Vegan Breakfast Tacos feature a deeply spiced tofu scramble with onion and bell pepper, served in toasty tortillas with fresh avocado, radishes, cilantro, and pico de gallo. The cumin, smoked paprika, and oregano create authentic Mexican flavors without any animal products.
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Heat oil in a large, non-stick skillet. Saute onion and peppers over medium heat until softened and fragrant.
Drain, and blot tofu with paper towels, breaking it apart into 4. Add to the pan, crumbling it with your fingers as you go.
Add the salt and spices, and mix them into the tofu, breaking apart the tofu even more. If the pan gets dry, add a tiny drizzle of olive oil. Stir occasionally until the tofu is heated through.
Warm the tortillas (either on a gas burner, or in a toaster oven).
Assemble the tortillas- dividing the seasoned tofu, avocado, vegan sour cream, cilantro, radishes and any extras you want to add. (If using refried beans, spread them on the tortilla first.)
Serve immediately, and save any extra tofu in the fridge, and reheat later.
Store the tofu scramble in an airtight container in the fridge for up to 3 days; reheat gently in a skillet before serving. Assemble tacos fresh to order and keep toppings separate until serving.
No. Firm or extra-firm tofu is essential—it crumbles into bite-sized pieces when cooked. Silken tofu will break down into a paste and won't have the right texture.
Crumble the tofu into bite-sized pieces before cooking and cook it in olive oil over medium-high heat. The spice blend (salt, chili powder, smoked paprika, cumin, oregano) and diced vegetables add depth. Don't skip the salt—it's key to flavor.
Cook the tofu scramble and store it separately in an airtight container in the fridge for up to 3 days. Warm it gently before serving. Prepare toppings (avocado, radishes, cilantro, pico) fresh just before eating to prevent sogginess.
Corn or flour tortillas both work. Warm them in a dry skillet over medium heat for 30 seconds per side until pliable and lightly toasted for the best texture and flavor.
No. Turmeric is optional and adds a subtle golden color and earthy note. The tacos taste complete without it.
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