Vegan Breakfast Tacos with Scrambled Tofu and Vegetables

These tacos are packed with flavor and nutrition, thanks to the crumbled extra-firm tofu, which is cooked until browned and crispy. The vegetables add a pop of color and freshness, and the taco seasoning gives the dish a delicious Tex-Mex flavor. Serve these tacos with your favorite toppings, such as salsa, guacamole, or sour cream.

The history of tacos is a long and winding one, dating back to the pre-Columbian era. The word "taco" is derived from the Nahuatl word "tlahco", meaning "half" or "fold". Tacos were originally made with corn tortillas filled with meat, fish, or vegetables. Over time, tacos have evolved into a variety of different styles, including the breakfast taco. Breakfast tacos are typically made with eggs, cheese, and meat, but this recipe offers a vegan alternative with tofu and vegetables.

Prep time: 10 | Cook time: 15 | Serves: 4

Ingredients

• 14-oz block extra-firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 teaspoon taco seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 corn tortillas

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add crumbled tofu, red bell pepper, green bell pepper, and onion to the skillet.
3. Sprinkle with taco seasoning, salt, and black pepper.
4. Cook, stirring occasionally, until tofu is browned and vegetables are tender, about 10 minutes.
5. Warm tortillas in the microwave or on a griddle.
6. Fill tortillas with tofu and vegetable mixture and top with your favorite taco toppings.
7. Serve immediately and enjoy!

Why It Works

• The extra-firm tofu provides a meaty texture and a good source of protein.
• The vegetables add a pop of color and freshness, and they provide essential vitamins and minerals.
• The taco seasoning gives the dish a delicious Tex-Mex flavor.
• The corn tortillas are a good source of fiber and they hold the tacos together well.