So let’s talk about vegan food for a second. First, let me start off by saying that you don’t have to be vegan to enjoy plant based food. Just because it’s vegan, doesn’t mean that it’s not delicious. In fact, often it’s more nourishing and welcoming for your body. So, I welcome vegan foods with my whole heart. I love enjoying plant based veggies, fruits and switching up what I’m eating.
After all, the whole point of this blog is to be ambitious. In life. In the kitchen. In everything and anything. So today, I’m introducing you to a new breakfast food you need to try: Scrambled Tofu!
Don’t be frightened. Tofu can taste like anything you want with spices and herbs. And this tofu scramble really does taste like your favorite soft and fluffy scrambled eggs. The recipe is made with Nasoya Tofu’s extra firm tofu, which just so happens to be perfect for the scramble — it’s firm enough yet still fluffy to make the scramble similar in texture to the real deal.
If you’re new to tofu, this is a great introductory recipe to try, especially because it provides over 9g of plant based protein per serving and is incredibly easy to make.
How to meal prep it:
And guess what? The tofu scramble can be made ahead of time for easy meal prep. I love portioning them into individual containers and laying the corn tortillas on top. Once ready to eat, I heat up the scramble, place in corn tortillas and add my favorite toppings. Easy and inexpensive.
I hope you love these breakfast tacos! xo.
More meal prep breakfast recipes:
Veggie Packed Freezer-Friendly Breakfast Burritos
Spinach & Goat Cheese Quiche with Sweet Potato Crust
Vegan Paleo Banana Muffins with Chocolate Chips
Healthy Breakfast Egg Muffin Cups
Peanut Butter Blueberry Overnight Oats
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Scrambled Tofu Breakfast Tacos
Ingredients
- 1 teaspoon olive oil
- 1 red pepper, diced
- 1 clove garlic, minced
- 1 package super firm Nasoya Tofu
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
- Freshly ground black pepper
- 8 corn tortillas (can also use small whole grain tortillas)
- 1 avocado, sliced
- 1/2 cup grape tomatoes, quartered (can also sub 1 diced roma tomato)
- Optional: 1/2 cup goat cheese crumbles
- Optional: Hot sauce & cilantro, to garnish
Instructions
- Add oil to a large skillet and place over medium heat. Add diced red pepper and garlic and saute for 2 minutes.
- Next crumble the tofu with your hands and add to the pan. Sprinkle in spices and salt & pepper. Cook for 5 minutes; stirring frequently. Taste and add more salt and pepper if necessary.
- Divide tofu scramble between tortillas, then top with avocado, tomatoes and goat cheese. Garnish with your favorite hot sauce and cilantro. Enjoy! Makes 8 tacos total. Serving size: 2 tacos per person.
Recipe Notes
Nutrition
This recipe is in partnership with Nasoya. All recipes, text and opinions are my own. Thanks for support AK and the brands that help make this site possible!
OH I love this idea! I always forget about tofu scrambles for breakfast.
i love tofu in asian applications and eat it those ways pretty frequently, so i don’t even think about it cooked and flavored in different ways. but this sounds delicious, and i can imagine how spot on the texture would be! plus, dressed up with tomatoes and avocado and hot sauce, i’m betting you wouldn’t be able to tell anyways (;
Can I say how excited I am that you’re sharing more tofu recipes? Best partnership ever!
Thanks Heather!!
Hi Monique! I am totally with you when it comes to vegan food, I just love playing with plant-based ingredients and we don’t necessarily need to be vegan to enjoy! Your breakfast tacos look simply amazing, I need to try them soon! Cheers from Chicago too 😉
I’d pretty much have tacos for every meal if I could, so THANK YOU for this!
Just learned about your from Bromabakery. Will look forward to your posts. -Laurel
Yay for more vegan recipes! Scrambled tofu is one of my favorite dishes that I don’t make often enough! They are the BEST in taco form!
Agreed! So, so good!
Hi Monique, I have been a stealth “stealer” of a couple of your recipes. I got sick and tired of eggs and its variations. High protein smoothies another quick breakfast item rebels in my stomach.
I recently had bariatric surgery and am unable to eat or digest a lot of foods, especially my favorite hot (extremely hot, I mean extremely hot and spicy) Hunan style foods or other ethnic foods.
Your website has been a blessing. I just made this recipe with a couple of variations, I could not use the Indian spices because though its my heritage, I am completely turned off Indian food…my surgeon says its normal. Go figure.
Thank you, I plan to try out some more soon.
Gary
Hi Gary! I’m so glad you’ve been able to find some delicious recipes here that work for you. Love these breakfast tacos (and you can easily make any swaps you need!) I hope you continue to enjoy!
Please tell me how many grams of tofu rather than “a packet”, thanks
According to the package it’s about 397 grams!
can this be made ahead and frozen for a quick on the go type meal (think breakfast burrito)? Love this idea!
I think that’d be great! I’d recommend wrapping them in both plastic wrap + tinfoil and then freezing them 🙂
A delicious way to use tofu for breakfast.
Made these with mushroom instead of bell pepper and it tasted AMAZING. Same texture as egg, but obviously its own delicious taste. Will def be adding this to my breakfast options.