Healthy Vegan Breakfast Tacos Recipe

I love a good, easy breakfast that keeps me full until lunch. And these Healthy Vegan Breakfast Tacos hit the spot!

These are also great for meal prep because the tofu scramble will keep in the refrigerator for a week and can be reheated in the morning for just 30 seconds in the microwave.

There is also a ton of flexibility in this recipe and you can change up the toppings with what you have on hand.

I also like adding shredded hash browns sometimes. No, you don’t have to use any oil when cooking hash browns. Just a good non-stick skillet and frozen shredded hash browns! Sometimes I’ll add a small amount of salt, but that’s it.

The BEST Tofu Scramble Seasoning

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First, you’ll want to make a batch of the Tofu Scramble Seasoning – it makes about 5 servings and I keep it in a mason jar in my pantry so it’s ready to use anytime.

I love this spice mix because it makes the tofu taste and even smell like scrambled eggs since it uses Black Salt, also called Kala Namak. I buy the Black Salt here on Amazon.

To make the tofu scramble, use 2 tablespoons of the Tofu Scramble Seasoning Spice Mix and 1 block of extra firm tofu, drained. Crumble the tofu into a medium skillet, add the Tofu Seasoning Spice Mix, stir & heat through over medium heat for about 5-7 minutes. Easy peasy!

Whole Grains Tortillas for your Breakfast Tacos

I prefer corn tortillas, but my husband likes wheat. So for me I do 3 small corn tortillas or you can do 1 large whole wheat tortilla. Be sure to look for 100% whole grain tortillas or yellow corn tortillas that haven’t been refined.

To make it so your corn tortillas don’t crack & fall apart, heat them in the microwave for 30 seconds to soften them. I use cloth tortilla warmers to put them in to keep in the moisture so they don’t dry out. Or you can put them in between paper towels when microwaving.

These taco holders are also great for building your tacos to keep everything nice & neat.

***If using corn tortillas, I recommend organic or non-GMO, so you don’t have to worry about glyphosate exposure from the Roundup – this causes a disruption in the gut bacteria, because glyphosate is a patented antibiotic, antifungal, and antiviral. Organic & non-gmo tastes better, too!

I buy non-GMO corn tortillas from my Sam’s Club and they don’t have any added preservatives – I keep them in my refrigerator so they last longer.

Whole Food Plant Based Breakfast Taco Toppings

The sky’s the limit on what kind of toppings for your healthy vegan breakfast tacos.

Here are some of our favorite breakfast taco toppings:

• black beans
• pinto beans
• vegetarian or fat free refried beans
• hash browns
• fresh cilantro
• green onions
• red or white onions
• sliced jalapenos
• chopped tomatoes
• pico de gallo
• salsa
• avocado
• bell pepper strips, raw or sauteed (water or broth sauteed for oil free)
• spinach or arugula
• healthy vegan nacho cheese sauce

Healthy Vegan Breakfast Taco Ingredients

• 14 ounces extra firm tofu, drained
• 2 tablespoons Tofu Scramble Seasoning
• 12 small corn tortillas or 4 large whole grain wheat tortillas
• 1 1/2 cups cooked black beans, drained low sodium
• 1 cup fresh cilantro, chopped
• 1 cup green onions, chopped
• 1 cup salsa

Instructions

• Heat a large non-stick pan over medium heat. Crumble the drained tofu into the pan and use your spatula to chop it up into smaller pieces as desired.
• Add 2 tablespoons of the Tofu Scramble Seasoning and mix until tofu is coated evenly. Continue to stir and heat through for about 5-7 minutes.
• Place corn tortillas in a cloth tortilla warmer or between some paper towels and heat in the microwave for 30 seconds or until warmed. Warm the black beans if desired.
• To build the breakfast tacos, spoon Tofu Scramble, black beans, salsa, cilantro, & green onions on each corn tortilla as desired or any other combination of toppings you like!

More Whole Food Plant Based Breakfast Recipes You Might Like:

• Easy Homemade Muesli
• Everything Bagel Avocado Toast
• Fruit & Greens Smoothie
• Easy Chia Seed Pudding Recipes
• Healthy Vegan Pumpkin Pancakes
• Vegan Double Chocolate Chip Waffles