Vegan Breakfast Tacos (With Tofu Scrambled Eggs!)

5 from 2 ratings

Vegan Breakfast Tacos (With Tofu Scrambled Eggs!)

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfasts, Main Dishes, Sandwiches and Wraps

Cuisine: American, Mexican

Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Keyword: breakfast taco, vegan breakfast taco, vegetarian breakfast taco

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Occasion: Cinco de Mayo, Game Day

Time: 30 minutes or less, 45 minutes or less

Servings: tacos

Author: Sarah Bond

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!

Video

Notes

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.

Nutrition