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Tofu Scramble Breakfast Tacos

Tofu scramble breakfast tacos loaded with beans, spices, and veggies. Great for on-the-go breakfast or when you want something quick and easy. Vegetarian, egg-free, and ready in ten minutes!
Cook Time 10 mins
Course Breakfast
Cuisine American
Servings 1


  • 1 teaspoon olive oil
  • 1/4 red onion chopped
  • 1/2 green bell pepper chopped
  • 1 whole Roma tomato seeded + chopped
  • 3 garlic cloves crushed, minced
  • 1/2 block extra firm tofu
  • 1 teaspoon nutritional yeast 
  • Pinch of salt
  • 1/4 teaspoon turmeric 
  • 1/4 cup cooked black beans 
  • Small tacos


Tofu Scramble

  • Heat oil in a non-stick pan over medium heat. Once the oil is hot, add the onion and green bell pepper and cook until tender.
  • Next, add the chopped tomato and garlic. Cook until fragrant — about 1 minute. With your hands, tear the tofu block into small pieces directly into the pan.
  • Add the nutritional yeast, salt, and turmeric. Mix well. Cook for another 2-3 minutes. Add the beans.

Taco Directions: 

  • Warm tacos in the non-stick pan for about 30 seconds on each side, or microwave for 30 seconds.
  • Arrange the tofu scramble mix onto the tacos.


  1. The turmeric in this recipe helps color the tofu block to a yellowish shade. No need to add a bunch of it – it really stains. A pinch or ¼ of a teaspoon will do. 
  2. I used Roma tomatoes because I really love their color and flavor, but you can use your favorite kind of tomato. 
  3. I used canned black beans for this recipe. Just be sure to drain the liquid and give it a quick rinse. 
  4. If you want to make the beans from scratch, you’ll just need additional time. But it’s easy. Check out my black bean recipe. 
Keyword Breakfast Tacos, Kid-Friendly, Tacos, Tofu, Tofu Scramble