Easy Vegan Breakfast Tacos

A plate of Tofu Black Bean Tacos for a healthy vegan dinner

People who like tacos are good people.

Ingredients for making Vegan Breakfast Tacos

I mean, how can you go wrong? Delicious, savory, crunchy, colorful fillings in a portable shell – a dream come true. Well, that and the Peanut Butter Cup Pie, right?

The origin of tacos

Who actually invented the tacos? It’s still a bit of a mystery! But a professor who has spent a lot of time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source)

Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century.

Vegan Breakfast Tacos with tofu, pomegranate, avocado and cilantro

Vegan Breakfast Tacos

In my quest to replace breakfast, these simple and colorful tacos came to mind.

I recently loved the pomegranate aril on EVERYTHING, especially the baked sweet potato with black beans, onions, cilantro and salsa. This has really been my go-to lunch lately and I don’t have any plans to change it anytime soon. I highly recommend it right after you enjoy these tacos.

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This recipe blends in 30 minutes and seriously versatile!

Not a Tofu Fan? Sub baked sweet potato or leave it out. No cilantro? Sub kale. Crush your black beans for more of a “chilled” taste. The breakfast possibilities are endless.

A plate of healthy Breakfast Tacos for a filling vegan meal

These tacos will make a colorful, filling and healthy breakfast or lunch for two, and easy to breed for a crowd. Bonus? Toppings keep for days in the fridge so you can make them ahead of time and not eat them all week in a variety of forms.

I hope you try this! And if you do, be sure to tag the #worthyrecipe image on Instagram so we can see it. Cheers!

Close up shot of vegan breakfast tacos made with spicy tofu, black beans, fruit and vegetables

Easy Vegan Breakfast Tacos

Simple 30-minute vegan breakfast tacos with spicy tofu and black beans that are delicious with vegetables, creamy avocado and pomegranate arils! Healthy, filling and very tasty.

Preparation time 15 minute
Cooking time 15 minute
Total Time 30 minute
Portion 3 (two servings of tacos)
Course Breakfast, Main Course
Cook Gluten Free, Mexican Inspired, Vegan
Freezer Friendly No

instructions

  • Wrap the tofu in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, while preparing the toppings.
  • Cook black beans in a small saucepan over medium heat until bubbly. Then reduce the heat to a simmer and set aside. If tasteless / lack of seasoning, add a little salt, cumin, chili powder, and garlic powder.
  • Add the dry tofu + salsa to a small bowl and add enough water to make a pourable sauce. Set aside.
  • Heat a large skillet over medium heat and unwrap it. Use a fork to crush.
  • Once the skillet is hot, add 1-2 Tbsp (amount according to original recipe // adjust if changing batch size) oil of choice and tofu. Saute for 4-5 minutes until browned. Then add the spices and stir to coat. Continue cooking until browned and fragrant – about 5-10 minutes – stirring constantly. Set aside.
  • To serve, warm the tortillas in the microwave wrapped in a damp paper towel or in a 250 degree F (121 C) oven (optional). Top the tortilla with scrambled tofu, black beans, onion, avocado, cilantro, salsa, fresh lime juice, and pomegranate aril (or desired topping).
  • Serve immediately with the best potato or fruit breakfast.

Nutrition (1 of 3 portion)

Portion: 1 two servings of tacos Calories: 372 Carbohydrate: 51 g proteins: 18.6 g Fat: 13.4 g Saturated fat: 2.1 g Trans fat: g Cholesterol: mg Sodium: 523 mg Potassium: 866 mg Fiber: 14.6 g Sugar: 4.5 g
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