Tofu Scramble Breakfast Tacos

Name: Tofu Scramble Breakfast Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 14 oz firm tofu, drained, pressed; 2 tbsp olive oil; 1 bell pepper, diced; 1/2 red onion, diced; 2 garlic cloves, minced; 1/2 tsp ground turmeric; 1 tsp ground cumin; 1/2 tsp chili powder; 2 tbsp nutritional yeast; 2 tsp tamari (gluten-free soy sauce); 1/2 tsp salt; 8 corn tortillas (6-inch), warmed; 1/2 cup fresh salsa or pico de gallo; 1 avocado, sliced; 1/4 cup fresh cilantro, chopped

Crumbled firm tofu seasoned with turmeric, cumin, and nutritional yeast scrambles up into a savory, egg-like filling loaded with peppers and onions, wrapped in warm corn tortillas.

30 minEasyServes 4310 cal/serving

MexicanBreakfastStovetopVeganVegetarianHigh FiberDairy-FreeEgg-FreeGluten-FreePork-Free

Ingredients

14 oz firm tofu, drained, pressed
2 tbsp olive oil
1 bell pepper, diced
1/2 red onion, diced
2 garlic cloves, minced
1/2 tsp ground turmeric
1 tsp ground cumin
1/2 tsp chili powder
2 tbsp nutritional yeast
2 tsp tamari (gluten-free soy sauce)
1/2 tsp salt
8 corn tortillas (6-inch), warmed
1/2 cup fresh salsa or pico de gallo
1 avocado, sliced
1/4 cup fresh cilantro, chopped

Instructions

1

Crumble 14 oz drained, pressed firm tofu into rough pieces resembling scrambled eggs.
2

Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 1 diced bell pepper and 1/2 diced red onion and cook for 4-5 minutes until softened.
3

Add 2 minced garlic cloves and cook for 30 seconds. Add the crumbled firm tofu to the pan.
4

Sprinkle 1/2 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp chili powder, 2 tbsp nutritional yeast, and 1/2 tsp salt over the tofu. Drizzle with 2 tsp tamari (gluten-free soy sauce).
5

Cook, stirring and folding frequently, for 5-7 minutes until the tofu is lightly browned and any moisture has evaporated.
6

Warm the 8 warmed corn tortillas (6-inch) directly over a gas burner or in a dry skillet. Fill each tortilla with the tofu scramble and top with 1 sliced avocado, 1/2 cup fresh salsa or pico de gallo, and 1/4 cup chopped fresh cilantro.

Questions

How long does Tofu Scramble Breakfast Tacos keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Tofu Scramble Breakfast Tacos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Cook this free in the app

Textual Chef is 4,512 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.