Close up of scrambled tofu breakfast tacos with watermelon radish and avocado

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


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



Scrambled tofu:

  • 14 oz (or 1 package) of firm tofu
  • 1 tbsp nutritional yeast
  • 1/23/4 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


  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.