Breakfast tacos with a plant-based twist on a classic morning favorite. They feature a richly spiced tofu scramble with creamy tahini and nutritional yeast for extra flavor and depth. Sautéed spinach with garlic all wrapped in warm corn tortillas. These tacos deliver comfort, protein, and plenty of flavor no eggs needed.
Ingredients:
For the Tofu Scramble:
- 1 block of firm tofu
- ¼ tsp ground turmeric
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- ½ tsp chile flakes (optional)
- ½ teaspoon kala namak (aka Indian black salt)
- Freshly cracked black pepper, to taste
- 1 generous Tbsp tahini
- 2 Tbsp nutritional yeast
- ½ cup full-fat oat milk, (or other creamy plant milk)
- 1 Tbsp olive oil or cooking oil of choice
- Sea salt or kosher salt, to taste
For the Tacos:
- 1 bunch spinach
- 1 clove garlic, chopped
- ¼ tsp salt
- ½ Tbsp vegan butter
- 3 Tbsp avocado oil or olive oil
- 8 corn tortillas
Instructions :
For the Tofu Scramble:
- Drain the tofu. Line a cutting board with a few layers of paper towels or a thin dish towel. Place the tofu on top, then weigh it down with a heavy cookbook, or a large plate weighed down by a few cans of beans. Press the tofu for 15 minutes.
- Make the eggy sauce. In a bowl, whisk together the turmeric, garlic powder, onion powder, paprika, chipotle, kala namak, black pepper, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
- Crumble the pressed tofu with your hands into chunks, not too big or too small
- Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
- Add the eggy sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency
- If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30-60 seconds.
- Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed. Reheat leftovers in a frying pan or in the microwave.
For the Tacos :
- Salt the spinach with ¼ teaspoon salt.
- In a pot, add 1 tbsp olive oil and ½ tbsp vegan butter. Sauté the chopped garlic until aromatic, 30 seconds~1 min.
- Add spinach one handful at a time. Allow it to wilt slightly before adding another handful to ensure it will all fit.
- Cover the pot and reduce the heat to medium low. Let cook 3-5 minutes until the spinach is fairly wilted.
- Meanwhile, dole out the remaining 2 Tbsp of your oil of choice among the tortillas. Cook the tortillas on each side until slightly crispy. Add tofu scramble and sautéed spinach and serve.
Enjoy!