In this recipe, tofu is crumbled and transformed into a savory scramble and Portobello mushrooms are shredded and cooked in BBQ sauce until tender. Then both components are piled into soft tortillas, topped with radishes, spring onions, and a fresh squeeze of lime. Delicious!

Tofu Scramble and Pulled Portobello Breakfast Tacos [Vegan]

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For the Tofu Scramble:

  • 1 1/2 cups firm silken tofu
  • 1/2 of 1 white onion
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon sea salt
  • 2 teaspoons black salt

For the Pulled Portobello:

  • 7 ounces Portobello mushrooms
  • 1/2 of 1 white onion
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons BBQ sauce

For Assembly:

  • 4 soft shell tacos
  • 2 sliced radishes
  • 1 spring onion
  • 1 lime


  1. Drain the tofu and add to a pan with the rest of the scramble ingredients and a bit of oil. Cook until the tofu has lost quite a lot of its moisture and reaches a texture similar to scrambled eggs.
  2. Cut the mushrooms into tiny strips or shred with a fork. Slice the white onion. Add both to a pan with the rest of the ingredients except for the BBQ sauce and cook until slightly browned. Add the BBQ sauce and cook for an additional two minutes.
  3. Assemble into tacos and serve.


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