Vegan Scrambled Tofu Breakfast Tacos Recipe
How to make Vegan Scrambled Tofu Breakfast Tacos
Method
- Slice the block of tofu in half (lengthwise, down the centre), then into 4 even pieces. Press out any excess moisture with paper towels.
- Heat the olive oil in a large frypan over medium heat.
- Place the tofu pieces in the pan and sear on each side for 4-5 minutes, flipping until lightly golden brown on both sides. Remove from heat.
- Use a spatula or whisk to break up the tofu into bite-sized pieces and add back to pan. Sprinkle with the turmeric. Toss and cook for 1-2 minutes. Stir in the soy sauce and toss to combine.
- While the tofu is cooking, cut up your tomatoes, avocado, onions and jalapeño (if using) and set aside.
- Cook the tofu until it is browned to your liking.
- To serve, briefly heat each tortilla in a pan or in the microwave, so they’re warm and soft.
- Divide the tofu scramble into 4 equal servings. Lay each tortilla flat on a plate and spoon on a base of the scrambled tofu.
- Top each tortilla with tomatoes, avocado, spring onions, finely diced red onion and jalapeño slices (if using).
- Sprinkle with salt and pepper, coriander leaves (if using), a squeeze of lime juice and a few dashes of hot sauce (if using), to finish.
Tip: Cover warmed tortillas with aluminium foil until ready to serve.
Optional: Add shredded vegan cheese.