These quick and easy Scrambled Tofu Breakfast Tacos are loaded with an umami-packed tofu scramble, sweet chili roasted tomatoes and avocado. Perfect for a high-protein vegan breakfast and great for meal prep!
How to make the BEST tofu scramble
I cannot count the number of times I’ve made this tofu scramble recipe. It’s so quick and easy, only a few ingredients and turns out so delicious every time! Plus, it’s incredibly versatile and packed with plant based protein. Here’s what you’ll need to make the tofu scramble in these Scrambled Tofu Breakfast Tacos:
- Extra firm tofu
- Olive oil
- Nutritional yeast (adds a savory flavor)
- Soy sauce
- Garlic powder
- Turmeric (for color)
To make the tofu scramble, you’re going to start by draining a package of extra firm tofu and cutting the block into two slabs. Use a few paper towels to pat the tofu dry. There’s no need to press it for a long time, just try to absorb enough moisture so the surface can crisp up. Heat a little olive oil in a non-stick pan and sear the tofu slabs until they have a light golden brown crust.
Next, use a spatula to firmly break up the tofu into bite-sized crumbles. Add in your nutritional yeast and garlic powder. I always like to let the nutritional yeast toast for a minute or two before stirring in the soy sauce. Once all the seasoning are in, let the tofu cook for a final few minutes to allow the pieces to brown and develop flavor. Finish off the scramble with a few grinds of black pepper.
What to serve with Scrambled Tofu Breakfast Tacos
Roasted cherry tomatoes are a super quick and easy way to elevate these breakfast tacos. Simply toss a pint of cherry tomatoes with olive oil, chili powder, a little sugar and salt. Bake the tomatoes in the oven until they begin to burst and caramelize. Once the tomatoes cool down, the juices will thicken into a sweet jam-like consistency. Perfect for topping our tacos!
These chili roasted cherry tomatoes are a super versatile condiment. They keep in the fridge for about 4-5 days in an air-tight container and taste delicious in sandwiches, pasta and salads. I love putting them on my avocado toast!
To serve Scrambled Tofu Breakfast tacos, heat a few flour tortillas over the stove so they’re soft and pliable. If you like a little char on your tortillas, I recommend putting them directly on the burner (if you have a gas stove). Load up the tacos with scrambled tofu, roasted cherry tomatoes and a few slices of ripe avocado. The micro-greens are optional, but they were so beautiful I couldn’t resist!
For any leftovers, store the ingredients separately in an air-tight container for up to 5 days. I like to reheat the tofu scramble in a pan with a splash of water until it’s warmed through and crispy.
More tofu recipes to try
- Spinach Artichoke Rice with Hot Honey Tofu
- Grilled Tofu Shawarma Bowls
- Spicy Coconut Lime Curry with Crispy Marinated Tofu
- Baked Rice with Crispy Tofu Feta