Vegan Tofu Breakfast Tacos

I’m not a big breakfast person, but I LOVE brunch. To me, breakfast is something you eat quickly to nourish yourself before you start your day. Breakfast meals tend to be fast and and on the sweeter side (cereal, oatmeal, toast with jam, smoothies). But brunch, well, brunch is an event! It’s a sacred meal that is saved for weekends or special days off. Brunch is talking with friends, it’s bottomless cups of coffee, it’s a slow and relaxing way to start your day. Brunch is these Vegan Tofu Breakfast Tacos.

How to make Vegan Tofu Breakfast Tacos?

There are two ways to make these tacos: the long way, and the short way. Both are great! One makes the recipe a little cheaper (but also takes more time), the other bumps your grocery bill up slightly but also makes these breakfast tacos come together quicker.

The long way: make your own refried black beans. This doesn’t require you to be actually doing a lot of work, but it does take some time! I personally love making my own because a) they taste better and b) buying a can of refried beans is at least double the cost of a can of black beans.

The short way: buy prepared refried black beans, have your tofu marinated the night before OR do it more like a scramble and then you don’t have to marinate it as long as the pieces are smaller. You can even buy premade guac! I assume the premade stuff is vegan, I’ve never bought it or checked, though.

What else is there to do?

• Fry up some mushrooms and spinach. These tacos would be great without this addition, so you can skip it and still have a delicious tofu breakfast taco!
• Mash up that guacamole, adding diced onion and some cilantro if you want!
• Prepare the garnishes. You could sub the diced tomatoes for some salsa!
• Warm up the tortillas and assemble!

And there yah have it! A delicious, protein-packed vegan AND gluten-free tofu breakfast taco that can come together pretty quickly, if you wish!

Who else is excited for the weekend? I know I am. I’ve been feeling a little under the weather this week. I find it hard because I feel guilty when I get nothing done on a weekday. I know I shouldn’t if I’m not feeling well, but I have been conditioned to think that I should always be doing something. Relaxing is hard.

I also find it difficult because when I don’t feel well, I know I should rest. But resting sometimes triggers a sadness because I can’t do any of the things that make me feel better (like cook!) So, I often end up doing something when I should be resting and then I know I don’t feel better as quickly as I could be.

Weekends feel a little easier, though. I feel like I have society’s permission to rest up. Terrible, isn’t it? I’m really hoping to get in a good brunch this weekend, but also some reading. I’m always looking for reading recommendation, so let me know in the comments if you’re reading anything good right now! Happy weekend and happy brunching! Don’t forget to tag me on Instagram if you make  and take a pic of these vegan tofu breakfast tacos! I’d love to see them!

Need more vegan + gluten-free brunch ideas?

• Waffles topped with my Tofu Strips for Chickn + Waffles
• Peanut Butter Banana Chocolate Muffins (cause, yes, you need some sweet things!)
• Delicious Quiche, with leeks, mushrooms, sun-dried tomatoes, capers, and spinach — mmm

5 from 1 vote

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Vegan Tofu Breakfast Tacos

Total Time

1 hr 15 mins

 

Vegan tofu breakfast tacos filled with refried black beans, sauteed mushrooms and spinach, tofu, and guacamole! Don't let the ingredient list scare you -- you can sub the homemade refried black beans for pre-made, and the rest will come together quickly! Great for a plant-based + gluten-free brunch!

Ingredients

For the tofu (*see note for quicker option)

• 1/4 cup nutritional yeast
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black salt (or regular salt)
• 1/4 tsp turmeric
• 1/2 cup water
• 1 package (350g) of extra firm tofu, cubed

For the refried black beans (or skip + use store bought)

• 1 can (540ml) black beans
• 1 cup vegetable broth
• 1/3 cup red onion, finely diced
• 1 clove of garlic, minced
• 1 tsp chili powder
• salt, to taste

For the sautéed mushrooms and spinach

• 1.5 tbsp oil
• 12 oz/340g button mushrooms, sliced (roughly 16 medium sized)
• 1 clove of garlic, minced
• 3 cups spinach

Guacamole

• 1 large avocado (or 2 small ones)
• 1/4 cup red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 clove of garlic, minced
• 1/2 lime, juiced (or to taste)
• salt and pepper, to taste

For the rest

• 10-12 corn tortillas
• 1/2 cup diced tomato
• cilantro, for garnish

Instructions

For the tofu

1. Mix the nutritional yeast, onion and garlic powders, turmeric, and salt together in a Tupperware container or ziplock bag. Add the water.

2. Add the cubed tofu and shake to ensure the all the tofu gets covered in the marinade. 

3. Let the tofu marinade for at least 30 minutes, which you can do while you prep the rest of the taco ingredients.

4. Heat the oil in a cast-iron pan on medium-high heat. 

5. Remove the tofu from the marinade, making sure to keep the marinade for later! Add to the cast iron pan and fry until crispy on all sides, about 10 minutes total. 

6. Turn the heat down to low and add 2 tbsp of the remaining marinade to the tofu. Once the tofu has absorbed the marinade it is ready to serve, about a couple minutes.

Prepare the black beans

1. In a mediums sized saucepan, stir together the beans, broth, onion, garlic, and chill powder. Bring the mixture to a simmer over medium-high heat.

2. Let the beans simmer for 10 minutes. There will still be lots of liquid -- don't worry! At this point, use a potato masher to partially mash the beans. 

3. Turn the heat down to low and let the beans simmer for an additional 20 minutes, stirring occasional (you should start preparing the mushrooms and spinach, and get the guac ready during that time). Add salt, to taste. They can stay on very low heat until you are ready to assemble your tacos.

For the sautéed mushrooms and spinach

1. In a frying pan, heat the oil over medium-high heat.

2. Add the mushrooms and sauté until they have released their liquid and softened, about 8-10 minutes.

3. Add the garlic and sauté for an additional 2 minutes.

4. Add the spinach and sauté until wilted, about 4 minutes.

5. Season with salt and pepper.

For the guacamole

1. Mash together the avocado, onion, garlic, cilantro, and lime juice with a fork, Season with salt and pepper to taste.

To assemble

1. Warm the corn tortillas by wrapping them in a damp paper towel and heating them in the microwave for 15-20 seconds.

2. Place refried beans on the tortillas, top with sautéed mushrooms and spinach, tofu, guacamole, and garnish with diced tomato and cilantro.

Recipe Notes

*If you want to do this faster and don't have time to marinade your tofu, you can just make it into a scramble instead! Crumble it with your hands, fry it on medium heat and add the marinade after a couple minutes. Shouldn't take longer than 10 minutes.

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