If you don't think you like tofu, try these easy vegan breakfast tacos! They're a light, nutritious, and easy way to start off your day. We combine tofu and mushrooms to deliver a protein-packed vegan breakfast taco that will keep you going for hours.
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Why We Love This Recipe
- Full of protein: It can be tough to work protein into your day as a vegan or vegetarian, but this recipe makes it easy and delicious.
- Easy to make and modify: We love using the scrambled tofu as a base, and then customizing with whatever we're in the mood for. We included a mushroom and fennel sauté here, but the possibilities are almost endless.
- Great way to use tofu: Sometimes it can be tough to think up a way to use up that block of tofu sitting in the fridge, but this is an awesome way to use it all in one go.
- Meal prep superstar: This is the perfect recipe to make a big batch of on Sunday, then eat as a quick lunch/breakfast throughout the week.
Ingredients
Here's everything you'll need to make this recipe:
Ingredient Notes
- Tofu: We recommend using firm tofu in this recipe. Extra firm should work OK as well, but soft or silken tofu will not create the desired crumble. Be sure to press the tofu to remove excess moisture before cooking, or you'll have a wet mess on your hands.
Step-by-step Instructions
(1) Wrap 14 oz of tofu (a standard block will be 14 oz) in a cloth or paper towel and press out moisture for 30 minutes by placing a heavy object on top. A heavy pot/pan or a big book will work.
(2) In a large bowl, use your fingers to crumble the tofu into tiny bits.
(3) Whisk dry ingredients in a small bowl and pour into bowl with tofu. Stir well to coat crumbled tofu.
(4) In a pan over medium heat, drizzle a bit of olive oil and add tofu mixture, stirring frequently until warmed. Set aside in a bowl.
(5) In the same pan, add more oil and keep the heat on medium. Add in mushrooms, fennel, parsley, salt and pepper and sauté until tender.
(6) Assemble tacos as desired.
Expert Tips and FAQs
- Serving suggestion: We love to serve these as part of a breakfast taco bar for the whole family. You can include all the fillings in this recipe alongside regular protein / cheeses for your non-vegan family members. I love to add black beans and guacamole to mine.
- Hot sauce: Breakfast without hot sauce just doesn't make sense to me. A nice splash of hot sauce takes these tacos to another level.
- Meal prep: A great idea is to use the filling in a mini burrito instead of a taco, then refrigerate/freeze until you're ready to eat. This makes meal prepping for lunch or breakfast super easy.
- Make sure to press the tofu: Pressing rids the tofu of any excess moisture. This is an essential step to make sure you have a nice crumbly texture and not a wet mess. We wrap our tofu in a paper towel and set a heavy object (10 lbs. / 5 kg.) -- usually a pan -- on top of the tofu and let it press for 30 minutes.
Yes, just place the tofu mixture and the mushrooms in separate bowls and cover. It's a idea to prep a big batch ahead of time and then eat throughout the week.
Yes, but we recommend using larger tortillas and creating breakfast burritos. Wrap them in plastic wrap and store in an airtight container, then microwave when you're ready to eat. This is a great way to meal prep for the week.
Related Recipes
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Print📖 Recipe
Scrambled Tofu Breakfast Tacos
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Our vegan breakfast tacos are a light, nutritious, and easy way to start off your day. We combine tofu and mushrooms to deliver a protein-packed vegan breakfast taco that will keep you going for hours.
Ingredients
Scrambled tofu:
- 14 oz (or 1 package) of firm tofu
- 1 tbsp nutritional yeast
- ½-¾ tsp turmeric
- ¾ tsp chili powder
- ¾ tsp salt
- ½ tsp garlic powder
- ¼ cumin powder
- ⅛ tsp cayenne pepper
- 1 tbsp olive oil
Mushroom/Fennel Mix:
- 2 large portobello mushrooms, cut in half and sliced
- 1 8 oz box button mushrooms, ends cut off and sliced
- 1 fennel bulb, cut in half, cored, and sliced thinly
- 2 tbsp olive oil
- 3 tbsp chopped parsley
- Salt and pepper to taste
Taco assembly:
- Corn tortillas
- Sliced avocado
- Sliced tomatoes
- Thinly sliced radishes
- Microgreens for garnish
- Lime slices
Instructions
- Wrap 14 oz of tofu (a standard block will be 14 oz) in a cloth or paper towel and press out moisture for 30 minutes by placing a heavy object on top. A heavy pot/pan or a big book will work.
- In a large bowl, use your fingers to crumble the tofu into tiny bits.
- Whisk dry ingredients in a small bowl and pour into bowl with tofu. Stir well to coat crumbled tofu.
- In a pan over medium heat, drizzle a bit of olive oil and add tofu mixture, stirring frequently until warmed. Set aside in a bowl.
- In the same pan, add more oil and keep the heat on medium. Add in mushrooms, fennel, parsley, salt and pepper and sauté until tender.
- Assemble tacos as desired.
Notes
Make sure to press the tofu by wrapping it in a paper towel/cloth and setting a heavy object on top of it. Let it press for 30 minutes.
This recipe works great as a breakfast bar. Put each component in a small bowl and let your family customize their own breakfast tacos.
Make mini burritos and then freeze for meal prep!
- Category: Breakfast
- Method: Stovetop
Let us know what you think!