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!
Ingredients
- 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
Instructions
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.
Notes
- 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.
- I used Roma tomatoes because I really love their color and flavor, but you can use your favorite kind of tomato.
- I used canned black beans for this recipe. Just be sure to drain the liquid and give it a quick rinse.
- 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.