Vegan Breakfast Tacos
Start your morning on a deliciously healthy note with these vibrant Vegan Breakfast Tacos! Packed with a flavorful tofu scramble seasoned with turmeric, cumin, and garlic powder, and paired with protein-rich black beans and sautéed bell peppers, every bite is a satisfying balance of taste and nourishment. Nestled in warm corn tortillas and topped with creamy avocado slices, zesty lime, fresh cilantro, and your favorite salsa, these tacos are gluten-free, dairy-free, and bursting with plant-based goodness. Perfect for a quick 35-minute breakfast or a fun weekend brunch, these tacos are as easy to make as they are to devour. Whether you're vegan, exploring plant-based meals, or simply taco-obsessed, this recipe is a must-try!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz firm tofu
- 2 tbsp olive oil
- 0.5 tsp turmeric powder
- 0.5 tsp garlic powder
- 0.5 tsp ground cumin
- 0.25 tsp salt
- 0.25 tsp black pepper
- 15 oz canned black beans, drained and rinsed
- 1 red bell pepper, diced
- 2 green onion, chopped
- 1 lime
- 8 corn tortillas
- 1 avocado, sliced
- 0.5 cup fresh cilantro, chopped
- 0.5 cup salsa
Instructions
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a weight on top for 10 minutes.
Once pressed, crumble the tofu into small pieces resembling scrambled eggs.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled tofu, turmeric powder, garlic powder, cumin, salt, and black pepper. Cook for about 5-7 minutes until the tofu is heated through and well coated with the spices.
In another pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add diced red bell pepper and sauté for about 3 minutes until softened.
Add the drained black beans to the red bell pepper. Stir and cook for another 5 minutes to ensure the beans are heated thoroughly.
Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side until pliable or follow package instructions if microwave warming is preferred.
Assemble the breakfast tacos by filling each corn tortilla with a portion of the tofu scramble, black bean mixture, and a few slices of avocado.
Top with chopped green onions, fresh cilantro, a squeeze of lime, and salsa to taste.
Serve the vegan breakfast tacos immediately and enjoy!
Nutrition Facts
Calories |
2278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2441 mg | 106% | |
| Total Carbohydrate | 309.3 g | 112% | |
| Dietary Fiber | 81.9 g | 292% | |
| Total Sugars | 27.4 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1269 mg | 98% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4464 mg | 95% | |
*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.
