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Tofu Scramble Breakfast Tacos

Tofu Scramble Breakfast Tacos: A Flavorful Vegan Start

A vibrant and nutritious breakfast recipe featuring tofu scramble wrapped in corn tortillas, perfect for a vegan start to your day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 tacos
Course: Breakfast
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Scramble
  • 2 tablespoons extra virgin olive oil can substitute with avocado oil
  • 14 ounces extra firm tofu best texture for scrambles
  • 3 tablespoons nutritional yeast can substitute with vegan cheese
  • 1 teaspoon smoked paprika sweet paprika can be used for a milder flavor
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt sea salt is a fine alternative
  • 1 teaspoon garlic powder fresh garlic can be used
  • 1 teaspoon onion powder diced fresh onions are a great alternative
  • 1/4 teaspoon cayenne pepper adjust to taste or omit
  • 1 piece red bell pepper can substitute with yellow or green
  • 1 piece jalapeño replace with a milder pepper if preferred
  • 1 piece red onion yellow onion can be a good swap
For the Tacos
  • 8 pieces corn tortillas flour tortillas can be used as a gluten-free alternative
  • 2 cups shredded lettuce any leafy green will work
  • 1 cup chopped tomatoes can substitute with pico de gallo
  • 2 tablespoons lime juice lemon juice can be used if necessary
  • 1 medium avocado sliced or can use guacamole
  • 1/4 cup chopped cilantro omit or use parsley if preferred
Optional Toppings
  • 1 cup guacamole optional
  • 1 cup salsa optional
  • 1 cup queso optional

Equipment

  • large skillet
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until it shimmers, about 1-2 minutes.
  2. Carefully crumble 14 ounces of extra firm tofu into the skillet, ensuring it breaks into small, bite-sized pieces, about 2 minutes.
  3. Sprinkle in 3 tablespoons of nutritional yeast, 1 teaspoon each of smoked paprika, ground cumin, kosher salt, garlic powder, onion powder, and 1/4 teaspoon cayenne pepper. Stir well to coat the tofu, about 1-2 minutes.
  4. Add 1 chopped red bell pepper and 1 diced jalapeño to the skillet, stirring to combine and cook for about 4-5 minutes until veggies soften.
  5. Cook the mixture for an additional 7-10 minutes, stirring occasionally, until edges are slightly crispy.
  6. Warm corn tortillas in a dry skillet or over flame for about 15-30 seconds on each side.
  7. Spoon the tofu mixture onto the warmed tortillas and encourage customization with toppings.
  8. Top with shredded lettuce, chopped tomatoes, avocado, lime juice, and cilantro. Add optional toppings like guacamole, salsa, or queso.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 22gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gSodium: 500mgPotassium: 300mgFiber: 6gSugar: 2gVitamin A: 1000IUVitamin C: 25mgCalcium: 80mgIron: 2mg

Notes

Prep ahead by chopping peppers and onions the night before. Use extra firm tofu for the best texture. Adjust spices to your taste.

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