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vegan breakfast taco

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


  • 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)


  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.