Breakfast Tacos (Vegan)
Breakfast
Ingredients:
Tofu Chorizo
1 block (14 oz) extra-firm tofu, pressed
1-2 tbsp olive oil
2 tbsp tomato paste
1 tbsp soy sauce or tamari
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
1 block (14 oz) firm or extra-firm tofu, pressed and crumbled
1 tbsp olive oil
¼ tsp turmeric (for color)
¼ tsp garlic powder
¼ tsp kala namak (Indian black salt — gives an eggy, sulphurous flavor)
Salt & black pepper to taste
Cilantro Lime Dressing
1 cup fresh cilantro, packed
1 garlic clove
Juice of 1 lime (about 2 tbsp)
¼ cup vegan mayo or plain unsweetened vegan yogurt
1-2 tbsp olive oil
1-2 tbsp water, to thin
¼ tsp salt + ¼ tsp black pepper
½ small jalapeño (optional)
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
Blender or food processor
Spatula
Tongs (for warming tortillas)
Knife and cutting board
Citrus juicer (optional, for lime)
Tofu press
Measuring spoons and cups
Mixing bowl
Features:
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
Tofu Chorizo
- Press tofu for 10–15 minutes, then crumble into small pieces.
- Whisk together the tomato paste, soy sauce, lime juice, oil, and all spices into a thick paste.
- Heat a skillet over medium. Add tofu and cook 3–4 minutes to dry slightly.
- Stir in the spice paste. Cook 5–7 more minutes, stirring occasionally.
- Let it sit undisturbed for 1–2 minutes at a time to develop crispy bits. Set aside.
Scrambled Tofu
- Heat olive oil in a skillet over medium heat.
- Add crumbled tofu and cook 2 minutes to dry slightly.
- Add turmeric, garlic powder, and kala namak. Stir to coat.
- Cook 4–5 minutes, stirring gently, until fluffy and lightly golden. Season to taste.
Cilantro Lime Dressing
- Add all ingredients to a blender and blend until smooth.
- Add water one tablespoon at a time until pourable but still creamy.
- Taste and adjust — more lime for brightness, more salt for depth, more jalapeño for heat.
Toss the avocado with lime juice and a pinch of salt — keep it chunky. Warm tortillas in a dry skillet for 30 seconds per side, or directly over a gas flame for a light char. Wrap in a towel to keep warm.
Assembly
Layer each tortilla in this order:
- Scrambled tofu (or Just Egg)
- Tofu chorizo
- Diced avocado
- Cilantro lime dressing
- Spring onions
- Hot sauce if desired
Meal prep tip: The chorizo and dressing both keep in the fridge for up to 4 days — make them ahead and assemble fresh tacos in under 10 minutes.
Swaps:
Just Egg Option (swap in place of tofu scramble)
Use 1 cup Just Egg instead of tofu. If using kala namak, stir ¼ tsp into the Just Egg before cooking. Pour into a skillet over medium-low and cook 4–5 minutes, stirring gently, until fluffy and just set. Season lightly.
Breakfast Tacos (Vegan)
Ingredients:
Tofu Chorizo
1 block (14 oz) extra-firm tofu, pressed
1-2 tbsp olive oil
2 tbsp tomato paste
1 tbsp soy sauce or tamari
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
1 block (14 oz) firm or extra-firm tofu, pressed and crumbled
1 tbsp olive oil
¼ tsp turmeric (for color)
¼ tsp garlic powder
¼ tsp kala namak (Indian black salt — gives an eggy, sulphurous flavor)
Salt & black pepper to taste
Cilantro Lime Dressing
1 cup fresh cilantro, packed
1 garlic clove
Juice of 1 lime (about 2 tbsp)
¼ cup vegan mayo or plain unsweetened vegan yogurt
1-2 tbsp olive oil
1-2 tbsp water, to thin
¼ tsp salt + ¼ tsp black pepper
½ small jalapeño (optional)
Toppings & Tortillas
4-6 corn tortillas
1 ripe avocado, diced
Juice of ½–1 lime
2 spring onions, thinly sliced
Hot sauce (optional)
Features:
Instructions:
Tofu Chorizo
- Press tofu for 10–15 minutes, then crumble into small pieces.
- Whisk together the tomato paste, soy sauce, lime juice, oil, and all spices into a thick paste.
- Heat a skillet over medium. Add tofu and cook 3–4 minutes to dry slightly.
- Stir in the spice paste. Cook 5–7 more minutes, stirring occasionally.
- Let it sit undisturbed for 1–2 minutes at a time to develop crispy bits. Set aside.
Scrambled Tofu
- Heat olive oil in a skillet over medium heat.
- Add crumbled tofu and cook 2 minutes to dry slightly.
- Add turmeric, garlic powder, and kala namak. Stir to coat.
- Cook 4–5 minutes, stirring gently, until fluffy and lightly golden. Season to taste.
Cilantro Lime Dressing
- Add all ingredients to a blender and blend until smooth.
- Add water one tablespoon at a time until pourable but still creamy.
- Taste and adjust — more lime for brightness, more salt for depth, more jalapeño for heat.
Toss the avocado with lime juice and a pinch of salt — keep it chunky. Warm tortillas in a dry skillet for 30 seconds per side, or directly over a gas flame for a light char. Wrap in a towel to keep warm.
Assembly
Layer each tortilla in this order:
- Scrambled tofu (or Just Egg)
- Tofu chorizo
- Diced avocado
- Cilantro lime dressing
- Spring onions
- Hot sauce if desired
Meal prep tip: The chorizo and dressing both keep in the fridge for up to 4 days — make them ahead and assemble fresh tacos in under 10 minutes.
