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vegan eggs tofu scramble recipe

Vegan Breakfast Tacos with Black Bean Spinach Tofu Scramble

Heal Farmacy
These savory southwestern vegan breakfast tacos are filled with vegan scrambled eggs made from tofu sauteed with black beans and spinach.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Servings 16 tacos

Ingredients
  

  • 1 block firm tofu
  • oil to saute
  • 3 tbsp nutritional yeast
  • 1 tsp turmeric powder
  • 1 tsp garlic powder
  • 1 tsp chili powder or paprika powder
  • 1 tsp ground cumin
  • salt & pepper to taste
  • 1 tbsp tomato paste optional
  • 1 can black beans drain & rinsed
  • 2 cups spinach
  • corn tortillas
  • black salt to taste, optional

Vegan Taco Topping Ideas

  • vegan sour cream, vegan cheese, avocado, salsa, fresh diced tomatoes, cilantro, diced onions, hot sauce, pickled onion

Instructions
 

  • Prepare the tofu by draining the excess liquid from the tofu and using a towel to remove the excess brine.
  • Heat the olive oil in a large pan over medium heat.
  • Break up the block of tofu into a crumble with a fork, your hands, or a potato masher, and add it to the pan.
  • Add the seasonings to the tofu "egg" and mix until the tofu is evenly coated - add in the nutritional yeast, turmeric powder, garlic powder, chili powder (or paprika), salt, pepper, and ground cumin.
  • Drain and rinse the black beans. Once the tofu is well coated, add the black beans to the tofu. Cook the black beans and tofu crumble for about 4-5 minutes.
  • While the black beans and tofu scramble are cooking - heat up the tortillas. Either in a pan with a little bit of oil and panfry on both sides or in the oven on a baking sheet with a little bit of oil spread over each tortilla. Bake at 350°F (177°C) or on broil for something quick.
  • The spinach only takes a few minutes to cook down, add to the black beans and tofu scramble, and cook and stir for an additional 3-4 minutes until the spinach starts to wilt.
  • Once the black bean spinach tofu scramble is done and your corn tortillas are ready, load up your vegan breakfast tacos and top them with your favorite taco toppings.

Notes

  • The tofu does not need to be pressed for this recipe.
  • Tomato paste adds a nice flavor, but it is totally optional.
  • If you desire more of an egg flavor, try using black salt, aka Kala Namak. Make sure to add black salt as a topping after the scramble has cooked.
  • Substitute the oil for the tofu brine, broth, vegan milk, or water.
  • Premix and have it ready to go in the fridge or freezer.
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