Easy Tofu Scramble Tacos

My Tofu Scramble Tacos are easy and delicious. Packed with southwest flavors, they make a great meatless weekend breakfast. Made with simple ingredients, these tofu scrambled tacos are nutritious and quick to make and will be on your table in under 30 minutes! 

Original Post: June 2023 | Post Updated: November 2024

Why this recipe works

• It’s an easy breakfast recipe for meal prep and tastes great the next day.
• The excess liquid of the onion and bell peppers creates a nice sauce.
• If this is your first time cooking with tofu, don’t be intimidated. This and recipes like my Lentils and Tofu Bowl and my Sheet Pan Tofu and Sweet Potato Bowl are so easy to make! 
• It’s versatile on how you serve it. Enjoy this delicious tofu scramble with tortillas, on top of veggies or sweet potato or eat it by itself with a side of fresh fruit.
• This flavorful scrambled tofu is family and kid friendly.

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Ingredients 

This tofu scramble recipe uses 10 simple and clean ingredients along with a combination of spices:

• Block of tofu. I suggest firm for tofu tacos. Extra-firm tofu works as well.
• Extra virgin olive oil.
• Sweet onion. Use white, red onion or yellow onions if you don’t want to use sweet onions. 
• Green pepper and red bell pepper. 
• Nutritional yeast. Nutritional yeast gives the tofu mixture that eggy taste.
• Garlic powder.
• Sweet paprika.
• Cumin. The cumin, garlic powder and paprika is a simple spice blend. You can also use your favorite taco seasoning. If you want to add a bit of spice, throw in some chili powder or cayenne. 
• Kosher salt and black pepper.
• Italian parsley or cilantro.
• Warm tortillas. Emphasis on warm! Warm tortillas will make a difference in your taco experience. Feel free to use a homemade tortilla, corn tortillas, flour or almond flour tortillas. 

How to Make Southwest Tofu Scramble Breakfast Tacos

Step One: Press Tofu: First you will start by pressing the tofu, so either pressing out the excess water with paper towels or putting the tofu between 2 cutting boards with a paper towel and pressing. Next you will crumble the tofu as you would ground meat. Pro tip: If using your hands to crumble, wear gloves. 

Step Two: Prepare The Veggies: Start with preheating a large skillet with olive oil over medium heat. In a food processor, add the bell peppers and onion and pulse on “chop” setting. (add in batches if your food processor is small) Turn the heat down to medium-low and add the diced onion and the peppers. Season with a dash kosher salt and pepper. Let it cook for about 5 minutes.

Step Three: Add Tofu: Add the crumbled tofu, give it a good stir to combine. Add a touch of salt, then add the other seasonings and the nutritional yeast. Let the tofu cook for 10-12 minutes, stirring every few minutes. When it’s done, add the fresh parsley.  If you would like to have a bit more liquid, add a little water to the pan.

Step Four: Serve and Enjoy: Serve with your favorite toppings such pico de gallo, vegan sour cream, fresh avocado slices or vegan cheese.

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How to Store Leftovers

You can store this in an air-tight container such as Snapware and it will last in the fridge for 2 days. 

What to serve with Tofu Scramble Tacos

Serve with your favorite tortillas and make breakfast burritos. Hash browns, fruit, or breakfast potatoes are also delicious. If you don’t need it to be vegan, add a little shredded cheese or top it with vegan cheese. You can also serve it with other roasted vegetables such as whole30 brussel sprouts, cumin sweet potatoes, carrots, broccoli or butternut squash. It is also amazing on avocado toast.

Some other delicious ingredients to try would be: black beans, cilantro, fresh salsa or cherry tomatoes, green chiles, dash of lime juice, mushrooms, avocado slices, green onions and cayenne red pepper (or a dash of tabasco or other hot sauce).

Helpful tips

I’m all about work smarter not harder. Here’s my tip: An easy way to chop your onion and bell peppers is by using a food processor on “chop” mode. It will extract all the natural juices that will get absorbed into the tofu. 

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