clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Tofu & Chorizo Vegan Breakfast Tacos

  • 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.