Spicy Tofu Scramble Breakfast Tacos (Vegan)

Spicy Tofu Scramble Breakfast Tacos are vegan and gluten-free, made with spicy scrambled tofu, nutritional yeast, peppers and onions. They’re easy to make and perfect to prep for any meal of the day!

As I’m writing this post, I just finished prepping these tofu scramble breakfast tacos for the week. I only recently starting eating tofu, or more specifically tofu scramble, and now it’s firmly entrenched in my weekly meal prep routine. I’ve been enjoying these tacos for breakfast, packing them in my work lunches and pulling them together for a quick dinner after a busy day.

And since we could all use a little help in the meal prep department this time of year (because who wants to be in the kitchen when the sun is shining), I thought I would share this easy recipe for tofu tacos with you.

What is tofu scramble?

Tofu scramble is a vegan alternative to scrambled eggs. It’s high in protein, just as filling as eggs, and usually comes together with minimal ingredients depending on how you season it. Some recipes call for nutritional yeast or turmeric, or a mix of both, as well as other herbs and spices. For me, the nutritional yeast is a must as it adds a punch of flavour. And, of course, lots of spice is essential for an extra ‘taco’ kick.

What kind of tofu should you use to make tofu scramble?

This really depends on how you like your tofu scrambled, but I usually go for firm or extra firm as I’m not a fan of soft scramble. If you like it a little softer, try using firm or extra firm tofu without pressing the liquid out of it. You can also try using regular tofu, but I’ve never cooked with it, so I’m not sure how the texture would hold up.

How do you make basic tofu scramble?

Drain the extra firm tofu and press it for about 30 minutes to remove any excess liquid.

If you don’t have a tofu press, no worries! Check out this step-by-step for more details on how to press tofu without a press.

Line a rimmed baking sheet with a few layers of paper towels, and lay the tofu on the paper towels. Layer some more paper towels on top of the tofu, and then place something heavy on top to help press the liquid out. I use a cast iron skillet and a heavy can (see below).

After it’s pressed, cut the tofu into slices.

Pre-heat a cast iron skillet with a tablespoon of extra virgin olive oil, and add the tofu slices. As it starts to cook, use a spatula or wooden spoon to break it apart and scramble it.

Once it’s scrambled, add in the seasonings and stir until the tofu is well coated. Let it cook for about 8-10 minutes, stirring a few times so it doesn’t burn on, but not over stirring. Then add in the onion and peppers and cook until tender, or about 5 minutes.

Fill some corn tortillas with the scramble and load them up with desired toppings.

(This method of scrambling tofu is adapted from Pinch of Yum). 

How long will tofu scramble keep in the fridge? Can you re-heat tofu scramble?

Tofu scramble will last for about 3-4 days in the fridge. Just store it in a glass container with a lid.

The scramble re-heats well and is great for meal prep. Just warm it in the microwave for a minute or so until it is your desired temperature.

If you’re prepping the tofu scramble for individual meals, just divide it into glass dishes and re-heat when ready to eat. Store the tortillas and your desired toppings separately.

Some tips for making tofu tacos:

• If you like your scramble a little softer, you can use firm or extra firm tofu that hasn’t been pressed. You can also add a splash of liquid or your favourite sauce to the scramble as it’s cooking.

• To keep these tofu tacos gluten-free, make sure the tortillas and spices you use are gluten-free.

• If you prefer flour tortillas, they work too.  Just keep in mind that they are usually not gluten-free.

• This tofu scramble is medium spicy. If you like things spicier, add more cayenne pepper or diced jalapeño peppers. If you’re not a fan of spice, just use a little less than the recipe calls for.

• You can prepare your tortillas however you like. I like to heat mine in a cast iron skillet with a drizzle of oil. I cook them on each side until they blister, and then keep them wrapped in a towel until ready to serve.

What to serve with spicy tofu scramble breakfast tacos:

• Keep it simple with some shredded lettuce, chopped tomatoes, and a squeeze of lime juice. You can also throw on some avocado slices and cilantro for good measure.

• You can’t beat classic guacamole and salsa as toppings. Haylie at Our Balanced Bowl has an easy homemade salsa recipe that I’m looking forward to trying this summer. And Dana at Killing Thyme has a salsa and guacamole recipe that would be the perfect duo for breakfast tacos.

• And if you have a little extra time and a stash of cashews, you can always whip up my favourites – vegan queso or creamy jalapeño dip – for toppings with a little heat.

What toppings would you go for if you were to enjoy these tacos for breakfast?

If you make these Spicy Tofu Scramble Breakfast Tacos, I would love to hear what you think in the comments below.

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Spicy Tofu Scramble Breakfast Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews

• Author: Leanne
• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 8 tacos
• Category: Breakfast
• Method: Cook
• Cuisine: Vegan

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Description

Spicy Tofu Scramble Breakfast Tacos are vegan and gluten-free, made with spicy scrambled tofu, nutritional yeast, peppers and onions. They’re easy to make and perfect to prep for any meal of the day!

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1 package (350 grams) extra firm tofu
• 3 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 1/2 large red pepper, seeded and chopped
• 1/2 jalapeño pepper, seeded and chopped
• 1/2 medium-sized red onion, peeled and chopped
• 8 corn tortillas
• Topping options:
  • Shredded lettuce
  • Chopped tomatoes
  • Lime juice
  • Avocado slices
  • Chopped cilantro
  • Guacamole
  • Salsa
  • Queso

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Instructions

1. Line a rimmed baking sheet with a few layers of paper towels. Drain the package of tofu and lay the tofu on the paper towels. Layer some more paper towels on top of the tofu, and then place something heavy on top, like a cast iron skillet and/or heavy cans. Press the tofu for 30 minutes and then cut into slices.
2. Add the oil to a skillet and pre-heat over medium heat. Add the tofu slices, and as it starts to cook, use a spatula or wooden spoon to break it apart to scramble it.
3. In a small bowl, mix together the nutritional yeast, spices and salt. Add to the skillet and stir until the tofu is well coated. Let it cook for about 8-10 minutes, stirring a few times so it doesn’t burn on, but not over stirring.
4. Stir in the onion and peppers and cook until tender, or about 5 minutes.
5. As the scramble is cooking, warm your corn tortillas in the oven, microwave or on the stove top.
6. Fill up the tortillas with the scramble, add desired toppings and enjoy!

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Notes

1. If you like your scramble a little softer, you can use firm or extra firm tofu that hasn’t been pressed. You can also add a splash of liquid to the scramble as it is cooking.
2. To keep these tofu tacos gluten-free, make sure the tortillas and spices you use are gluten-free.
3. This tofu scramble is medium spicy. If you like things spicier, add more cayenne pepper or jalapeño peppers. If you’re not a fan of spice, just use a little less than the recipe calls for.
4. You can warm your tortillas however you like. I like to heat mine in a cast iron skillet with a drizzle of oil. I cook them on each side until they blister, and then keep them wrapped in a towel until ready to serve.
5. The nutritional information below is based on the ingredients for the tofu scramble and tortillas. The nutritional content will change depending on the additional toppings you choose.