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Vegan Breakfast Tacos With Tofu Scramble - A Fast, Flavorful Morning Favorite

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 block firm or extra-firm tofu (14 oz), drained and pressed
  • 1 tablespoon olive oil (or avocado oil)
  • 1/2 small onion, finely diced
  • 1 small red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon ground turmeric (for color and warmth)
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder (optional for heat)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • Black pepper, to taste
  • 2–3 tablespoons non-dairy milk (unsweetened; optional for creaminess)
  • Juice of 1/2 lime
  • 8 small corn or flour tortillas
  • 1 ripe avocado, sliced or mashed
  • 1/2 cup salsa (pico de gallo or your favorite)
  • Fresh cilantro, chopped
  • Optional toppings: sliced radishes, pickled red onions, hot sauce, vegan cheese, shredded lettuce

Method
 

  1. Prep the tofu: Drain and press the tofu for at least 10 minutes to remove excess water. Pat dry, then crumble it into bite-sized pieces with your hands or a fork.
  2. Sauté aromatics: Heat the olive oil in a large nonstick skillet over medium heat. Add the onion and bell pepper. Cook for 4–5 minutes, stirring, until softened. Add garlic and cook 30 seconds more.
  3. Season the tofu: Add the crumbled tofu to the pan. Sprinkle in nutritional yeast, turmeric, smoked paprika, cumin, chili powder (if using), salt, and black pepper. Stir to coat the tofu evenly.
  4. Add moisture and simmer: Pour in 2 tablespoons of non-dairy milk. Cook for 3–5 minutes, stirring occasionally, until the tofu is hot and slightly creamy. If it looks dry, add another tablespoon of milk.
  5. Finish with lime: Squeeze in the lime juice and taste. Adjust salt, pepper, or spices as needed. Turn off the heat.
  6. Warm the tortillas: Heat a dry skillet over medium-high. Warm each tortilla for 20–30 seconds per side until pliable and lightly charred in spots. Keep them wrapped in a clean towel to stay soft.
  7. Assemble the tacos: Fill each tortilla with a generous scoop of tofu scramble. Top with avocado, salsa, cilantro, and any optional toppings you like.
  8. Serve: Add a squeeze of lime and a dash of hot sauce for brightness and heat. Serve immediately.