Breakfast Tacos
These breakfast tacos have become my Sunday ritual, filled with savory tofu, black beans, and veggies that remind me of cozy brunches with friends.
I first whipped up these breakfast tacos one morning when I needed something hearty but still light enough to keep me energized for the day ahead.
I discovered that pressing the tofu for just a bit longer makes all the difference in texture, giving it a wonderful, chewy bite.
What I love about these tacos is the way they bring a smile to faces around the table, and they're a celebration of simple, wholesome ingredients that can be dressed up however you like.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Firm tofu is my go-to for that nice meaty texture, but if I'm out, I've used chickpeas in a pinch and they work wonderfully too. And if you’ve got kale instead of spinach, toss it in—it's all about using what you've got.
Tips & Notes
- •I always squeeze a bit of lime over my tacos just before serving; it really brightens everything up.
- •If I’m feeling adventurous, I'll sprinkle some smoked paprika on the tofu for that extra depth of flavor.
- •I keep my leftover toppings in the fridge and toss them into salads or sandwiches throughout the week.
Recipe Variations
- •Sometimes I'll swap out black beans for lentils if I want a nuttier taste and a bit more bite.
- •If I've got some ripe avocados around, I blend them with a splash of lime and water for a quick, creamy drizzle over the top.
Storage & Freezing
Store leftover filling in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet before serving. Tortillas can be kept in a sealed bag at room temperature for a few days.
Frequently Asked Questions
Can I make these tacos gluten-free?
Yes, simply use gluten-free corn tortillas.
How can I store leftovers?
Store the filling in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
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These breakfast tacos have become my Sunday ritual, filled with savory tofu, black beans, and veggies that remind me of cozy brunches with friends.
Ingredients
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the crumbled tofu to the skillet and sauté for about 5 minutes until it begins to brown.
- 3
Stir in the diced red bell pepper, chopped green onion, and spinach, cooking for an additional 3-4 minutes until the spinach has wilted.
- 4
Add the black beans, ground cumin, smoked paprika, salt, and black pepper to the skillet. Mix well and cook for another 2-3 minutes until everything is heated through.
- 5
While the filling is cooking, warm the corn tortillas in a separate skillet or directly over a flame for a few seconds on each side.
- 6
To assemble the tacos, place a generous portion of the tofu and bean mixture on each tortilla.
- 7
Top each taco with sliced avocado, salsa, and fresh cilantro.
- 8
Serve immediately and enjoy your healthy breakfast tacos!
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