Easy vegan breakfast tacos

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15 min
15 min
Easy vegan breakfast tacos

Not a tofu fan? Sub roasted sweet potatoes or leave it out. No cilantro? Sub kale. Mash your black beans for more a “refried” feel. The breakfast possibilities are endless.

Serving size: 1 of 4 tacos Calories: 259 Fat: 11g Carbohydrates: 32g Sugar: 7.7gSodium: 451mg Fiber: 8.7g Protein: 10.5g


  • 8 ounces firm tofu

  • 1 cup cooked black beans

  • 1/4 red onion, diced

  • 1 cup fresh cilantro, chopped

  • 1 ripe avocado, sliced (or sub guacamole)

  • 1/2 cup salsa for serving (hot sauce also optional)

  • 1 lime sliced, for serving

  • 1/4 cup pomegranate arils

  • Corn tortillas (2 per person)


    • 3/4 tsp garlic powder

    • 1/2 tsp chili powder

    • 1 tsp cumin

    • 1/8 tsp sea salt

    • 1 Tbsp salsa

    • 1 Tbsp water


  1. Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast iron skillet, while prepping toppings.

  2. Cook black beans in a small saucepan over medium heat until bubbly, then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder and garlic powder.

  3. Add dry tofu spices + salsa to a small bowl and add enough water to make a pourable sauce. Set aside.

  4. Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.

  5. Once the pan is hot, add 1-2 Tbsp oil of choice and the tofu. Stir fry for 4-5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant - about 5-10 minutes - stirring frequently. Set aside.

  6. To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250 degree oven (optional). Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice and pomegranate arils (or desired toppings).

  7. Serve immediately


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