Vegan Southwestern scramble breakfast tacos
You can make this hearty plant-based meal in advance for a quick breakfast.
This savory breakfast recipe features tofu, my favorite plant-based protein. I am not someone who likes to trick people with food — I like to feature ingredients as they are. But I was asked to create a plant-based breakfast menu, and I knew people would want a substitute for scrambled eggs.
Despite my lack of enthusiasm for "hiding" ingredients, I think the combination of spices and black beans in this recipe makes for a very convincing Southwestern scramble. In fact, the first time I served it at a conference, people thought they were eating eggs!
The key ingredient that makes these tacos taste less like tofu and more like eggs is the nutritional yeast, a good source of vitamin B12, which needs to be supplemented in a completely vegan diet.
You can make the filling up to 3 days in advance and just warm it up on the stove or in a microwave before adding it to warm tortillas for a super speedy breakfast.
Servings: 6
Ingredients
- 2 tablespoons nutritional yeast
- 1/4 teaspoon ground cumin
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1 teaspoon salt
- 3 tablespoons hot water
- 2 tablespoons olive oil
- 1/2 onion, finely chopped
- 4 garlic cloves, minced
- 14-ounce block extra-firm tofu, drained and crumbled into large chunks (to resemble soft scrambled eggs)
- 1 1/2 teaspoons dried oregano
- 1 cup cooked and rinsed black beans (1/2 can)
- 6 to 8 corn tortillas (4-inch or 6-inch)
- 12 tablespoons salsa
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Lime wedges
Directions
- Combine nutritional yeast, spices, and salt with the hot water in a small bowl. Set aside.
- Heat oil in a large nonstick frying pan over high heat. Add the onion and a pinch of salt, then cook, stirring occasionally, until golden brown. Add garlic and cook for about 30 seconds.
- Add the drained, crumbled tofu and gently stir to coat in the onion mixture. Spread tofu in a single layer in the pan and allow tofu to brown slightly.
- Once tofu is slightly browned, drizzle in the reserved sauce and gently fold through the tofu.
- Add in oregano and black beans and stir, then adjust salt to taste.
- Warm tortillas, then top each with about 1/4 cup of the tofu mixture. Add some salsa, then top with avocado, cilantro, and a squeeze of lime.
Nutrition information (per serving)
- Calories: 240
- Total fat: 14 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 570 mg
- Total carbohydrate: 23 g
- Dietary fiber: 6 g
- Total sugars: 2 g
- Protein: 10 g