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Looking for a vegan breakfast idea? Try our vegan breakfast tacos made with a simple tofu scramble and low carb tortillas.
Breakfast should be simple
I am in the school of thought that breakfast should be the lowest effort meal of the day. While I love a good homemade cinnamon roll, for the life of me, I can’t bring myself to spend more than 30 minutes making breakfast on the weekends.
We love this vegan breakfast taco recipe because it’s extremely versatile and stores well in the refrigerator. Minimal ingredients are for the base of the tofu scramble but the possibilities are endless. We like tossing in some soyrizo or mock sausage if we’ve got it on hand. Sometimes we add mushrooms and spinach. Really you can add any vegetable you’ve got on hand that you’re trying to get rid of.
I’m convinced low carb tortillas are the future
As someone who sort-of watches her macros, I really appreciate the accessibility of low carb tortillas. If you’re looking for a widely available brand, Mission low carb flour tortillas are great. One tortilla has just 70 calories and has 5 grams of protein. Yes, please.
Now, there might not always be a time and a place for a nice low carb tortilla. Any instance where you would rather use a corn tortilla is a good example, but for these vegan breakfast tacos, I highly recommend them.
What ingredients are in vegan breakfast tacos?
We love the simplicity of these ingredients, and you should be able to find all of them at a non-specialty grocery store. We’ve covered the tortillas, but what about the filling? I’ll be honest, the filling is just a standard tofu scramble. Everyone has their go-to ingredients, so if you want to doctor this to your liking, I won’t try and stop you.
My staple tofu scramble ingredients include extra firm tofu, red bell pepper, jalapeño, onion, garlic, extra virgin olive oil, nutritional yeast, and a handful of spices. Now, my absolute favorite tofu to use for vegan breakfast tacos is the super firm kind that comes shrink-wrapped instead of in a bed of water. Wildwood is a pretty popular brand of this style of tofu. Unfortunately, it’s been very difficult to find lately, so I’ve been sticking with extra firm.
For the veggies: red bell pepper, jalapeño, onions, and garlic are the staple ingredients in vegan breakfast tacos. If you’re not a heat seeker, you may want to remove the membrane and seeds from the jalapeño as the spice does come through aggressively from time to time. I wouldn’t recommend making the scramble without these three ingredients as the base, but you can definitely experiment with extra ingredients from there.
And lastly, the spices. Vegan breakfast tacos wouldn’t be complete without the addition of these key ingredients. The first being nutritional yeast, this is the ingredient that is most responsible for giving tofu scramble it’s signature cheesy flavor. You’ll also need some turmeric to help give it an eggy color. In addition to these two, you’ll need some pantry staples like garlic powder, onion powder, Italian seasoning, and salt and pepper. Easy peasy.
How to make vegan breakfast tacos
In order to make vegan breakfast tacos, you’ll need a medium-sized pot. Lately, I’ve been cooking everything in my small Le Cruset dutch oven. I strongly recommend investing in one as it will be your new favorite kitchen tool. If you don’t have a small dutch oven, a medium-sized pot will work just great. You’ll also need a wooden spoon to mix the tofu scramble and a skillet to brown your tortillas.
First, you’ll heat your medium-sized pot and sauté the onion, jalapeno, red bell pepper, and garlic in oil for about seven minutes until cooked. It’s ok for the ingredients to still have a slight crunch. I find it helps the texture of the tofu scramble.
After your vegetables are cooked, turn the heat to low. Drain the tofu from the bed of water. You don’t have to press your tofu for this recipe as the extra liquid will help absorb the spices. Use your hands to crumble the tofu and add to the pot with the spices. Stir until evenly combined. Once the tofu has had enough time to warm, about two to three minutes, turn the burner off. The scramble has a tendency to stick to the bottom of the pot, so doing this will ensure no burning occurs.
Next, you’ll break out a skillet and cook the tortillas until browned on each side. And lastly, you’ll assemble the vegan breakfast tacos. Add a very generous portion of the tofu scramble to each tortilla and top with fresh parsley or cilantro. Serve with salsa, Tapatío, or your favorite hot sauce.
What sides can I serve with vegan breakfast tacos?
We generally eat these two at a time which leaves us satisfied, but if you’re looking for something else to serve, I’d go with frozen hashbrowns or breakfast potatoes. You could also go with roasted sweet potato pieces. Those would go great with vegan breakfast tacos.
In this segment, I suggest a song for you to listen to while you make vegan breakfast tacos! You can even stream it right here in your browser. Today’s recipe jam is The Devil Lives in My Husband’s Body by Pulsallama. Also thank you to my friend Brittany who sent me this track! It’s such a jam.
If you try this recipe, I want to hear about it! Feel free to post your creations to Instagram or Facebook and tag Hell Yes It’s Vegan or #hellyesitsvegan. I look forward to seeing what you make!
Vegan Breakfast Tacos
- medium-sized pot
- wooden spoon
- measuring spoons
- cutting board
- 1 tsp extra virgin olive oil
- 1 yellow onion, chopped
- red bell pepper, chopped
- 1 jalapeño, finely chopped
- 2 cloves garlic, minced
- 1 block extra firm tofu
- 3 Tbsp nutritional yeast
- ¾ tsp sea salt
- ¾ tsp onion powder
- ¾ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp turmeric
- ¼ tsp fresh cracked pepper
- 4 low-carb flour tortillas
- salsa, optional
- hot sauce, optional
- fresh parsley, optional
- fresh cilantro, optional
- Add olive oil to medium-sized pot. Sauté onion for 2-3 minutes, and add jalapeño, red bell pepper, and garlic sauté for 5 more minutes.
- Turn heat to low, drain tofu from bed of water and crumble the block with your hands into the pot. You don't have to press the tofu for this recipe.
- Add the spices to the mix stirring with a wooden spoon until well combined. Once the tofu is warm, about two to three minutes later, turn the burner off.
- Heat a skillet on medium-low and use it to warm your tortillas on each side.
- Assemble your vegan breakfast tacos. Add a large portion of the tofu scramble to each tortilla, sprinkle with optional parsley or cilantro and serve with salsa or hot sauce.