Vegan Breakfast Taco
Start your morning off right with these vibrant and satisfying Vegan Breakfast Tacos, a plant-based twist on a classic favorite! Packed with protein-rich tofu scramble, seasoned with a flavorful blend of turmeric, nutritional yeast, and black salt for an "eggy" flavor, these tacos are as nourishing as they are delicious. Tender black beans, creamy avocado slices, juicy cherry tomatoes, and fresh cilantro bring a medley of textures and colors to every bite. Served on warm corn tortillas and topped with a squeeze of zesty lime and a dollop of salsa, this quick and easy recipe is perfect for busy mornings, brunch gatherings, or any time you crave a wholesome, flavorful meal. Ready in just 25 minutes, these vegan tacos are a guilt-free indulgence that’s sure to please everyone at the table!
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Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black salt (Kala Namak)
- 0.25 teaspoon ground black pepper
- 1 cup canned black beans, drained and rinsed
- 8 small corn tortillas
- 1 ripe avocado, sliced
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh cilantro, chopped
- 1 lime, cut into wedges
- 0.5 cup salsa
Directions
Step 1
Begin by draining the extra-firm tofu and wrapping it in a clean kitchen towel. Press gently to remove excess moisture.
Step 2
Crumble the tofu into small pieces using your hands or a fork, achieving a scramble-like texture.
Step 3
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the crumbled tofu to the skillet.
Step 4
Sprinkle nutritional yeast, turmeric, garlic powder, black salt, and ground black pepper over the tofu. Stir well to ensure even distribution of the spices.
Step 5
Cook the tofu scramble for about 5-7 minutes, stirring occasionally until warmed through and lightly browned. Remove from heat and set aside.
Step 6
In a separate small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add drained black beans and stir until heated through, about 3-4 minutes. Remove from heat.
Step 7
Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side or until they are pliable.
Step 8
Assemble the tacos: Lay out the warm tortillas and add a spoonful of the tofu scramble and black beans onto each tortilla.
Step 9
Top each taco with slices of avocado, halved cherry tomatoes, and a sprinkle of fresh cilantro.
Step 10
Serve with lime wedges on the side and a dollop of salsa for added flavor. Enjoy your vegan breakfast tacos!
Nutrition Facts
| Serving size | (1424.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1840.9 |
| Total Fat 88.1g | 0% |
| Saturated Fat 13.4g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1951.1mg | 0% |
| Total Carbohydrate 183.8g | 0% |
| Dietary Fiber 55.4g | 0% |
| Total Sugars 15.5g | |
| Protein 101.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3078.3mg | 0% |
| Iron 23.0mg | 0% |
| Potassium 3658.3mg | 0% |
Source of Calories