Description
Hearty and flavorful vegan breakfast tacos filled with a savory tofu scramble, black beans, and fresh toppings, perfect for a satisfying plant-based start to the day.
Ingredients
- 6–8 small tortillas
- 1 block (14 oz) tofu, crumbled or 2 cups plant-based scramble mix
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 avocado, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, chopped
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- Salsa or hot sauce (optional)
Instructions
- Crumble the tofu into small pieces to resemble scrambled eggs.
- Heat olive oil in a pan over medium heat and sauté the minced garlic until fragrant.
- Add the crumbled tofu, turmeric, paprika, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until heated through and slightly golden.
- In a separate pan, warm the black beans over medium heat until heated through.
- Prepare toppings by slicing the avocado, halving cherry tomatoes, and chopping red onion and cilantro.
- Warm the tortillas in a dry pan or microwave until soft and pliable.
- Assemble the tacos by adding tofu scramble and black beans to each tortilla.
- Top with avocado, tomatoes, red onion, and cilantro.
- Finish with a squeeze of lime juice and add salsa or hot sauce if desired.
- Serve immediately and enjoy.
Notes
- Cook tofu until slightly golden for better texture and flavor.
- Use gluten-free tortillas if needed.
- Add sautéed vegetables like bell peppers or mushrooms for extra flavor.
- Top with vegan cheese or dairy-free sauce for added richness.
- Prepare fillings ahead of time and assemble fresh for best results.
Nutrition
- Serving Size: 2 tacos
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 2.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 0mg
