Made with tofu scramble “eggs” and soy chorizo, these Vegan Breakfast Tacos are a filling and protein-packed breakfast you’ll love! Ready in 20 minutes with only 10 ingredients, including toppings. Each taco has over 13g of protein!

I recently went on a road trip with my partner. We took his trailer and traveled all over California for two weeks, and I cooked a whole bunch of our meals along the way. We ate our way through a Vegan Lasagna (prepped this before we left!) and my favorite super simple 5-Minute Peanut Noodles. We ate lots of big salads and of course, I brought some ingredients along so I could throw things together, too. These simple vegan breakfast tacos were created one morning on that trip, as a protein-packed breakfast to fuel our long hikes and exploration, and have remained a staple breakfast ever since.

They’re so simple and even more delicious. Ideally, I love serving them with both salsa and guacamole, but they’re good without either of those too. The tofu scrambled eggs are so flavorful, they work as a taco filling all on their own. The filling only uses 7 simple ingredients, but the result is fantastic.

Need some lunch or dinner taco ideas? I love this easy Vegan Taco Meat and if you want a vegetable taco, I can’t get enough of these Cauliflower Tacos!

What you need to make the tofu egg & soy chorizo filling

  • Firm Tofu: extra firm tofu also works, but I find the firm tofu is the perfect texture.
  • Nutritional Yeast: it adds umami and richness to the scramble. Feel free to skip if you don’t have it on hand.
  • Turmeric, Salt, Garlic Powder: each of these add flavor, and the turmeric gives that classic “eggy” color.
  • Vegan Chorizo: I use Trader Joe’s Soy Chorizo. There are other vegan chorizo options as well that can be found at most grocery stores in the plant-based section.
  • Creamy Unsweetened Dairy-Free Milk: This adds a creamy softness to the scramble and helps hold everything together so it isn’t crumbly. I usually use a creamy oat milk.

For the toppings

My favorite toppings are the following, but feel free to add your favorites! Cabbage slaw, hot sauce, lettuce, chopped tomatoes, and vegan cheese would all be delicious.

  • Salsa: I use a simple mild salsa
  • Avocado Slices or Guacamole: I make simple guacamole with just lime and salt
  • Cilantro & Lime: optional, but delicious flavor additions!

How to make these vegan breakfast tacos

Drain and dry the tofu. Crumble it into chunks.

Saute the tofu in a little bit of oil until golden brown. I recommend using a large saucepan so the tofu isn’t too crowded.

Add the nutritional yeast, turmeric, garlic powder, and salt and mix into the tofu.

Scoot the tofu to the side and add the chorizo. Cook the crumbled soy chorizo for about 4 minutes, until cooked through before stirring into the tofu.

Add the creamy dairy-free milk and cook for 30 seconds to 1 minute 30 seconds, depending on how creamy or dry you like your vegan “eggs”.

Assemble your tacos! I like warming my corn tortillas over the gas stove to char them slightly. Top with about 1/2 cup of the tofu egg scramble, drizzle with salsa, and add a scoop of guacamole. Sprinkle with cilantro and lime juice if desired and enjoy immediately!

Can you make the tofu scramble ahead of time?

Yes, this is a great make-ahead vegan breakfast recipe!

You can prep the tofu & chorizo filling and store it in an airtight container in the refrigerator for up to 4 days. Simply reheat in the microwave or with a splash of dairy-free milk in a saute pan.

You can also use the vegan tofu eggs for…

It makes a great topping for a breakfast bowl with black beans, rice, greens, guacamole, and salsa.

Use it as a protein to top your favorite vegan nachos!

You can also use it to top tostadas or fill enchiladas.

It’s a fabulous vegan egg scramble on its own, too! Just serve with toast and avocado.

Want more vegan taco ideas?

Cauliflower Tacos with Cabbage Slaw

These Vegan Roasted Cauliflower Tacos are filled with roasted cauliflower and onion, guacamole, and simple cabbage slaw. This taco recipe is perfect for Taco Tuesday and makes for the best simple vegan dinner!

This Vegan Taco Meat recipe is a game-changer! It's made with cauliflower, mushrooms, nuts, and spices. It's perfect as a vegan taco filling, over nachos, on a taco salad, or wrapped in a burrito.

25-Minute Vegan Taco Meat Recipe

This flavorful plant-based taco meat recipe is a game-changer! It’s made with cauliflower, mushrooms, nuts, and spices, and is an easy vegan substitute for ground beef. The veggie taco meat is a great alternative filling for tacos, burritos, wraps, bowls, nachos, and more. Ready within 25 minutes with the help of a food processor.

Three sriracha tofu tacos on corn tortillas on a ceramic plate. Garnished with avocado, red cabbage, guijillo Chile & peanut salsa, and cilantro.

Sriracha Tofu Tacos

Sriracha Tofu Tacos use Trader Joe’s Baked Sriracha Tofu for a quick vegan meal! The tofu is quickly sautéed and piled onto corn tortillas with cabbage, avocado, and salsa for a deliciously filling high-protein plant-based dinner. Ready in 15 minutes!

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Tofu & Chorizo Vegan Breakfast Tacos

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  • Author: Rachel Conners
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 tacos 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan


Made with tofu scramble “eggs” and soy chorizo, these Vegan Breakfast Tacos are a filling and protein-packed breakfast you’ll love! Ready in 20 minutes with only 10 ingredients, including toppings. Over 13 grams of protein per taco!



For the tofu & chorizo taco filling

  • 1 (15 oz.) block firm tofu, drained and extra water squeezed out gently
  • 2 tablespoons nutritional yeast
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ package (6 oz.) soy chorizo, I used Trader Joe’s
  • ⅓ cup creamy plain unsweetened dairy-free milk, I used oat milk

To assemble the tacos

  • Salsa
  • Sliced avocado or guacamole, I make a simple guacamole by mashing avocado with salt & lime juice to taste
  • 6 corn tortillas
  • Cilantro & lime, optional


  1. Heat a large saute pan over medium heat. Add a drizzle of oil.
  2. Crumble the tofu into the pan and let cook without disturbing for about 3 minutes, or until lightly browned. Add the nutritional yeast and spices and stir to combine.
  3. Push the tofu to one side of the pan and add a little more oil to the open section. Add in the soy chorizo and cook for about 3 minutes, stirring to cook evenly.
  4. Stir the tofu and chorizo together. Taste, and add any extra seasonings as desired.
  5. Add in the dairy-free milk and stir to combine. Cook for between 30 seconds to 1 minute 30 seconds, depending on how wet/dry you like it.
  6. Turn off the heat while you assemble the tacos.
  7. Warm the corn tortillas in the microwave or over the stove briefly. Fill with about ½ cup of the tofu chorizo mixture and then top with salsa and guacamole. Top with cilantro and lime juice, if desired. Enjoy immediately!
  8. The filling can also be prepared ahead of time. It will stay good in the refrigerator for up to 4 days.


Nutritional information includes ½ cup filling, plus salsa and guacamole.

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