10/24/2025
Vegan Breakfast Tacos with Tofu Scramble & Veggie Crumbles
🧾 Ingredients
For the Tofu Scramble:
1 block (14 oz) firm tofu, drained and crumbled
1 tbsp olive oil
1/2 tsp turmeric powder
1/2 tsp garlic powder
1/4 tsp black salt (kala namak, for eggy flavor)
Salt & pepper to taste
For the Veggie Crumble Filling:
1 cup vegan ground “meat” or lentil-walnut mixture
1 tbsp olive oil
1/2 small onion, diced
1/2 red bell pepper, diced
1/2 cup broccoli florets, finely chopped
1 tsp cumin powder
1 tsp smoked paprika
1/2 tsp chili powder
Salt to taste
For the Toppings:
1/2 cup vegan shredded cheddar cheese (optional)
1 cup fresh tomato salsa (pico de gallo)
Fresh cilantro or green onions (optional)
To Serve:
4 small flour or corn tortillas
👩🍳 Instructions
1. Prepare the Tofu Scramble
Heat olive oil in a pan over medium heat.
Add crumbled tofu and cook for 2 minutes.
Sprinkle turmeric, garlic powder, black salt, and pepper.
Stir well until the tofu turns yellow and fragrant.
Cook for another 3–4 minutes, then set aside.
2. Cook the Veggie Crumbles
In the same pan, add a little more olive oil.
Sauté the diced onions and bell peppers until soft.
Add the chopped broccoli and cook for 2–3 minutes.
Stir in vegan ground crumbles (or your lentil-walnut mix).
Add cumin, smoked paprika, chili powder, and salt.
Cook until everything is well combined and slightly crispy.
3. Assemble the Tacos
Warm the tortillas on a skillet or in the oven.
Sprinkle a bit of vegan cheese on the tortillas.
Add a spoonful of tofu scramble and veggie crumbles.
Top with fresh salsa and optional herbs.
🌶️ Tips & Variations
Add avocado slices or vegan sour cream for extra creaminess.
Use corn tortillas for a gluten-free version.
Substitute broccoli with spinach or zucchini for variation.
For a spicy kick, drizzle with sriracha or chipotle sauce.
