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

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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.

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Questions

How do I know when Tofu Scramble Breakfast Tacos is done?

Go by the cues in the method rather than the clock. Step 5: cook until the tofu is lightly browned and any moisture has evaporated.

Do I have to press the tofu for Tofu Scramble Breakfast Tacos?

Step 1 reads: "Crumble 14 oz drained, pressed firm tofu into rough pieces resembling scrambled eggs." Yes, if you want it to brown. Step 1 squeezes out water that would otherwise steam the surface and dilute the sauce.

What can I use instead of nutritional yeast in Tofu Scramble Breakfast Tacos?

The entry for Tofu Scramble Breakfast Tacos calls for 2 tbsp nutritional yeast. In its place: Finely grated Parmesan where dairy is fine. For vegan cooking, a little white miso gives the savor without the cheesiness.

Can I use a different firmness of tofu instead of tofu in Tofu Scramble Breakfast Tacos?

Go firmer, not softer. Extra-firm stands in for firm anywhere; anything softer breaks up when it is fried or stirred. Press it for 15 minutes either way. As written, the entry for Tofu Scramble Breakfast Tacos uses 14 oz firm tofu, drained, pressed.

Can I make Tofu Scramble Breakfast Tacos less spicy?

Yes. The heat in Tofu Scramble Breakfast Tacos comes from 1/2 tsp chili powder. For a milder plate, halve the chili powder; nothing else in the method changes.

Does Tofu Scramble Breakfast Tacos contain soy?

Yes: 14 oz firm tofu, drained, pressed and 2 tsp tamari (gluten-free soy sauce). The full allergen list for this entry is soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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