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vegan tofu breakfast tacos gluten-free
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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.