Tofu Scramble Breakfast Tacos

Breakfast tacos carry the easy morning spirit of Tex-Mex kitchens, where warm corn tortillas hold whatever the skillet turns out. Here crumbled tofu takes a golden turmeric-cumin scramble, brightened with tomato, onion, cilantro, and lime.

Serves 4 · 15 min prep · 12 min cook

Estimate for one serving

• 310 cal
• 18g protein
• 28g carbs
• 15g fat

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Ingredients

• 14 oz block extra-firm tofu
• 8 small corn tortillas
• 2 tbsp olive oil
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 2 tbsp nutritional yeast
• 1 cup diced tomato
• 1/2 cup diced red onion
• 1/3 cup chopped fresh cilantro
• 1 lime
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 1 medium sliced avocado
• to taste hot sauce

Instructions

1. 1Press the tofu block between paper towels or a clean kitchen towel under a heavy plate for 10 minutes to remove excess moisture, then crumble it into bite-sized pieces with your hands.
2. 2Warm a large nonstick skillet over medium heat and add the olive oil. Once shimmering, add the crumbled tofu and cook undisturbed for 2 minutes to develop light golden edges.
3. 3Sprinkle the turmeric, cumin, garlic powder, salt, and black pepper over the tofu. Stir well so every piece is evenly coated and the mixture turns sunny yellow.
4. 4Continue cooking, stirring occasionally, until the tofu is heated through and slightly firmed, about 5 to 6 minutes total. Stir in the nutritional yeast for a savory, cheesy finish.
5. 5While the scramble cooks, warm the corn tortillas one at a time in a dry skillet or directly over a low gas flame for 20 to 30 seconds per side until pliable and lightly toasted. Keep them wrapped in a clean towel.
6. 6In a small bowl, toss the diced tomato, red onion, and cilantro with a squeeze of lime juice and salt to make a quick fresh pico.
7. 7Spoon the warm tofu scramble down the center of each tortilla. Top with the tomato mixture and a few slices of avocado.
8. 8Finish each taco with an extra squeeze of lime and a drizzle of hot sauce if desired. Serve immediately while the tortillas are still soft and the scramble is hot.