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Scrambled Tofu Breakfast Tacos

These easy breakfast tacos are made with scrambled tofu spiced with smoked paprika, cumin and oregano, plus a touch of turmeric. Serve them for breakfast or even dinner!

Love tacos? Try these homemade quesabirria tacos or these tacos dorados!

I love a hearty breakfast and these simple breakfast tacos are one of our favorite ways to start the day. Chopped yellow onion and minced garlic is sautéed in olive oil, then mashed tofu is added to the pan and spiced with cumin, oregano, turmeric and smoked paprika. Add some canned corn kernels to the mix and you’ve got yourself healthy breakfast tacos! Just add a squeeze of fresh lime juice, some salsa and a few crumbles of cotija cheese. You can even make the scrambled tofu mixture in advance for a quick and filling breakfast on busier weekday mornings.

What Are Breakfast Tacos?

If you ask me, ANY taco is ideal of breakfast. Seriously. When I was growing up my nana would make carne asada steak for breakfast as often as she would for dinner. But, I do think this particular recipe is especially great for breakfast because the scrambled tofu resembles eggs scrambled with taco seasoning.

Tips & Topping Ideas

  • Press the tofu. There aren’t many tips for this taco recipe because it is super simple. But, I do recommend that you take the time to press your tofu. This removes excess liquid from the tofu, which means that it will absorb the flavors in this recipe better and also cook faster.
  • Add your favorite fixings. There are so many things you can add to breakfast tacos! My favorite ideas are pico de gallo salsa and cotija cheese, but other ideas include guacamole, sour cream and even pickled onions. If you want a spicy start to the day, add a drizzle of salsa macha on top.

How to Press Tofu

Pressing tofu is incredibly easy, and as I mentioned above, it is key to ensuring that your tofu absorbs the flavors of whatever dish you are making. Here’s how to do it:

  • 30 minutes before you plan to start cooking, remove the tofu from its container.
  • Line a dinner plate with a thick stack of paper towels, then put the block of tofu on top of the towels.
  • Add another thick stack of paper towels, then place another dinner plate on top of the towels.
  • Place something moderately heavy on the top plate to press out the liquid. I generally prefer a 24-oz can of diced tomatoes, or something like that.
A corn tortilla topped with scrambled tofu and salsa for breakfast tacos

What Goes With Breakfast Tacos?

These tacos are a meal in and of themselves, but if you want to serve them with something on the side I recommend Instant Pot Mexican rice and perhaps some refried beans. You can also serve some vegetarian “dirty” rice on the side.

How to Store and Reheat Leftovers

The scrambled tofu mixture stores well in the fridge – I often make a batch on the weekends and then use it for quick and healthy breakfasts during the week.

Simply let the tofu cool to room temperature, then transfer it to an airtight container and store it in the fridge. It will keep for up to 4 days.

To reheat, scoop the amount of tofu you want to use into a microwave-safe bowl and zap it until heated through, about 1 minute depending on how much you are heating at once. You can also heat it on the stovetop in a small skillet with about 1 teaspoon of olive oil. Warm over medium-low heat until the scrambled tofu reaches your desired temperature.

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Scrambled Tofu Breakfast Tacos

Two scrambled tofu breakfast tacos on a plate
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These easy breakfast tacos are made with scrambled tofu spiced with smoked paprika, cumin and oregano, plus a touch of turmeric. Serve them for breakfast or even dinner!

  • Author: Rustic Family Recipes
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 8 tacos
  • Category: Breakfast, Dinner
  • Method: Stovetop
  • Cuisine: Mexican-American

Ingredients

  • 34 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 4 plump garlic cloves, minced
  • 1/2 cup tomato sauce
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 3/4 teaspoon turmeric
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
    1/4 teaspoon ground black pepper
  • 14-oz firm tofu, pressed to remove excess moisture
  • 1 large, ripe tomatoes, seeded and chopped
  • 1 small can corn kernels
  • 1/4 cup fresh cilantro, chopped, for serving
  • 8 corn tortillas
  • For serving: lime wedges, pico de gallo salsa, cotija cheese, guacamole or salsa macha.

Instructions

Press the tofu. 30 minutes before you plan to start cooking, remove the tofu from its container. Put the tofu block on a dinner plate lined with a thick stack of paper towels. Add another layer of towels on top of the tofu, then another dinner plate. Place something moderately heavy on top of it to press out the liquid. I generally prefer a 24-oz can of diced tomatoes, or something like that.

Mash the tofu. Once the tofu has finished pressing, place the block into a medium bowl and mash the tofu with a potato masher or fork. Set aside. Don’t mash it too much, you just want to break it up so it looks kind of like scrambled egg pieces. You can also use your hands to break it up. 

Cook the onion and garlic. In a wide, heavy skillet over medium heat, warm the oil. Add the onion and saute for 3 to 4 minutes. Stir in the garlic, and cook for about 1 minute.

Add the tomato sauce and spices. Stir in the tomato sauce, cumin, red pepper flakes, turmeric, oregano and smoked paprika. Cook for about 2 minutes, stirring frequently. Add the salt and pepper.

Add the mashed tofu, tomato and corn kernels. Stir well to combine, then raise the heat and simmer, for 15 minutes, stirring frequently. The scrambled tofu is done when it is heated through and excess liquid has evaporated. 

Taste and adjust seasonings. If needed, add a few extra shakes of black pepper or a sprinkle of additional salt. If you add more seasonings, stir well and let the tofu cook for a couple more minutes.

Warm the tortillas. On a griddle or large skillet, warm the corn tortillas over medium-high heat. This will take about 3-4 minutes. Flip over the tortillas once each side has been warmed. If possible, try to warm the tortillas in a single layer.

Serve. Scoop the scrambled tofu into your warm tortillas and serve with your favorite fixings. I recommend a couple lime wedges so you can squeeze fresh juice on top, pico de gallo salsa and cotija cheese, but you can serve these tacos with whatever you like!

Keywords: breakfast tacos, tofu tacos, scrambled tofu recipe

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