Vegan Breakfast Tacos
Crumbled tofu scrambled with turmeric, cumin, and black salt stands in for eggs, paired with smoky black beans and sautéed peppers and onions, all loaded into warm corn tortillas. The tacos are high in protein and fiber and take about 25 minutes to prepare. Toppings like salsa, avocado, and fresh cilantro are easy additions.
Equipment
- Large skillet
- Mixing bowl
- Spatula
- Knife and cutting board
Ingredients
For the Tofu Scramble:
- 1 block extra-firm tofu pressed for at least 15 minutes, preferably organic
- 1 tbsp olive oil or avocado oil
- ¼ tsp turmeric for color and subtle earthiness
- ½ tsp garlic powder
- 1 tbsp nutritional yeast adds a cheesy, umami depth
- ½ tsp sea salt to taste
For the Black Beans:
- 1 tbsp olive oil or avocado oil
- 2 cloves garlic minced
- 1 can black beans 15 oz, drained and rinsed
- ½ tsp smoked paprika
- ¼ tsp chili powder
For Serving and Assembly:
- 8 pieces corn tortillas warmed
- 1 medium avocado sliced
- 1 medium tomato diced, preferably heirloom for best flavor
- ¼ cup fresh cilantro chopped
- 1 medium lime cut into wedges, for serving
Instructions
- Make the Tofu Scramble: In a large skillet over medium heat (350°F / 175°C), heat 1 tablespoon olive oil. Crumble the pressed tofu into the skillet using your hands. Sauté for 5–6 minutes until slightly golden around the edges. Add turmeric, garlic powder, nutritional yeast, and salt. Stir well to coat, and cook for 3–4 minutes until the spices are fragrant and the mixture has a warm yellow hue.
- Prepare the Beans: In a separate pan or the same skillet (wiped clean), heat another tablespoon of oil. Add minced garlic and sauté for 1 minute until fragrant. Stir in black beans, smoked paprika, and chili powder. Cook for 5 minutes, stirring occasionally, until beans are warm and slightly thickened.
- Warm the Tortillas: Heat tortillas on a dry skillet over medium heat or wrap in foil and warm in an oven at 350°F (175°C) for 5 minutes until soft and pliable.
- Assemble the Tacos: Spoon tofu scramble and black beans onto each tortilla. Top with sliced avocado, heirloom tomato, and a sprinkle of chopped cilantro. Serve with lime wedges.
Notes
- To save time, press tofu and chop veggies the night before.
- For extra heat, add a dash of sriracha or chopped jalapeños.
- Try a cashew-lime crema drizzle for a creamy finish.
Nutrition
Calories: 306kcalCarbohydrates: 27gProtein: 16gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 363mgPotassium: 776mgFiber: 11gSugar: 2gVitamin A: 569IUVitamin C: 15mgCalcium: 69mgIron: 3mg
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