High-Protein Tofu Scramble Tacos

Breakfast tacos have long been a cheerful morning staple across Mexico and the Southwest borderlands. Here crumbled spiced tofu stands in for eggs, brightened with cumin, chili, and nutritional yeast, then piled into warm tortillas with black beans.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 390 cal
• 24g protein
• 38g carbs
• 16g fat
• 3g fiber

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Ingredients

• 14 oz block extra-firm tofu
• 8 small corn or flour tortillas
• 1 tbsp olive oil
• 1/2, diced yellow onion
• 1, diced red bell pepper
• 2, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp ground turmeric
• 2 tbsp nutritional yeast
• 1 tbsp low-sodium soy sauce or tamari
• 1 cup, rinsed and drained black beans
• 2 cups fresh spinach
• 1, sliced avocado
• 1/2 cup salsa verde or pico de gallo
• 1/4 cup, chopped fresh cilantro
• 1 lime lime wedges
• to taste salt and black pepper

Instructions

1. 1Press the tofu between clean towels under a heavy pan for 10 minutes to remove excess moisture so the scramble browns instead of steaming.
2. 2Crumble the pressed tofu into irregular bite-size pieces with your hands—keep some larger chunks for texture.
3. 3Warm a 12-inch skillet over medium heat with the oil. Add onion and bell pepper and cook 4 to 5 minutes until softened and lightly charred at the edges.
4. 4Stir in garlic, cumin, chili powder, and turmeric. Toast the spices 30 to 45 seconds until fragrant.
5. 5Add the crumbled tofu, nutritional yeast, and soy sauce. Cook 5 to 6 minutes, stirring occasionally, until the tofu is golden in spots and tastes savory.
6. 6Fold in the black beans and spinach. Cook 1 to 2 minutes more until the spinach wilts and the beans are hot. Season with salt and black pepper.
7. 7Warm the tortillas in a dry skillet 20 to 30 seconds per side, or wrap in a damp towel and microwave 30 seconds until pliable.
8. 8Spoon the tofu scramble down the center of each tortilla. Top with avocado slices, salsa, and chopped cilantro.
9. 9Finish with a squeeze of lime. Serve two tacos per person immediately, or pack scramble and toppings separately for meal-prep mornings.
10. 10For leftovers, reheat the scramble gently in a skillet over medium-low with a splash of water so it stays moist.