Jillian Glenn is the creator of the recipe blog Peanut Butter and Jilly. She is also a nutrition expert and the bestselling author of Easy Low-Cal Vegan Eats and Light & Easy Vegan Baking. She lives in Atlanta, Georgia. This Tofu Tacos recipe is excerpted from her latest cookbook ‘Healthy Vegan Breakfast & Lunches‘.
Table of Contents
These tofu scramble tacos are quickly going to become one of your favorite vegan brunches or lunches! They’re as easy to make as they are delicious. Tofu is a great alternative to eggs because it is low in calories, high in plant-based protein, and when seasoned and fried just right, will remind you of a savory egg scramble. To complete this tasty and filling lunch meal, serve the tofu scramble in tortillas with your favorite taco toppings. This is a well-rounded and protein-packed meal that is going to keep you feeling healthy and satisfied.
Ingredients You’ll Need
Tofu
- Olive oil, avocado oil, or coconut oil spray
- Bell peppers
- White, yellow, or red onion
- Tofu
- Garlic powder
- Cumin
- Chili powder
- Turmeric
- Corn tortillas
- Lettuce
- Black beans
- Corn and Black Bean Salsa
- Avocado
Chipotle Yogurt Dressing
- Nondairy yogurt
- Chipotle hot sauce
How To Make These Tofu Tacos
Step 1: Sautéing Peppers, Onions, and Crumbling Tofu
Warm a medium skillet over medium heat. Spray the pan with olive oil, avocado oil, or coconut oil spray, and add the peppers and onion. Cook for 3 to 5 minutes, until the onion is translucent and the peppers begin to brown. Add the whole block of tofu to the pan and use a spatula to crumble it into bite-sized pieces (adding more olive oil spray as needed). Season the tofu with garlic powder, cumin, chili powder, and turmeric. Cook for 7 to 10 minutes, stirring frequently, until the tofu is crispy and golden.
Step 2: Preparing Chipotle Yogurt Dressing and Assembling Tofu Tacos
While the tofu is cooking, make the Chipotle Yogurt Dressing. In a small bowl, mix the yogurt and chipotle hot sauce and set aside.
Serve the tofu scramble in the corn tortillas, each topped with a pinch of shredded lettuce, about 3 tablespoons (32 g) of black beans, 1 tablespoon (15 ml) of salsa, and 1 to 2 tablespoons (10 to 20 g) of avocado. Then dress each taco with the Chipotle Yogurt Dressing.
Tofu Scramble Tacos – Recipe Card
Tofu Scramble tacos
Ingredients
Tofu
- Olive oil - avocado oil or coconut oil spray, for greasing
- 1 cup 149 g chopped bell peppers
- ¼ cup 40 g chopped white, yellow or red onion
- 12 oz 340 g extra-firm tofu, pressed (see Healthy Tip)
- 1 tsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- ¼ tsp turmeric
- 12 small corn tortillas
- 1 cup 47 g shredded lettuce
- 1½ cups 258 g canned black beans, rinsed and drained
- 1 cup 240 ml Corn and Black Bean Salsa
- 1 avocado - diced
Chipotle Yogurt Dressing
- ¼ cup 60 ml nondairy yogurt
- 1 tbsp 15 ml chipotle hot sauce
Instructions
- Warm a medium skillet over medium heat. Spray the pan with olive oil, avocado oil or coconut oil spray and add the peppers and onion. Cook for 3 to 5 minutes, until the onion is translucent and the peppers begin to brown. Add the whole block of tofu to the pan and use a spatula to crumble it into bite-sized pieces (adding more olive oil spray as needed). Season the tofu with the garlic powder, cumin, chili powder and turmeric. Cook for 7 to 10 minutes, stirring frequently, until the tofu is crispy and golden.
- While the tofu is cooking, make the Chipotle Yogurt Dressing. In a small bowl, mix the yogurt and chipotle hot sauce and set aside.
- Serve the tofu scramble in the corn tortillas, each topped with a pinch of shredded lettuce, about 3 tablespoons (32 g) of black beans, 1 tablespoon (15 ml) of salsa and 1 to 2 tablespoons (10 to 20 g) of avocado. Then dress each taco with the Chipotle Yogurt Dressing
Notes
Reprinted with permission from Healthy Vegan Breakfasts and Lunches by Jillian Glenn. Page Street Publishing Co. 2023. Photo credit: Jillian Glenn.
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About The Cookbook
There’s a reason breakfast and lunch are the two most important meals of the day: what you eat in the morning and midday will set the tone for the rest of the day. By choosing healthy, nutritious plant-based foods, you’re giving yourself the fuel you need to power through your busy days. With these 60 simple recipes and the guidance of bestselling cookbook author Jillian Glenn, making perfectly portioned, low-calorie, delicious, and nutritious dishes is totally doable! Fall in love with vegan and gluten-friendly recipes such as:
- Tropical Smoothie Bowls
- Peanut Butter Banana Pancakes
- Vanilla and Chocolate Protein Donuts
- 5-Minute Blueberry Superfood Oats
- Healthy Adult Lunchables
- Loaded Potato Nachos
- 15-Minute Sesame Tempeh Bowl
- Easy Sweet Potato and black Bean Chili
By switching to simple homemade meals, you can rest assured you are getting the nutrients you need to feel and function at your best! And with endless sweet and savory options, you’ll never feel like you’re restricting what you love. With this cookbook, you’ll be delighted by the abundance of delicious plant-based foods you can grab and go to eat healthy all day long!
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More Vegan Recipes You Might Like
If you enjoyed this tofu tacos recipe, you might also like this Must-Try Vegan Banana Bread by the same author. Click here to get the recipe.
Connect with Jillian on Instagram and at peanutbutterandjilly.com
