Vegan Scrambled Tofu Tacos (GF)

These Vegan Scrambled Tofu Tacos are really easy to make, fresh and flavourful and super nutritious! The perfect recipe for a healthy yet satisfying plant-based dinner. 

Why you’ll love these Vegan Scrambled Tofu Tacos:

• they’re filled with tender, flavourful, subtly spiced Mexican Tofu Scramble
• the spices transform the tofu form bland and boring to mind-blowingly delicious
• they make a seriously satisfying, well-balanced meal
• they’re kid-friendly and are bound to be a crowd-pleaser
• they’re ready in 30 minutes
• they come together in one frying pan
• they’re easily customisable and you can get creative with different fillings
• they’re naturally vegan and gluten-free.

How to make these Vegan Scrambled Tofu Tacos:

Variations

• I like to use peppers, but you can use any type of vegetables you like – carrots, courgette (zucchini), sweetcorn or mushrooms all work well.
• You can use either firm or silken tofu, depending on which texture you prefer.

More vegan Mexican recipes:

• Stretchy Melty Cheese Nachos
• Mexican Tofu Scramble
• Vegan White Bean Queso
• Tofu Fajitas
• Tofu “Fish” Tacos
• Stretchy Melty Cheese Quesadillas
• Easy Cheat Horchata

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Vegan Scrambled Tofu Tacos (GF)

These Vegan Scrambled Tofu Tacos are really easy to make, fresh and flavourful, and super nutritious!

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Mexican

Keyword: vegan breakfast tacos, vegan southwest tofu scramble, vegan tofu tacos

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4

Calories: 90kcal

Author: Rhian Williams

Ingredients

Metric - US Customary

For the scrambled tofu:

• 1 tablespoon coconut oil (or sub olive, vegetable or rapeseed oil)
• 1 small onion , thinly sliced
• 1 clove of garlic , minced
• 1 green or red pepper , cored and sliced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Pinch of cayenne chilli pepper , to taste
• Handful fresh coriander (cilantro) , roughly chopped
• 300 g firm or silken tofu , drained and rinsed
• Salt + pepper , to taste

To serve (suggestions):

• Small tortillas (gluten-free if necessary)
• Lettuce, shredded
• Mango salsa
• Avocado
• Garlic herb dip

Instructions

For the scrambled tofu:

• In a frying pan, heat up the oil and add onion, garlic and pepper once hot
• Fry for around 10 minutes, until very soft
• Add the cumin, smoked paprika, cayenne and coriander, and fry for about a minute until fragrant
• Add the tofu and use a spatula to break it up into small pieces
• Add the salt + pepper and leave to cook for a few minutes until the tofu has cooked through

To serve:

• Serve the scrambled tofu with tortillas stuffed with desired ingredients and drizzle over garlic herb dip, if desired

Nutrition Facts

Vegan Scrambled Tofu Tacos (GF)

Amount Per Serving

Calories 90 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 3g 15%

Sodium 6mg 0%

Potassium 227mg 6%

Total Carbohydrates 6g 2%

Dietary Fiber 1g 4%

Sugars 2g

Protein 4g 8%

Vitamin A 4.7%

Vitamin C 31.5%

Calcium 3.3%

Iron 5.5%

* Percent Daily Values are based on a 2000 calorie diet.

Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

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