Fill Up First Thing in The Morning with These Vegan Breakfast Tacos

Fill Up First Thing in The Morning with These Vegan Breakfast Tacos

Need some morning motivation? These Vegan Breakfast Tacos will get you out of bed, and into the kitchen. Coming together in just 10 minutes, they can be eaten with one hand on your morning commute, or while you wait for your coffee to brew.

The combination of crumbled tofu, bell peppers, cumin, and turmeric will wake up your taste buds and leave you feeling full. Though a taco or two may seem small for a meal, the 18 grams of protein will give you the sustenance you need to power through your morning routine.

This is a great breakfast recipe for vegans and non-vegans alike. For more plant-based recipes to enjoy throughout your day, check out our full vegan meal prep.

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vegan breakfast taco

vegan breakfast taco
5 from 3 votes
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Vegan Breakfast Tacos

Course Breakfast
Cuisine Mexican
Keyword vegan breakfast taco
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 1 serving
Calories 286 kcal

Ingredients

  • 5 oz. organic firm tofu
  • ½ small red onion
  • ½ medium bell pepper
  • Nonstick cooking spray
  • ¼ tsp. ground coriander
  • ¼ tsp. ground cumin
  • ¼ tsp. ground turmeric
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 2 (6-in.) corn tortillas
  • 1 Tbsp. cilantro (for garnish; optional)
  • cup fresh salsa (or pico de gallo)

Instructions

  1. Drain, pat dry, and crumble tofu; arrange on paper towels to absorb excess liquid. Set aside.

  2. Chop onion and bell pepper.

  3. Heat a medium nonstick skillet, lightly coated with spray, over medium-high heat. Add onion and bell pepper; cook 4 to 5 minutes, stirring frequently, until onion is translucent.

  4. Add tofu, coriander, cumin, turmeric, and salt and pepper (if desired); cook 3 to 4 minutes, until tofu is heated through.

  5. Divide tofu mixture evenly between corn tortillas; garnish with cilantro (if desired) and salsa.

  6. Serve immediately, or store tofu mixture refrigerated in a tightly sealed container for up to 4 days. Heat and spoon into tortillas just before serving.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Vegan Breakfast Tacos
Amount Per Serving (1 serving)
Calories 286 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 645mg28%
Carbohydrates 41g14%
Fiber 7g29%
Sugar 4g4%
Protein 18g36%
* Percent Daily Values are based on a 2000 calorie diet.

How to Make Breakfast Tacos

Breakfast tacos require minimal effort in the morning. All you need are some veggies, a protein source, and spices. In our healthy breakfast tacos recipe, we like to use onions, bell peppers, tofu, cumin, and turmeric.

Simply sauté the ingredients with spices, let everything cook until the protein is tender, and boom — your filling is done! Spoon it into a warm tortilla and breakfast is ready in your hand. You can even top them off with some cheese, green onions, and salsa for even more flavor.

The best part about tacos for breakfast is that they’re totally adaptable to whatever you’re in the mood for. Not a fan of our turmeric and cumin combo? Swap the spices for your favorite seasoning blend.

And there are plenty of options for the filling. If you’re not into tofu, you can swap it out for a different vegan protein, like lentils, or chickpeas. If you’re not vegan, but want to add more plant-based recipes into your repertoire, use ground turkey instead of tofu for a lean protein option.

Once you’ve tailored the flavors to your liking, you can prep the filling in advance for even easier assembly. Then, when you’re ready to chow down, just grab a couple of tortillas and you’re ready to go!

How do you like to jazz up your breakfast tacos? Tag us in your pictures on Instagram @MyOpenfit!

 

Photography by Anguel Dimov, AB Creative

 

vegan breakfast tacos - pin image

Magdalena O'Neal

About

Magdalena O'Neal is the Editorial Assistant at Openfit. Coming to Los Angeles from Oakland, California she has self published a book of poetry, written for Brit + Co., and has been studying creative writing and journalism for the last 7 years. She loves baking and coming up with new recipes to fuel her vegan and gluten free companions!

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