Sunrise Fiesta Vegan Breakfast Tacos with Zesty Tofu Scramble
Equipment
- Large nonstick skillet or cast-iron pan essential for getting that beautiful, slightly browned texture on the tofu scramble.
- Tofu press or heavy plate helps remove excess moisture for better texture.
- Medium bowl for mixing spices and tofu.
- Spatula to gently break apart tofu in the pan.
- Baking sheet or small skillet (if warming tortillas in oven or on stovetop).
Ingredients
Tofu Scramble
- 1 lb 450 g extra-firm tofu, pressed and crumbled
- 2 Tbsp nutritional yeast
- 1 ½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black salt kala namak, optional but gives that “eggy” flavor
- 2 Tbsp olive oil
- Salt & pepper to taste
Taco Assembly
- 12 small corn or flour tortillas
- 1 cup canned black beans rinsed and warmed
- 1 large avocado sliced
- 1 cup pico de gallo or salsa fresca
- ½ cup pickled jalapeños or fresh slices
- Small handful fresh cilantro leaves
- 2 Tbsp lime juice optional squeeze over tacos
Optional Toppings
- Vegan sour cream or cashew crema
- Hot sauce or salsa verde
- Crumbled vegan cotija or queso fresco alternative
Instructions
Press and Crumble the Tofu
- Drain the tofu, wrap it in a clean towel, and lightly press or weigh it down for 10–15 minutes. Unwrap and crumble it into bite-size pieces in a bowl.
Mix the Scramble Spice Blend
- In the bowl with tofu, add nutritional yeast, turmeric, cumin, smoked paprika, garlic and onion powders, black salt (if using), and a light sprinkle of salt & pepper. Toss until tofu is well coated.
Cook the Tofu Scramble
- Heat olive oil in a large nonstick skillet over medium heat. Add the seasoned tofu. Cook for 2–3 minutes without stirring for slight browning, then gently stir and cook another 3–4 minutes until mostly dry and golden in spots.
Warm the Beans
- In a small saucepan or microwave, warm the black beans with a teaspoon of water, and season lightly with salt and pepper. Set aside.
Heat the Tortillas
- Over an open flame or in a dry pan, heat tortillas 10–15 seconds per side until warm, pliable, and lightly charred. Keep them warm in a towel until ready to assemble.
Assemble the Tacos
- Lay out tortillas. Divide warm beans between them. Spoon tofu scramble on top. Add a few slices of avocado. Top with pico de gallo and pickled jalapeños. Garnish with cilantro and squeeze lime juice over the top if desired. Add vegan sour cream or hot sauce for extra flair.
Serve Immediately
- Serve your breakfast tacos recipe hot, with lime wedges on the side and extra salsa verde for dipping. Perfect for Supper ideas too if you’re craving a light evening meal!