Breakfast Tofu Tacos! Vegan Breakfast Tacos with layers of roasted sweet potatoes, tofu scramble, and black beans. Topped with a avocado-verde sauce.
Breakfast tacos — no eggs required! These vegan breakfast tacos are packed with protein, fiber, and antioxidants (thanks, sweet potatoes and black beans!)
If you’re looking for a hearty, high-protein, cholesterol-free breakfast, then try these. A twist on the more traditional breakfast burrito: this tofu breakfast taco is savory, a little sweet, with the right amount of spice.
Toss the potatoes with oil, salt and pepper. Place on a baking sheet and roast until tender.
Make the Scramble
Cook the onion and pepper until tender, then crumble in the tofu. Add the spices and cook until warm, stirring often to prevent sticking.
Add in the Black Beans
Add the black beans to the tofu scramble. Taste, adjusting for seasoning, as needed.
Assemble!
Warm the tortillas, then add the tofu with black beans, roasted sweet potatoes and top with salsa.
Expert Tips
To speed the process up for a quick weekday meal, you can warm the sweet potatoes by either steaming them or pop them in the microwave for a few minutes.
Once slightly softened, toss them with oil, season with salt and pepper, and roast until tender. This will only take about 10 minutes, cutting down the prep and cook time. You could also do this on the stove.
For a quick avocado salsa verde, blend 1 cup of your favorite salsa verde with 1 avocado. You can also just use sliced avocados if you don’t want the salsa.
These vegan breakfast tacos can easily be made vegan using corn tortillas.
If you tried these Vegan Breakfast Tacos, please leave a rating and tell me how it went in the comments below! Your feedback helps other readers, and seeing you make my recipes makes my day!
Finely chop the potatoes and toss with 2-3 teaspoons of oil and 1/2 teaspoon each of salt and pepper, tossing well to coat. Place on a baking sheet and roast for 30 minutes until crispy.
Make the scramble
Heat the remaining tablespoon of oil in a skillet, then add the onion and pepper. Cook, stirring often, until onion is cooked through, about 8 minutes. Crumble the tofu between your hands into the skillet, it should look "scrambled" Add the remaining 1/4 teaspoon salt, turmeric and paprika. Stir to combine and continue to cook over medium heat until warm, about 5 minutes.
Add the black beans and stir to combine. Taste, adjusting seasoning as needed.Â
Assemble
Start with a warmed tortilla (heat it in a dry skillet for 1-2 minutes per side). Layer the tofu scramble, black beans and the roasted sweet potatoes. Top with the avocado salsa verde.
Notes
*To speed the process up for a quick weekday meal, warm the sweet potatoes by either steaming them or pop them in the microwave for a few minutes. I cubed and then steam mine until soft, about 1-2 minutes. Then, you can roast in the oven (toss with oil and salt/pepper as above and roast for ~10 minutes until cooked through and slightly crispy on the outside.) You could also do this on the stove.**Â For a quick avocado salsa verde, blend 1 cup of your favorite salsa verde with 1 avocado. You can also just use sliced avocados if you don’t want the salsa.Â
