Tofu Scramble & Breakfast Potato Tacos


  • 2 potatoes
  • 1-2 tablespoons vegan butter
  • squeeze of lime juice
  • fresh cilantro
  • 1 block organic firm tofu (not extra firm)
  • 1 tablespoon olive oil (or not. just omit)
  • 1/4 cup of chopped onions
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 2 tablespoons non-dairy milk, unsweetened and unflavored works best (i like @ripplefoods original for cooking & @oatly for sweeter dishes)
  • 1/3 cup chopped peppers


  1. Cut each potato in 4’s

  2. Boil the potatoes with a dash of salt, until fork tender

  3. Transfer to nonstick skillet and mash (i used a fork to just break them apart a bit more)

  4. Then add in vegan butter, lime juice, and chopped cilantro

  5. Heat the olive oil and onion in a pan over medium heat until translucent

  6. Crumble the tofu into the pan with your hands (? ???) stir frequently, for 3-4 minutes until the moisture from the tofu is mostly gone

  7. Add in the nutritional yeast, salt, turmeric and garlic powder

  8. Cook and stir constantly for a 4-5 minutes

  9. Add in the plant milk (vegan butter will also work) and stir

  10. Toast corn tortillas on a pan

  11. Add sliced avocado, hot sauce and the breakfast potatoes

  12. Fry the tempeh bacon in oil/vegan butter until crispy on the edges

  13. If oil-free, i think these would pan fry in water nicely too

  14. Hope you learned something helpful ? dm me any questions or vegan food requests

  15. And enjoy ?

  16. Vegan #veganrecipes #veganbreakfast #veganlunch #vegandinner #veganmeals #plantbased #crueltyfree #vegainz #veganfood #philly #veganism #veganphilly #phillyvegan #salad #saladrecipe #spicy #food #foodporn #theveganview #tofuscramble #potatoes #breakfast #avocado

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