Quick Tofu Scramble Breakfast Taco

Breakfast is by far my favorite meal of the day. As much as I love fruit and smoothie bowls, savory breakfasts are actually what I prefer.

I used to love making breakfast tacos with scrambled eggs. Now I just replace the eggs with tofu. The great thing about tofu is that it can imitate so many textures and flavors, making it a good egg replacement.

I recommend buying extra firm tofu and using a few paper towels to dry the tofu before using it.

INGREDIENTS: (makes 4-6 tacos, depending on how big your tortillas are)

  • 1/2 block extra firm tofu
  • 1 cup mushrooms (whatever kind you like)
  • 1 cup tomatoes
  • 1/2 cup white onion
  • 1 cup pinto beans
  • 1 cup corn
  • 1/2 cup rice
  • 1 tbsp cumin
  • 1 tbsp cayenne pepper
  • 1 tbsp paprika
  • Tortillas
  • Pinch of salt and pepper
  • Handful of spinach for each taco

I also used this chili spice from Trader Joe’s. If you don’t have this spice or don’t have a Trader Joe’s near you, you could just use 1 tbsp of chili powder and a squirt of juice from a lime.


  1. The rice will take the longest to cook, so begin with that.
  2. Use a paper towel and pat the tofu, absorbing as much water as possible. You may need a few paper towels.
  3. Put tofu in a separate frying pan or skillet and use a spatula to crumble the tofu. On medium heat, begin sauteing the tofu. I just use a little water but feel free to use oil if you’d like.
  4. Keep an eye on the rice. When it’s done, set it aside.
  5. Combine all spices and sprinkle on top of tofu. Use the spatula to flip tofu and evenly coat the spices.
  6. Chop onions, mushrooms and tomatoes. After the tofu has been cooking for about 5 minutes, add them to the pan.
  7. Drain and rinse pinto beans and corn. Add to pan and use spatula to mix into the scramble.
  8. Add salt and pepper to taste. Saute until everything is thoroughly cooked. Add rice and mix into scramble now, as well.
  9. Build your taco. I put spinach on the bottom, then my tofu scramble and then I topped it with nutritional yeast, hot sauce and avocado.

This is a simple recipe and you can feel free to add or omit whatever you’d like. If you don’t like tofu, add tempeh or seitan instead. I just like tofu because, again, it kind of imitates eggs and it’s perfect for a breakfast taco.



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