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.