Vegan tofu scramble tacos

March 26, 2014

One thing that I used to love eating in Tucson is a good breakfast burrito. Scrambled eggs, cheese, avocado, crispy potatoes and salsa wrapped in a soft, flaky, homemade tortilla… it’s kind of my idea of heaven on a plate.

Being in England and eating a plant-based diet means that I can’t enjoy this dish any more. So, I decided it was time to take things into my own hands and recreate this dish with my own version of tofu scramble tacos with homemade tortillas, crispy potatoes and homemade salsa. The first time I made this dish my guinea pig (Andrew) said, “This is fucking delicious.” Well, if that’s not a great endorsement, I’m not sure what is!

I use black Himalayan salt which gives an “eggy” flavor to the dish – it’s actually quite remarkable. Don’t worry though, if you don’t have it you can still make this dish with normal salt.


  • 1 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 package firm tofu, well drained
  • Fresh black pepper to taste

Spice blend:

  • 3 tablespoons nutritional yeast
  • 2 teaspoons ground cumin
  • 1 teaspoon black Himalayan salt (or normal salt)
  • 1 teaspoon dried thyme, crushed with your fingers
  • ½ teaspoon ground turmeric
  • ½ teaspoon smoked paprika
  • 3 tablespoons water


  1. Stir the spice blend together in a small cup with the water and set aside
  2. Preheat a non-stick pan over medium heat
  3. Sauté the garlic in olive oil for about a minute
  4. Break the tofu apart into small bite sized pieces and saute for about 10 minutes, stirring often
  5. After 10 minutes, add the spice blend and mix to incorporate
  6. Cook for a further 5 minutes, adjust seasoning to taste, and enjoy!


  • Laura March 26, 2014 at 9:09 pm

    These sound amazing! A perfect brunch meal!

    • lindsaybelle March 26, 2014 at 9:18 pm

      they were so good! definitely good for brunch (or dinner – which is how we had them!)

  • Cteavin March 27, 2014 at 3:50 am

    I always amazes me. Nutritional yeast just makes food more tasty. This is a great example.

    • lindsaybelle March 27, 2014 at 8:32 am

      I agree! I admit, I’d never used it until recently but am really impressed by the end result whenever I use it. In this instance, the tofu really had a taste/consistency that was similar to eggs. so tasty!

      • Cteavin March 27, 2014 at 1:24 pm

        I agree, very tasty.

        I first used it for a vegan cheese sauce and was blown away. After I used it with popcorn, as an enrichment to seitan, as a flavoring in other dishes which should have cheese.

  • mrsveg March 27, 2014 at 6:52 am

    I love it. The best compliment I ever got for a meal was “if you never cook this again I’ll leave you”.

    • lindsaybelle March 27, 2014 at 8:31 am

      haha! it’s always the colorful comments/compliments that are the best 😉

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