The Ultimate Vegan Breakfast Tacos
Vegan Breakfast Tacos with flavorful Mexican scrambled tofu, toasty tortillas, avocado, radishes, cilantro and pico de gayo.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/2 an onion, diced
- 1 red bell pepper, diced
- 1-2 tablespoons olive oil
- 14-ounce package firm tofu (organic, non-Gmo, or sprouted)
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika or regular
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/8 teaspoon turmeric, optional, for golden color
- 4-6 six-inch tortillas ( whole wheat, gluten-free, or corn-flour blend)
- 1 large avocado, sliced
- 3 radishes, sliced
- fresh cilantro
- salsa or hot sauce or Poblano Pumpkin Seed Sauce
- optional: vegan sour cream or vegan chipotle mayo
Instructions
- 1
Heat oil in a large, non-stick skillet. Saute onion and peppers over medium heat until softened and fragrant.
- 2
Drain, and blot tofu with paper towels, breaking it apart into 4. Add to the pan, crumbling it with your fingers as you go.
- 3
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.
- 4
Warm the tortillas (either on a gas burner, or in a toaster oven).
- 5
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.)
- 6
Serve immediately, and save any extra tofu in the fridge, and reheat later.