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 tacosMake 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.