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Bring some excitement to your mornings with these vegan breakfast tacos. I fill them with tofu, black beans, and smoky mushroom bacon for a savory breakfast that can be made in just 30 minutes, making it perfect for rushed mornings or relaxed weekend brunches.
Vegan breakfast tacos are a great way of putting all my breakfast nutrients into one easy, handheld dish. Every bite is filled with protein, vegetables, and fiber, all housed in a soft and warm tortilla, unlike a crispy potato taco, which has been seared off in a skillet for a crunchy exterior. If you enjoy breakfast that you can adapt to suit your tastes, this vegan breakfast taco is for you.
I originally started making these vegan breakfast tacos during summer vacation when my boys wanted something easy that they could eat before heading off to whatever activity we had planned for the day. I wanted the nutritional profile of a healthy sweet potato breakfast hash and the convenience of pancake tacos. The first time I laid the breakfast tacos out on the table, my boys were so excited, they looked as if they had hit the jackpot. I made sure to let them know that from then on, Taco Tuesday could be extended to breakfasts as well.
One of my favorite things about these vegan breakfast tacos is how much texture and flavor they pack into such a simple meal. The tofu stays soft, the mushroom bacon adds a smoky umami flavor, while the black beans make the tacos hearty and healthy. As a health coach, I love how easy it is to load these tacos with plant protein, fiber, healthy fats, and vegetables without overcomplicating breakfast.
The process for creating these vegan breakfast tacos is easy, which is another reason I love them. I begin by cooking the tofu until it is heated through and lightly golden in spots, then stir through the mushroom bacon. Sauteing the cabbage is totally optional, but I like doing it to make it a bit easier on the digestive system. Then I warm the tortillas carefully so they stay soft and pliable without cracking during assembly. Once everything is prepared, I layer the tofu, beans, taco meat, cabbage, avocado, salsa, and jalapenos and serve immediately.
It is one thing cooking for my family of picky eaters, but when I am cooking for friends and their kids, it is a whole other ball game. I know each of these kids has their own level of pickiness and food preferences, which is probably why I was the only one brave enough to host a big brunch for everyone last year. I decided to set up a breakfast taco station with all the toppings separately, just in case. Surprisingly, almost every single person tried all of the toppings in their taco. Except for one kid who only had avocado in his. Ha! Make these vegan breakfast tacos for your next family brunch.
🥘 Ingredients
This is everything I use to create a hearty and balanced meal out of my vegan breakfast tacos:
Extra firm tofu: I crumble this into small pieces to mimic the texture of scrambled eggs.
Portobello mushroom bacon: I chop the vegan mushroom bacon into smaller pieces to spread the smoky flavor through each taco.
Black beans: I use canned black beans for convenience and as a source of plant-based protein.
Vegan taco meat: I like using my mushroom walnut taco meat or vegan chorizo for extra texture.
Corn or flour tortillas: I use corn tortillas as a gluten-free option, but soft flour tortillas work well too. You could also make your own almond flour tortillas.
Shredded cabbage: This adds a fresh crunch that balances with the fillings.
Avocado: Creamy avocado cools down the spices and adds richness to the tacos.
Salsa: Fresh salsa adds acidity and brightness that keeps the tacos from tasting too heavy.
Jalapenos: I add a few slices of jalapeno for extra heat.
Sea salt: A small sprinkle over the filling helps awaken all the flavors.
🔪 How To Make
This is the process I follow to ensure all the fillings and layers in these vegan breakfast tacos keep their own texture and flavor:
Cook tofu mixture: First, I cook the crumbled tofu over medium heat until warmed through and lightly golden. Then I stir in the chopped mushroom bacon and mix until combined.
Prepare cabbage: If I want softer cabbage, I saute it briefly in a pan with a little broth or oil until just tender. You can also leave it raw for extra crunch.
Warm tortillas: Next, I warm the tortillas until soft and pliable so they fold easily without cracking.
Assemble tacos: I spoon the tofu, black beans, and vegan taco meat into each tortilla, spreading the fillings evenly.
Add toppings: Finally, I top the tacos with cabbage, avocado, salsa, jalapenos, and any extra toppings before serving immediately.
My #1 Secret Tip for this vegan breakfast tacos recipe is to keep the wet ingredients balanced during assembly. If I add too much salsa or overly wet beans, my tortillas soften way too quickly and can break apart, making them difficult to eat.
Other Tips To Keep In Mind:
- Prep toppings: I chop and prep all my toppings before cooking so the tacos can be assembled quickly while everything is still warm.
