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!
¼cuppickled jalapenos(More or less, to taste. You can omit, if spice is not your thing.)
salsa, diced tomato, shredded lettuce/cabbage, green onionoptional
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.