Vegan Breakfast Tacos with Tofu Scramble & Soy Chorizo

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Introduction

Vegan Breakfast Tacos with Tofu Scramble & Soy Chorizo are a vibrant, satisfying, and protein-packed way to start your day. These tacos combine a flavorful tofu scramble with savory soy chorizo, all wrapped in soft corn tortillas for the ultimate breakfast experience. Packed with nutrients, this meal is perfect for anyone looking for a hearty, plant-based breakfast option that still delivers all the flavor and comfort of a traditional breakfast taco. Whether you’re vegan, plant-based, or simply looking to try something new, these tacos are a crowd-pleaser.

I remember the first time I made these for a weekend brunch. The combination of the tofu scramble and soy chorizo was bursting with flavor, and the soft corn tortillas made every bite feel comforting. Everyone was amazed at how satisfying and flavorful these plant-based tacos were, and they quickly became a new favorite in my breakfast rotation. What’s great about these tacos is how versatile they are—you can top them with avocado, salsa, or a drizzle of hot sauce for that extra kick. Whether you’re feeding a crowd or just looking for a delicious start to your day, these vegan breakfast tacos are always a hit!

Perfect for:

  • Vegan breakfast lovers
  • Meal prepping
  • Brunch with friends
  • Busy mornings
  • A hearty plant-based meal

Why You’ll Love This Recipe

Here’s why Vegan Breakfast Tacos with Tofu Scramble & Soy Chorizo will become a breakfast favorite:

  • Flavorful Tofu Scramble: The tofu scramble mimics scrambled eggs but is packed with flavor from spices and veggies.
  • Savory Soy Chorizo: A spicy, savory soy chorizo adds depth and richness to the tacos, making them hearty and filling.
  • Quick and Easy: These tacos come together in under 30 minutes, perfect for a quick morning meal.
  • Customizable: Add your favorite toppings like avocado, salsa, or cilantro to make them your own.
  • High in Protein: Both tofu and soy chorizo provide a significant amount of plant-based protein to keep you energized throughout the day.

Preparation and Cooking Time

  • Total Time: 30 minutes
  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Servings: 4 servings (2 tacos per serving)
  • Calories per serving: Approximately 350-400 calories
  • Key Nutrients: Protein: 18g, Carbs: 30g, Fat: 20g

Ingredients

Gather these ingredients to make your Vegan Breakfast Tacos with Tofu Scramble & Soy Chorizo:

For the Tofu Scramble:

  • 1 block firm tofu, drained and crumbled
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced (red or green)
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric (for color)
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons nutritional yeast (optional for a cheesy flavor)

For the Soy Chorizo:

  • 1 package soy chorizo (found in most grocery stores or health food stores)
  • 1 tablespoon olive oil (if needed, depending on the soy chorizo’s oil content)
  • 1 small potato, peeled and diced (optional for added texture)

For the Tacos:

  • 8 small corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Salsa or pico de gallo (for topping)
  • 1 avocado, sliced (for topping)
  • Lime wedges (for serving)

Ingredient Highlights

  • Tofu: A plant-based protein that serves as the base for the tofu scramble, absorbing all the spices and creating a fluffy, scrambled texture.
  • Soy Chorizo: A flavorful, spicy, and savory meat alternative that mimics the taste and texture of traditional chorizo.
  • Turmeric: Gives the tofu scramble its golden yellow color and adds an earthy flavor.
  • Corn Tortillas: Traditional and gluten-free, they’re the perfect vessel for these flavorful tacos.
  • Avocado: Adds creaminess and healthy fats to balance the savory elements of the dish.

Step-by-Step Instructions

Here’s how to make Vegan Breakfast Tacos with Tofu Scramble & Soy Chorizo:

Prepare the Tofu Scramble:

  1. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
  2. Cook the Tofu: Add the crumbled tofu to the skillet with the sautéed vegetables. Stir in the turmeric, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
  3. Add Nutritional Yeast: Stir in the nutritional yeast (if using) for a cheesy flavor and cook for another 2 minutes. Remove from heat and set aside.

Prepare the Soy Chorizo:

  1. Cook the Soy Chorizo: In a separate skillet, heat 1 tablespoon of olive oil (if needed) over medium heat. Add the soy chorizo and cook for 5-7 minutes, breaking it up with a spatula until it is browned and crispy.
  2. Add the Potato (Optional): If you’re using diced potato, add it to the pan with the chorizo and cook until the potatoes are tender and lightly browned (about 10 minutes). Once done, remove from heat.

Warm the Tortillas:

  1. Heat the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side, or wrap them in foil and heat them in the oven for 5 minutes at 350°F (175°C).

Assemble the Tacos:

  1. Fill the Tortillas: Place a generous scoop of tofu scramble on each tortilla, followed by the cooked soy chorizo mixture.
  2. Add Toppings: Top with fresh cilantro, salsa or pico de gallo, avocado slices, and a squeeze of lime juice.

How to Serve

  • For a Light Breakfast: Serve with a side of fresh fruit or a green smoothie.
  • For Brunch: Serve with a selection of sides like vegan hash browns, roasted potatoes, or sautéed greens.
  • On-the-Go: Wrap the tacos in foil or parchment paper for a portable breakfast.
  • With Extra Spice: Add hot sauce or diced jalapeños for extra heat.