- Layer carefully: I like starting with the beans as my base layer directly on the tortilla, then adding the tofu, and finishing with the taco meat. The beans act as a barrier that prevents the tortilla from getting soggy too quickly.
- Season the beans: When using canned black beans, I rinse, drain, and season them before adding them to the taco. I start by warming them in a small pan with a pinch of cumin and a squeeze of lime juice, then cook them for 2 minutes. This makes a big difference to the overall flavor.
- Crisp tofu: I let the tofu cook undisturbed for a minute or two for a better texture and flavor.
📖 Variations
I love serving these vegan breakfast tacos, which means I have had many chances to play around with the fillings. These are 3 variations I make most frequently:
Potato filling: I add 1 cup roasted breakfast potatoes for a heartier version. My husband loves having this for brunch, especially after a morning hike.
Green veggie: I saute 1 cup of spinach with the tofu mixture when I want to pack added nutrients into breakfast. My kids love this version with avocado green goddess dressing.
Sweet taco: On special occasions, I turn these vegan breakfast tacos into something that looks more like dessert. I start with a generous spread of vegan Nutella, followed by caramelized bananas and fresh berries. This is definitely my kids’ favorite version.
🍽 Serving Suggestions
Since these vegan breakfast tacos include a lot of southwestern and Mexican influence, I always recommend going all out when serving them as part of a brunch spread. Try it alongside a bowl of freshly prepared Mexican fruit salad, and a cold glass of vegan horchata.
I love making these vegan breakfast tacos if we have bits and pieces leftover from the night before. Recently, I swapped out the cabbage for Mexican coleslaw with cilantro and lime dressing, and topped it with my vegan taco sauce. My kids also love adding any leftover Chipotle corn salsa to their tacos.
🧊 Storing And ♨️ Reheating
Refrigeration: I store all the fillings separately in airtight containers in the refrigerator for up to 4 days.
Freezing: I usually only freeze the taco meat and tofu mixture since fresh toppings like avocado and cabbage do not thaw well.
Reheating: I warm the tofu mixture, beans, and taco meat in a skillet over medium heat, then assemble the tacos fresh with warmed tortillas and cold toppings.
❓Recipe FAQs
Extra-firm tofu is my top pick for these vegan breakfast tacos as it holds its shape when crumbled and gives me that satisfying, hearty texture. Silken tofu is a good option too, if you prefer something softer, like in the silken tofu scramble recipe. As for pressing, I skip that step for this recipe. The tofu is cooked as a crumbled scramble over medium heat, so any extra moisture cooks off in the pan as it heats up. Pressing is really only necessary when you need the tofu completely dry for things like crispy cubed tofu or marinating.
This happens when there is too much moisture sitting in the pan at once. When there is excess liquid, the tofu steams instead of sautes, and that golden color never happens. This is caused by adding too much tofu to the pan at one time or not letting the pan get hot enough before adding the tofu. Since the tofu is not pressed in this recipe, I always make sure not to overcrowd and keep the skillet properly heated over medium heat.
Warming the tortillas is the most important step. Cold and dry tortillas break far more easily once folded. I heat mine until soft and pliable, and then keep them covered with a warm, damp towel while assembling. I also make sure to spread the fillings evenly, as an overfilled taco is more likely to break.
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Vegan Breakfast Tacos (Easy, Healthy, High-Protein!)
Bring some excitement to your mornings with these vegan breakfast tacos. I fill them with tofu, black beans, and smoky mushroom bacon for a savory breakfast that can be made in just 30 minutes, making it perfect for rushed mornings or relaxed weekend brunches.
Servings: 8
Calories: 202kcal
- My #1 Secret Tip for this vegan breakfast tacos recipe is to keep the wet ingredients balanced during assembly. If I add too much salsa or overly wet beans, my tortillas soften way too quickly and can break apart, making them difficult to eat.
- Prep toppings: I chop and prep all my toppings before cooking so the tacos can be assembled quickly while everything is still warm.
- Layer carefully: I like starting with the beans as my base layer directly on the tortilla, then adding the tofu, and finishing with the taco meat. The beans act as a barrier that prevents the tortilla from getting soggy too quickly.
- Season the beans: When using canned black beans, I rinse, drain, and season them before adding them to the taco. I start by warming them in a small pan with a pinch of cumin and a squeeze of lime juice, then cook them for 2 minutes. This makes a big difference to the overall flavor.
- Crisp tofu: I let the tofu cook undisturbed for a minute or two for a better texture and flavor.
Calories: 202kcal | Carbohydrates: 29g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 413mg | Potassium: 314mg | Fiber: 7g | Sugar: 5g