Description
Enjoy flavorful and nutritious vegan breakfast tacos, a quick and easy plant-based meal perfect for any morning. This recipe uses seasoned tofu scramble, fresh vegetables, and warm tortillas for a satisfying dairy-free and egg-free start to your day.
Ingredients
Scale
- 1 block (14-16 oz) extra-firm tofu, pressed and crumbled
- 2 tablespoons nutritional yeast
- 1 tablespoon olive oil (or 2 tablespoons vegetable broth for oil-free)
- 1/2 teaspoon turmeric
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1/2 cup bell pepper, chopped
- 1/4 cup jalapeño, diced (optional)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 cup black beans, rinsed and drained
- 6–8 corn tortillas (or flour tortillas)
- Fresh spinach or arugula
- 1 avocado, sliced
- 1/2 cup cherry tomatoes, halved
- Fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Press the tofu to remove excess moisture, then crumble it into a bowl.
- Heat olive oil (or vegetable broth) in a large skillet over medium-high heat. Add the crumbled tofu and cook for 5-6 minutes until lightly golden.
- Sprinkle turmeric, nutritional yeast, salt, and pepper over the tofu. Stir to coat evenly.
- Add the diced onion to the skillet and cook for 3-4 minutes until softened.
- Stir in the minced garlic, chopped bell pepper, and diced jalapeño (if using). Cook for another 2-3 minutes until tender.
- Season with cumin and smoked paprika. Add the rinsed black beans and cook until heated through, about 2-3 minutes.
- Warm the tortillas in a dry skillet for 30 seconds per side, or wrap them in damp paper towels and microwave for 45 seconds.
- Fill each warm tortilla with 2-3 tablespoons of the tofu scramble mixture.
- Top with fresh spinach, sliced avocado, and halved cherry tomatoes.
- Garnish with fresh cilantro and serve immediately with lime wedges.
Notes
- For best results, press the tofu for at least 15 minutes before crumbling.
- Adjust jalapeño quantity to your spice preference.
- If making oil-free, sauté vegetables in vegetable broth.
- Marinating the tofu overnight in soy sauce, lime juice, and spices will enhance flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Skillet Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 2 tacos
- Calories: Approximately 350-400 kcal (varies with toppings)
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: 0mg