Easy Vegan Breakfast Tacos


Easy Vegan Breakfast Tacos

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 3 Servings

Serving Size: 2 Tacos (including toppings)

Calories: 372
Fat: 13 grams (Saturated Fat: 2.1 grams)
Carbohydrates: 51 grams
Protein: 18 grams
Allergens: Soy


  • 8 ounces firm tofu
  • 1 cup cooked black beans
  • 1/4 red onion, diced
  • 1 cup fresh cilantro, chopped
  • 1 ripe avocado, sliced (or substitute guacamole)
  • 1/2 cup salsa (hot sauce also optional)
  • 1 medium lime, sliced (for serving)
  • 1/4 cup pomegranate arils
  • 6 whole corn tortillas (2 per person)
  • Tofu Seasoning
  • 3/4 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/8 tsp sea salt
  • 1 Tbsp salsa
  • 1 Tbsp water


  1. Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, while prepping toppings.
  2. Cook black beans in a small saucepan over medium heat until bubbly. Then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder, and garlic powder.
  3. Add dry tofu spices + salsa to a small bowl and add enough water to make a pourable sauce. Set aside.
  4. Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.
  5. Once the pan is hot, add 1-2 Tbsp oil of choice and the tofu. Stir fry for 4-5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant – about 5-10 minutes – stirring frequently. Set aside.
  6. To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250-degree F oven (optional). Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice, and pomegranate arils (or desired toppings).