4.9 from 123 votes
Vegan Breakfast Tacos
Vegan Breakfast Tacos use seasoned crumbled tofu cooked with chili powder, garlic powder, turmeric, and black pepper to deliver a flavorful, protein-rich filling. Spinach and black beans add nutrition and texture. The tacos are topped with a fresh pico de gallo made from lime, onion, tomato, and cilantro, and optionally include roasted potatoes for added heartiness. Corn tortillas serve as the soft vessel for these vibrant tacos.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
8
tacos
Calories:
205 kcal
Course:
Breakfast
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 tacos
Amount Per Serving
Calories 205
% 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.