Hearty Tofu Breakfast Tacos Recipe That Veggie Fans Will Enjoy

Recipe developer Jaime Shelbert of Wholly Nourished has a recipe for tofu breakfast tacos that will turn even non-tofu fans into tofu lovers. As she puts it, "I've made this for people who are wary of tofu and have made them believers." What's not to love? This turmeric-infused, vegetable-laden recipe has it all when it comes to healthy ingredients like spinach and avocado. Other than that, the flavor is on par with classics you'd find at your favorite Mexican restaurant.

Beyond a bite that will blow you away, we are loving the versatility of this easy-to-make tofu taco dish, with Shelbert noting, "Usually I make this for breakfast, but it can be enjoyed for dinner as well in my opinion." And the best part is that the tasty, tofu-based meal comes together quite quickly and with just a few ingredients, whether it's made and enjoyed first thing in the morning, for brunch, lunch, or dinner. After making this recipe once, you'll find yourself going back to it again and again.

Gather your ingredients to make these scrumptious breakfast tacos

Ready to make tofu breakfast tacos? Okay, then you will need extra virgin olive oil, half an onion, a red pepper, garlic, a block of firm tofu, turmeric, salt, spinach, and corn and flour tortillas. Shelbert also recommends avocado and salsa as toppings.

Shelbert chose turmeric for this dish "for its anti-inflammatory properties as well as the nice color it adds to the otherwise bland-looking tofu." It's worth noting that eating turmeric may also lessen your risk of developing cancer (via WebMD). It can potentially help you cope with depression, may improve arthritis, and boasts benefits for the brain as well as the heart.

Meanwhile, Shelbert also suggests using sweet onion specifically to create her tofu breakfast tacos, as well as fresh spinach over frozen, "so that your scramble doesn't get mushy." Nope, no one wants that!

Mash your tofu, and prep the veggies

Making tofu breakfast tacos is fairly easy. The first step is to heat your favorite olive oil in a skillet over medium heat. You will then add in the diced onion and red pepper, sautéing the fragrant veggies for about four minutes until they are just starting to soften. At that point, you can add in the garlic and sauté your vegetable mixture for about one minute more.

While your onion, pepper, and garlic is sautéing away, you will drain the water from your firm tofu, and place it in a bowl. Shelbert advises home cooks to mash the block of tofu with the back of a fork, with the goal of making it look like scrambled eggs. And just wait — the turmeric will infuse the tofu with the golden color of scrambled eggs, too. And, voila! Tofu breakfast tacos are almost yours to devour.

Sauté the tofu and veggies, and assemble your tacos

At this stage, you will add your mashed tofu to the skillet where your veggies are already cooking away. Continue to sauté the mixture for about two minutes. Worried about your tofu sticking to the pan? Shelbert says, "I do not have any issues with this using a good quality non-stick pan — I use the Green Pan — and a bit of olive oil."

Meanwhile, mix a tablespoon of water with turmeric in a small bowl. Then, add the water and seasoning to the tofu mixture. Stir everything until it's well-combined, and season the mixture with salt.

Next, in goes the spinach. You want the leafy greens to wilt, and then remove the skillet from the heat. The final step is to warm up your tortillas in the microwave. Fill each taco with the tofu scramble, with Shelbert suggesting a topping of diced avocado and salsa, as spicy as you'd like it!

Hearty Tofu Breakfast Tacos Recipe That Veggie Fans Will Enjoy
5 from 54 ratings
This recipe for tofu breakfast tacos is so tasty, it will turn even non-tofu fans into tofu lovers.
Prep Time
Cook Time
tofu tacos served
Total time: 25 minutes
  • 2 teaspoons extra virgin olive oil
  • ½ onion, diced
  • ½ red pepper, small dice
  • 3 cloves garlic, minced
  • 1 (14-ounce) block firm tofu, drained
  • 1 tablespoon water
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • 2 cups spinach, roughly chopped
  • 8 corn and flour soft taco shells
Optional Ingredients
  • avocado
  • salsa
  1. Heat the olive oil in a skillet over medium heat. Add the diced onion and diced red pepper, and sauté for 4 minutes until just starting to soften. Add the minced garlic, and sauté for another minute more.
  2. Meanwhile, place the tofu in a bowl, and mash with the back of a fork until it resembles scrambled eggs.
  3. Add the mashed tofu to the skillet with the vegetables, and cook for about 2 minutes.
  4. Mix the water and the turmeric in a small bowl, and add to the tofu mixture. Stir until incorporated. Season with salt.
  5. Add the chopped spinach to the tofu scramble. Stir and heat until the spinach is just wilted. Remove from heat.
  6. Warm the tortillas, and fill with the tofu scramble. Top with avocado and salsa, if desired.
Calories per Serving 151
Total Fat 8.3 g
Saturated Fat 1.7 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 12.0 g
Dietary Fiber 2.5 g
Total Sugars 0.8 g
Sodium 200.2 mg
Protein 9.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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