I am having a major taco moment right now. I caught the taco fever. Like I want to wrap everything in a tortilla breakfast lunch and dinner thankyouverymuch.
There is just something so good about eating a taco. They are delicious bites of mega flavor all cozied up in a warm tortilla which is perfectly made for eating with your hands.
These breakfast tacos were inspired by none other than my recent trip to the happy place of tacos, barbecue, and live music, Austin, Texas. I was out for dinner with friends one night and there were limited gluten-free/vegan options on the menu (aka salad with no dressing, no cheese, no croutons, and no happiness). A few hours later I was starving. So I made an impromptu trip to this fabulous vegetarian restaurant where I ordered breakfast tacos.
Is there any better way to satisfy late night hunger?
I was blown away by their tofu scramble taco. I ordered one plain, just the tofu scramble, and one with their pecan chorizo. I was so enamored by the tofu scramble that I found myself scraping off the chorizo, which was delicious, but I couldn’t get enough of that tofu scramble flavor!
I could not wait to get back home and whip up these tacos. Like so crazy ridiculously excited that I went straight to the store from the airport, at 11pm. A girls gotta do what a girls gotta do. All in the name of being a super duper blogger, of course ;)
It took me a few times to get this recipe dialed in just right, and I learned a few tricks along the way for ultimate tofu scramble tacos.
Trick #1: Know your tofu.
Please, promise me you’ll do your best to find high protein tofu, okay? I cannot even explain to you what a difference this makes. It means instant breakfast tacos. No need to let the tofu press overnight. Other varieties of tofu can still contain a lot of water after pressing, which can make these tacos soggy. Soggy tacos = bad tacos.
Trick #2: Seasoning is erything.
Once you have your tofu, crumble it and season it real good. Like realllllllll good. I am sure you’ve had some bland tofu in your days. We have all suffered at the mercy of this pale and tasteless tragedy from time to time. Not here. We have spices and we are not afraid to use them.
Tip #3: Give it some color.
Once the tofu is tasty tasty from our seasonings, add it to a HOT pan. You want to create some caramelization on this tofu. It gives it irresistible flavor and a toothsome texture. I cannot even explain to you what a difference this makes. It is life changing.
Now go forth and make some life changing tofu scramble tacos.
- 1 package high protein tofu
- ¼ cup nutritional yeast
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoon turmeric
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon avocado oil
Warm corn tortillas
- Fresh corn
- Sliced bell pepper
- Jalapeno slices
- Lime wedges
- Salsa, guacamole, hot sauce, etc.
- Crumble the tofu into a medium bowl. Toss with all the spices, and coat thoroughly. Add in the oil and toss one more time.
- Add the tofu into a hot skillet. Cook, stirring every once and a while (you don’t want to move it around too much) until the tofu is golden brown. Wrap in warm tortillas and serve with toppings.