Who says tacos are only for dinner? These vegan breakfast tacos are perfectly acceptable to eat any time of day, and they only take 15 minutes to make! 

Living in Ohio during the winter can get pretty gloomy. The complete lack of sunshine for months on end really starts to get to you after a while! Because of this, it’s really best for us Ohioans to plan a trip somewhere warm during the winter, just to keep us from going completely insane. This year, after Christmas, my family decided we needed a break from the snow. So, we packed our bags and headed to Florida! We also brought along my cousin for the ride.

For those of you unfamiliar with the drive from Ohio to Florida, it’s a long one! Since we didn’t want to drive all day and all night, we stopped in Savannah, GA, where my cousin (who’s vegan) and I went to town on all the amazing plant-based food. We visited the Mellow Mushroom for some incredible vegan pizza, and in the morning, we went to the Fox and Fig, a brunch-focused vegan café. We also paid a visit to the Sentient Bean, a café with tons of vegan menu options, as well as vegan baked goods!

My cousin and I both opted for the vegan breakfast tacos, which were absolutely delicious. We also grabbed some desserts for the road: a giant chocolate Brazil nut cookie for me, and a peach pecan cobbler slice for her. And although we continued to find lots of amazing plant-based eats throughout our trip, I just couldn’t stop thinking about those amazing breakfast tacos. Obviously, I had to recreate them!

My version of vegan breakfast tacos is super easy and only takes 15 minutes to make. Plus, it’s quite high in protein! What more could you want in your morning meal?

How to Make Vegan Breakfast Tacos in 15 Minutes

Ingredients

For the Tofu Scramble:

• 2 tsp olive oil
• 1/2 medium white or yellow onion chopped
• 1/2 block firm tofu drained
• 1/4 tsp garlic powder
• 1/4 tsp turmeric
• Salt and pepper to taste
• Pinch of paprika

For the Tacos:

• 1 can (14 oz) black beans, drained and rinsed
• 1 cup mild fresh salsa
• Hot sauce of choice
• 6 medium flour tortillas

Instructions

For the Tofu Scramble:

1. Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, 3-5 minutes.
2. Crumble the tofu into the skillet. Season with garlic powder, turmeric, salt, pepper, and paprika, and cook for 3-5 minutes. (If the tofu sticks to the pan, add a splash of water or vegetable broth).

For the Tacos:

1. Add the black beans into the skillet with the tofu scramble and cook until heated through.
2. Spoon the mixture onto the tortillas and top with salsa and hot sauce.
3. Serve warm and enjoy!

Tips:

• Customize Your Tofu Scramble: Experiment with the tofu scramble by adding your favorite veggies such as bell peppers, spinach, or cherry tomatoes. This not only adds more flavor and texture but also boosts the nutritional content of your tacos.
• Get Creative with Toppings: Don’t be afraid to get creative with toppings. Avocado slices, vegan cheese, or a dollop of dairy-free yogurt can add extra creaminess. Additionally, a squeeze of lime juice or a sprinkle of fresh cilantro can bring a burst of freshness to each bite. Customizing the toppings makes the tacos uniquely yours!

FAQ

Can I use a different type of tofu for the scramble?

• Absolutely! While firm tofu is recommended, you can experiment with silken or extra-firm tofu based on your texture preference.

Are there alternatives to black beans for the taco filling?

• Yes, you can substitute black beans with pinto beans, kidney beans, or even refried beans. Choose your favorite or use what you have on hand.

Can I make the tofu scramble in advance for quicker breakfast prep?

• Certainly! Prepare the tofu scramble ahead of time and store it in an airtight container in the refrigerator. Reheat when ready to assemble your tacos.

What other tortilla options can I use for this recipe?

• Feel free to choose your preferred tortilla, whether it’s corn, whole wheat, or a gluten-free alternative. The recipe is versatile and adapts well to different tortilla types.

How can I make the breakfast tacos spicier?

• If you prefer a spicier kick, consider adding more hot sauce to the taco filling or incorporating diced jalapeños into the tofu scramble. Adjust the spice level to suit your taste.

15 Minute Vegan Breakfast Tacos

Recipe by Food by AyakaCourse: Breakfast, BrunchCuisine: American, Mexican, VeganDifficulty: Easy

Servings

6

tacos

Prep time

5

minutes

Cooking time

10

minutes

Calories

259.4

kcal

Scrambled tofu, black beans, and salsa come together to make the perfect breakfast taco! This vegan meal is a quick way to get in some protein first thing in the morning.

Ingredients

• For the Tofu Scramble

• 2 tsp olive oil

• 1/2 medium white or yellow onion chopped

• 1/2 block firm tofu drained

• 1/4 tsp garlic powder

• 1/4 tsp turmeric

• Salt and pepper to taste

• Pinch of paprika

• For the Tacos

• 1 can (14 oz) black beans, drained and rinsed

• 1 cup mild fresh salsa

• Hot sauce of choice

• 6 medium flour tortillas

Directions

• For the Tofu Scramble
• Heat the oil in a large skillet over medium heat. Add the onion and cook until translucent, 3-5 minutes.
• Crumble the tofu into the skillet. Season with garlic powder, turmeric, salt, pepper, and paprika, and cook for 3-5 minutes. (If the tofu sticks to the pan, add a splash of water or vegetable broth).
• For the Tacos
• Add the black beans into the skillet with the tofu scramble and cook until heated through.
• Spoon the mixture onto the tortillas and top with salsa and hot sauce.
• Serve warm and enjoy!