Description
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!
Ingredients
Scale
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
Instructions
- Heat a large saute pan over medium heat. Add a drizzle of oil.
- 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.
- 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.
- Stir the tofu and chorizo together. Taste, and add any extra seasonings as desired.
- 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.
- Turn off the heat while you assemble the tacos.
- 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!
- The filling can also be prepared ahead of time. It will stay good in the refrigerator for up to 4 days.
Notes
Nutritional information includes ½ cup filling, plus salsa and guacamole.
