Tofu Scramble Breakfast Tacos

I have been on a taco kick recently fro breakfast and dinner. There's just so much freedom to them that makes it super easy to create a meal. And tofu scramble is always good so why not throw it in a corn tortilla?



  • 1 Block Firm Tofu

  • 1/2 Medium White Onion

  • 2 Garlic Cloves

  • 1 Cup Chopped White Mushrooms

  • 1 Cup Diced Red Bell Pepper

  • 1 Russet Potato

  • A Few Kale Leaves

  • 2 Tbsp Nutritional Yeast

  • 1/2 Tsp Turmeric

  • Salt and Pepper to Taste

  • Avocado Salsa Verde (Optional)

  • Corn or Flour Tortillas


  1. Start by preheating your oven to 425°F and cut the potato into small cubes. Toss them in a little bit of coconut oil and salt and pepper to taste and bake for about 25-30 minutes flipping halfway through.

  2. While the potatoes are cooking go ahead and dice up the garlic and onion and add them to a skillet over medium heat. Add some water if needed and continuing chopping the rest of your veggies.

  3. Once the onion is transparent add the mushroom and bell pepper and saute until they become soft.

  4. Next add the chopped up kale and allow it to wilt. Once it does crumble up the block of tofu into a pan and add the nutritional yeast and turmeric.

  5. Add in the cooked potatoes and saute everything until all the spices are combined and the tofu is hot.

  6. Now serve with some of my Avocado Salsa Verde in some corn or flour tortillas and enjoy!