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Vegan Breakfast Tacos with Mexican scrambled tofu, avocado, cilantro and pico de gayo.

The Ultimate 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: 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