Tofu Scramble Breakfast Tacos w/ Cashew Queso

These tofu scramble breakfast tacos are perfect for your next brunch, or as a way to use up the block of tofu sitting in your fridge.

I love breakfast tacos, and these tofu scramble breakfast tacos are a personal favorite of mine! Tofu scrambles are a great way to use up a block of tofu or dying fridge veggies. Plus, this vegan tofu scramble is packed full of veggies and protein.

No matter how hard I try, my planning for meals falls short. I think everyone's does, right? Running to the grocery store for a single item is something I also really dislike doing before my next big shop. By keeping a well stocked pantry, I have staples to use up those last veggies and miscellaneous items hanging around in the fridge.

That is exactly where a tofu scramble comes in. I try to keep a package of tofu in the fridge, but definitely always have one in the freezer. If I am running low on food, I'll defrost the tofu overnight, and I've got a great protein source to whip up a tofu scramble in no time.

To make the scramble:

Simply saute up the veggies and spices in a little bit of oil. Then squeeze any excess water out of the tofu (I like using firm tofu) and crumble it up over the pan with your hands. Cook until the tofu is nice and hot. Then, warm up some tortillas (fresh corn are my favorite). Add the filling to the tortillas and top it with avocado, cilantro, and my vegan cashew queso for a delicious breakfast, lunch, or diner!

This filling works really well as a breakfast burrito filling as well! Simply roll into large flour tortillas, wrap in foil, and store in the fridge or freezer for a quick and easy meal on the go! I would leave the avocado out of the burritos as it will turn brown and taste off as they sit.

Tofu Scramble Breakfast Tacos

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• Author: Emily Marrs
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 block firm tofu (rinsed and squeezed)
• 10 medium mushrooms (rinsed and sliced)
• 1 medium tomato (diced)
• 1 small yellow onion (diced)
• 3 stems kale (destemmed, rinsed, and sliced)
• 3 cloves garlic (minced)
• 1 tsp coconut oil (or frying oil of choice, water is fine too)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp kosher salt (to taste)
• 1 tsp tamari or soy sauce
• 2 tbsp nutritional yeast
• ½ tsp ground black pepper
• ½ tsp smoked paprika
• ½ tsp turmeric

To Serve

• cilantro or parsley
• fresh corn tortillas
• vegan cashew queso (or regular cheese/queso)

Instructions

1. Wash and prep all veggies.
2. Heat coconut oil in large frying pan over medium heat. Add onion and garlic and cook until onion starts to become translucent. Add a splash of water to de-glaze pan if onion sticks.
3. Add mushrooms, stir to mix, and continue to cook until mushroom start to brown, stirring occasionally.
4. Over the pan, break the tofu up into small pieces with your hands, and add all of the spices. Stir well and cook a few more minutes.
5. Add tomatoes and kale, cook for a few minutes until tomatoes and kale begin to soften.
6. Warm fresh corn tortillas by getting a paper towel wet (but not dripping wet). Wrap the paper towel over a handful of corn tortillas, and heat in the microwave for 10-15 seconds, or until tortillas are warm.
7. Assemble tacos by adding the tofu scramble to the center of a corn tortilla. Top with avocado, cilantro, cashew queso, and any other toppings you might like (hot sauce is pretty good).

Notes

Lasts in fridge about a week.

Cashew Queso

Pin Recipe

Print Recipe

• Author: Emily Marrs
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Yield: 15 tablespoons 1x

Ingredients

Scale 1x2x3x

• 1 cup cashews (I use raw)
• 2.5 tbsp diced chipotle peppers (*)
• 4 tbsp nutritional yeast
• 10 tbsp hot water
• 1 ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp smoked paprika
• ¼ tsp chili powder
• ½ tsp kosher salt (to taste)

Instructions

1. Add all ingredients to a high speed blender and blend about 10-15 seconds until smooth.
2. Lasts in fridge at least two weeks. Goes great on... everything!

Notes

*Depending on what diced chipotle peppers you get (usually you can find these in a jar/tin next to other Mexican food ingredients), you may want to taste the mixture prior to starting this recipe. In my experience, a lot of canned chipotle peppers can be pretty salty, so you may want to skip the salt when blending, and add salt to taste after so you don't end up with a super salty product.