these Easy Vegan Breakfast Tacos made with tofu scramble are a simple but delicious savory breakfast option that can be prepared in less than 30 minutes. Choose from a variety of different fillings and variations to make it your own.
Post originally published March 2020; updated March 2023.
These vegan breakfast tacos have become a weekend morning staple in our house! They are so simple to prepare and we can make them different every time with different toppings and toppings, from vegan sausage to vegetables. Not only are they great for breakfast, but we also make them on weekdays (like Taco Tuesdays!) when we don’t feel like cooking but don’t want to spend the money on takeout.
Why you’ll love this recipe
- Ready to enter less than 30 minutes! Ideal for breakfast or a quick dinner.
- Endlessly Customizable: Add all your favorite toppings to these vegan breakfast tacos like beans, potatoes, vegan bacon and more.
- This healthy breakfast taco recipe is vegan, dairy free, without eggs i gluten free.
Ingredients you will need
- Medium Firm Tofu: for a soft, tender tofu scramble that’s more like a regular egg scramble, I think medium-firm tofu works best.
- Spices (garlic powder, turmeric, black salt): a little black salt (aka kala namak) goes a long way. To get that classic egg taste in your tofu mix, you’ll want to use this secret ingredient. Grab some black salt from Amazon for all your vegan egg recipes. Garlic powder adds extra flavor and turmeric gives the tofu eggs a yellow color.
- Nutritional yeast: add just a hint of saltiness or umami to the flavorful tofu scramble in these tacos.
- Potatoes: for a little extra texture and flavor, we like to add some crispy breakfast potatoes to our tacos. For convenience, we buy frozen or refrigerated cubed potatoes at the store. You can also add fried or roasted sweet potatoes.
- Tortillas: we like to serve our vegan breakfast tacos on corn tortillas, which means they’re also gluten-free. You can also use flour tortillas if you prefer.
- Toppings: add all your favorite ingredients to these delicious vegan breakfast tacos like salsa, pico de gallo, chopped avocado or guacamole, hot sauce, cilantro, pickled red onion, vegan sour cream and jalapeño slices.
Variations
- Add vegan chorizo: Spice things up by adding some vegan chorizo. Trader Joe’s carries one that is really good.
- Add sausage or vegan bacon for breakfast: Why not kick it up a notch and add some sliced vegan breakfast sausage or a couple of strips of vegan bacon?
- Add some beans: Beans would be a great addition for more fiber; Black beans and pinto beans are good choices. You can also use refried beans in these. I usually spread the beans inside the tortilla shell before adding the rest of the fillings.
- Add more vegetables: There’s nothing stopping you from adding lots of vegetables to the pan before cooking the tofu. Here are some options: pepper, onion, zucchini, tomato or jalapeño.
How to make vegan breakfast tacos
Step 1: Add the olive oil and diced potatoes to a large skillet and cook until golden brown, about 12-15 minutes. Season with salt if needed and set aside.
Second step: First, you’ll melt some butter in a non-stick pan over medium heat, then add the drained tofu and all the seasonings. Use a spatula to gently break up the tofu as it cooks. Stir in the nutritional yeast, black salt, garlic powder, and pepper. Saute until the extra liquid from the tofu has cooked off.
Step 3: While the tofu is cooking, heat the tortillas and prepare your favorite toppings like chopped cilantro, chopped tomatoes, sliced avocado, etc. If you want to add vegan cheese, you can stir it into the vegan eggs at the end of cooking or just add it. to your tacos during assembly. (I like to melt it with the tofu eggs!)
Expert advice
- Do not overcook the tofu: If you overcook tofu for stir-fry, it can become dry and rubbery. It really doesn’t take long to cook, just about 5 minutes and it’s ready to serve!
- To cook your tortillas: I love adding some charcoal marks to my tortillas as I heat them up. I have a gas stove, so I just turn on the gas burner and use tongs to place an omelet over the flame, letting it rest on the grill. As soon as it starts to puff and the edges darken, I turn it with the tongs.
- Move forward: you can prepare the potatoes and tofu 1-2 days in advance for these tofu breakfast tacos. Just store in an airtight container in the fridge and reheat in a pan when ready to serve.
Other great vegan breakfast recipes
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Easy Vegan Breakfast Tacos
These easy vegan breakfast tacos take just minutes to make with soft tofu, which creates a soft and fluffy tofu scramble you can’t resist.
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Instructions
For the Potatoes
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Add oil to a large pan, heat for 1-2 minutes. Add the potatoes and cook until golden brown, about 12-15 minutes. Aside.
For the Tofu Scramble
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Meanwhile, add the oil and tofu to a pan. Use a spoon to break up the tofu into bite-sized pieces.
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Add the nutritional yeast, garlic powder, turmeric and black salt. Saute until most of the tofu liquid has cooked off. (If using, add the vegan cheese and let it melt before turning off the heat.)
notes
- To cook your tortillas: I love adding some charcoal marks to my tortillas as I heat them up. I have a gas stove, so I just turn on the gas burner and use tongs to place an omelet over the flame, letting it rest on the grill. As soon as it starts to puff and the edges darken, I turn it with the tongs.
- Move forward: you can prepare the potatoes and tofu 1-2 days in advance for these tofu breakfast tacos. Just store in an airtight container in the fridge and reheat in a pan when ready to serve.
- The nutritional information below is for the tofu potato and egg filling only, not for whole tacos as ingredients will vary.
nutrition
Service: 2tacos | Calories: 545kcal | Carbohydrates: 64g | Protein: 21g | Fat: 24g | Saturated fat: 4g | Polyunsaturated fats: 6g | Monounsaturated fats: 12g | Sodium: 328mg | Potassium: 1003mg | Fiber: 10g | Sugar: 2g | Vitamin A: 5UI | Vitamin C: 37mg | Calcium: 238mg | Iron: 4mg
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