Made with crispy chickpeas and a tofu scramble, these vegan breakfast tacos are the ultimate quick and hearty breakfast. All you need is 20 minutes and a few skillets to make them. Enjoy them on the weekend, meal prep them, or serve them to friends for brunch!
If you haven’t noticed, I love chickpeas. But I also love tacos… So, why not put them together in the most delicious vegan breakfast taco recipe?!
When developing this recipe, I knew I needed a way to mimic crispy bacon because that’s the ying to the yang in breakfast tacos. And just like in my vegetarian roasted cauliflower tacos and chickpea tacos, I knew chickpeas would be the answer for these tacos too.
Why you’ll love them
- There’s very little prep work involved in making these tacos since the chickpeas are in a can and the tofu only has to be crumbeled.
- They can be meal-prepped simply by keeping the components stored separately. You can also make the chickpeas ahead of time and just whip up the tofu scramble in a matter of a few minutes.
- The crunch from the chickpeas is what sets them apart and makes them taste SO good.
Ingredients for vegan breakfast tacos
You don’t need anything very special for these tacos other than maybe the nutritional yeast. But for a full list, be sure to scroll to the recipe card!
- The “Bacon”: To make the bacony chickpeas, you’ll need canned chickpeas, olive oil for frying, soy sauce, and smoked paprika to emulate the meatiness of bacon, brown sugar, and sriracha.
- The Tofu Scramble: Vegan scrambled eggs are super simple to make, simply saute crumbeled tofu, hummus, nutritional yeast, salt, and turmeric for that yellow color.
- The Fixings: To make these tacos, you can use corn or flour tortillas and top them with avocado, lime juice, vegan yogurt, pickled radishes, and more!
Hummus for tofu scrambled eggs?
Hummus is made from chickpeas and tahini so it provides a richness that can be hard to find in vegan ingredients. So it not only helps to develop the “egg” flavor but the creamy texture helps to mimic that of scrambled eggs too.
How to make breakfast tacos
If you’ve never made tofu scrambled eggs or bacon chickpeas before, worry not, we’ll walk you through the whole process. I promise it’s super easy! the full instructions can be found at the bottom of this post in the recipe card.
- Saute the chickpeas in all the bacon like ingredients until crispy.
- Scramble the tofu by cooking it briefly in the hummus and turmeric mixture.
- Make your breakfast tacos!
Storage
I recommend storing the chickpeas and tofu seperate otherwise the tofu can make the chickpeas soggy. The chickpeas will last about 6 days in the fridge in an air tight container while the tofu will last 3 days. Reheat the chickpeas in the oven or air fryer to get the crisp again and the tofu on the stove or in the microwave.
Why this recipe works
Bacon chickpeas might sound odd, but the crunch is so ridiculously satisfying that you’ll never make vegan tacos without them. Here’s why else this recipe works.
- The yellow scramble: I don’t know about you but if I saw something white and muddled on my taco I would be like “what is that”. By giving them that yellow hue like eggs, our brains think “oh cool, eggs”.
- Precooked ingredients: These save so much time and usually have a longer shelf life. So, you probably already have most of the ingredients on hand for these tacos.
what to serve with vegan breakfast tacos
Tacos go with anything, literally anything because they are the superior food group. Here are my favorite breakfast pairings to serve with these tacos.
- Crispy Breakfast Potatoes are a must at brunch. Enjoy them on the side with Ketchup or on your tacos!
- A Fruit Salad can be a lovely colorful and fresh addition to the warm fixings of a taco.
- Healthy Avocado Toast is a fun way to use taco toppings two ways – on tacos and toast.
- Wake Me Up Coffee Smoothie will give you the beloved caffeine boost.
Ingredients
"Bacon" Chickpeas
- 1 15-oz can chickpeas drained, 425 g
- 1 Tbsp olive oil 15 mL
- 1 Tbsp soy sauce can sub tamari for gluten-free, 15 mL
- 2 tsp sriracha or your favorite hot sauce, 10 mL
- 1 tsp brown sugar can sub maple syrup
- 1 tsp smoked paprika
- ¼ tsp each salt and pepper
Scrambled Tofu
- 1 16-oz package silken tofu drained
- ¼ cup nutritional yeast 20 g
- ¼ cup hummus 30 g
- ¼ tsp each salt and turmeric
Serving
- 6 medium flour or corn tortillas
- Garnish with avocado, parsley, lime juice, dairy-free yogurt, sliced radishes
Instructions
- Bacony Chickpeas: Stir together all Bacon Chickpea ingredients. Transfer to a large skillet and cook over medium/high heat for about 10 minutes, jostling the pan frequently, until golden brown and crispy.
- Scrambled Tofu: Meanwhile, drain then crumble the tofu with your hands into chunks. Add all Scrambled Tofu ingredients to a large nonstick skillet (add a splash of oil if not using nonstick). Cook over medium heat until tofu begins to brown slightly, stirring often. It should take about 5 minutes.
- Assemble: Spoon Scrambled Tofu and Bacony Chickpeas into tortillas. Garnish with your favorites!
Nutrition Information
FAQs
Unfortunately, not really. You can definitely use another legume like black beans but they don’t get crispy like chickpeas.
Yes, these are super tasty as burritos. Just use large burrito sized tortillas and fill them with all the good stuff!
I love mine with a creamy avocado crema or healthy guacamole. They are also good with hot sauce or a creamy chipotle sauce.
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