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Two vegan breakfast tacos made with yellow corn tortillas filled with spicy tofu taco crumbles, Swiss chard, fresh tomato salsa, avocado, fresh cilantro and crumbled vegan cheese on a white plate with a platter of the tofu taco meat behind it.
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Easy Vegan Breakfast Tacos Recipe

These easy vegan breakfast tacos are filled with deliciously seasoned tofu crumbles, spicy Swiss chard, and fresh tomato salsa plus all the fixings.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Dinner, Lunch, Brunch
Cuisine: Mexican, Tex-Mex
Keyword: vegan breakfast tacos, tofu tacos, tofu tacos recipe, tofu taco meat, plant based tacos, tofu taco crumbles
Servings: 4 servings
Calories: 368kcal
Author: Kaity Farrell

Ingredients

Tofu Taco Filling

  • 4 stalks large Swiss chard leaves optional
  • 1/2 large onion
  • 1 clove garlic
  • 16 oz super firm tofu
  • 2 tablespoon extra virgin olive oil
  • 2 tablespoons tamari or soy sauce or coconut aminos
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon anatto powder
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper powder or chili powder

Fresh Tomato Salsa

  • 1/2 large red bell pepper
  • 1 medium jalapeño pepper
  • 1/2 small red onion
  • 1 clove garlic
  • 3 stalks green onions
  • 8 oz fresh campari tomatoes or plum tomatoes
  • 1 cup fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon kosher salt

Other Ingredients

  • 8 soft corn tortillas
  • 1 avocado optional
  • 1 cup fresh cilantro leaves optional
  • 1 lime cut in wedges, optional
  • 1/2 cup vegan soft cheese crumbles optional

Instructions

Make the Tofu Filling

  • Heat a cast iron skillet over medium-high heat.
  • If adding chard, stack the chard leaves one on top of the other and roll them up into a tight bundle. Slice through the rolled up chard to create thin strips. Set chard aside from other ingredients for now.
  • Slice the half of onion into thin strips. Smash and mince garlic.
  • Break up tofu into crumbles and chunks in a mixing bowl. Add other ingredients except for chard and toss together until everything is coated with the oil, tamari and seasonings.
  • Cook the tofu mixture in the skillet for about 5 minutes, turning and stirring it periodically with a wooden spoon or spatula to keep it from burning. Lower heat a bit if it seems too high.
  • When the tofu starts to brown add the chopped chard. Continue stirring until mixture is thoroughly cooked and has nice browned bits. Serve the vegan taco filling hot or at room temperature.

Make the Salsa

  • De-seed peppers, peel onion and garlic, and trim ends of scallions.
  • Place all of the salsa ingredients into a food processor. Pulse the ingredients together until they are finely minced or to your desired texture for salsa.

Assemble the Tacos

  • Warm the corn tortillas up in a dry skillet or over an open stovetop flame then transfer them to a plate and cover it with a kitchen towel to keep them warm.
  • Cut open the avocado and remove the seed and peel then cut it into thin slices.
  • Layer the taco filling, salsa, avocado and cilantro into the warm tortillas and serve them immediately with lime wedges on the side. Optionally crumble soft vegan cheese as a topping to serve on the side.

Notes

  • Store tofu taco filling and salsa in separate airtight containers in the refrigerator for up to 3-4 days.

Nutrition

Serving: 2tacos with salsa | Calories: 368kcal | Carbohydrates: 41g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 1295mg | Potassium: 1050mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4985IU | Vitamin C: 70mg | Calcium: 150mg | Iron: 4mg