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Breakfast Tacos (vegan)
Breakfast
Ingredients:
Tofu Chorizo
- 400 g (14 oz) extra-firm tofu, pressed
- 1–2 tbsp (15–30 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) soy sauce or tamari
- 1 tbsp (15 ml) lime juice or apple cider vinegar
Spice Blend
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Scrambled Tofu
- 400 g (14 oz) firm or extra-firm tofu, pressed and crumbled
- 1 tbsp (15 ml) olive oil
- ¼ tsp turmeric
- ¼ tsp garlic powder
- ¼ tsp kala namak (Indian black salt)
- salt & black pepper to taste
- cilantro lime dressing, to serve
Toppings & Tortillas
- 4–6 corn tortillas
- 1 ripe avocado, diced
- juice of ½–1 lime
- 2 spring onions, thinly sliced
- hot sauce (optional)
Equipments:
- Non-stick skillet or frying pan
- Spatula
- Tongs (for warming tortillas)
- Knife and cutting board
- Citrus juicer
- Tofu press or heavy plate
- Measuring spoons and cups
- Mixing bowl
20 minutes or less
Soy-Free
Features:
20 minutes or less
Soy-Free
Nutrition:
Servings 2 tacos Calories 380 Carbohydrates 32g Fat 19g Fiber 6g Protein 20g
Saturated 3g Trans 0g
Vitamin A 120mcg Vitamin C 15mg Vitamin D 0mg
Calcium 150mg Iron 3.5mg Potassium 420mg
Cholesterol 0mg Sodium 480mg Sugar 3g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Press the Tofu – Press 1 block (400 g) extra-firm tofu for 10–15 minutes to remove excess moisture, then crumble into small bite-size pieces.
- Make the Chorizo Spice Paste – Whisk together 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tbsp lime juice, 1–2 tbsp olive oil, and all the spices (1 tsp each chili powder, smoked paprika, cumin; ½ tsp each oregano, garlic powder, onion powder, salt; ¼ tsp black pepper) into a thick paste.
- Cook the Tofu Chorizo – Heat a skillet over medium heat. Add crumbled tofu and cook for 3–4 minutes to dry slightly. Stir in the spice paste and cook for a further 5–7 minutes, stirring occasionally. Let it sit undisturbed for 1–2 minutes at a time to build crispy bits. Set aside.
- Cook the Tofu Scramble – Heat 1 tbsp olive oil in the same skillet over medium heat. Add 1 block (400 g) crumbled firm tofu and cook for 2 minutes to dry. Add ¼ tsp turmeric, ¼ tsp garlic powder, and ¼ tsp kala namak. Stir to coat and cook for a further 4–5 minutes until fluffy and lightly golden. Season with salt and pepper.
- Prep the Toppings – Dice 1 ripe avocado and toss with juice of ½ lime and a pinch of salt. Warm 4–6 corn tortillas in a dry skillet for 30 seconds per side or directly over a gas flame for a light char. Slice 2 spring onions.
- Assemble – Layer each tortilla with: scrambled tofu, tofu chorizo, diced avocado, cilantro lime dressing, spring onions, and hot sauce if desired.
Notes:
- Kala namak (Indian black salt) gives the scramble its eggy, sulphurous flavor. Find it at Indian grocery stores or online. Regular salt works but won’t replicate the egg taste.
- Both the chorizo and dressing keep in the fridge for up to 4 days — make them ahead and assemble fresh tacos in under 10 minutes.
Prep in Advance:
- Make the tofu chorizo and cilantro lime dressing up to 4 days ahead. Store separately in sealed containers. Reheat chorizo in a dry skillet over medium heat.
Storage:
- Store chorizo and scramble separately in airtight containers in the fridge for up to 4 days. Reheat in a skillet.
Swaps:
- Replace tofu scramble with Just Egg — cook over medium-low, stirring gently for 4–5 minutes until just set. Stir in ¼ tsp kala namak before cooking.
- Use flour tortillas instead of corn for a softer taco.
Tips:
- Let the chorizo sit undisturbed for 1–2 minutes at a time to build crispy browned bits — this is where the flavor comes from.
- Char the tortillas directly over a gas flame for authentic flavor and texture.
Breakfast Tacos (vegan)
4-6 Tacos
Prep 10 min
Cook 20 min
Ingredients:
Tofu Chorizo
- 400 g (14 oz) extra-firm tofu, pressed
- 1–2 tbsp (15–30 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 1 tbsp (15 ml) soy sauce or tamari
- 1 tbsp (15 ml) lime juice or apple cider vinegar
Spice Blend
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
Scrambled Tofu
- 400 g (14 oz) firm or extra-firm tofu, pressed and crumbled
- 1 tbsp (15 ml) olive oil
- ¼ tsp turmeric
- ¼ tsp garlic powder
- ¼ tsp kala namak (Indian black salt)
- salt & black pepper to taste
- cilantro lime dressing, to serve
Toppings & Tortillas
- 4–6 corn tortillas
- 1 ripe avocado, diced
- juice of ½–1 lime
- 2 spring onions, thinly sliced
- hot sauce (optional)
Features:
20 minutes or less
Soy-Free
Instructions:
- Press the Tofu – Press 1 block (400 g) extra-firm tofu for 10–15 minutes to remove excess moisture, then crumble into small bite-size pieces.
- Make the Chorizo Spice Paste – Whisk together 2 tbsp tomato paste, 1 tbsp soy sauce, 1 tbsp lime juice, 1–2 tbsp olive oil, and all the spices (1 tsp each chili powder, smoked paprika, cumin; ½ tsp each oregano, garlic powder, onion powder, salt; ¼ tsp black pepper) into a thick paste.
- Cook the Tofu Chorizo – Heat a skillet over medium heat. Add crumbled tofu and cook for 3–4 minutes to dry slightly. Stir in the spice paste and cook for a further 5–7 minutes, stirring occasionally. Let it sit undisturbed for 1–2 minutes at a time to build crispy bits. Set aside.
- Cook the Tofu Scramble – Heat 1 tbsp olive oil in the same skillet over medium heat. Add 1 block (400 g) crumbled firm tofu and cook for 2 minutes to dry. Add ¼ tsp turmeric, ¼ tsp garlic powder, and ¼ tsp kala namak. Stir to coat and cook for a further 4–5 minutes until fluffy and lightly golden. Season with salt and pepper.
- Prep the Toppings – Dice 1 ripe avocado and toss with juice of ½ lime and a pinch of salt. Warm 4–6 corn tortillas in a dry skillet for 30 seconds per side or directly over a gas flame for a light char. Slice 2 spring onions.
- Assemble – Layer each tortilla with: scrambled tofu, tofu chorizo, diced avocado, cilantro lime dressing, spring onions, and hot sauce if desired.
