Tofu Scramble Breakfast Tacos
Servings Prep Time
4servings 20minutes
Cook Time
15minutes
Servings Prep Time
4servings 20minutes
Cook Time
15minutes
Ingredients
Ingredients
  • 1/8 cup vegetable stock
  • 112 oz can black beansdrained & rinsed
  • 1medium sweet potatosmall diced
  • 1/2each red bell peppersmall diced
  • 1/2each green bell peppersmall diced
  • 1/2bunch cilantrochopped
  • 2Tbsp garlicminced
  • 10oz cherry tomatoeshalved
  • 14oz tofu, firmgently crumbled into large pieces (they will break up more as they cook)
  • 1each fresh jalapeñosliced
  • 1/4bunch green onionsliced
  • 1-2each limedepending on juiciness!
  • 1-2each avocado
  • 2.5Tbsp olive oilsubstitute: oil of choice
Scrambled Tofu Spice Mixture
  • 1/2tsp turmeric
  • 1/8tsp cumin
  • 1/4tsp paprika
  • 1/8tsp oregano, dried
  • 1/8tsp black pepper, cracked
  • totaste salt
Black Bean, Sweet Potato Tomato Salad Spice Mixture
  • 1/8tsp cumin
  • 1/4tsp paprika
  • 1/8tsp oregano, dried
  • 1/8tsp black pepper, cracked
  • totaste salt
Instructions
  1. Sauté the sweet potato with 1 Tbsp oil over med-high heat until soft on the inside and golden-brown and crispy on the outside. Don’t overfill the pan – make sure that they are cooking in a single layer, or they will steam instead of sauté. When complete, set aside to chill.
  2. Mix the black beans, tomatoes, cilantro, 1/2 the red onion, 1/2 the garlic, jalapeño, green onion, the black bean and tomato salad spice mixture, and the juice of 1-2 limes and set aside.
  3. Sauté the remaining onion and garlic, and the red and green bell peppers (you can sub whatever color bell peppers you have here!) until lightly golden brown.
  4. Add gently crumbled tofu and tofu spice mixture to pan and lightly toast the spices while gently folding the tofu into the other ingredients.
  5. Add veggie stock and continue gently folding together all of the ingredients over medium heat until all seasoning and ingredients are thoroughly incorporated and season mixture to taste with salt.
  6. Add the sweet potatoes to the black bean, sweet potato and tomato salad and season to taste with salt.
  7. Heat your tortillas and top with scrambled tofu and black bean, sweet potato and tomato salad.
  8. Garnish with as much sliced avocado as you like and enjoy!
Tofu Scramble Breakfast Tacos
Print Recipe
Servings Prep Time
4 servings 20 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 20 minutes
Cook Time
15 minutes
Ingredients
Ingredients
  • 1/8 cup vegetable stock
  • 1 12 oz can black beans drained & rinsed
  • 1 medium sweet potato small diced
  • 1/2 each red bell pepper small diced
  • 1/2 each green bell pepper small diced
  • 1/2 bunch cilantro chopped
  • 2 Tbsp garlic minced
  • 10 oz cherry tomatoes halved
  • 14 oz tofu, firm gently crumbled into large pieces (they will break up more as they cook)
  • 1 each fresh jalapeño sliced
  • 1/4 bunch green onion sliced
  • 1-2 each lime depending on juiciness!
  • 1-2 each avocado
  • 2.5 Tbsp olive oil substitute: oil of choice
Scrambled Tofu Spice Mixture
  • 1/2 tsp turmeric
  • 1/8 tsp cumin
  • 1/4 tsp paprika
  • 1/8 tsp oregano, dried
  • 1/8 tsp black pepper, cracked
  • to taste salt
Black Bean, Sweet Potato Tomato Salad Spice Mixture
  • 1/8 tsp cumin
  • 1/4 tsp paprika
  • 1/8 tsp oregano, dried
  • 1/8 tsp black pepper, cracked
  • to taste salt
Servings: servings
Units:
Instructions
  1. Sauté the sweet potato with 1 Tbsp oil over med-high heat until soft on the inside and golden-brown and crispy on the outside. Don't overfill the pan - make sure that they are cooking in a single layer, or they will steam instead of sauté. When complete, set aside to chill.
  2. Mix the black beans, tomatoes, cilantro, 1/2 the red onion, 1/2 the garlic, jalapeño, green onion, the black bean and tomato salad spice mixture, and the juice of 1-2 limes and set aside.
  3. Sauté the remaining onion and garlic, and the red and green bell peppers (you can sub whatever color bell peppers you have here!) until lightly golden brown.
  4. Add gently crumbled tofu and tofu spice mixture to pan and lightly toast the spices while gently folding the tofu into the other ingredients.
  5. Add veggie stock and continue gently folding together all of the ingredients over medium heat until all seasoning and ingredients are thoroughly incorporated and season mixture to taste with salt.
  6. Add the sweet potatoes to the black bean, sweet potato and tomato salad and season to taste with salt.
  7. Heat your tortillas and top with scrambled tofu and black bean, sweet potato and tomato salad.
  8. Garnish with as much sliced avocado as you like and enjoy!
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