Go Back
Start your day with these Plant-Based Breakfast Tacos for a protein-packed, high-veggie energizing meal to fuel your day!
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 2 tacos
Course: Breakfast

Ingredients
  

  • 7 oz extra firm tofu
  • 1 tbsp nutritional yeast
  • 1/4 tsp turmeric
  • 1 tsp milk df
  • 1 pinch paprika
  • 1/4 cup black beans
  • 1/4 medium avocado
  • 2 tortillas gf
  • 6-8 cherry tomatoes
  • 1 tsp avocado oil
  • sea salt
  • microgreens

Equipment

  • 1 skillet/fry pan
  • measuring cups
  • measuring spoons
  • 1 meat masher
  • 1 small mixing bowl
  • 1 small baking sheet pan

Preparation
 

  1. Preheat the oven to 350F.
  2. Toss the cherry tomatoes in 1 tsp avocado oil and a pinch of salt. Scatter them evenly on a baking sheet pan and roast them for 30-35 minutes.
  3. Spray a frying pan with oil. Add the tofu, nutritional yeast, turmeric, milk, and paprika. Mash everything together and cook until it is slightly browned.
  4. Prepare the beans as the can/package instructs. Blend or mash them together if needed.
  5. Heat or fry the tortillas on the stove or prepare them as desired.
  6. Add the beans, tofu "eggs", roasted tomatoes, avocado slices, and microgreens to the tortillas.

Video

Notes

Substitutions, Add-Ons, & Alterations:
  • Use eggs (contains egg) in place of tofu (contains soy).
  • Substitute nutritional yeast for cheese (contains dairy).
  • Try this with sliced fresh tomato instead of roasted.
  • Add any other toppings you'd like! Try onion, pickled onion, roasted peppers, or salsa.
  • Replace microgreens with chopped spinach, lettuce, or other greens. 
* Any changes to the original recipe may alter the time, taste, temperature, and/or allergen content!