Scrambled Tofu Breakfast Tacos

If you don’t think you like tofu, try these tacos! Tofu has never been my favorite plant-based protein option – I love it when it’s fried or very crispy & otherwise just tolerate it, but I found myself eating this tofu scramble by the forkful.

Breakfast tacos are a great brunch option if you’re hosting for a large crowd with different dietary restrictions. It’s easy to set up a taco bar with vegan and non-vegan components (we make cheesy scrambled eggs for the rest of the family), and each family member can go wild with their own topping choices. I personally like mine fairly simple – scrambled tofu, some black beans, avocado (or guacamole) and thinly sliced radishes.

Another great way to enjoy this scrambled tofu is with a side of rosemary roasted potato wedges & hot sauce; honestly, I could probably eat that combo every morning! The mushroom and fennel mixture is a definite highlight as well. If you don’t like tofu, you could make the mushrooms your primary taco filling!  Now the real question…are margaritas acceptable for brunch?!

Scrambled Tofu Breakfast Tacos

• Author: Lexi
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop

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Description

Scrambled tofu is the perfect vegan alternative to eggs – it makes for a delicious, filling breakfast taco!

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Scale 1x2x3x

Ingredients

Scrambled tofu:

• 14 oz (or 1 package) of firm tofu
• 1 tbsp nutritional yeast
• 1/2–3/4 tsp turmeric
• 3/4 tsp chili powder
• 3/4 tsp salt
• 1/2 tsp garlic powder
• 1/4 cumin powder
• 1/8 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

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Instructions

1. Wrap tofu in a towel or paper towel and press out moisture for 30 minutes (we put a heavy pan on top).
2. In a large bowl, crumble the tofu. Whisk dry ingredients in a small bowl and pour into bowl with tofu.
3. 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 and ready to serve.
5. In a large pan, heat oil to medium.
6. Add in mushrooms, fennel, parsley, salt and pepper and sauté until tender.
7. Assemble tacos as desired.