Easy Vegan Breakfast Tacos Recipe

These delicious tofu tacos are filled with spicy vegan tofu crumbles and homemade fresh salsa. They are super easy to make and are ready in just 30 minutes. They’re perfect for weekend breakfasts or brunch but also make a great vegan dinner option any day of the week!

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This easy vegan taco filling recipe is perfect to make ahead for quick meals. The spicy vegan tofu taco crumbles are not just for tacos – use them for burritos, enchiladas or skip the tortillas and make vegan burrito bowls. This tofu tacos recipe is perfect for meatless Mondays and is a meal that the whole family will love.

Tofu Taco Meat Ingredients

Tofu – Use the type of extra firm tofu that is super firm and comes vacuum sealed instead of in a carton with water to avoid having to press it. It’s sometimes called high-protein tofu and already has the drier texture of pressed tofu, so it’s one less step to worry about. Otherwise use extra-firm tofu and press it beforehand to reduce its water content. There is also pre-pressed tofu available now.

Swiss Chard – Adding greens like Swiss chard to the vegan taco meat is completely optional, but is a great way to incorporate more veggies into the meal. Substitutions: Swap chard with other hearty greens like kale or collard greens or mix in baby spinach add the end of cooking the filling.

Onion – Use sweet onion such as vidalia onion to add flavor to the tofu taco crumbles.

Garlic – Fresh garlic adds a savory flavor to the tofu tacos.

Olive Oil – Use extra-virgin olive oil to sauté the tofu crumbles mixture.

Tamari – Use low sodium tamari or soy sauce to add umami flavor and color to the vegan taco filling. Substitutions: Use coconut aminos as an alternative to tamari. To make a gluten free version of this recipe make sure that the tamari is certified gluten-free.

Spices – Add classic Mexican spices to flavor the tofu tacos. Use a pinch of ground annatto and paprika for color and flavor. Dried oregano adds a herbal note. Cumin and coriander add a savory flavor to the filling. A pinch of cayenne powder adds a touch of warming heat.

Salt – A touch of kosher salt bring out the flavors of the filling spices and vegetables. I use kosher salt in all of my recipes and prefer Diamond Crystal kosher salt.

Fresh tomato Salsa Ingredients

Tomatoes – Use summer tomatoes when they are in season and opt for campari or cocktail tomatoes or plum tomatoes to make fresh tomato salsa ay time of the year.

Red Onion – Add a chunk of red onion to the salsa for a sweet and mild onion flavor.

Red Pepper – Sweet bell pepper adds color and a touch of sweetness to the fresh salsa.

Jalapeño Pepper – Green jalapeño pepper adds a mild heat to the salsa. For more heat, leave in some of the seeds and membrane.

Garlic – A touch of garlic adds flavor tot he salsa. One clove is enough to add flavor without overpowering the salsa. Add more garlic if you prefer.

Fresh Cilantro – Fresh green cilantro adds a green herby flavor to the salsa and is an important ingredient in Mexican cuisine. If you can’t tolerate cilantro, simple omit it or swap it with parsley or basil.

Lime – Fresh lime juice adds a bright acidity to the salsa and helps to keep it fresh longer.

Salt – Add kosher salt to taste to bring out the flavor of all of the salsa ingredients.

How to Make Plant Based Tacos

Step 1: Make the Tofu Taco Meat

Start by preheating a cast iron skillet over medium to medium-high heat on the stovetop.

If you are adding Swiss chard or greens, chop the chard leaves into thin strips by stacking them and rolling them up first. Then set them aside.

Slice the half of onion into thin strips and mince the garlic clove.

Break the super firm or pressed tofu into bite-sized crumbles or chunks with your hands and add them to a large bowl.

Add the other tofu taco filling ingredients tot he mixing bowl aside from the chopped card.

Mix everything together to evenly cost the tofu crumbles and onion slices in the seasonings.

Cook the tofu mixture in the hot skillet, stirring it often to avoid burning it. Adjust the burner temperature as needed.

Add the chopped chard once the tofu starts to brown then continue cooking the mixture until the chard is wilted and the tofu is nicely browned.

Transfer the cooked plant based taco meat to a serving platter or bowl.

Step 2: Prepare the Fresh Tomato Salsa

Remove the seeds from the red pepper and jalapeño pepper. Peel the the red onion and garlic and trim the ends off the scallions.

Add all of the salsa ingredients to a food processor and pulse them together until they are finely minced or to your desired salsa texture. Stop halfway though and scrape down the sides of the food processor cup.

Transfer the tomato salsa to a bowl with a rubber spatula.

Step 3: Assemble the Vegetarian Breakfast Tacos

Warm corn tortillas over an open flame on the stovetop or in a dry cast iron or non-stick skillet. Transfer them to a plate and keep the covered with a kitchen towel so they don’t dry out and stay warm.

Layer the taco filling, salsa and any other toppings into the warm corn torillas and serve the tofu tacos right away with lime wedges on the side.

More Vegan Taco Toppings Ideas

• sliced avocado
• chopped green onions
• fresh cilantro leaves
• pea shoots
• crumbled vegan soft cheese like vegan cashew cheese or almond cheese
• soy labneh
• fresh corn salsa
• mango salsa
• guacamole

More Delicious Brunch Recipes

• Vegan Tofu Quiche Recipe (Gluten Free)
• Green Chile Tangerine Blissini
• Rösti with Smoked Salmon and Beetroot Salad
• Fried Sweet Plantains
• Blueberry Lemon Scones
• Vegan Baked Citrus Sesame Donuts Recipe
• Gluten-Free Buckwheat Pancakes

More Vegetarian Tex-Mex Recipes to Try

• Loaded Tex-Mex Sweet Potato Fries
• Black Bean Enchiladas with Green Chile Sauce
• Layered Taco Cake
• Vegan Squash Blossom Tacos
• Vegan Sweet Potato Nachos
• Spicy Guacamole
• Easy Vegan Queso – Nut Free

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