Vegan Scramble Breakfast Tacos
These healthier Breakfast Tacos are vegan — but don’t let that scare you aware if you are a meat eater (most of us are!). These tacos are what we call “accidentally vegan” — which means they happen to be vegan but there are no “impossible meats” or strange ingredients which try overly hard to imitate or eliminate animal products. They just happen to be great as they are. The primary protein is tofu, a plant-based soy protein, and it’s an easy stand-in for scrambled eggs. The combination of spices and black beans in this recipe makes for a very convincing Southwestern scramble. In fact, the first time the contributor, from Kaiser Permanente Thrive, 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.
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 whole onion - finely chopped
- 4 whole garlic cloves - minced
- 14 ounce 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 - roughly half-can
- 6 corn tortillas - 4-inch or 6-inch
- 12 tablespoons salsa
- 1 whole avocado - diced
- 1/4 cup fresh cilantro - chopped
- Lime wedges
Instructions
- 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.