Vegan Breakfast Tacos (Easy, Healthy, High-Protein!)
Bring some excitement to your mornings with these vegan breakfast tacos. I fill them with tofu, black beans, and smoky mushroom bacon for a savory breakfast that can be made in just 30 minutes, making it perfect for rushed mornings or relaxed weekend brunches.
Servings: 8
Calories: 202kcal
Equipment
Ingredients
For The Tacos
- 1 cup crumbled tofu or vegan egg see note - or use regular egg if you don’t need it vegan
- 1 cup portobello bacon recipe chopped into smaller pieces or use other bacon recipe you prefer
- sea salt to taste if needed
- 1 cup black beans homemade or store bought
- 1 cup lentil walnut taco meat or any other taco meat you prefer - see note
- 8 taco sized tortillas gluten-free if needed
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
- My #1 Secret Tip for this vegan breakfast tacos recipe is to keep the wet ingredients balanced during assembly. If I add too much salsa or overly wet beans, my tortillas soften way too quickly and can break apart, making them difficult to eat.
- Prep toppings: I chop and prep all my toppings before cooking so the tacos can be assembled quickly while everything is still warm.
- Layer carefully: I like starting with the beans as my base layer directly on the tortilla, then adding the tofu, and finishing with the taco meat. The beans act as a barrier that prevents the tortilla from getting soggy too quickly.
- Season the beans: When using canned black beans, I rinse, drain, and season them before adding them to the taco. I start by warming them in a small pan with a pinch of cumin and a squeeze of lime juice, then cook them for 2 minutes. This makes a big difference to the overall flavor.
- Crisp tofu: I let the tofu cook undisturbed for a minute or two for a better texture and flavor.
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