Easy Vegan Breakfast Tacos

5 from 1 vote

These easy vegan breakfast tacos take just a few minutes to make from soft tofu which creates a soft, fluffy tofu scramble you can't resist.

Prep Time5

Cook Time15

Total Time20

Course: Breakfast, Entree, Main Dish

Cuisine: Tex Mex

Diet: Gluten Free, Vegan

Servings: servings

Calories: 545kcal

Add oil to a large skillet, allow to warm up for 1-2 minutes. Add the potatoes and cook until golden brown, about 12-15 minutes. Set aside.

Meanwhile, add the oil and tofu to a skillet. Use a spoon to break up the tofu into bite sized pieces.
Add the nutritional yeast, garlic powder, turmeric, and black salt. Sauté until most of the liquid from the tofu has cooked off. (If using, stir in vegan cheese and allow to melt before turning off the heat.)

Divide the potatoes and scramble between 6 warm tortillas and add your favorite toppings.

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.
Nutrition info below is just for potatoes and tofu egg filling, not for entire taco as toppings will vary.