Vegan Tofu “Egg” Breakfast Tacos

Sharing my new favorite plant-based, protein-packed breakfast recipe.

What are your go-to breakfast recipes?

Last week, my fiancé and I came up with this amazing breakfast taco recipe that I have to share. These tacos are protein packed and so delicious.

If you are in need of a quick breakfast in the morning, this would be a great recipe to make a large batch of, and keep it in the fridge for the week. Just warm up the filling in the morning and crisp your taco shells if you would like.

My fiancé and I are vegan by choice, and I developed celiac disease this year, so I am also gluten free.

This recipe uses corn tortillas as opposed to flour, not only because they are gluten free, but because the texture is perfect for these tacos. I always prefer corn tortillas anyways, and would highly recommend them for this recipe.

The protein in tofu and black beans makes this a great meal to start your day off with. I have found that plant-based protein is even more energizing than that in animal products.

People are often skeptical about how you can get protein when you cut meat and eggs out—and I have found it to be so much easier than people have made it seem.

In Western societies incentive to consume more animal products, it advices that we eat much more protein than we actually need, and it has been doing this for a long time. In the 1980‘s, the protein intake recommendation was 110g, half of what it is now. We are still better off to consume less protein than they recommend today, but of course nutrient intake is dependent on lifestyle and one size does not fit all.

I have much more to say about Americas protein obsession, but I will save that for another post.

One of my favorite vegan versions of food is tofu eggs. I had always loved eggs and was so happy when I found out there is a way to make them vegan. Tofu eggs need two things: nutritional yeast and turmeric. Nutritional yeast provides that cheesy, eggy flavor, while also adding some extra protein. Turmeric is used for coloring. It is tasteless in this recipe, but crucial to provide the yellow color to your eggs.

My ingredients in this recipe are to be taken loosely. For example, if you add 1 tbsp of turmeric and your eggs aren't very yellow, add some more. We don't measure ingredients unless we are following a recipe, we cook intuitively. But if this is the first time you are using some of these ingredients, I know it will be helpful to have measurements.

Ingredients:

- 1 block of tofu

- 1 can rinsed & drained black beans

- handful of cilantro, cut finely

- 3 cups spinach

- 3 tbsp nutritional yeast

- 1 tbsp turmeric

- 1 package of small corn tortillas

- 1 onion

- salt

- pepper

- garlic powder

- onion powder

- paprika

- basil or Italian seasoning

- olive oil

- 1.5 tbsp minced garlic

Toppings:

- cilantro

- diced onion

- diced tomato

- salsa

Directions:

1. Press your tofu by draining and rinsing it, then wrap it in paper towels, set on a plate and place something heavy on it for 10-15 minutes to get its excess water out

2. Prepare your other ingredients—cut onion, tomato, cilantro and rinse & drain black beans

3. Heat a large pan on medium-high heat and add your olive oil and garlic. Once hot, add your onion and cook until it starts to brown—4-5 minutes.

4. Unwrap your tofu and crumble it into your pan. Add nutritional yeast and turmeric, and use a spatula to get your desired size “eggs.” The smaller the tofu, the more flavor it will have, but I like to leave some bigger pieces as well. Cook for 5-6 minutes.

5. Add your rinsed black beans and gently stir from now on to prevent the beans from smashing.

6. Season with salt and pepper and then add the rest of your spices. Add more garlic and onion powder than you would think, basil and paprika.

7. Once your beans are warm, add your spinach to wilt.

8. Heat up a small pan on medium-high with 1 tbsp olive oil. Once your pan is warm, add your corn tortilla and flip to coat with oil. Cook on both sides until slightly crispy, then remove.

9. Build your tacos. Add filling first and top with the diced tomato and onion. Add your cilantro and salsa last—these are crucial for the recipe so don’t skip them!

These tacos can be made in many variations, depending on what you like or what is in your fridge at the moment—you could add mushrooms, peppers, avocado, etc.

I hope you love these breakfast tacos just as much as we did and if you make them, let me know what you think!

What is your most recent recipe obsession?

Love always, Abby Long