This post contains affiliate links.
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 a plant-based brunch!
save this recipe!If you haven’t noticed, we love chickpea recipes around here. But we also love tacos, so why not combine them 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 yin 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 crumbled.
- You can meal-prep them simply by keeping the components stored separately. You can also make the chickpeas ahead of time and whip up the tofu scramble in minutes.
- The crunch from the chickpeas is what sets them apart and makes them taste SO good.
here’s what you’ll need
You don’t need anything special for these tacos (besides maybe the nutritional yeast). But for a full list, jump 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 crumbled tofu, hummus, nutritional yeast, salt, and turmeric for that yellow color (full guide to tofu scramble here)!
- 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.
- Assemble your breakfast tacos by tossing everything into tortillas!
make a burrito
These can easily be made into vegan breakfast burritos by simply using larger wraps and rolling them into burritos!
Storage
I recommend storing the chickpeas and tofu separately (otherwise, the tofu can make the chickpeas soggy). The chickpeas will last about 6 days in the fridge in an airtight container, while the tofu will last 3 days. Reheat the chickpeas in the oven or air fryer to get them 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.
serving ideas
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.
- Wake Me Up Coffee Smoothie will give you the beloved caffeine boost.
They are so good with hot sauce, creamy chipotle sauce, vegan sour cream, salsa, or vegan cheese. And, of course, lots of cilantro!
Vegan Breakfast Tacos (With Tofu Scrambled Eggs!)
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 block firm 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 7 to 10 minutes.
- Assemble: Spoon Scrambled Tofu and Bacony Chickpeas into tortillas. Garnish with your favorites!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
