Make the ultimate vegan breakfast tacos with fluffy scrambled tofu ‘egg,’ black beans, fresh salsa, and all your favorite toppings! A quick & easy vegan breakfast loaded with flavor and nutrients!
1(15.5-ounce) can of black beans,drained and rinsed
3limes,divided (optional)
1white onion,diced
2roma tomatoes,diced
½ cupof cilantro,chopped, more for garnish
Taco size corn tortillas
Roasted diced potatoes (optional)
Instructions
Heat the olive oil in a large pan over medium high heat. Using your fingers, crumble the tofu into the pan and add the chili powder, garlic powder, turmeric, splash of water, and salt and pepper to taste. Mix well to fully combine all the flavors. Cook for 10 minutes regularly stirring to prevent burning. Taste and adjust any seasoning levels.
Stir in the spinach and beans and cover with a lid. Turn down the heat to low and leave undisturbed for 5 minutes.
In the meantime, in a medium bowl, squeeze 2 limes, add a pinch of salt and pepper, diced onion, tomatoes, and cilantro. Mix well and set aside. Heat up the corn tortillas according to package instructions and add the tofu bean mixture, roasted potatoes if using, and top it with some fresh pico de gallo.
Serve with lime wedges on the side and sprinkle more cilantro.
Video
Notes
Substitute the homemade pico de gallo with salsa.
To keep the tortillas warm: Keep them covered with foil or a clean kitchen towel while you assemble the tacos, one at a time.
For the most 'eggy' flavor: Add a small pinch of kala namak (black salt) to the tofu mixture. It adds an eggy sulfur flavor reminiscent of egg.
To use the leftovers: Make extra crumbled tofu tacos or use the tofu and black bean taco filling to make equally delicious vegan breakfast burritos, quesadillas, or a breakfast bowl.