Vegan Breakfast Tacos

These vegan breakfast tacos are made with a flavorful tofu scramble, peppers, avocado, and fresh toppings for an easy plant-based breakfast packed with protein. Video.

These vegan breakfast tacos are something we make at home often-not only because they're delicious, but because they come together so quickly. A flavorful tofu scramble with sautéed peppers, warm spices, creamy avocado, and fresh toppings makes a satisfying plant-based breakfast that everyone can enjoy. And even my husband, Brian, absolutely loves this, which was surprising!

With just 15 minutes of prep, you can have a wholesome, protein-packed, healthy breakfast on the table. These easy vegan breakfast tacos are perfect for busy mornings, weekend brunch, or breakfast-for-dinner nights when you want something simple, fresh, and full of flavor.

Vegan Breakfast Taco Ingredients

• Corn or flour tortillas - The cozy, handheld base for these breakfast tacos. Use corn, whole wheat, gluten-free, or your favorite tortillas.
• Firm tofu - Creates a hearty, satisfying scramble that replaces eggs while providing plenty of protein. Tofu absorbs the spices beautifully and gives these tacos a delicious, savory texture.
• Onion and bell pepper - Add sweetness, color, and a fresh vegetable base that brings flavor and texture to the filling.
• Olive oil - Helps sauté the vegetables and creates a rich base for the tofu scramble.
• Salt, chili powder, smoked paprika, cumin, oregano, and turmeric - A warm, savory spice blend that gives the tofu a flavorful, breakfast-style taco filling. Smoked paprika adds depth, while turmeric brings a beautiful golden color.
• Avocado - Adds creamy richness and balances the smoky, spiced tofu.
• Radishes - Bring a fresh, crisp bite that brightens the tacos.
• Fresh cilantro - Adds a bright herbal finish and fresh flavor.
• Salsa, hot sauce, or Poblano Pumpkin Seed Sauce - Adds acidity, spice, and extra flavor to bring everything together.
• Optional toppings - Vegan sour cream, vegan chipotle mayo, warm black beans, refried beans, microgreens, or extra vegetables make these tacos even more filling and customizable.

How to make Vegan Breakfast Tacos

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.

Place tofu on paper towels and lightly pat it dry.

Break the tofu apart with your fingers.

Step three

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

Step four

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

Step five

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

Step six

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

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.

Step eight

Assemble the breakfast tacos!

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

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.

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

• Mexican Breakfast Bowls!
• Breakfast Strata with Mushrooms, Caramelized Onions, Goat cheese & Thyme
• Chia Pudding with Greek Yogurt
• Skillet Baked Oats w/ Maple Glazed Apples
• Spring Green Vegan Frittata
• Vegetable Frittata Baked in the Oven

Vegan Breakfast Taco Video

Vegan Breakfast Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• 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: Dairy-Free, Gluten-Free, high protein, Low-Carb, Vegan, Vegetarian

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Description

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

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Ingredients

Scale 1/2x1x2x

• 1/2 an onion, diced
• 1 red bell pepper, diced
• 1-2 tablespoons olive oil
• 14-ounce package firm tofu (organic, non-Gmo, or sprouted)
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika or regular
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1/8 teaspoon turmeric, optional, for golden color
• 4-6 six-inch tortillas ( whole wheat, gluten-free, or corn-flour blend)
• 1 large avocado, sliced
• 3 radishes, sliced
• fresh cilantro
• salsa or hot sauce or Poblano Pumpkin Seed Sauce
• optional: vegan sour cream or vegan chipotle mayo

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

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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.

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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