These Vegan Breakfast Tacos are so delicious and satisfying. Made with vegan scrambled "eggs" and wrapped in a tortilla with your favorite toppings, these tacos are simple and scrumptious.
If you're ready to shake breakfast up a bit, then you have to try these Vegan Breakfast Tacos. Savory vegan "eggs" that are made with tofu, nutritional yeast, and spices for amazing flavor are piled into a warm tortilla, then topped with beans, avocado, and salsa. These breakfast tacos are beyond delicious.
Besides being yummy and filling, these Vegan Breakfast Tacos are also a healthy breakfast option. Filled with protein, fiber, and good fats, they pack a lot of nutritious ingredients into each handheld serving. And with lots of add-ins and substitutions, this recipe can be enjoyed by everyone. Serve it with all your favorite breakfast sides for a great morning meal. Now let's talk about what ingredients you'll be using.
Video Tutorial
What you'll need
For the vegan eggs:
- Tofu. Firm tofu is best for this recipe. We will gently press some moisture out, and it just makes the perfect consistency. I recommend buying organic tofu.
- Tahini. This ingredient is going to give a nice creamy consistency and bind all of the other ingredients together beautifully.
- White Miso Paste. Adds extra depth of flavor. You can skip it if you don't have it on hand.
- Nutritional Yeast. Gives a touch of cheesy flavor.
- Turmeric. Just a dash, for that nice yellow color.
- Garlic Powder.
- Paprika.
- Black Indian Salt. Or Kala Namak. This adds an "eggy" flavor. Read more about it below.
- Oat Milk. Or any other plant or nut-based milk.
For the tacos:
- Tortillas. Corn or flour tortillas, your choice.
- Black Beans. Or any other kind of beans.
- Salsa. Or your favorite tomato sauce. You must try my Salsa Roja!
- Avocado. Either sliced avocado or guacamole.
- Cilantro.
How to make Vegan Breakfast Tacos
1. Prepare the vegan "eggs". In a medium bowl, whisk the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and oat milk together until smooth. Set aside.
2. Drain the tofu and wrap it in a kitchen towel, or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.
3. Break the tofu into large pieces with your hands, and add it to a large skillet. Cook over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.
4. Once the tofu reaches a nice texture and gets heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu gets to your desired consistency (some people like to get a little browning on the tofu, while I like to turn off the heat when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.
5. Make tacos! Simply spread a spoonful of vegan eggs on a tortilla, top with a spoonful of black beans, then load it up with avocado, salsa, and cilantro.
What is Black Indian Salt, aka Kala Namak?
Kala Namak, or Black Indian Salt, is a rock salt found in South Asia that is high in sulfur. This gives the salt a distinctive smell and taste, and gives your tofu its "eggy" flavor. It's a great ingredient to have on hand for vegan cooking, and you can find it easily online or at most Indian grocery stores. Despite its name, Black Indian Salt is actually a pinkish-gray color, and a little goes a long way with this potent ingredient. It keeps well for a long time, so you can store it in your pantry until you're ready for your next batch of Vegan Breakfast Tacos.
Tips for the best Vegan Breakfast Tacos
- Choose firm tofu. Avoid silken tofu because it will not give the right texture and consistency for scrambled "eggs."
- Cook to your preferred consistency. If you like your scrambled eggs a little browned, cook the tofu slightly longer. But, if like me, you prefer the tofu to still be soft, turn the heat off when the liquids are just absorbed/evaporated.
- Warm the tortillas before filling them. To make the tortillas more pliable and less likely to break, warm them in the microwave or on the stovetop, or char them a little if you have a gas stove.
Add-ins and Substitutes
- Make them spicy. Add cayenne pepper, hot sauce, or red chili pepper flakes to the eggs in these tacos for a little heat.
- Add vegetables. These Vegan Breakfast Tacos taste great with sauteed onions, corn, tomatoes, or bell pepper. Some jalapenos would work, too.
