Scrambled Tofu Breakfast Tacos
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!
Servings: 3 -4 servings
Calories: 379kcal
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
- Preheat the oven to 400° F preferably set to convection more.
- 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.
- For the tofu scramble, slice the block of tofu into two slabs. Press out any excess moisture with paper towels.
- 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.
- 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.
- 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
Serving: 1taco | Calories: 379kcal | Carbohydrates: 44g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 15g | Sodium: 640mg | Fiber: 8g | Sugar: 3g