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Vegan Breakfast Tacos

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.
Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 tacos
Calories 203kcal


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)
  • cup oat milk

For the Tacos

  • 6 small corn or flour tortillas
  • ½ cup cooked black beans, rinsed
  • 1 large avocado
  • cup salsa
  • fresh cilatro, to garnish


  • 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.



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.


Calories: 203kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 562mg | Potassium: 402mg | Fiber: 6g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg