Vegan Breakfast Tacos

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Start your day off right with my delicious vegan breakfast tacos – made with tofu, mushrooms, black beans, and plant-based taco meat! They are super versatile, and are ideal for anyone looking for a balanced, nutritious, family-friendly, high-protein meal. Top with shredded cabbage, creamy avocado, and flavorful salsa for a hearty breakfast that will keep you full for hours!

I love tacos! So when I get a chance to have them for breakfast I am always in. I’ve pulled together a couple of my favorite recipes and repurposed them as fillings for these tempting tacos. The result? A satiating breakfast or brunch that only takes a few minutes to assemble! Of course, there is a little time involved in preparing the fixings but it is honestly super easy!

I usually prep the fillings ahead of time for a fun weekday breakfast, or serve them as part of a brunch spread on the weekend. They are always a total crowd pleaser and everyone comes back for seconds.

If you want even more healthy breakfast ideas be sure to check out my list of 50 high protein vegan breakfast recipes. And if you are looking for tasty tacos to eat all day long I suggest my crispy potato tacos for lunch and my layered taco casserole for dinner!

🥘 Ingredients

The ingredients needed to make my vegetarian breakfast tacos are incredibly versatile. You can use anything you want but here is what I use for the perfect balance of savory taste and hearty texture:

Extra Firm Tofu: I love to use crumbled tofu or store bought vegan egg (like Just Egg) as the base of my high protein vegan breakfast tacos. When requested, I also make these with regular eggs for those not following a vegan diet! 

Portobello Bacon: Utilize this portobello bacon recipe or my portobello mushroom steaks to add tons of flavor to these breakfast tacos! I just chop them up into smaller pieces. I’ve also used regular chopped mushrooms, seasoning to my liking. 

Sea Salt: I prefer to add a touch of sea salt either mixed into the black beans, or sprinkled over top of each taco after assembling. This adds an extra dose of flavor enhancement.

Black Beans: To keep things easy, I use canned black beans. You can use dried black beans, soaked and cooked, if you prefer. Pinto beans can also be a good option when you are out of black beans. You can also use refried beans, but if you do this, make sure to spread the beans first on the tortilla before adding the rest of the filling.

Vegan Taco Meat: I love to use this lentil walnut taco meat for this recipe, but any vegan taco meat will do! I made these with my vegan chorizo and they were delicious, and you can find a store bought version at Trader Joe’s! You can even skip the portobello bacon listed above and use my mushroom walnut taco meat.

Tortillas: I recommend using taco size tortillas! Use corn tortillas, flour tortillas, or any gluten-free variety. For a good grain-free option, I love the brand Siete!

Toppings: I top these breakfast tacos with shredded cabbage, avocado, red salsa, and sliced jalapeño. See my serving suggestions section for more ideas!

🔪 How To Make Vegan Breakfast Tacos

Once the fillings are prepped, the fun begins! Here’s what I do to make the best vegan breakfast tacos with lentil walnut taco meat:

Prepare Tofu Mixture: First, I cook the crumbled tofu or vegan egg over medium heat. When almost done, I add the mushroom bacon and mix it in. I put the mixture into a bowl and set aside.

Cook Cabbage (Optional): I prefer my cabbage wilted a little, so I add to the pan and saute with broth or oil until just wilted. You can also use it cold, like I do when I am in more of a rush.

Warm The Tortillas: Next, I warm up my tortillas by wrapping them in a damp paper towel and heating in the microwave for 30-45 seconds. I keep heating in 15 second increments to get them soft and pliable. You can also warm them over stovetop or oven at a low temperature.

Assemble Tacos: Then, I add all my fillings to assemble my breakfast tacos! I use 2 tablespoons of the egg mixture, beans and taco meat per taco.

Garnish With Toppings: Finally, I top with cabbage and other fixings like salsa, avocado, and jalapeño.

📖 Variations 

The vegan breakfast tacos recipe that I have shared in this post is really just a base to spark your imagination! They turn out absolutely delicious when you follow my suggestions, but there are endless variations that would be equally yummy. Here are some of my favorite ideas:

More Vegetables: Depending on what I am craving, I love to switch up the vegetables in these breakfast tacos. I have tried them with bell peppers, sauteed onions, spinach, and zucchini.

Spicy Tacos: Transform these into spicy breakfast tacos by using a “hot” salsa and your favorite hot sauce. I love adding some cholula or sriracha over top of my tacos. You can also add some chili powder and cayenne into the vegan taco meat to spice it up a little more too.

Extra Flavor: When I have more time on my hands and want to make the tofu more flavorful and “eggy” I use my silken tofu scrambled egg recipe!

Add Other Spices: I keep things simple, with sea salt, for this recipe since the mushroom bacon and taco meat has plenty of seasoning! However, if you plan to use regular mushrooms or skip the taco meat, feel free to season with garlic powder, onion powder, paprika, or smoked paprika.

🍽 Serving Suggestions

My easy vegan breakfast tacos are a filling meal all on their own, but sometimes I like to add new toppings, sides, or beverages! I challenge you to get creative since these tacos are so customizable. Here are my favorite pairings to inspire you:

Toppings: Add more flavor by loading these breakfast tacos with even more of your favorite toppings. I recommend the following:

• Red onion
• Smoky red pepper crema
• Vegan taco sauce
• Salsa verde
• A squeeze of lime juice
• Chipotle corn salsa
• Healthy guacamole
• Shredded cheese or vegan cheese sauce
• Fresh cilantro
• Vegan sour cream or plain unsweetened vegan yogurt

Breakfast Sides: My breakfast tacos are always in the spotlight when I serve them, pairing with some tasty sides like sweet potato breakfast hash and pineapple pico de gallo. If you love a combination of sweet and savory, add a side of my gluten free vegan waffles!

Drinks: Breakfast and brunch always needs a refreshing drink to go alongside it! I love to prepare a kale smoothie, mango protein smoothie, strawberry juice, or an oatmilk honey latte with my breakfast tacos.

🧊 Storing And ♨️ Reheating

Prep Ahead: If you plan to make the fillings in advance, like I do, they will each need to be stored separately. Place each in their own airtight container and store in the refrigerator. When ready to serve, warm the tortillas, load them up and enjoy.

Refrigeration: I recommend assembling only the amount of tacos you plan to eat at that time! Leftover tacos with all their fillings will become soggy when stored, ultimately causing the tortilla to tear. However, if you do have leftovers, store them in an airtight container and enjoy within 2-3 days. I suggest serving this as more of a breakfast hash, chopping up the tortilla into bite sizes!

Reheating: If the ingredients have been stored separately, reheat the beans, tofu, mushroom bacon, and taco meat. Warm a fresh tortilla and assemble! 

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