Vegan Breakfast Tacos
User Reviews
4.9
Vegan Breakfast Tacos
Description
This recipe begins by crumbling super firm tofu into a pan and cooking it with chili powder, garlic powder, turmeric, and seasonings to infuse the tofu with a savory and mildly spiced flavor that mimics traditional breakfast spices. The tofu cooking process takes about 10 minutes with frequent stirring. Spinach and rinsed black beans are then added and gently steamed under a lid to retain moisture and soften the vegetables.
A fresh pico de gallo is prepared separately by combining lime juice, diced white onion, Roma tomatoes, and chopped cilantro, delivering a bright, tangy topping that complements the seasoned tofu mixture. The taco assembly uses warmed corn tortillas, layering the tofu and beans with the fresh pico and optional roasted diced potatoes for a more filling meal.
These tacos can be served with additional lime wedges and extra cilantro for garnish, delivering a satisfying plant-based breakfast option with bold flavors and fresh textures.
Pico de gallo can be replaced with salsa if desired, and kala namak can be added to the tofu for an eggy flavor. Leftovers can be repurposed into burritos, quesadillas, or breakfast bowls. Keep tortillas warm during assembly by covering with foil or a clean towel.
Ingredients
- 1 tablespoon olive oil
- 1 tofu drained, super firm, 16-ounce
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- ½ tablespoon Turmeric
- water splash
- salt to taste
- black pepper to taste
- 3 cups spinach chopped
- 1 black beans drained and rinsed, 15.5-ounce can
- 3 lime divided (optional
- 1 onion diced, white
- 2 Roma tomato diced
- ½ cup cilantro chopped, more for garnish
- corn tortillas taco size
- potato optional, roasted diced
Instructions
- Heat the olive oil in a large pan over medium high heat. Using your fingers, crumble the tofu into the pan and add the chili powder, garlic powder, turmeric, splash of water, and salt and pepper to taste. Mix well to fully combine all the flavors. Cook for 10 minutes regularly stirring to prevent burning. Taste and adjust any seasoning levels.
- Stir in the spinach and beans and cover with a lid. Turn down the heat to low and leave undisturbed for 5 minutes.
- In the meantime, in a medium bowl, squeeze 2 limes, add a pinch of salt and pepper, diced onion, tomatoes, and cilantro. Mix well and set aside. Heat up the corn tortillas according to package instructions and add the tofu bean mixture, roasted potatoes if using, and top it with some fresh pico de gallo.
- Serve with lime wedges on the side and sprinkle more cilantro.
Notes
- Substitute homemade pico de gallo with store-bought salsa for convenience.
- Keep warmed tortillas covered with foil or a kitchen towel while assembling tacos to maintain softness.
- Add a pinch of kala namak (black salt) to the tofu mixture to impart a subtle eggy flavor.
- Leftover tofu and black bean filling can be used to make burritos, quesadillas, or breakfast bowls.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8tacos
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 33g | 11% |
| Protein | 12g | 24% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 98mg | 4% |
| Potassium | 543mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 1861IU | 37% |
| Vitamin C | 14mg | 16% |
| Calcium | 86mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
