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Breakfast Tacos (Vegan)
Breakfast
Ingredients:
Tofu Chorizo
- 400 g (14 oz) extra-firm tofu, pressed
- 15–30 ml (1–2 tbsp) olive oil
- 30 ml (2 tbsp) tomato paste
- 15 ml (1 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) 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
- 15 ml (1 tbsp) 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:
- Tofu press or heavy plate
- Non-stick skillet or frying pan
- Spatula
- Tongs (for warming tortillas)
- Knife and cutting board
- Citrus juicer
- Measuring spoons and cups
- Mixing bowl
20 minutes or less
Soy-Free
Features:
20 minutes or less
Soy-Free
Nutrition:
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Instructions:
- Press the Tofu
Press 400 g (14 oz) 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; and ¼ tsp black pepper. - 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, letting 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. Add 400 g (14 oz) crumbled firm tofu and cook for 2 minutes. Add ¼ tsp turmeric, ¼ tsp garlic powder, and ¼ tsp kala namak. 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. 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.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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
- 15–30 ml (1–2 tbsp) olive oil
- 30 ml (2 tbsp) tomato paste
- 15 ml (1 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) 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
- 15 ml (1 tbsp) 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 400 g (14 oz) 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; and ¼ tsp black pepper. - 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, letting 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. Add 400 g (14 oz) crumbled firm tofu and cook for 2 minutes. Add ¼ tsp turmeric, ¼ tsp garlic powder, and ¼ tsp kala namak. 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. 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.
