Vegan Breakfast Tacos
Start your morning with a vibrant twist by indulging in these flavorful Vegan Breakfast Tacos, a plant-based spin on a beloved classic. Featuring a protein-packed tofu scramble, infused with aromatic spices like turmeric and cumin, and a savory sauté of black beans and red bell peppers, these tacos are as nourishing as they are delicious. Served on warm corn tortillas and garnished with creamy avocado slices, fresh cilantro, tangy lime juice, and your favorite salsa, they strike the perfect balance of textures and flavors. Ideal for busy mornings or leisurely weekend brunches, this 35-minute recipe is quick, easy, and sure to be a crowd-pleaser. Perfect for vegans and taco lovers alike, these handheld delights are a wholesome, gluten-free way to satisfy your breakfast cravings!
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Ingredients
- 14 oz firm tofu
- 2 tbsp olive oil
- 0.5 tsp turmeric powder
- 0.5 tsp garlic powder
- 0.5 tsp ground cumin
- 0.25 tsp salt
- 0.25 tsp black pepper
- 15 oz canned black beans, drained and rinsed
- 1 red bell pepper, diced
- 2 green onion, chopped
- 1 lime
- 8 corn tortillas
- 1 avocado, sliced
- 0.5 cup fresh cilantro, chopped
- 0.5 cup salsa
Directions
Step 1
Press the tofu to remove excess moisture by wrapping it in a clean towel and placing a weight on top for 10 minutes.
Step 2
Once pressed, crumble the tofu into small pieces resembling scrambled eggs.
Step 3
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled tofu, turmeric powder, garlic powder, cumin, salt, and black pepper. Cook for about 5-7 minutes until the tofu is heated through and well coated with the spices.
Step 4
In another pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add diced red bell pepper and sauté for about 3 minutes until softened.
Step 5
Add the drained black beans to the red bell pepper. Stir and cook for another 5 minutes to ensure the beans are heated thoroughly.
Step 6
Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side until pliable or follow package instructions if microwave warming is preferred.
Step 7
Assemble the breakfast tacos by filling each corn tortilla with a portion of the tofu scramble, black bean mixture, and a few slices of avocado.
Step 8
Top with chopped green onions, fresh cilantro, a squeeze of lime, and salsa to taste.
Step 9
Serve the vegan breakfast tacos immediately and enjoy!
Nutrition Facts
| Serving size | (2075.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2277.9 |
| Total Fat 84.4g | 0% |
| Saturated Fat 12.1g | 0% |
| Polyunsaturated Fat 2.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2441.1mg | 0% |
| Total Carbohydrate 309.3g | 0% |
| Dietary Fiber 81.9g | 0% |
| Total Sugars 27.4g | |
| Protein 103.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1269.2mg | 0% |
| Iron 26.8mg | 0% |
| Potassium 4464.0mg | 0% |
Source of Calories