vegan tofu tacos

Vegan Tofu Tacos

We really enjoy tofu for breakfast. This vegan tofu taco recipe hit the spot. Filled with tofu, avocado, bell pepper, tomatoes, chives and hemp hearts. A quick, easy, and super healthy way to start the mornings.

Recipe Tips

The most important part of these breakfast tacos is of course, the tofu. Tofu is actually incredibly versatile. We used the tofu texture to mimic the texture of a scrambled texture.

The best way to go about getting the tofu into a crumbly texture, is by smashing the tofu with a fork. For other recipes we like to press tofu to get rid of excess moisture but for this recipe there’s no need to press the tofu. Scrambled eggs have moisture in them and that’s part of the reason we used to like them, it’s hard to make dry eggs.

First, drain the water from the tofu package. Slice the tofu and place the sliced in a medium sized bowl.

Slices of tofu for our vegan taco recipe

Finally, press the back end of a fork into the tofu until it turns into a crumble. Yes, this is the part where the tofu is smashed.

Crumbling tofu for the taco recipe

The type of tofu used is up to your preference. We have used soft silken tofu in the past, but for this recipe we used firm. Any type of tofu can work though. Soft silken tofu will break apart easier than the firm tofu. If you want to customize your scramble, changing the tofu will change the texture. For example:

  • soft tofu=soft scramble
  • medium tofu=medium scramble
  • firm tofu=hard scramble

Tortillas used for the tacos

We generally do our best to eat really colorful foods. It’s a natural instinct we both have. Looking further into the research here is some cool information on blue corn.

Overall, corn tortillas are healthier than flour tortillas, because they have more whole grains. In addition, purple corn phenolic compounds have been shown to have potent antioxidant, anti‐inflammatory, antimutagenic, anticarcinogenic, and anti‐angiogenesis properties.

Corn tortillas are also a wonderful gluten-free option.

Plant based morning tacos

The best way to wake up and refuel the body, is with a nutritious, low-stress meal.

After doing further research, we found how the digestion of tofu has a really low impact compared to animal based proteins.

Adding hemp to your tacos

Hemp hearts are a must have pantry item in our household. They’re perfect for garnish on virtually anything and everything.

So obviously, we added hemp hearts to these easy breakfast tacos.

Nutritionally, hemp hearts are composed of 33% protein. Contain all 9 amino acids which are 35% of their makeup. These include Omega 3, 6, 9 and GLA.

In comparison to tuna, hemp hearts have 6.2 times more Omega 3. In addition, they are also high in fiber and rich with trace minerals.

Conclusion: hemp hearts are a natural, easy to digest source of fatty acids, amino acids and protein. (AKA why we put them on everything)

This vegan tofu taco recipe is as delicious as it is nutritious!

If you tried one of our recipes or found our articles helpful, let us know in the comments below how it turned out!

Follow us on PinterestInstagram, and Facebook. Take a picture of your creations and tag us using #cookingupvegan.

Luna & Nate

Vegan Tofu Tacos

Recipe by Cooking Up Vegan Course: Main EntreesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



Healthy vegan breakfast tacos using tofu as an egg replacer.


  • Tofu Scrable
  • 1 Block 1 Tofu

  • 1 Medium 1 Bell Pepper, diced (we used an orange bell pepper)

  • 1/4 tsp 1/4 Turmeric, powder (plus an extra dash)

  • 1/2 tsp 1/2 Garlic, powder

  • 1/2 tsp 1/2 Onion, powder

  • 1/8 tsp 1/8 Paprika, powder

  • 1 tt 1 Salt, pink himalayan (to taste)

  • For Assembly
  • 4 pc 4 Tortillas (we used blue corn tortillas)

  • 8 Each 8 Cherry tomatoes, sliced or diced

  • 1 Each 1 Avocado Sliced

  • 1 Pinch 1 Hemp Hearts (optional/ garnish)

  • 5 Each 5 Chives, chopped (optional/ garnish)


  • Begin by sautéing the peppers in a large skillet with light oil at medium heat.
  • While the peppers are cooking, slice up the block of tofu and place in a large bowl.
  • Using a fork, gently press the back end of the fork into the slices of tofu.
  • Continue until the sliced pieces of tofu become a crumble.
  • Add the crumbled tofu into the large skillet with the cooking peppers.
  • Next add the turmeric powder, garlic powder, onion powder and paprika powder to the skillet and mix.
  • Season with salt and if needed add more turmeric to make a deeper yellow color to the tofu.
  • Serve on a tortilla with avocado, tomatoes, chives and hemp hearts!

Have you tried this vegan recipe?

Tag @cookingupveganblog on Instagram and hashtag it

You will like this vegan recipe!

Follow us @cookingupvegan on Pinterest

Try this vegan recipe!

Follow us on Facebook

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories232
  • % Daily Value *
  • Total Fat 12.5g 19%
    • Saturated Fat 1.8g 5%
    • Trans Fat 0g
  • Cholesterol 0mg 0%
  • Sodium 17mg 1%
  • Total Carbohydrate 24g 8%
    • Dietary Fiber 6g 24%
    • Sugars 5g
  • Protein 11g 22%

  • Vitamin A 22%
  • Vitamin C 75%
  • Calcium 19%
  • Iron 13%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Leave a Comment

Your email address will not be published. Required fields are marked *