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

Made these Scrambled Tofu Breakfast Tacos? Tag @wandering_chickpea on Instagram and follow along on Pinterest for more delicious recipes!

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Yield: 3-4 servings

Scrambled Tofu Breakfast Tacos

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Quick and easy Scrambled Tofu Breakfast Tacos with an umami-packed tofu scramble, sweet chili roasted tomatoes, avocado and sprouts wrapped in warm flour tortillas. Vegan and high-protein!

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Ingredients

Chili Roasted Tomatoes

• 1 pint cherry tomatoes
• 1 tbsp olive oil
• 2 tsp chili powder
• 1/2 tsp cane sugar
• 1/4 tsp kosher salt

Scrambled Tofu

• 1 (14 oz) block extra firm tofu, drained
• 2 tsp olive oil
• 1 tbsp nutritional yeast
• 1/4 tsp turmeric
• 1 tbsp soy sauce
• 4-5 flour tortillas
• Sliced avocado and sprouts for serving (optional)

Instructions

1. Preheat the oven to 400° F preferably set to convection more.
2. In a small baking dish, toss the cherry tomatoes with the olive oil, chili powder, sugar and salt. Bake for 20-25 minutes, stirring halfway until the tomatoes are bursting and caramelized. Transfer to another container to cool until the juices thicken into a jam-like consistency.
3. For the tofu scramble, slice the block of tofu into two slabs. Press out any excess moisture with paper towels.
4. Heat the olive oil in a large skillet over medium heat. When shimmering, place the tofu slabs in the pan and sear for 4-5 minutes or until a lightly golden brown.
5. Use a spatula to break up the tofu into bite-sized pieces before adding the nutritional yeast and turmeric. Cook for another 2-3 minutes then stir in the soy sauce. Continue cooking for another minute or so until the tofu is browned to your liking.
6. To serve, briefly warm each tortilla over the stove or in a pan so they’re soft and pliable. Load each taco up with scrambled tofu, roasted tomatoes, avocado and sprouts.
   

Nutrition Information:

Yield:

4

Serving Size:

1 taco
Amount Per Serving: Calories: 379Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 640mgCarbohydrates: 44gFiber: 8gSugar: 3gProtein: 11g

All nutritional info is an estimation

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