Vegan Breakfast Tacos

Make the ultimate vegan breakfast tacos with fluffy scrambled tofu ‘egg,’ black beans, fresh salsa, and all your favorite toppings! A quick & easy vegan breakfast loaded with flavor and nutrients!

Quick, Delicious, and Customizable Vegan Breakfast Tacos

We love tacos and have found ways to enjoy them for every other meal, so why not breakfast, too? Traditionally, breakfast tacos are loaded with ingredients like scrambled egg, bacon, and cheese, but we’ve found simple (and inexpensive) ingredient swaps and changes to make them 100% vegan.

These healthy breakfast tacos with tofu and black beans are quick and easy to throw together and easily customizable with your favorite toppings (great to feed a crowd!). They’re also surprisingly healthy while also filling and satisfying, thanks to an abundance of plant-based protein and fiber. They’re meal prep-friendly, too!

Enjoy them alone or as part of a larger vegan brunch with family favorites like blueberry zucchini muffins, banana pancakes, or a breakfast potato casserole. Love the tofu scramble and tortilla combination? Check out our vegan chilaquiles and scrambled tofu breakfast burritos.

The Ingredients and Substitutions

The Ground Tofu Taco Filling

• Tofu: Use super-firm tofu, if possible, which doesn’t require pressing. If you use extra-firm tofu, press it first. Alternatively, you could use a vegan egg substitute like Just Egg for this vegan breakfast taco recipe.
• Oil: Use any neutral cooking oil. We use olive oil, but avocado oil works, too.
• Seasonings: We used a simple blend for a flavor-packed tofu taco filling.
  • Chili powder (or cayenne powder—added to taste)
  • Garlic powder
  • Turmeric (for color)
  • Sea salt (or soy sauce for extra umami depth)
  • Black pepper
• Spinach: Use regular or baby spinach, chopped (or kale).
• Black beans: We use canned black beans (regular or low sodium). Pinto beans, kidney beans, chickpeas, or refried beans would also work.

The Tortillas and Toppings

• Tortillas: We prefer corn tortillas, but wheat tortillas work too (or hard shell tacos).
• Quick salsa: Make quick Pico de Gallo for fresh, juicy crunch and flavor.
  • Tomato (either large Roma tomatoes or cherry tomatoes)
• • Onion (white or red onion)
• • Lime (fresh for the best flavor)
  • Cilantro (or parsley/green onion if you aren’t a cilantro fan)

Alternatively, save time by using pre-prepared salsa (chunky or not).

• Potato: (Optional) Bulk up these tofu black bean tacos with roasted diced potatoes/ breakfast potatoes. Roasted sweet potato tastes delicious, too.

What Could I Add To Vegan Mexican Breakfast Tacos?

There are several ways to add extra flavor and texture to these healthy breakfast tacos, including:

• Kala Namak: A tiny pinch adds more ‘eggy’ flavor to the crumbled tofu tacos.
• Smoked paprika: To add to the tofu scrambled egg for a subtle smoky flavor.
• Vegetables: Bulk up the vegan/ vegetarian breakfast tacos with grilled corn, sauteed mushrooms, or finely diced bell pepper.
• Vegan bacon: Cooked and chopped to sprinkle over the scrambled tofu.
• Avocado: Sliced or diced for creaminess and healthy fats/ antioxidants.
• Nutritional yeast: For umami, ‘cheesy’, nutty depth to the scrambled tofu egg.
• Vegan cheese: Like dairy-free shredded cheddar. Vegan feta also works.
• Hot sauce: To drizzle over the top. Add more heat with sliced jalapeño.
• Pickled pink onions: For sweet and tangy flavor and a crisp texture.
• Vegan yogurt: Or dairy-free sour cream to top for a creamy tang.

How to Make Vegan Breakfast Tacos

• First, peel and finely dice the onion, chop the tomato, and combine them in a bowl with the juice from two limes, chopped cilantro, and a pinch of salt and pepper. Mix well and set aside.

• Heat the oil in a large skillet over medium-high heat. Once hot, use your fingers to crumble the tofu into the pan along with the garlic powder, chili powder, turmeric, salt, pepper, and a splash of water.

• Mix well and cook for 10 minutes, stirring often to prevent burn.

Then, taste the scrambled tofu mixture and adjust the seasonings to taste.

• Then, stir in the chopped spinach and black beans, reduce the heat to low, and cover it with a lid, leaving it undisturbed for 5 minutes.

• Heat the corn tortillas according to package instructions (or refer to FAQs).
• To assemble the tofu breakfast tacos, divide the tofu bean mixture between the tortillas, then add the potato (if using), and top with the quick, fresh Pico de Gallo. Optionally serve with additional cilantro and lime wedges on the side. Enjoy!

Pro Recipe Notes

• To keep the tortillas warm: Keep them covered with foil or a clean kitchen towel while you assemble the tacos, one at a time.
• For the most ‘eggy’ flavor: Add a small pinch of kala namak (black salt) to the tofu mixture. It adds an eggy sulfur flavor reminiscent of egg.
• To use the leftovers: Make extra crumbled tofu tacos or use the tofu and black bean taco filling to make equally delicious vegan breakfast burritos, quesadillas, or a breakfast bowl.

FAQs

Storage Instructions

Once cooked, store any scrambled tofu bean filling in an airtight container in the refrigerator for 3-4 days. Likewise, the Pico de Gallo can be stored separately for 2-3 days.

Once assembled, enjoy the tofu and black bean tacos as soon as possible before the fillings turn the tortillas soggy.