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Vegan Breakfast Tacos with tofu scramble, black beans salsa, and sriracha mayo are a great way to start any day with some extra protein!
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.
Ingredients
You will need these simple ingredients to make vegan breakfast tacos:
- 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
- Make the tofu scrambled eggs.
- Mix together the ingredients for the black bean salsa.
- Mix together the sriracha mayo.
- Heat the tortillas.
Assembling the Tacos
- Place the tortilla in a taco holder.
- Add the tofu scramble.
- Spoon on black bean salsa.
- Add avocado chunks.
- Drizzle with sriracha mayo.
- 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.
More Vegan Tacos
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📖 Recipe
Vegan Breakfast Tacos
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.
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