5-Ingredient Tofu Scramble Tacos

Breakfast tacos have long fueled mornings across Texas and northern Mexico with portable, savory fillings. Here, crumbled extra-firm tofu takes a quick skillet scramble with taco seasoning, then tucks into warm corn tortillas with salsa and pepper jack.

Serves 3 · 8 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 22g protein
• 28g carbs
• 13g fat
• 3g fiber

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Ingredients

• 14 oz block extra-firm tofu
• 6 small corn tortillas
• 2 tbsp taco seasoning blend
• ¾ cup fresh salsa
• ½ cup shredded pepper jack cheese

Instructions

1. 1Press the tofu block between paper towels or a clean kitchen towel for 5 minutes to remove excess moisture so it scrambles instead of steaming.
2. 2Crumble the pressed tofu into irregular bite-size pieces with your hands or a fork directly into a cold nonstick skillet.
3. 3Set the skillet over medium heat and cook the tofu, stirring occasionally, for 4–5 minutes until some edges turn lightly golden and any remaining liquid evaporates.
4. 4Sprinkle the taco seasoning evenly over the tofu and continue cooking 2–3 minutes more, tossing so every crumble is coated and fragrant.
5. 5Warm the corn tortillas in a dry skillet or directly over a low gas flame for 20–30 seconds per side until pliable and lightly toasted with a few char spots.
6. 6Divide the seasoned tofu scramble among the warm tortillas, mounding it down the center of each.
7. 7Spoon fresh salsa over the tofu, then finish with a light sprinkle of shredded pepper jack so it softens from the heat.
8. 8Fold each tortilla into a soft taco shape and serve immediately while the filling is hot and the cheese is melty.
9. 9If packing ahead, keep the scramble, salsa, and tortillas separate and assemble just before eating to keep the shells from sogging.