick medium-firm tofu 1 teaspoon each of turmeric powder, onion powder, garlic powder, black pepper, smoked paprika 2 tablespoons nutritional yeast 3–4 tablespoons almond milk 1/2 cup vegan cheddar shreds (like So Delicious brand) 1/2 cup vegan mayo (like Just Mayo) 2 teaspoons smoked paprika 2 tablespoons fresh lime juice 12 mini flour tortillas Optional toppings: guacamole, salsa, black beans, fresh cilantro


Preheat oven to 375 degrees.

In a large bowl, add 1 tablespoon olive oil, herbes de Provence and 1 teaspoon sea salt to the cubed potatoes and toss to coat. Place potatoes on baking sheet.

Bake for 20–25 minutes or until potatoes are light brown and a bit crispy. Set aside.

In a frying pan over medium-high, add 1 tablespoon olive oil, crumbled tofu, all spices (turmeric through paprika), nutritional yeast and 1 teaspoon sea salt.

With a wooden spoon, stir and break apart the tofu.

Fry for about 3 minutes to heat the tofu through.

Add almond milk and stir.

Add cheese and cook for 3 more minutes, then remove from heat. Taste and adjust seasonings as needed.

Make the aioli by whisking together vegan mayo, smoked paprika, 1/2 teaspoon sea salt and lime juice.

To assemble, lay out tortillas and add 1 tablespoon each of the roasted potatoes and tofu scramble. Add your favorite toppings. Drizzle the aioli over the top of each taco; top with cilantro.