Vegan breakfast tacos are loaded with seasoned tofu, black beans, corn, bell peppers, onions, and garlic. Vegan & gluten-free.
Pile the scramble into warmed corn tortillas with a dollop of guacamole and pinch of cilantro. If you’re feeling extra spicy, add a couple of jalapeño pepper slices and/or your favorite hot sauce.
I’m sure I’m not alone in my feelings that Saturdays are the best day of the week.
There’s something very luxurious about sleeping in as late as I want…
Lingering over coffee while I scroll through Facebook…
And then scooting into the kitchen in my socks & Christmas pajamas (a.k.a Santa ‘jams) to leisurely make breakfast.
(What? You aren’t wearing Santa pajamas yet? In my wardrobe, they’re a year ‘round staple.)
But on the weekend, what’s the rush?
Might as well linger over a Southwestern-style tofu scramble in vegan breakfast tacos.
And what’s funny is that even though it seems very indulgent, vegan breakfast tacos actually only take about 25 minutes to make.
So even if you had something more pressing than my weekly outing to the farmers market and Target, you could STILL make vegan breakfast tacos without a huge amount of pressure.
This flavor-packed scramble is loaded with spices, onions, garlic, and bell peppers. It also has the heartiness & staying power of tofu, black beans, and corn.
What kind of tofu should I use?
For the tofu, I use vacuum-packed super firm tofu, as opposed to the kind that’s packaged in water. Trader Joe’s and Wildwood both have vacuum packed tofu. (It’s one of my favorite vegan Trader Joe’s products.)
The vacuum packed tofu is a little drier, which helps it to brown nicely without needing to be pressed first. But if you only have water-packed tofu, that will work too.
Just drain water-packed tofu from the packaging, give it a quick squeeze with your hands, and then continue as follows. Your tofu may not brown quite as much, and it will be a little softer. However, it will still taste good!
How to make this recipe
Bring a non-stick skillet to a medium heat with oil.
For beautifully browned tofu, you don’t want the skillet to be overcrowded. The tofu should be able to spread out in a nice, even layer.
If it’s all in a big pile, it won’t brown as nicely. So either grab a big enough skillet, or brown the tofu in batches, if necessary
Crumble your tofu into a warm skillet. Then don’t move it.
Give it a few minutes without being jostled, so that it can get brown in parts.
Finally, give it a stir.
And then let it sit some more without moving it. Some toasty brown and crusty parts are what elevates an okay tofu scramble to a great tofu scramble.
Once the tofu is brown, move it to one side of the skillet. In the empty section, put a drizzle of oil. Then sauté onions, bell pepper, and garlic until softened and fragrant.
Now it’s time to add black beans, fresh or frozen corn, and spices. Fully incorporate them with the tofu.
If the tofu is getting too dry for the spices to evenly incorporate, you can add a splash of water. Although, I don’t usually find that to be necessary.
Put a couple big handfuls of spinach into the scramble, and quickly mix everything together. The spinach will wilt almost immediately.
For eggy & cheesy flavors, add nooch & kala namak
If you’re a fan of a cheesy & eggy flavor in a tofu scramble, add nutritional yeast flakes and kala namak.
What are nutritional yeast flakes? <— Find out in this post.
Kala namak is also known as black salt. When you buy it in bags, it looks pink. But don’t confuse it with Hawaiian pink salt. Those are two different things.
Kala namak has a sulfurous scent. That’s what makes it so magical. It takes ordinary tofu, and makes it taste downright eggy.
Not everyone is into the flavors of nutritional yeast flakes or kala namak. So if only some of your guests like it, you can always leave those ingredients out.
Then people can sprinkle a little bit of each onto their tofu scramble once it’s in their tortillas.
Just remember – kala namak is salt. So don’t overdo it. A little bit goes a long way.
Warm the corn tortillas
It’s important to warm soft corn tortillas before using them as taco shells. Otherwise, they are prone to breaking. Warm tortillas are a lot more pliable.
