by: julioarco88Posted on:

Vegan Breakfast Tacos with Scrambled Tofu, Spinach, and Salsa

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

Start your morning with a burst of flavor by making these Vegan Breakfast Tacos with Scrambled Tofu, Spinach, and Salsa. These tacos are packed with protein, nutrients, and a vibrant medley of flavors, making them perfect for a hearty breakfast or brunch. The savory tofu scramble pairs beautifully with the fresh spinach and zesty salsa, all wrapped up in a warm tortilla for an irresistible morning treat.

Why You’ll Love This Recipe

  • Flavorful and Satisfying: A combination of spices, fresh greens, and salsa make these tacos a flavor-packed breakfast.
  • Quick and Easy: Ready in under 20 minutes for busy mornings.
  • Nutrient-Dense: Loaded with plant-based protein, fiber, and vitamins.
  • Customizable: Add your favorite toppings to make them your own.

Ingredients

  • 4 small corn or flour tortillas (gluten-free if needed)
  • 1/2 block firm tofu, crumbled
  • 1/2 cup fresh spinach, roughly chopped
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 tablespoon nutritional yeast (optional, for cheesy flavor)
  • 1 tablespoon olive oil (or any cooking oil)
  • 1/2 cup fresh salsa
  • Salt and black pepper, to taste

Optional Toppings:

  • Sliced avocado
  • Chopped cilantro
  • Vegan sour cream
  • Hot sauce

Ingredient Breakdown

Tofu

A high-protein, versatile base that mimics scrambled eggs when seasoned and cooked.

Spinach

Provides a boost of vitamins A and K, as well as a fresh, earthy flavor.

Salsa

Adds a zesty, tangy element that perfectly complements the savory tofu scramble.

Instructions

Step 1: Prepare the Tofu Scramble

  1. Heat olive oil in a skillet over medium heat.
  2. Add crumbled tofu, turmeric, smoked paprika, cumin, garlic powder, and a pinch of salt and pepper. Cook for 3-4 minutes, stirring occasionally.
  3. Add the chopped spinach to the skillet and cook for another 2 minutes, until wilted.
  4. Stir in nutritional yeast (if using) and adjust seasoning to taste.

Step 2: Warm the Tortillas

  1. Heat the tortillas in a dry skillet for 10-15 seconds on each side, or until warm and pliable.

Step 3: Assemble the Tacos

  1. Divide the tofu scramble evenly among the tortillas.
  2. Top each taco with a spoonful of salsa and any additional toppings like avocado, cilantro, or vegan sour cream.

Step 4: Serve

  1. Serve immediately while warm and enjoy the vibrant flavors!

Picture Gallery

Tips and Variations

  • Add Veggies: Include sautéed bell peppers, mushrooms, or diced zucchini for extra flavor and nutrients.
  • Go Gluten-Free: Use gluten-free tortillas or lettuce wraps for a lighter option.
  • Make It Spicy: Add jalapeño slices, chili flakes, or hot sauce for a fiery kick.
  • Prep Ahead: Make the tofu scramble the night before and reheat before assembling the tacos.

Nutritional Information (Per Serving – 2 Tacos)

  • Calories: 260
  • Protein: 11g
  • Carbohydrates: 25g
  • Fat: 10g
  • Fiber: 4g
  • Vitamin C: 15% of the daily value
  • Iron: 20% of the daily value

These tacos are a balanced, high-protein breakfast that keeps you full and energized.

Conclusion

These Vegan Breakfast Tacos with Scrambled Tofu, Spinach, and Salsa are the perfect way to kick-start your day. They’re quick, flavorful, and packed with wholesome ingredients that leave you feeling satisfied. Whether you’re making them for a leisurely brunch or as a meal prep breakfast, they’re sure to become a favorite in your routine.

Have you tried this recipe? Share your tips, favorite toppings, or creative twists in the comments below! Don’t forget to tag us on social media with your taco creations—we’d love to see your dishes.

Frequently Asked Questions

1. Can I use kale instead of spinach?

Yes! Kale works just as well and adds a slightly heartier texture to the tacos.

2. How do I store leftovers?

Store the tofu scramble in an airtight container in the fridge for up to 3 days. Assemble the tacos fresh to keep the tortillas from getting soggy.

3. Can I use store-bought salsa?

Absolutely! Store-bought salsa works well, but homemade salsa adds a fresher, more vibrant flavor.

4. Can I freeze the tofu scramble?

Yes, the tofu scramble freezes well. Store in an airtight container and freeze for up to 2 months. Thaw and reheat before serving.

5. What pairs well with these tacos?

Serve with roasted breakfast potatoes, a fruit salad, or a refreshing green smoothie for a complete meal.

Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.

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