These tofu tacos combine a spiced Southwest tofu scramble with onion and garlic, wrapped in flour or corn tortillas, and topped off with your favorite toppings. Enjoy them as vegan breakfast tacos or for brunch, lunch, or dinner that's ready in under 30 minutes!
Preheat the oven to 375 degrees F and lightly grease a baking sheet.
Slice tofu into 1-inch cubes and bake for 10 minutes.
In a food processor, combine tofu, onion, bell pepper, garlic, soy sauce, cumin, chili powder, paprika, and salt.
In a large pan and over high heat, add oil, followed by the tofu mixture. Cook for 5 minutes, stirring frequently to prevent burning.
Toast the tortillas directly on the gas burner or in a pan. Lay tortillas on a plate and add a generous serving spoonful of the tofu mixture to each tortilla.
Garnish tacos with lettuce and tomatoes.
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Notes
For smokier flavor: You could lightly char the onion and red pepper under a broiler. Also, lightly char the tortillas over a gas burner (just a few seconds on each side).
To keep tortillas warm: Store them wrapped in a kitchen towel or tortilla warmer. Alternatively, you could keep them wrapped in foil in the oven at 300F/150C.
Additional flavor: A combination of lime juice and cilantro will take these tacos to another level.