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Vegan Breakfast Tacos

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Vegan Breakfast Tacos are filled with savory tofu scramble, black beans, sautéed vegetables, creamy avocado, and fresh salsa. These colorful plant-based tacos are easy to customize and perfect for breakfast, brunch, or meal prep.

Ingredients

  • 8 small corn or flour tortillas
  • 1 block (14 oz) extra-firm tofu, drained and pressed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 red or yellow bell pepper, diced
  • 1/2 yellow onion, diced
  • 2 cups fresh spinach
  • 1 avocado, sliced
  • 1 cup fresh salsa or pico de gallo
  • 1 tablespoon olive oil
  • 3 tablespoons nutritional yeast
  • 1 teaspoon ground cumin, plus more for beans if desired
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño, sliced, optional
  • Hot sauce, optional, for serving

Instructions

  1. Drain the tofu and gently press out excess moisture. Crumble it with your hands or a fork into pieces resembling scrambled eggs.
  2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and sauté until they begin to soften.
  3. Add the crumbled tofu, nutritional yeast, cumin, turmeric, garlic powder, smoked paprika, salt, and black pepper. Stir until the tofu is evenly coated with the seasonings.
  4. Cook for several minutes, stirring occasionally, until the tofu is hot and lightly browned in places.
  5. Add the fresh spinach and cook just until wilted.
  6. Meanwhile, warm the drained black beans in a small saucepan or microwave. Season with a little cumin, salt, and lime juice if desired.
  7. Warm the tortillas in a dry skillet until soft and flexible.
  8. Divide the tofu scramble among the eight warm tortillas. Top with black beans, sliced avocado, salsa, cilantro, and optional jalapeño.
  9. Finish with fresh lime juice and optional hot sauce, then serve immediately.

Notes

  • Extra-firm tofu works best because it provides a substantial scramble texture and releases less moisture during cooking.
  • Check tortillas, sauces, and packaged toppings to ensure they are vegan if necessary.
  • For gluten-free tacos, use certified gluten-free corn tortillas and verify that packaged seasonings and sauces are gluten-free.
  • For Vegan Potato Breakfast Tacos, add roasted or skillet-fried potatoes seasoned with cumin, smoked paprika, garlic powder, salt, and pepper.
  • Mushrooms, zucchini, tomatoes, corn, kale, or roasted sweet potatoes can be added for extra vegetables.
  • For more heat, cook chopped jalapeño with the vegetables or add chipotle powder, cayenne, spicy salsa, or hot sauce.
  • Vegan avocado crema, cashew cream, or dairy-free sour cream can be added for extra creaminess.
  • Pinto beans or vegan refried beans can replace the black beans.
  • Store tofu scramble and cooked vegetables in an airtight container in the refrigerator for up to 3–4 days, keeping tortillas and fresh toppings separate.
  • For meal prep, reheat the filling thoroughly and warm the tortillas separately before assembling the tacos.

Nutrition

Find it online: https://thefamilycooking.com/vegan-breakfast-tacos/