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Hello! Iโ€™m Anjali. Iโ€™m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Breakfast Tacos

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Start your day off right with my delicious vegan breakfast tacos โ€“ 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!

Blue plate with three breakfast tacos on it next to ingredients to make the tacos

I love tacos! So when I get a chance to have them for breakfast I am always in. Iโ€™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!

These healthy vegan breakfast tacos are perfect for the entire family because everyone can make them their own, adding or leaving out ingredients as they choose. I love how I am able to feed all types of eaters with one easy meal, saving me time in the kitchen!

This recipe offers full creative freedom, so I can easily switch up the fillings and toppings to keep it interesting week to week! Whether I try new types of beans, add a creamy sauce, or even leave out something, these tacos taste amazing every single time.

While these use classic breakfast ingredients, this recipe can also be enjoyed for lunch and dinner! In fact, my kids often request these no matter the time of day. I just skip the jalapeรฑos to make them kid-friendly!

Since you have complete control over these breakfast tacos, they are easy to modify to any dietary need. By following my recipe youโ€™ll have dairy-free, vegan, gluten-free tacos (as long as you use corn tortillas).

๐Ÿฅ˜ 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:

Ingredients in bowls needed to make breakfast tacos next to tortillas and avocado halves

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. Iโ€™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 Joeโ€™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 jalapeรฑo. See my serving suggestions section for more ideas!

๐Ÿ”ช How To Make Vegan Breakfast Tacos

Once the fillings are prepped, the fun begins! Hereโ€™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.

Raw uncooked wrap dough being cooked in a skillet.

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.

Corn tortilla on a blue plate with tofu and vegan taco meat on top, with other toppings in separate bowls to the side.

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

Vegan breakfast tacos fully assembled in corn tortillas with garnishes of avocado, jalapeno, salsa, and cilantro.

My #1 Secret Tip for this recipe is to assemble the breakfast tacos immediately before serving.

Since these breakfast tacos are only warmed, and not fried, the tortillas will be delicate. For best results, I like to add all the ingredients and toppings right before serving. This way the tortillas will remain sturdy without breaking apart! Soggy tortillas are not ideal and will create quite the mess.

Other Tips To Keep In Mind:

  • Warm Tortillas: As I mentioned earlier, warming the tortillas before filling is an essential step. I do this to make them more pliable so they donโ€™t break and cause a mess.
  • Save Time: I like to prepare the plant-based bacon, egg, beans, taco meat, and toppings in advance to save time. That way everything is ready for a quick assembly the next day!
  • Drain Beans: To keep these breakfast tacos neat and mess-free, I recommend draining the liquid from the canned beans before adding to your tortillas.
  • Pre-Shredded Cabbage: I like to save time by buying cabbage that is pre-shredded. If you canโ€™t find any, you can get packaged coleslaw since it usually only has a few pieces of carrot in it!

๐Ÿ“– 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 โ€œhotโ€ 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 โ€œeggyโ€ 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.

๐Ÿฝ 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:

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.

๐ŸงŠ Storing And โ™จ๏ธ 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! 

โ“Recipe FAQs

WHY ARE MY BREAKFAST TACOS FALLING APART?

After enjoying these on several occasions I have observed two main reasons why the tacos might fall apart! First off, do not skip the step of warming the tortillas to make them more flexible. Secondly, I recommend assembling right when you plan to eat! If the fillings sit too long in the tortilla, it will become soggy and fall apart.

WHAT IS THE BEST TOFU FOR THESE TACOS?

If you plan to make vegan breakfast tacos with tofu versus the vegan egg, I suggest firm tofu for a more hearty texture or silken tofu for a soft cooked egg-like texture. I donโ€™t bother with pressing the tofu for this recipe.

HOW LONG SHOULD I COOK TOFU OR VEGAN EGGS FOR THE RIGHT CONSISTENCY?

If you are using vegan eggs I recommend following the package directions. If you are using crumbled tofu, I recommend cooking over the stovetop with a little oil just until fully warmed. The goal is to mimic an egg, so the crumbles do not need to be crispy.

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Vegan Breakfast Tacos (Easy, Healthy, High-Protein!)

Start your day off right with my delicious vegan breakfast tacos โ€“ 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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: 30 Minutes or Less, Breakfast
Cuisine: American, Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8
Calories: 202kcal
Author: Anjali Shah

Ingredients

For The Tacos

To Serve (optional)

Shop Ingredients on Jupiter

Equipment

Instructions

  • Cook the crumbled tofu or vegan egg over medium heat. When almost done, add the bacon and mix in. Put into a bowl and set aside.
  • If you want the cabbage wilted a little, add to the pan and saute with broth or oil until just wilted. You can also use it cold, but this is a good option too.
  • Warm the tortillas by wrapping them in a damp paper towel and heating in the microwave for 30-45 seconds. Keep heating in 15 second increments to get them soft and pliable.
  • Fill with ingredients of choice, we used 2 tablespoons of the egg mixture, beans and taco meat per taco. Then topped with all the fixings.
  • Enjoy!

Notes

  • Warm Tortillas: As I mentioned earlier, warming the tortillas before filling is an essential step. I do this to make them more pliable so they donโ€™t break and cause a mess.
  • Save Time: I like to prepare the plant-based bacon, egg, beans, taco meat, and toppings in advance to save time. That way everything is ready for a quick assembly the next day!
  • Drain Beans: To keep these breakfast tacos neat and mess-free, I recommend draining the liquid from the canned beans before adding to your tortillas.
  • Pre-Shredded Cabbage: I like to save time by buying cabbage that is pre-shredded. If you canโ€™t find any, you can get packaged coleslaw since it usually only has a few pieces of carrot in it!
  • You can adapt these to be whatever you prefer with the toppings and main ingredients.
  • Nutrition facts use my base recipe without toppings. They will change depending on what you add.

Nutrition

Calories: 202kcal | Carbohydrates: 29g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 413mg | Potassium: 314mg | Fiber: 7g | Sugar: 5g

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