Additional Tips

  • For Extra Protein: Add black beans or refried beans to the tacos.
  • For a Creamier Scramble: Add a bit of plant-based milk to the tofu scramble to make it extra creamy.
  • Make Ahead: The tofu scramble and soy chorizo can be made in advance and stored in the fridge for up to 3 days. Warm them up and assemble the tacos when ready.
  • Customization: Feel free to add extra veggies like spinach, mushrooms, or zucchini to the tofu scramble.

Recipe Variations

  1. Tofu Scramble with Tempeh Chorizo: Swap soy chorizo for crumbled tempeh chorizo for a different flavor and texture.
  2. Breakfast Burritos: Roll the tofu scramble and soy chorizo in a large flour tortilla for a hearty breakfast burrito.
  3. Mango Salsa Tacos: Add some sweetness with a tangy mango salsa topping.
  4. Vegan Sausage Tacos: Replace the soy chorizo with plant-based breakfast sausage.
  5. Zucchini and Tofu Scramble: Add zucchini to the scramble for more veggies and flavor.

Freezing and Storage

  • Freezing: You can freeze the tofu scramble and soy chorizo mixture separately for up to 1 month. Reheat thoroughly before assembling tacos.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Special Equipment

  • Skillet for sautéing
  • Large mixing bowl (for tofu scramble)
  • Spatula for stirring
  • Tongs for warming tortillas

FAQ Section

  1. Can I make the tofu scramble spicy? Yes! Add chili powder or cayenne pepper for a spicy kick.
  2. Can I use flour tortillas instead of corn? Yes, feel free to use flour tortillas if preferred.
  3. Can I make these soy-free? You can replace the soy chorizo with a plant-based sausage or tempeh.
  4. How can I add more flavor to the tofu scramble? Try adding nutritional yeast, smoked paprika, or a splash of hot sauce.
  5. Can I make this gluten-free? Yes, use gluten-free corn tortillas.

Conclusion

Print

Vegan Breakfast Tacos with Tofu Scramble & Soy Chorizo

Print Recipe

  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Ingredients

Scale

For the Tofu Scramble:

  • 1 block firm tofu, drained and crumbled
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced (red or green)
  • 2 cloves garlic, minced
  • 1 teaspoon turmeric (for color)
  • ½ teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons nutritional yeast (optional for a cheesy flavor)

For the Soy Chorizo:

  • 1 package soy chorizo (found in most grocery stores or health food stores)
  • 1 tablespoon olive oil (if needed, depending on the soy chorizo’s oil content)
  • 1 small potato, peeled and diced (optional for added texture)

For the Tacos:

  • 8 small corn tortillas
  • Fresh cilantro, chopped (for garnish)
  • Salsa or pico de gallo (for topping)
  • 1 avocado, sliced (for topping)
  • Lime wedges (for serving)

Instructions

Prepare the Tofu Scramble:

  1. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, and sauté for 5 minutes until softened. Add the garlic and cook for an additional 1 minute until fragrant.
  2. Cook the Tofu: Add the crumbled tofu to the skillet with the sautéed vegetables. Stir in the turmeric, cumin, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
  3. Add Nutritional Yeast: Stir in the nutritional yeast (if using) for a cheesy flavor and cook for another 2 minutes. Remove from heat and set aside.

Prepare the Soy Chorizo:

  1. Cook the Soy Chorizo: In a separate skillet, heat 1 tablespoon of olive oil (if needed) over medium heat. Add the soy chorizo and cook for 5-7 minutes, breaking it up with a spatula until it is browned and crispy.
  2. Add the Potato (Optional): If you’re using diced potato, add it to the pan with the chorizo and cook until the potatoes are tender and lightly browned (about 10 minutes). Once done, remove from heat.

Warm the Tortillas:

  1. Heat the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for about 1 minute on each side, or wrap them in foil and heat them in the oven for 5 minutes at 350°F (175°C).

Assemble the Tacos:

  1. Fill the Tortillas: Place a generous scoop of tofu scramble on each tortilla, followed by the cooked soy chorizo mixture.
  2. Add Toppings: Top with fresh cilantro, salsa or pico de gallo, avocado slices, and a squeeze of lime juice.

Nutrition

  • Serving Size: 4 servings
  • Calories: 350-400
  • Fat: 20g
  • Carbohydrates: 30g
  • Protein: 18g

Did you make this recipe?

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Vegan Breakfast Tacos with Tofu Scramble & Soy Chorizo are the perfect way to start your day with a hearty, plant-based meal. Packed with flavor, protein, and all the goodness of a traditional breakfast taco, these tacos are a satisfying, delicious choice for any time of day.

With a flavorful tofu scramble, spiced soy chorizo, and the freshness of toppings like avocado, salsa, and cilantro, these tacos offer a delightful combination of textures and bold flavors. Whether you’re fueling up for the day ahead, enjoying a leisurely brunch, or craving a savory snack, these vegan breakfast tacos hit the spot.

This recipe is simple to make and customizable to your taste. Add extra veggies or swap out toppings to suit your preferences! Serve them warm in soft tortillas, and you’ve got a filling and tasty meal that’s also 100% plant-based.

I’d love to see how your Vegan Breakfast Tacos turn out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking!