Soyrizo Tofu Scramble Breakfast Tacos

Recipe by Curvy Carbivore (@curvycarbivore)

Yield: 4-6 tacos | Prep time: 3 min

Cook time: 7 min | Total time: 10 min

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If you're craving bold, satisfying vegan tacos packed with flavor, these Soyrizo Tofu Scramble Breakfast Tacos with homemade corn tortillas are a must-try! This easy, protein-packed taco filling combines spicy soyrizo with crumbled tofu for a delicious plant-based twist on classic street tacos. Served on soft, warm homemade corn tortillas (using your favorite go-to tortilla recipe), these vegan tacos are perfect for Taco Tuesday, meatless meals, or anytime you're in the mood for Mexican-inspired comfort food.

This recipe is gluten-free, dairy-free, and loaded with flavor—ideal for anyone looking to elevate their vegan breakfast, or even taco night, with a fast, flavorful, and satisfying filling made from soyrizo and tofu.

Ingredients:

• 1/2 yellow onion, diced

• 1 tbsp vegan butter (or veg oil)

• 1/2 package soyrizo from @traderjoes

• 1 block firm tofu (14oz)

• 1 tbsp garlic powder

• 1 tsp turmeric

• 1 tsp black pepper

• 1 tsp black salt (kala namak)

• 2 tbsp nutritional yeast

• 1/3 cup vegan cheddar

• Avocado

• Corn tortillas (if making homemade, I would recommend Alexa Soto's recipe)

Directions:

• First, cook the soyrizo and onion: Add the diced onion, soyrizo, and 1 tbsp vegan butter to a frying pan, and heat on medium.

• Next, make the seasoned tofu: Drain the tofu, and add it to a bowl (no need to press the tofu). Break it apart using the back of a fork until it's in small chunks. Add all spices (garlic powder, turmeric, black pepper, black salt, nutritional yeast) to the tofu, and gently mix to combine until it's evenly coated.

• Cook the tofu mixture: Add the tofu mixture to frying pan, and gently mix it in with the onion and soyrizo. Cook until warm, stirring occasionally, until everything darkens in color (about 5 min).

• Mix in cheddar cheese to the pan, and cook until melted (about 1 min).

• Serve in corn tortillas, topped with avocado and salsa of choice (I did a spicy chipotle sauce).

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Tips and Tricks:

• You can add other toppings like cilantro or sour cream.

• You can melt the cheese directly on the tortillas, but I feel that mixing it in is easier to get it all melted.

• Store the tofu mixture leftovers in an airtight container for up to 3 days, but let’s be real—there won’t be any.