What kind of tofu is best for the scramble in this recipe?

The recipe specifies firm silken tofu for the scramble, which helps achieve a texture similar to scrambled eggs when cooked down and moisture is removed.

How do I prepare the portobello mushrooms to get a 'pulled' texture?

You can either cut the portobello mushrooms into tiny strips or use a fork to shred them, mimicking a 'pulled' meat texture for the tacos.

What ingredients give the tofu scramble its unique eggy flavor?

The tofu scramble gets its distinctive eggy flavor from the addition of black salt, while turmeric provides a natural yellow color.

Can I prepare the pulled portobello mushroom filling in advance?

Yes, the pulled portobello mushroom filling can be cooked ahead of time and stored in an airtight container in the refrigerator for 2-3 days, then reheated gently before assembling the tacos.

What are the recommended garnishes for these breakfast tacos?

The recipe suggests garnishing these breakfast tacos with fresh sliced radishes, chopped spring onion, and a squeeze of lime juice for a bright, fresh finish.

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Tofu Scramble and Pulled Portobello Breakfast Tacos
[Vegan]

TR By: Trine Rask

Author Bio

My blog Milking Almonds is a Scandinavian blog with a modern approach to traditional food... Read More

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Tofu Scramble and Pulled Portobello Breakfast Tacos 2

Two vegan breakfast tacos filled with yellow tofu scramble and dark pulled portobello mushrooms, garnished with radishes, green onions, and a lime wedge.

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Tofu Scramble and Pulled Portobello Breakfast Tacos [Vegan]

Dairy Free

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!

Ingredients You Need for Tofu Scramble and Pulled Portobello Breakfast Tacos [Vegan]

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

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How to Prepare Tofu Scramble and Pulled Portobello Breakfast Tacos [Vegan]

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.
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.
Assemble into tacos and serve.