The Ultimate Vegan Breakfast Tacos Recipe

Ingredients

Tofu Scramble

• 0.5 onion, diced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 14 ounce package firm tofu (organic, non-GMO, or sprouted)
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 0.125 teaspoon turmeric (optional, for golden color)

Toppings

• 4 six-inch tortillas (whole wheat, gluten-free, or corn-flour blend)
• 1 large avocado, sliced
• 3 radishes, sliced
• fresh cilantro
• salsa or hot sauce
• vegan sour cream or vegan chipotle mayo (optional)

Instructions

Prepare the Tofu Scramble

1. Heat oil in a large, non-stick skillet. Sauté onion and peppers over medium heat until softened and fragrant.
2. Drain and blot tofu with paper towels, breaking it apart into 4 pieces. 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.

Assemble the Tacos

1. Warm the tortillas either on a gas burner or in a toaster oven.
2. Assemble the tortillas by 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.
3. Serve immediately and save any extra tofu in the fridge to reheat later.

Notes

• For extra protein, add black beans or refried beans to your tacos.
• The tofu scramble can be made ahead and stored in the refrigerator for up to 4 days.
• Adjust the spice levels to your preference by adding more chili powder or hot sauce.