Healthy Vegan Breakfast Tacos Recipe

There is so much flexibility in toppings for these healthy vegan breakfast tacos! The tofu scramble will last for a week in the refrigerator so it's perfect for leftovers and breakfast meal prep.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: Mexican

Keyword: Gluten Free, tofu scramble tacos, vegan breakfast tacos, vegan street tacos

Servings:

Calories: 356kcal

Author: Kim Murphy

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

Other optional ingredients & toppings

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!

Notes

The tofu scramble will stay fresh in the refrigerator for up to a week so it is perfect for a breakfast meal prep. Just warm in the microwave in the morning.

There are so many options with this recipe. You can use 1 large whole grain tortilla instead of the 3 small corn tortillas. You can also use pinto beans instead of black beans. Make it your own!

Nutrition