Tofu Scramble Tacos
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These Tofu Scramble Tacos are layered with seasoned scrambled tofu, soyrizo, pinto beans, avocado and a dairy-free chipotle ranch!
Tacos for breakfast? Sign me up, please! These Tofu Scramble Tacos are the best way to start your day. The tofu scramble is simple to make and seasoned to perfection. The pinto beans and soyrizo are sautéed with green chiles & spices. And the tacos are finished off with a dairy-free chipotle ranch that adds some tang & spice. These are must make for your next brunch!
Step One: Make the Soyrizo & Pinto Beans
The best part about these pinto beans is that they add so much flavor to these Tofu Scramble Tacos. We’re not just throwing some beans in a pan and calling it a day.
Heat some oil in a skillet over medium heat. Add diced onion & soyrizo and crumble it with a wooden spoon. Pour in a can of drained pinto beans, green chiles & taco seasoning. Mix until combined. Pour in 1/4 cup of water and lower heat. Simmer until ready to serve – the water will keep the beans from drying out.
Step Two: Tofu Time
I love a tofu scramble. It is something I make on a regular basis. It has lots of protein, is filling and tastes soooo good. You can use this tofu scramble recipe for bowls, burritos or on its own.
Heat some olive oil over medium heat in a separate skillet. Add a block of drained & pressed tofu and crumble. Add in the onion & dry seasonings and mix to combine. Cook for 3-5 minutes, or until the tofu is heated through and the onion is tender. Taste and adjust the seasonings as needed.
Step Three: Sauce it Up
And I obviously couldn’t leave you without a delicious vegan sauce. For this sauce you need:
- non-dairy yogurt
- chipotles in adobo
- adobo sauce
- garlic powder
- onion powder
- dried parsley
- dried chives
- apple cider vinegar
- salt & pepper
Add all of the ingredients to a bowl and mix until combined. Give it a taste and mess around with the seasonings until you love it.
Step Four: Devour
Ok, now it is assembly time. For this recipe I used flour tortillas. But you can also use corn. Whatever tortillas you choose, just be sure to heat them up. You can do this over an open flame, in a skillet, or in the microwave.
Layer each tortilla with beans/soyrizo, tofu scramble, avocado, ranch, cilantro and red pepper flakes. These tacos are packed with flavor and are a delicious way to start your day!
Need more recipe inspo? Check these out:
Tofu Scramble Tacos
Ingredients
FOR THE BEANS
- 1 tablespoon olive oil
- 1/2 red onion diced
- 6 ounces soyrizo
- 1 15-ounce can pinto beans drained and rinsed
- 1 4-ounce can green chiles
- 1.5 tablespoons taco seasoning
FOR THE TOFU SCRAMBLE
- 1 tablespoons olive oil
- 1 14-ounce block firm tofu drained and pressed
- 1/2 red onion diced
- 1 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon pepper
- salt to taste
FOR THE YOGURT RANCH
- 1/2 cup non-dairy yogurt unsweetened
- 1-2 chipotles in adobo diced
- 1-2 teaspoons adobo sauce from the chipotle can
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried chives
- 1 tablespoon apple cider vinegar
- salt & pepper to taste
FOR THE TACOS
- 8 tortillas I used flour
- 2 avocados sliced
- cilantro chopped
- red pepper flakes
Equipment
Instructions
- Heat the oil in a skillet over medium heat. Add the onion & soyrizo and crumble it with a wooden spoon. Pour in the beans, green chiles & taco seasoning. Mix until combined. Pout in 1/4 cup of water and lower heat. Simmer until ready to serve, adding more water if it dries out.
- In a separate skillet, heat the olive oil over medium heat. Add the tofu and crumble. Pour in the onion & dry seasonings and mix to combine. Cook for 3-5 minutes, or until the tofu is heated through and the onion is tender. Taste and adjust the seasonings as needed.
- Meanwhile, mix the ranch ingredients in a bowl. Taste and adjust the seasonings as needed.
- Heat the tortillas over an open flame (or in a skillet). To assemble, layer each tortilla with beans/soyrizo, tofu scramble, avocado, ranch, cilantro and red pepper flakes.
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