Vegan Breakfast Tacos are made with flavorful scrambled tofu, infused with Mexican spices, served up in warm tortillas with avocado, radishes, salsa & cilantro. Video!

Vegan Breakfast Tacos are made with flavorful scrambled tofu, infused with Mexican spices, served up in warm tortillas with avocado, radishes, salsa & cilantro.

Hi friends, I don’t know about you, but we’ve been feeling a little full from Thanksgiving and took a little much-needed time-out, opting for plant-based meals the last few days. These Vegan Breakfast Tacos are something we make a home a lot, not only for their tasty flavors but because of how fast and easy they come together.

All you need is 15 minutes, and you’ll have a delicious meal on the table!

Vegan Breakfast Taco | Video

How to make Vegan Breakfast Tacos

making breakfast tacos-onions and bell peppers being sautéed.

Step one

Saute onions and bell peppers in a skillet with a little olive oil.

Step two

While the onions are sauteeing, prep the tofu. Use a 14-ounce block of firm tofu, and drain the water.

Prep the tofu - use firm tofu!

Place tofu on paper towels and lightly pat it dry.

pat the tofu dry with paper towels

Break to tofu apart with your fingers.

break tofu apart

Step three

Then add the tofu to the pan with the cooked onions and peppers, crumbling it a little with your fingers.

add it to the pan with the peppers and onions

crumbled tofu in a pan

Step four

Then we will add the Mexican spices: salt, chili powder, smoked paprika, cumin, oregano, and a pinch of turmeric, just for color.

spices in tofu tacos

Step five

Stir in the spices, breaking apart the tofu, and if the pan feels dry add a touch more olive oil.

add more oil if tofu sticks

Step six

And now the flavorful tofu scramble is ready to use in tacos.

Mexican tofu scramble in the pan

Step seven

Heat the tortillas – either right over your gas burner, or in a toaster oven.

Here we are using 6-inch, organic whole wheat tortillas.

grill or toast the tortillas over a gas flame

Step eight

Assemble the breakfast tacos!

assemble the vegan breakfast tacos

Spoon in the warm Mexican scrambled tofu, add sliced avocado, radishes, pico de gallo, vegan sour cream, cilantro and hot sauce.

Vegan Breakfast Tacos are made with flavorful scrambled tofu, infused with Mexican spices, served up in warm tortillas with avocado, radishes, salsa & cilantro.

 

Variations of Breakfast Tacos

  1. Add black beans or refried beans
  2. Add this Poblano Pumpkin Seed Sauce!
  3. Add fajita-style veggies!  (During the summer months, sauteed strips of peppers, poblanos, onions, zucchini are nice here!)
  4. Skip the tortilla and create a breakfast bowl, with warm black beans on the bottom.

Vegan Breakfast Tacos are made with flavorful scrambled tofu, infused with Mexican spices, served up in warm tortillas with avocado, radishes, salsa & cilantro.

Expert Tips

The leftover scrambled tofu can be stored in the fridge for up to 4 days and reheated.

More breakfast or brunch recipes you may enjoy

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Breakfast Tacos with Mexican scrambled tofu, avocado, cilantro and pico de gayo.

The Ultimate Vegan Breakfast Tacos

  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Category: breakfast, vegan
  • Method: stove top
  • Cuisine: Mexican
  • Diet: Vegan

Description

Vegan Breakfast Tacos with flavorful Mexican scrambled tofu, toasty tortillas, avocado, radishes, cilantro and pico de gayo.


Ingredients

Scale

optional additions: warm black beans, refried beans, microgreens, other veggies


Instructions

  1. Heat oil in a large, non-stick skillet. Saute onion and peppers over medium heat until softened and fragrant.
  2. Drain, and blot tofu with paper towels, breaking it apart into 4.  Add to the pan, crumbling it with your fingers as you go.
  3. Add the salt and spices, and mix them into the tofu, breaking apart the tofu even more.  If the pan gets dry, add a tiny drizzle of olive oil. Stir occasionally until the tofu is heated through.
  4. Warm the tortillas (either on a gas burner, or in a toaster oven).
  5. Assemble the tortillas- dividing the seasoned tofu, avocado, vegan sour cream, cilantro, radishes and any extras you want to add. (If using refried beans, spread them on the tortilla first.)
  6. Serve immediately, and save any extra tofu in the fridge, and reheat later.

Notes

Feel free to skip the tortillas and create breakfast burrito bowls, with warm black beans or refried beans as the base.

Nutrition

  • Serving Size: one large taco
  • Calories: 273
  • Sugar: 2.9 g
  • Sodium: 566 mg
  • Fat: 17 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 21.4 g
  • Fiber: 7.5 g
  • Protein: 10.8 g
  • Cholesterol: 0 mg

Keywords: vegan breakfast ideas, vegan breakfast recipes, vegan breakfast tacos, breakfast tacos, tofu scramble, tofu tacos,

Leave a comment

Your email address will not be published.

Recipe rating

Comments

  1. I make veggie breakfast tacos all the time, but this is the first time I’ve subbed tofu for eggs. They turned out great! I added garlic and jalapeno into the onion saute, as well as zucchini. So good!

      1. It’s more chopped/crumbled than ground. Similar looking texture to the photo. I prefer the taste and texture of tempeh but it is more solid and more flavorful than tempeh.

        1. Oh interesting! I bet it would taste great… it may be drier, so would have to account for that.

Share this with the world

Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

Subscribe
to get recipes via email