Vegan Spicy Scrambled Tofu Breakfast Tacos

These vegan spicy scrambled tofu breakfast tacos are simmered in a flavorful
base of smoky spices, peppers, and tomatoes. The savory filling is scooped into
warm corn tortillas and topped with creamy avocado mash and tangy hot sauce.
This simple breakfast dish comes together in a speedy 30 minutes, which makes it
a perfect leisurely weekday spread or quick weekend brunch.

Servings: 3 people

Author:

Prep Time
10 minutes

Cook Time
20 minutes

Total Time
30 minutes

Course:

Breakfast Tacos

Cuisine:

Vegan plant-based gluten-free

Instructions

1 In a large sauté pan, heat the olive oil over medium heat. Add the poblano
pepper and red onion, and sauté for 4–6 minutes, or until beginning to soften,
stirring occasionally.
2 Meanwhile, add the Roma tomatoes to a blender and pulse several times to chop
and purée. You want them to be thoroughly chopped yet maintain a bit of texture.
Set aside.
3 Add the roasted red pepper, chili powder, smoked paprika, and sea salt to the
pepper and onion mixture. Continue to sauté for 1 minute, or until the spices
begin to bloom and become fragrant.
4 Stir in the Roma tomatoes, and crumble in the tofu. Simmer for 10–12 minutes, or
until the liquid reduces, stirring occasionally.
5 Stir in the lime juice and continue to simmer for just 1 more minute. Then, turn
off the heat.
6 Taste and season with more sea salt if desired. (I usually add another ⅛ to ¼
teaspoon. Proper seasoning is essential to a flavorful tofu scramble and while
you certainly don't want to over-season, don't be too shy with the sea salt.)
7 Scoop a bit of the tofu filling into each warm tortilla. Top with a dollop of
mashed avocado, a bit of cilantro (if using), and a few dashes of hot sauce (if
using).
8 Serve immediately.
9 Leftovers can be refrigerated in separate containers for up to 2 days.

Vegan Spicy Scrambled Tofu Breakfast Tacos

Course:

Cuisine:

🧂 Ingredients

Instructions

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