Dairy-Free Breakfast Tacos
Kickstart your day with these vibrant and nutrient-packed Dairy-Free Breakfast Tacos! This recipe features a savory tofu scramble infused with aromatic spices like cumin and turmeric, paired with sautéed vegetables and fresh baby spinach for a wholesome, plant-based filling. Served in warm corn tortillas and topped with creamy avocado, zesty lime, and fresh cilantro, these tacos are as flavorful as they are satisfying. Quick to prepare in just 35 minutes, they’re perfect for busy mornings or a laid-back weekend brunch. Naturally dairy-free, gluten-free, and customizable with your favorite hot sauce, these breakfast tacos are sure to become a staple in your kitchen!
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 cups baby spinach
- 8 small corn tortillas
- 1 large avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 1 large fresh lime, cut into wedges
- to taste hot sauce
Instructions
Drain and press the tofu to remove excess moisture. Once pressed, crumble the tofu into a bowl using your hands or a fork until it resembles scrambled eggs.
In a large skillet, heat olive oil over medium heat. Add chopped onion and diced red bell pepper. Cook, stirring often, until vegetables begin to soften, about 5 minutes.
Add minced garlic, ground cumin, turmeric, salt, and black pepper to the skillet. Stir to combine and cook for an additional 2 minutes until the spices are fragrant.
Add the crumbled tofu to the skillet and stir to coat with the vegetables and spices. Cook for about 5 to 7 minutes, stirring occasionally, until the tofu is heated through and slightly browned.
Add the baby spinach to the skillet and gently fold it into the tofu scramble. Cook until spinach is wilted, about 2 minutes.
Warm the corn tortillas in a dry skillet or in the microwave to make them pliable.
Assemble the breakfast tacos by spooning the tofu scramble onto each tortilla.
Top with sliced avocado, chopped cilantro, and a squeeze of lime juice. Add hot sauce if desired.
Serve immediately and enjoy your Dairy-Free Breakfast Tacos!
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1266 mg | 55% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 16.1 g | ||
| Protein | 78.5 g | 157% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1714 mg | 132% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2580 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