- Substitute some crunch. Instead of creamy avocado, try crunchy radish. Or just do both!
- Add some zing. Lime or lemon juice would add an amazing zesty flavor to these breakfast tacos.
- Make it gluten free. For a gluten-free version, just choose corn tortillas or gluten-free flour tortillas for your tacos.
How to Store and Reheat them
To store these Vegan Breakfast Tacos, place the vegan scrambled eggs in an airtight container in the fridge for up to 2 days. The rest of the ingredients should also be stored in separate containers. Try not to store these assembled because the moisture will make the tortillas soggy. To reheat, warm the eggs on the stovetop over medium-low heat and then assemble your breakfast tacos.
What to Serve with Vegan Breakfast Tacos
- Potatoes. Hash browns, Vegan Scalloped Potatoes, or Potatoes and Green Beans would be a nice side for these tacos.
- Grains. Serve rice, quinoa, bulgur, or kamut either on the side or inside your breakfast tacos.
- Fruit. Sliced fruit or a smoothie would be a sweet addition to this hearty meal.
- Vegetables. Roasted Tomato Pesto Vegetables, or Mexican Stuffed Sweet Potatoes would make yummy side dishes.
- On their own. These Vegan Breakfast Tacos are filling and delicious, and can be enjoyed as is.
These Vegan Breakfast Tacos are so tasty and satisfying. Healthy, hearty, and versatile, they'll have your whole family asking for seconds.
More tasty vegan recipes to try:
Vegan Breakfast Tacos
Ingredients
For Vegan Eggs
- 1 15 oz. block firm tofu
- 1 tbsp. white miso paste
- 1 tbsp. tahini
- 1 ½ tbsp. nutritional yeast
- ½ tsp. garlic powder
- ½ tsp. paprika
- ¼ tsp. turmeric powder
- ½ tsp. black Indian salt (Kala Namak)
- ⅓ cup oat milk
For the Tacos
- 6 small corn or flour tortillas
- ½ cup cooked black beans, rinsed
- 1 large avocado
- ⅓ cup salsa
- fresh cilatro, to garnish
Instructions
- Prepare the vegan "eggs". In a medium bowl, whisk the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and oat milk together until smooth. Set aside.
- Drain the tofu and wrap it in a kitchen towel, or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.
- Break the tofu into large pieces with your hands, and add it to a large skillet. Cook over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.
- Once the tofu reaches a nice texture and gets heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu gets to your desired consistency (some people like to get a little browning on the tofu, while I like to turn off the heat when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.
- Make tacos! Simply spread a spoonful of vegan eggs on a tortilla, top with a spoonful of black beans, then load it up with avocado, salsa, and cilantro.
Notes
Tips for the best Vegan Breakfast Tacos
- Choose firm tofu. Avoid silken tofu because it will not give the right texture and consistency for scrambled "eggs."
- Cook to your preferred consistency. If you like your scrambled eggs a little browned, cook the tofu slightly longer. But, if like me, you prefer the tofu to still be soft, turn the heat off when the liquids are just absorbed/evaporated.
- Warm the tortillas before filling them. To make the tortillas more pliable and less likely to break, warm them in the microwave or on the stovetop, or char them a little if you have a gas stove.
Add-ins and Substitutes
- Make them spicy. Add cayenne pepper, hot sauce, or red chili pepper flakes to the eggs in these tacos for a little heat.
- Add vegetables. These Vegan Breakfast Tacos taste great with sauteed onions, corn, tomatoes, or bell pepper. Some jalapenos would work, too.
- Substitute some crunch. Instead of creamy avocado, try crunchy radish. Or just do both!
- Add some zing. Lime or lemon juice would add an amazing zesty flavor to these breakfast tacos.
- Make it gluten free. For a gluten-free version, just choose corn tortillas or gluten-free flour tortillas for your tacos.
I've been making this every single week for months now. I've been making tofu scramble for years and this is the best recipe I've found!
Thank you so much, Brett!