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    Home » Recipes » Savory Vegan Breakfasts

    Vegan Breakfast Tacos

    Jun 30, 2022 by Becky Striepe
    Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

    Recipe Video Print
    vegan breakfast tacos on a plate with a salad on the side
    image collage showing breakfast tacos and the ingredients on a table

    This recipe is sponsored by EZ Tofu Press. All opinions are 100% my own.

    Vegan breakfast tacos stuffed with a veggie-packed tofu scramble, creamy avocado, and zesty pickled jalapeños are the 30-minute breakfast or brunch you've been looking for!

    vegan breakfast tacos on a plate with a salad on the side

    Y'all, I love a tofu scramble, so it's almost shocking to me that I am just now getting the idea to make vegan breakfast tacos with a tofu scramble filling! I love to make them in the air fryer or on the stove.

    I'll eat a scramble solo, in a breakfast salad, or pretty much any other way you'd like to serve one to me. In this recipe, we stuff a flavorful tofu scramble into pillowy flour tortillas to make super easy vegan breakfast tacos!

    Jump to:
    • Recipe notes
    • Storage directions
    • Vegan Breakfast Tacos Recipe

    Recipe notes

    These tacos start with a basic stovetop tofu scramble that you glow up with seasonings and lots of veggies.

    Start by pressing your tofu in the EZ Tofu Press.

    pressing tofu in the EZ Tofu Press on a white plate

    I love pressing my tofu with the EZ Tofu Press, because it gets the job done quickly, and the block ends up even in shape.

    Evenness isn't super important for a recipe like this, since you're crumbling the tofu anyway, but the quickness is definitely a plus!

    tofu breakfast taco ingredients on a marble table

    Instead of just sauteing the tofu, you crumble it into a bowl and toss it with a marinade for a few minutes before cooking.

    Marinating the tofu first gives it a chance to soak in more flavor than it would have if you'd just sautéed in the same sauce.

    Pressing with the EZ Tofu Press gets around a half cup of water out of a block of tofu, so it can drink in plenty of that good, good flavor.

    image collage showing pressing the tofu, making the marinade, and the tofu crumbled into the marinade mixture

    Scramble up the marinated tofu with lots of veggies in your pan, and you're ready to assemble your vegan breakfast tacos!

    image collage showing each step of making the tofu scramble filling

    Spoon the scramble into tortillas, layer on sliced avocado and pickled jalapeños, and devour. If you want, you can add other toppings like salsa, diced tomato, green onion, shredded lettuce, or shredded cabbage.

    Storage directions

    Leftovers will keep for three to four days in airtight containers in the fridge. Store the tofu scramble and toppings separately.

    Reheat the scramble in the microwave or on the stovetop, then assemble the tacos and serve.

    vegan breakfast tacos on a plate with a salad on the side

    Vegan Breakfast Tacos Recipe

    Vegan breakfast tacos stuffed with a veggie-packed tofu scramble, creamy avocado, and zesty pickled jalapeños are the 30-minute breakfast or brunch you've been looking for!
    Prevent your screen from going dark
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Vegan
    Keyword: tofu breakfast tacos, vegan breakfast tacos
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 445kcal
    Author: Becky Striepe

    Ingredients

    For the Tofu

    • ¼ cup low-sodium soy sauce
    • 1 teaspoon turmeric
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1.2 teaspoon black salt - optional
    • 1 block extra firm tofu - pressed
    • 2 tablespoons olive oil
    • ½ cup sweet onion - diced
    • 3 cloves garlic - minced
    • ½ cup bell pepper - diced
    • ½ cup sliced zucchini - (1 small zucchini should do it.)
    • ½ cup fresh or frozen corn kernels
    • 2 teaspoons nutritional yeast

    For the Breakfast Tacos

    • 8 small flour tortillas
    • 1 Haas avocado - sliced
    • ¼ cup pickled jalapenos - (More or less, to taste. You can omit, if spice is not your thing.)
    • salsa, diced tomato, shredded lettuce/cabbage, green onion - optional

    Instructions

    Marinate the tofu.

    • In a medium-sized bowl, whisk together the soy sauce, turmeric, garlic and onion powders, and black salt (if using). Crumble the tofu into the bowl. Stir to coat, and set aside while you prep the veggies and toppings.

    Make the scramble.

    • Heat the oil on medium-high in a large skillet. Add the onion, garlic, bell pepper, and zucchini. Cook until the onion softens, about 5-7 minutes. Add the tofu and any leftover marinade, and cook for about 5 more minutes. Add the corn and nutritional yeast. Cook, stirring, just to heat the corn through, about a minute.

    Assemble the breakfast tacos

    • Divide the tofu scramble between your tortillas, then top with avocado slices, pickled jalapeños, and any of the optional toppings you choose.

    Video

    Notes

    Leftovers will keep for 3-4 days in the fridge. Store the tofu scramble and toppings separately. Reheat the scramble in the microwave or on the stovetop, then assemble the tacos and serve.

    Nutrition

    Nutrition Facts
    Vegan Breakfast Tacos Recipe
    Amount per Serving
    Calories
    445
    % Daily Value*
    Fat
     
    23
    g
    35
    %
    Saturated Fat
     
    4
    g
    20
    %
    Trans Fat
     
    0.003
    g
    Polyunsaturated Fat
     
    5
    g
    Monounsaturated Fat
     
    12
    g
    Sodium
     
    1937
    mg
    81
    %
    Potassium
     
    749
    mg
    21
    %
    Carbohydrates
     
    45
    g
    15
    %
    Fiber
     
    7
    g
    28
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    18
    g
    36
    %
    Vitamin A
     
    868
    IU
    17
    %
    Vitamin C
     
    35
    mg
    42
    %
    Calcium
     
    145
    mg
    15
    %
    Iron
     
    5
    mg
    28
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    1. Dianne

      September 11, 2017 at 9:46 am

      I love tofu scrambles, too! Putting them in tacos is a genius idea! This is definitely worth waking up early for.

      Reply
      • Becky Striepe

        September 11, 2017 at 9:47 am

        Thank you, Dianne!

        Reply
    2. Mary Ellen

      September 05, 2017 at 9:06 am

      5 stars
      Yum! I love tofu scrambles of all kinds so I know I'll love this too.
      Oooh soy sauce, I've never tried that in a tofu scramble - totally doing that next time!

      Reply
      • Becky Striepe

        September 05, 2017 at 9:21 am

        Oh man! We use it in all of our scrambles. Alllll of the umami goodness!

        Reply
    3. Cadry

      September 04, 2017 at 10:11 pm

      I always love seeing how other people make their scrambles. It's one of those things where everyone has their own special something that they add. I never use soy sauce in mind, but I bet it adds a lot of flavor! And I heartily approve of those big slices of avocado on top. Perfection!

      Reply
      • Becky Striepe

        September 04, 2017 at 10:32 pm

        Avocado improves basically anything, right?

        Reply
    4. Ellen Casebolt

      September 04, 2017 at 11:56 am

      Recipe looks good! All it needs is a little black salt (Kala Namak) added to make it taste like it has eggs in it. I use it and even my Potato salad has the eggy flavor of boiled eggs.

      Reply
      • Becky Striepe

        September 04, 2017 at 2:38 pm

        Thank you for telling me!

        Reply

    Trackbacks

    1. 24 Vegan Taco Recipes for All of Your Taco Tuesday Needs - Glue & Glitter says:
      January 15, 2019 at 9:32 am

      […] 1. Tofu Scramble Breakfast Tacos […]

      Reply

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    About Me

    photo of Becky Striepe
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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