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Vegan Scrambled Tofu Tacos (GF)
These Vegan Scrambled Tofu Tacos are really easy to make, fresh and flavourful, and super nutritious!
Course
Main Course
Cuisine
Mexican
Keyword
vegan breakfast tacos, vegan southwest tofu scramble, vegan tofu tacos
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
4
Calories
90
kcal
Author
Rhian Williams
Ingredients
For the scrambled tofu:
1
tablespoon
(
1
tablespoon
)
coconut oil
(or sub olive, vegetable or rapeseed oil)
1
(
1
)
small onion
, thinly sliced
1
clove
(
1
clove
)
of garlic
, minced
1
(
1
)
green or red pepper
, cored and sliced
½
teaspoon
(
½
teaspoon
)
ground cumin
½
teaspoon
(
½
teaspoon
)
smoked paprika
Pinch
(
Pinch
)
of cayenne chilli pepper
, to taste
Handful
(
Handful
)
fresh coriander (cilantro)
, roughly chopped
300
g
(
10.5
oz
)
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
Calories:
90
kcal
|
Carbohydrates:
6
g
|
Protein:
4
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Sodium:
6
mg
|
Potassium:
227
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
235
IU
|
Vitamin C:
26
mg
|
Calcium:
33
mg
|
Iron:
1
mg