The vegan breakfast tacos can be on the table in under 30 minutes, and they're stuffed with a tofu scramble loaded with vegetables, avocado, and pickled jalapenos for a kick. A simple tofu scramble is the foundation of these tacos; you'll spice it up and add tons of vegetables to make it extra glowy.

Easy Tofu Scramble will replace eggs in your morning vegan routine. You can even turn it into morning tacos. It's easy to create! Let's get started on this mouthwatering Tofu Scramble dish right now.

Scrambled Tofu

Scrambled tofu is a delicious vegan alternative to eggs. It packs as much protein and satiety as an egg and may be made with minimum effort, depending on your seasonings. In addition to other herbs and spices, some recipes call for nutritional yeast, turmeric, or both. Nutritional yeast is a must for a full taste experience. Of course, if you want your 'taco' to pack a punch, you must add plenty of spice.

Scrambled Tofu Making

Press the extremely firm tofu for 30 minutes to extract the last liquid. Put the tofu on a couple of paper towels on a baking sheet with a rim. To extract more liquid from the tofu, throw another layer of paper towels on top and weigh it down.

After pressing the tofu, you can slice it into thin slices. Sauté the tofu cubes in 1 tablespoon of olive oil over medium heat. Scramble the eggs using a spatula or wooden spoon when the pan reaches the right temperature.

After it has been scrambled, add the spices and toss to coat the tofu. Hold off on stirring it for the last few minutes of cooking time (to prevent burning), and give it a couple of stirs after 8 minutes. Next, add the onion and pepper and simmer for 5 minutes or until soft. Fill some corn tortillas with scrambled eggs and your preferred toppings.

Scrambled Tofu Breakfast Tacos Recipe

INGREDIENTS:

• 1 pound tofu
• 8 tortillas
• 1/2 onion
• dash smoked paprika
• 2 sweet potatoes, diced
• 1/2 tbsp. oil
• 1/2 cup black beans
• 1 cup Avocado Salsa Verde Sauce
• 1/4 tsp. sea salt
• 1 jalapeno or Serrano pepper
• 1/2 tsp. turmeric

INSTRUCTIONS:

STEP 1:

Get the potatoes ready. Raise the oven's heat to a scorching 400 degrees Fahrenheit.

STEP 2:

Potatoes should be chopped finely and tossed with 1/2 tablespoon of oil, salt, and pepper. Assemble on a baking sheet and bake for 30 minutes at 400 degrees. To save time on a weeknight, reheat the sweet potatoes by steaming or microwaving them for a few minutes.

STEP 3:

In a tablespoon of oil heated over medium heat, soften the onion and pepper for the scramble. It takes roughly 5 minutes for an onion to turn transparent when cooked.

STEP 4:

The tofu should look scrambled after being crumbled between your palms and tossed into the pan.

STEP 5:

Season with salt, turmeric, and paprika, and stir to combine. Give everything a good stir, then cook for another 5 minutes over medium heat until it's nice and toasty. Mix in the black beans until they're evenly distributed.

STEP 6:

To put together, cook a tortilla on a dry pan for 1–2 minutes on each side. Arrange the sweet potatoes, black beans, and tofu scramble in layers. Spread some salsa verde on top, or slice an avocado and add a tablespoon of it.

How Long And How To Keep Tofu Scramble In The Fridge?

The tofu scramble filling can be made up to three days in advance, and the tomatoes and lettuce can be chopped and refrigerated for up to a day. Any leftovers can be kept in the refrigerator for three to four days if stored properly in an airtight container.

It has a three-month shelf life when frozen. Put it in the fridge the night before you want to eat it to thaw it. Heat it again in the microwave or on the stovetop. The tofu scramble can be stored in the fridge is roughly 3 days. Easy reheating right before serving. Healthy and inexpensive, these tofu scramble tacos are perfect for a weekday dinner, breakfast, or brunch.

Use fresh ingredients like avocado, cilantro, and salsa to complement this tofu scramble dish. If you want to make this vegetarian dish, add some cheese before serving. Even better would be a vegan-friendly brand.

Expert Tips

Tofu Should Be Pressed Before Use.

When you press tofu, it removes some of the moisture. Achieving the desired crumbly texture is necessary to avoid a soggy mess.

Add Hot Sauce

A good breakfast isn't complete without some hot sauce. These tacos may be taken to the next level with some spicy sauce.

Meal Storing

If you'd rather not eat tacos, you may put the filling in little burritos and store them in the freezer or fridge until you're ready to eat. It simplifies the process of making breakfast and lunch for the next day.

Servings

If you enjoy making breakfast tacos for the whole family, these would be a great addition to the spread. This recipe's contents are vegan, but you can easily substitute conventional protein and cheese for your non-vegan loved ones. It would be great with black beans and guacamole. You can make fantastic burritos with them!

Conclusion:

Try scrambled tofu if you want a vegan alternative to scrambled eggs. It even resembles scrambled eggs. Adding turmeric to the recipe will turn the tofu bright yellow like eggs. You can omit the turmeric if you prefer the dish without it.

If they can be located, these scrambled tofu tacos are served on maize tortillas rather than flour tortillas. They are inherently gluten-free, for starters. In addition to having a terrific, authentic flavor, they pair wonderfully with this tofu.