The Best Vegan Breakfast Tacos Recipe: A Delicious Black Bean Spinach Tofu Scramble
These savory southwestern vegan breakfast tacos are filled with vegan scrambled eggs made from tofu sautéed with black beans and spinach.
If you're looking for a delicious vegan breakfast that is both nutritious and savory, look no further than this vegan breakfast taco recipe. These tacos feature a black bean spinach tofu scramble, complemented by a variety of spices.
The combination of protein-rich black beans and tofu along with nutrient-dense spinach makes these tacos a filling and satisfying plant-based breakfast. This vegan breakfast taco recipe is sure to become a favorite in your kitchen.
Whether you're vegan, vegetarian, or simply looking to try something new, this breakfast taco recipe is sure to be a hit.
Ingredients
To make a vegan scrambled egg recipe you will need the following:
- block of firm tofu
- nutritional yeast
- dry seasonings - turmeric powder, garlic powder, chili powder (or paprika powder), salt & pepper
- optional additions - tomato paste, black salt
Here is what else you will need to make vegan breakfast tacos:
- black beans
- spinach or leafy green
- ground cumin
- corn tortillas
- taco toppings of choice - vegan cheese, vegan sour cream, fresh salsa, hot sauce
See the recipe card for quantities.
Instructions
Prepare the tofu by draining the excess liquid from the tofu and using a towel to remove the excess brine.
Heat the olive oil in a large pan over medium heat.
Break up the block of tofu into a crumble with a fork, your hands, or a potato masher, and add it to the pan.
Add the seasonings to the tofu "egg" and mix until the tofu is evenly coated - add in the nutritional yeast, turmeric powder, garlic powder, chili powder (or paprika), salt, pepper, and ground cumin.
Drain and rinse the black beans. Once the tofu is well coated, add the black beans to the tofu. Cook the black beans and tofu crumble for about 4-5 minutes.
While the black beans and tofu scramble are cooking - heat up the tortillas. Either in a pan with a little bit of oil and panfry on both sides or in the oven on a baking sheet with a little bit of oil spread over each tortilla. Bake at 350°F (177°C) or on broil for something quick.
The spinach only takes a few minutes to cook down, add to the black beans and tofu scramble, and cook and stir for an additional 3-4 minutes until the spinach starts to wilt.
Once the black bean spinach tofu scramble is done and your corn tortillas are ready, load up your vegan breakfast tacos and top them with your favorite taco toppings.
Recipe
Vegan Breakfast Tacos with Black Bean Spinach Tofu Scramble
Ingredients
- 1 block firm tofu
- oil to saute
- 3 tbsp nutritional yeast
- 1 tsp turmeric powder
- 1 tsp garlic powder
- 1 tsp chili powder or paprika powder
- 1 tsp ground cumin
- salt & pepper to taste
- 1 tbsp tomato paste optional
- 1 can black beans drain & rinsed
- 2 cups spinach
- corn tortillas
- black salt to taste, optional
Vegan Taco Topping Ideas
- vegan sour cream, vegan cheese, avocado, salsa, fresh diced tomatoes, cilantro, diced onions, hot sauce, pickled onion
Instructions
- Prepare the tofu by draining the excess liquid from the tofu and using a towel to remove the excess brine.
- Heat the olive oil in a large pan over medium heat.
- Break up the block of tofu into a crumble with a fork, your hands, or a potato masher, and add it to the pan.
- Add the seasonings to the tofu "egg" and mix until the tofu is evenly coated - add in the nutritional yeast, turmeric powder, garlic powder, chili powder (or paprika), salt, pepper, and ground cumin.
- Drain and rinse the black beans. Once the tofu is well coated, add the black beans to the tofu. Cook the black beans and tofu crumble for about 4-5 minutes.
- While the black beans and tofu scramble are cooking - heat up the tortillas. Either in a pan with a little bit of oil and panfry on both sides or in the oven on a baking sheet with a little bit of oil spread over each tortilla. Bake at 350°F (177°C) or on broil for something quick.
- The spinach only takes a few minutes to cook down, add to the black beans and tofu scramble, and cook and stir for an additional 3-4 minutes until the spinach starts to wilt.
- Once the black bean spinach tofu scramble is done and your corn tortillas are ready, load up your vegan breakfast tacos and top them with your favorite taco toppings.
Notes
- The tofu does not need to be pressed for this recipe.
- Tomato paste adds a nice flavor, but it is totally optional.
- If you desire more of an egg flavor, try using black salt, aka Kala Namak. Make sure to add black salt as a topping after the scramble has cooked.
- Substitute the oil for the tofu brine, broth, vegan milk, or water.
- Premix and have it ready to go in the fridge or freezer.
More Vegan Breakfast Recipes
- The best vegan breakfast sandwich made with a marinated pan-fried tofu egg patty. This savory, high-protein breakfast sandwich is gluten-free and the tofu egg patty is a healthy plant-based substitute for eggs.
- This healthy zucchini muffin recipe is gluten-free, dairy-free, egg-free, and free of added sugars, yet it is the most delicious and dense muffin recipe.
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