Name: Easy Vegan Breakfast Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 package (20 oz) diced potatoes; 2 tablespoons olive oil; 1 tablespoon olive oil; 1 package (14 oz) medium-firm tofu, drained; 2 tablespoons nutritional yeast; 1/2 teaspoon garlic powder; 1/4 teaspoon turmeric; 1/4 teaspoon black salt; 1/4 cup shredded vegan cheese; 6 corn tortillas; Salsa, Avocado, Hot Sauce, Cilantro

These easy vegan breakfast tacos made with tofu scramble are a simple but delicious savory breakfast option that can be whipped up in less than 30 minutes. Choose from a variety of different fillings and variations to make it your own.

vegan breakfast tacos garnished with cilantro, pickled onions, and avocado in a tray.

Post originally published March 2020; updated March 2023.

These vegan breakfast tacos have become a staple for weekend mornings in our house! They are so simple to whip up and we can make them different each time with different toppings and add-ins from vegan sausage to veggies. Not only great for breakfast, we also make these on weeknights (like taco Tuesday!) when we don’t really feel like cooking but don’t want to spend the money on take-out.

Looking for more savory vegan breakfast options? Here are some of my favorites: easy vegan tofu scramble, vegan breakfast burritos, and vegan spinach quiche with Just Egg. Why not plan a brunch with friends? Check out my 30+ vegan brunch recipes roundup!

Table of Contents

Why You’ll Love this Recipe

Ready in less than 30 minutes! Great for a quick breakfast or dinner option.
Endlessly customizable: Add all of your favorite fillings to these vegan breakfast tacos like beans, potatoes, vegan bacon and more.
This healthy breakfast tacos recipe is vegan, dairy free, egg free, and gluten free.

Ingredients You’ll Need

vegan breakfast taco ingredients on a white background with text overlay that says: olive oil, potatoes, tortillas, black salt, cheese, nutritional yeast, tofu, cilantro, garlic powder, and turmeric.

Medium-Firm Tofu: for a soft and tender tofu scramble that most resembles regular egg scramble, I think that medium-firm tofu works best.
Spices (Garlic powder, turmeric, black salt): a little bit of black salt (also known as kala namak) goes a long way. To get that classic eggy taste in the tofu scramble, you’ll want to use this secret ingredient. Pick up some black salt from Amazon for all your vegan egg recipes. Garlic powder adds extra flavor and turmeric gives the tofu eggs a yellow color.
Nutritional Yeast: adds just a bit of savory or umami to the flavorful tofu scramble in these tacos. (Ran out of nutritional yeast? There are my 9 favorite nutritional yeast substitutes.)
Potatoes: for some extra texture and flavor, we like to add some crispy breakfast potatoes to our tacos. For convenience, we buy the frozen or refrigerated diced potatoes from the store. You could also add pan fried or roasted sweet potatoes.
Tortillas: we like serving our vegan breakfast tacos in corn tortillas which means they are also gluten free. You can use flour tortillas too if you prefer.
Toppings: add all of your favorite toppings to these delicious vegan breakfast tacos like salsa, pico de gallo, chopped avocado or guacamole, hot sauce, cilantro, pickled red onions, vegan sour cream, and jalapeno slices.

Variations

Add vegan chorizo: Spice things up by adding in some vegan chorizo. Trader Joe’s carries one that is really good.
Add vegan breakfast sausage or bacon: Why not live it up and add some chopped up vegan breakfast sausage or a couple of strips of vegan bacon?
Add some beans: Beans would be a great addition for more fiber; black beans and pinto beans are great options. You can also use refried beans in these. I usually just spread the beans on the inside of the tortilla shell before adding the rest of the fillings.
Add more veggies: There’s nothing stopping you from adding lots of veggies into the pan before cooking the tofu. Here are some options: bell peppers, onion, zucchini, tomatoes, or jalapeno.

How to Make Vegan Breakfast Tacos

cooked breakfast potatoes in a cast iron skillet with a spatula.

Step One: Add the olive oil and diced potatoes to a large skillet and cook until browned, about 12-15 minutes. Season with salt if needed and set aside.

tofu scramble in a non-stick skillet with a spatula.

Step Two: First, you’ll melt some butter in a non-stick skillet over medium heat and then add the drained tofu and all of the seasonings. Use a spatula to gently break apart the tofu as you cook. Stir in the nutritional yeast, black salt, garlic powder, and pepper. Sauté until the extra liquid from the tofu has cooked off.

assembled breakfast tacos garnished with cilantro and pickled red onions in a tray.

Step 3: While you tofu cooks, heat up your tortillas and prepare your favorite toppings like chopped cilantro, chopped tomatoes, sliced avocado, etc. If you want to add vegan cheese, you can stir it into the vegan eggs at the end of cooking or simply add to your tacos during assembly. (I like to melt it into the tofu eggs!)

Expert Tips

Don’t overcook your tofu: If you overcook the tofu for the scramble, it can become dry and rubbery. It really does not need to cook for very long, just about 5 minutes and it is ready to serve!
To char your tortillas: I love to add some char marks to my tortillas as I warm them. I have a gas stove top so I just turn on the gas burner and use tongs to set a tortilla over the flame, allowing it to rest on the grate. As soon as it starts to puff and the edges darken, I flip it with the tongs.
Make ahead: you can prep the potatoes and tofu 1-2 days in advance for these tofu breakfast tacos. Just store in an airtight container in the refrigerator and then reheat in a skillet when ready to serve.

vegan breakfast tacos garnished with avocado and cilantro on a tray.

Other great vegan breakfast recipes