Whip up a batch of Vegan Breakfast Tacos stuffed with a flavorful tofu scramble, “bacon-y” crispy chickpeas, and roasted tomatoes in just 30 minutes.
I’ve officially turned into the sunlight-starved, thesis-writing master’s student who forgets what a “normal” schedule looks like. With just two weeks to write up the results gathered after months of geekfully collecting data, I welcome any excuse to write about something other than science. And so here we are, y’all. Tacos. 
But these aren’t just any tacos. These are Vegan Breakfast Tacos. “Vegan? How can that be?”, you might ask, staring questioningly at the pile of scrambled yellow stuff in the photo. To which I respond…NUTRITIONAL YEAST. That’s right guys, it’s nutritional yeast week and it’s basically revolutionizing the vegan kitchen.
So back to your question about that yellow scrambled stuff…tofu! We’re throwing together nutritional yeast, tofu, and turmeric to make a “cheesey”, creamy, ultra-addictive filling to these Vegan Breakfast Tacos.
But why stop there? Let’s pull out all the stops and throw on some “bacony” smoky chickpeas, roasted cherry tomatoes, sliced avocado, radishes, and cilantro. That, friends is how we do vegan breakfast.
Click here for the crispy chickpeas recipe.
Print
Scrambled Tofu Vegan Breakfast Tacos
- Total Time: 30 minutes
- Yield: 6 tacos (2–3 servings) 1x
Description
Crispy chickpeas and roasted tomatoes make a vibrant filling for these satisfying scrambled tofu tacos. A quick and flavorful vegan breakfast.
Ingredients
"Bacon" Chickpeas:
- 1 (15 oz / 425 g) can chickpeas, drained, rinsed, and thoroughly dried
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp salt
Roasted Tomatoes:
- 1 cup cherry tomatoes, halved (150 g)
- 1 tbsp olive oil (15 mL)
- 1 clove garlic, minced
Scrambled Tofu:
- 1 (12.3 oz / 350 g) package firm silken tofu
- 1/4 cup (20 g) nutritional yeast
- 2 tbsp plain hummus (30 g)
- 1/4 tsp turmeric
- Pinch of salt and pepper
Serving:
- 6 medium flour or corn tortillas
- Avocado, sliced parsley, lime juice, dairy-free yogurt, sliced radishes, for garnish
Instructions
- Preheat oven to 400°F (204°C). Pat the chickpeas thoroughly dry with paper towels, then toss with the olive oil, smoked paprika, garlic powder, cumin, chili powder, and salt. Spread onto one half of a parchment-lined baking sheet. Toss the cherry tomatoes with 1 tbsp olive oil and minced garlic and spread on the other half.
- Bake for 20 minutes, or until the chickpeas are crispy and the tomatoes have burst.
- Meanwhile, add all the tofu ingredients to a large greased or nonstick skillet and roughly break up the tofu with a spatula. Set over medium heat and cook, stirring often, until the tofu begins to brown slightly, about 5–7 minutes.
- Spoon the scrambled tofu, roasted chickpeas, and burst tomatoes evenly onto tortillas. Garnish as you like — avocado, radishes, cilantro or parsley, a squeeze of lime, and a dollop of dairy-free yogurt are all great.
Notes
Drying the chickpeas thoroughly before roasting is essential — any surface moisture steams them rather than crisping them. Pat with paper towels and, if you have time, leave them out for 20–30 minutes to air-dry.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: Mexican-inspired
Frequently Asked Questions
How can I make the tofu scramble more flavorful?
You can enhance the tofu scramble by adding extra spices such as garlic powder or onion powder along with the nutritional yeast and turmeric for more depth of flavor.
What can I substitute for nutritional yeast in the taco filling?
If you don’t have nutritional yeast, you can use vegan cheese shreds or a sprinkle of vegan Parmesan, but the flavor and texture may differ slightly.
How do I ensure my chickpeas are crispy for the tacos?
To achieve crispy chickpeas, make sure to drain and thoroughly dry them before roasting, and toss them with a bit of oil and smoked paprika for added flavor.
