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    Home » Vegan Breakfast Recipes

    Vegan Breakfast Tacos

    By Sarah Pilley Updated Apr 18, 2024 · Published Apr 18, 2024

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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    Two vegan breakfast tacos filled with tofu scrambled eggs, black bean and corn salsa, avocado, cilantro, and sriracha mayo; text reads "the best vegan breakfast tacos".

    Vegan Breakfast Tacos with tofu scramble, black beans salsa, and sriracha mayo are a great way to start any day with some extra protein!

    Vegan breakfast taco filled with tofu scrambled egg, black bean and corn salsa, avocado chunks, cilantro, and sriracha mayo; the toppings are in the background.

    I love making these easy breakfast tacos with extra scrambled tofu.

    It takes a simple breakfast item and makes it a bit more special. These vegan tacos are definitely something you can look forward to when you wake up!

    Breakfast tacos are easy to customize with whatever leftovers you have on hand. Whether that's black bean salsa, oyster mushroom bacon, soft potatoes, or even blackened tofu, you can make a tasty meal.

    Jump to:
    • Ingredients
    • How to Make Vegan Breakfast Tacos
    • Notes
    • Make Ahead Tips & Storage
    • More Vegan Tacos
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make vegan breakfast tacos:

    Ingredients with labels: lime, tortillas, avocado, tofu scramble, cilantro, tomato, sriracha mayo, black beans, corn.
    • Tortillas are essential for making tacos! I like using vegan flour tortillas because they are extra fluffy and feel like a real breakfast treat. Chickpea tortillas or corn tortillas also work great.
    • Scrambled Tofu adds an “eggy” feel to these tacos and provides some protein. If you can’t eat soy, you could also make scrambled “eggs” with chickpeas!
    • Black Bean Salsa brightens up the tacos with fresh cherry tomato, corn, cilantro, lime, and, of course, black beans. 
    • Sriracha Mayo, made with tofu mayo, is my go-to topping for breakfast tacos because of that little hit of spice. Another creamy sauce like vegan avocado crema or vegan aioli would also work great. Or keep it simple with just a squeeze of lime juice!
    • Diced Avocado brings together all the flavors for these tacos!

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    How to Make Vegan Breakfast Tacos

    Preparation

    1. Make the tofu scrambled eggs.
    2. Mix together the ingredients for the black bean salsa.
    3. Mix together the sriracha mayo.
    4. Heat the tortillas.

    Assembling the Tacos

    Step by step guide to assembling breakfast tacos: place tortilla in a taco holder, add tofu scramble, add black bean salsa, add avocado chunks, drizzle sriracha mayo, garnish with cilantro.
    1. Place the tortilla in a taco holder.
    2. Add the tofu scramble.
    3. Spoon on black bean salsa.
    4. Add avocado chunks.
    5. Drizzle with sriracha mayo.
    6. Garnish with cilantro.

    Notes

    You can easily use this recipe to make up vegan breakfast burritos or a simple bowl!

    There are so many variations of breakfast tacos; use whatever you have on hand!

    Some popular additions are soft potatoes and more veggies like broccoli, spinach, red bell pepper, and mushroom bacon.

    Make Ahead Tips & Storage

    Similar to make-ahead breakfast burritos, these tacos are a great option to make ahead! I recommend storing all the ingredients separately and assembling them once you are ready to eat them.

    Scrambled tofu should be stored in an airtight container in the refrigerator for about 5 days. It tastes great cold, but you can also reheat it in the microwave for about 30 seconds.

    Store the black bean salsa in a separate container in the fridge for about 5 days. 

    Two breakfast tacos next tot each other with lots of cilantro and more toppings in the background.

    More Vegan Tacos

    • Three blackened tofu tacos with avocado lime crema drizzled on top lined up in a row with toppings in the background.
      Blackened Tofu Tacos
    • Two vegan cauliflower chickpea tacos on a plate.
      Smoky Cauliflower Tacos with Chickpeas (Vegan, GF)
    • Three vegan jackfruit tacos on a plate.
      Vegan Jackfruit Taco Filling

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Vegan breakfast taco filled with tofu scrambled egg, black bean and corn salsa, avocado chunks, cilantro, and sriracha mayo; the toppings are in the background.

    Vegan Breakfast Tacos

    Vegan Breakfast Tacos with tofu scramble, black beans salsa, and sriracha mayo are a great way to start any day with some extra protein!
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    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 10 tacos
    Author: Sarah Pilley
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    Ingredients

    • 10 tortillas corn, flour, or gluten-free
    • extra lime wedges for garnish
    • extra cilantro for garnish
    • 1 avocado diced

    Tofu Scramble

    • 1 tablespoon olive oil
    • 14 ounces firm or extra firm tofu
    • 2 tablespoons nutritional yeast optional
    • ¼ teaspoon turmeric optional for color
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ½ teaspoon black salt
    • ½ teaspoon black pepper
    • 2 tablespoons plant-based milk

    Black Bean Salsa

    • 1 can black beans
    • 1 cup quartered cherry tomatoes
    • ½ cup corn
    • 2 tablespoons lime juice
    • ¼ cup loosely packed cilantro leaves and stems
    • Salt and pepper to taste

    Sriracha Mayo

    • ½ cup tofu mayo
    • 1 tablespoon sriracha

    Instructions

    Make the Tofu Scramble

    • Heat a large pan to medium-high heat with a little olive oil.
    • Crumble the block of tofu directly into the pan.
    • Cook the tofu for about 5 minutes until it just starts to become golden.
    • Add the seasoning and mix to coat the crumbled tofu.
    • Cook the tofu for another 5 minutes, stirring continuously. Add a splash of plant-based milk.

    Make the Black Bean Salsa

    • Mix all the ingredients for the black bean salsa.
    • Add salt and pepper to taste. Let refrigerate for 15 to 30 minutes.

    Assemble the Tacos

    • Heat the tortillas in a pan or air fryer until warmed.
    • Add a layer of tofu scramble.
    • Then, add the black bean salsa.
    • Next, add some avocado chunks.
    • Drizzle over the sriracha mayo.
    • Sprinkle the tacos with cilantro.

    Notes

    See more expert tips, pictures, and variations above for making the best vegan breakfast tacos with tofu scramble!
    Yield: 10 tacos
    Make Ahead Tips: Store all the ingredients separately and assemble them once ready to eat them. Scrambled tofu should be stored in an airtight container in the refrigerator for about 5 days. It tastes great cold, but you can also reheat it in the microwave for about 30 seconds. Store the black bean salsa in a separate container in the fridge for about 5 days.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 189kcal | Carbohydrates: 22g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 430mg | Potassium: 311mg | Fiber: 3g | Sugar: 3g | Vitamin A: 144IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 2mg

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    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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