A quick and easy tofu scramble breakfast taco recipe that is an easy substitute for an eggless breakfast. Tofu scramble with fresh veggies stuffed in warm corn tortillas with fresh tomato salsa and avocado! These delicious healthy breakfast tacos take only 20 minutes to make and the recipe works great for meal prep too!
Open package of tofu and drain off extra liquid. Use your hands and crumble the tofu up into small chunks. Prep up veggies as indicated in recipe.
Heat oil in a large skillet over medium high heat. Add the onions, bell pepper, tomato and jalapeno pepper cooking for five minutes until veggies are tender.
Add the tofu, turmeric and cumin. Cooking until hot. Add cilantro then Taste and add salt and pepper as needed.
Heat up tortillas in oven or microwave.
Serve up in tortillas topped with avocado, sprouts and salsa.
Notes
Tips for BEST results:Use extra firm tofu for a firmer, more egg-like texture.Drain all the liquid from your tofu before adding it to the pan. This excess water will take longer to cook the tofu scramble.Crumble up the tofu into small pieces to allow the flavors to really penetrate. You can use a wooden spoon to continue breaking up the tofu in the pan.Don't skimp on the vegetables in your tofu scramble they add texture and flavor.Heat up your tortillas in the oven or microwave before serving so they fold more easily and don't break.Don’t be shy liberal with the salsa, it adds tons of flavor.