Vegan Breakfast Taco
Start your day with these vibrant and flavorful Vegan Breakfast Tacos, a plant-based twist on a morning classic. Featuring protein-packed tofu scrambled with bold spices like turmeric and black salt for an "eggy" flavor, these tacos are a satisfying and nutritious way to fuel your morning. Warm corn tortillas cradle the savory tofu scramble, hearty black beans, creamy avocado slices, sweet cherry tomatoes, and a bright sprinkle of fresh cilantro. Topped with zesty lime juice and your favorite salsa, these tacos offer a perfectly balanced bite of taste and texture. Ready in just 25 minutes, they’re quick, easy, and perfect for a crowd-pleasing vegan breakfast or brunch.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black salt (Kala Namak)
- 0.25 teaspoon ground black pepper
- 1 cup canned black beans, drained and rinsed
- 8 small corn tortillas
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 0.5 cup salsa
Instructions
Begin by draining the extra-firm tofu and wrapping it in a clean kitchen towel. Press gently to remove excess moisture.
Crumble the tofu into small pieces using your hands or a fork, achieving a scramble-like texture.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the crumbled tofu to the skillet.
Sprinkle nutritional yeast, turmeric, garlic powder, black salt, and ground black pepper over the tofu. Stir well to ensure even distribution of the spices.
Cook the tofu scramble for about 5-7 minutes, stirring occasionally until warmed through and lightly browned. Remove from heat and set aside.
In a separate small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add drained black beans and stir until heated through, about 3-4 minutes. Remove from heat.
Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side or until they are pliable.
Assemble the tacos: Lay out the warm tortillas and add a spoonful of the tofu scramble and black beans onto each tortilla.
Top each taco with slices of avocado, halved cherry tomatoes, and a sprinkle of fresh cilantro.
Serve with lime wedges on the side and a dollop of salsa for added flavor. Enjoy your vegan breakfast tacos!
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1935 mg | 84% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 15.1 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1936 mg | 149% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 3496 mg | 74% | |
*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.
