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Tofu Scramble Tacos
[Vegan]

JG By: Jillian Glenn

Author Bio

There’s a reason breakfast and lunch are the two most important meals of the day:... Read More

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Tofu Scramble Tacos [Vegan]

12 tacos

Dairy Free

Vegan

These tofu scramble tacos are quickly going to become one of your favorite vegan brunches or lunches! They’re as easy to make as they are delicious. Tofu is a great alternative to eggs because it is low in calories, high in plant-based protein, and when seasoned and fried just right, will remind you of a savory egg scramble. To complete this tasty and filling lunch meal, serve the tofu scramble in tortillas with your favorite taco toppings. This is a well-rounded and protein-packed meal that is going to keep you feeling healthy and satisfied.

Credit:

Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.

For the Tofu:

Olive oil, avocado oil or coconut oil spray, for greasing
1 cup (149 g) chopped bell peppers
1/4 cup (40 g) chopped white, yellow or red onion
12 oz (340 g) extra-firm tofu, pressed (see Healthy Tip)
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon chili powder
1/4 teaspoon turmeric
12 small corn tortillas
1 cup (47 g) shredded lettuce
1 1/2 cups (258 g) canned black beans, rinsed and drained
1 cup (240 ml) Corn and Black Bean Salsa
1 avocado, diced

For the Chipotle Yogurt Dressing:

1/4 cup (60 ml) nondairy yogurt
1 tablespoon (15 ml) chipotle hot sauce

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How to Prepare Tofu Scramble Tacos [Vegan]

Warm a medium skillet over medium heat. Spray the pan with olive oil, avocado oil or coconut oil spray and add the peppers and onion. Cook for 3 to 5 minutes, until the onion is translucent and the peppers begin to brown. Add the whole block of tofu to the pan and use a spatula to crumble it into bite-sized pieces (adding more olive oil spray as needed). Season the tofu with the garlic powder, cumin, chili powder and turmeric. Cook for 7 to 10 minutes, stirring frequently, until the tofu is crispy and golden.
While the tofu is cooking, make the Chipotle Yogurt Dressing. In a small bowl, mix the yogurt and chipotle hot sauce and set aside.
Serve the tofu scramble in the corn tortillas, each topped with a pinch of shredded lettuce, about 3 tablespoons (32 g) of black beans, 1 tablespoon (15 ml) of salsa and 1 to 2 tablespoons (10 to 20 g) of avocado. Then dress each taco with the Chipotle Yogurt Dressing.

Notes

Healthy Tip:

Have you ever had mushy tofu? Not exactly a pleasant experience! To ensure that your tofu is nice and firm, press it of excess water by either using a tofu press or paper towels. If using paper towels, simply slice the block of tofu into 1/2 inch (1.3 cm)-thick slices and then press them with paper towels until the majority of the water they were packaged in is absorbed.