When it comes to warming corn tortillas, you have a couple of options:
- Recommended: Warm each tortilla in a dry skillet for a minute or so on each side.
- Or put the tortillas in a stack on a plate and microwave them for 30 to 60 seconds, stopping once to flip the stack halfway through.
Fill the warmed tortillas with a couple scoops of tofu scramble, a spoonful of guacamole, and a pinch of cilantro.
(If you have leftover corn tortillas, use them in vegan tortilla soup!)
For an extra spicy kick, add a few dashes of hot sauce to your tacos. A few pickled jalapeño slices and/or salsa also would not go amiss.
What to serve with them
Here I served the tacos with Field Roast breakfast sausage, but Gardein and Herbivorous Butcher also make tasty breakfast sausage.
You could even put the potatoes & sausages into the tacos themselves, if you feel so inclined.
Lean into the brunch vibes, and finish it off with a Bloody Mary.
How many tacos does this recipe make?
With a full 16 ounce package of tofu & can of black beans, this makes a lot of scramble.
About 14 tacos worth!
Depending on your hunger and what sides you may be having in addition, I’d say a serving is two or three tacos.
So if you’re just cooking for two, you could easily halve this recipe. Or plan on a lot of leftovers!
I made the full batch last weekend. David and I had enough for tacos on Saturday and Sunday. Then he took leftovers as a lunch on Monday. And I finished off the rest for lunch on Tuesday and Wednesday! That’s a lot of meals covered.
So even though Saturday is arguably the best day of the week, all of the other days are greatly improved when breakfast is all ready to go. Just remove the container of scramble from the refrigerator, heat, and eat!
Breakfast tacos with tofu & black beans
- 1 teaspoon organic canola oil divided
- 16 ounces super firm tofu in vacuum packaging*
- ½ cup chopped yellow, red, or orange bell pepper
- ½ cup chopped yellow onion
- 1 clove garlic minced
- 1 15 ounce can black beans, drained and rinsed
- ½ cup fresh or frozen corn
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ancho chili powder
- Pinch salt
- 2 big handfuls baby spinach
- ¼ cup nutritional yeast flakes Optional
- ½ teaspoon kala namak Optional
- 14 corn tortillas warmed
- 1 batch easy guacamole
- ½ cup chopped cilantro
- Optional toppings: Hot sauce, salsa, jalapeno peppers
- Bring a large non-stick skillet to a medium heat with ½ teaspoon organic canola oil.
- Crumble tofu into skillet in an even layer in small to medium sized pieces. (If the skillet is overcrowded the tofu won't brown as nicely. So make sure your skillet is large enough, or cook in batches, if necessary.) Don't move the tofu for several minutes, so that it can brown. If you move it too much, it won't have a chance to get nice and toasty. Once it has some even browning, stir the tofu. Then don't move it for a few more minutes, so that it can brown some more.
- Once the tofu has some nice browning on it, move it to one side of the skillet. Put the remaining ½ teaspoon organic canola oil on the empty part of the skillet. Then saute bell pepper, onion, and garlic in that area for a two or three minutes, until softened and fragrant.
- Incorporate the bell pepper, onion, and garlic with the tofu. Add black beans, corn, coriander, cumin, paprika, ancho chili powder, and salt to the skillet. Fully incorporate them and cook for a few minutes, until the beans and corn are warm. (If the seasonings aren't incorporating well enough, add a small splash of water, if needed.)
- Stir two big handfuls of spinach into the scramble. The spinach will wilt almost immediately.
- If you like a cheesy and/or eggy taste to your scramble, add nutritional yeast flakes and kala namak to the scramble and fully combine them. If you don't like the taste of nutritional yeast and/or kala namak, simply leave them out.
- Taste for salt and add more, if needed.
- Spoon tofu scramble into warmed tortillas. Top each taco with a spoonful of guacamole and pinch of cilantro. Serve with any of the optional toppings, if desired.