Vegan Southwestern scramble breakfast tacos

You can make this hearty plant-based meal in advance for a quick breakfast.

Contributed by Linda Shiue, MD

Vegan Southwestern scramble breakfast tacos

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


  • 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


  1. Combine nutritional yeast, spices, and salt with the hot water in a small bowl. Set aside.
  2. 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.
  3. 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.
  4. Once tofu is slightly browned, drizzle in the reserved sauce and gently fold through the tofu.
  5. Add in oregano and black beans and stir, then adjust salt to taste.
  6. 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