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Healthy Breakfast Tacos w/ Tofu & Roasted Potatoes

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Healthy Breakfast Tacos w/ Scrambled Tofu & Roasted Potatoes – spiced with Southwest flavors, the hearty vegan breakfast tacos would be perfectly suitable for lunch or dinner too!

A white plate on a red placemat featuring Healthy Breakfast Tacos with scrambled tofu, roasted potatoes, jalapeños, cherry tomatoes, and avocado, with a drizzle of sauce. Lime wedges on the side.

It’s Taco Time…For Breakfast!

It’s Taco Tuesday! Any time of day is a good time for tacos, but I specifically made these healthy tacos for breakfast. Breakfast is the most important meal of the day, so make sure you start it out with a winning combination of protein, carbs, vitamins, minerals and heathy fats. These Healthy Breakfast Tacos have it all – scrambled tofu, roasted potatoes and veggies, Southwest spices, and lots of toppings.

Easy Tofu Scramble

I brought you this Easy Tofu Scramble quite awhile ago. It’s delicious on it’s own, but it also makes the perfect protein packed addition to these vegan breakfast tacos. I make this scramble with mushrooms when I eat it alone, but sometimes I leave them out when I make these tacos. It’s great either way, so you choose which way you prefer!

Folded tortilla filled with scrambled tofu, roasted potatoes, peppers, tomatoes, and a drizzle of ranch dressing. A bowl of lime wedges and a stack of tortillas in the background.

Crispy Roasted Potatoes

What savory breakfast is complete without some sort of crispy potatoes? That’s right, none worth talking about! So, we’re not leaving them out of this delicious breakfast recipe either. In fact, we’re making them even better by roasting them with bell peppers, jalapeños, onion and spices.

Choose Your Toppings

Top these tacos off any way you please. I suggest salsa, avocado, sliced jalapeños, and my Creamy Cumin Ranch Dressing. Proving yet again, that my dairy free ranch dressing goes perfectly with everything! And if you’re feeling indulgent and really want to take it up a notch, try a slice of Field Roast Chao Cheese. They are not paying me to say that, nor did I receive free product..it’s just the best vegan cheese I have tried so far. Put the cheese on the tortilla first and then add the still hot potatoes and scrambled tofu so the cheese melts a bit. SO good!

Take your breakfast game up a notch with these Healthy Breakfast Tacos!

A white plate with three scrambled tofu & roasted potato breakfast tacos. Avocado slices and lime wedges on the side.

Healthy Breakfast Tacos w/ Scrambled Tofu and Potatoes

If you give these Healthy Breakfast Tacos a try, please leave me a comment below with your feedback and star rating. You can also find me on Twitter, Instagram or Facebook. I love seeing your pics, so be sure to tag me @veggie_inspired and #veggieinspired so I don’t miss it. Happy Taco Tuesday!

5 from 3 votes
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Healthy Breakfast Tacos w/ Tofu & Roasted Potatoes
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
 
Healthy Breakfast Tacos w/ Scrambled Tofu & Roasted Potatoes - spiced with Southwest flavors, the hearty vegan breakfast tacos would be perfectly suitable for lunch or dinner too!
Course: Breakfast, Entree
Cuisine: dairy free, egg free, gluten free, vegan
Servings: 6
Calories: 196 kcal
Author: Jenn S.
Ingredients
Roasted Potatoes
  • 1.5 lbs red potatoes (scrubbed well, peeled if desired, and patted dry, cut into bite size cubes)
  • 1/2 yellow onion (chopped)
  • 1-2 bell peppers (chopped)
  • 1 jalapeño (diced)
  • 1 tsp lemon juice
  • 1 tsp salt
  • 3/4 tsp smoked paprika
  • 1/2 tsp garlic powder
Easy Tofu Scramble
    6 Tortillas
      Toppings, optional
      Instructions
      1. Preheat oven to 425 degrees F. Lightly spray a rimmed baking sheet with cooking spray and set aside.
      2. In a mixing bowl, combine the cubed potatoes, onion, bell peppers, jalapeño, lemon juice, salt, smoked paprika, and garlic powder. Toss well to combine. Pour mixture onto the prepared baking sheet in one even layer. Bake for 20 minutes. Stir potatoes and veggies and arrange back into an even layer. Cook another 15-25 minutes, stirring every 10 minutes until crispy.
      3. Meanwhile while the potatoes are baking, prepare the Easy Tofu Scramble.
      4. To serve, fill each tortilla with a slice of Chao cheese (if using), the potato/pepper mixture, tofu scramble, and toppings of choice.
      Recipe Notes

      ~Be sure to press your tofu for the scramble before you start the rest of this recipe. 
      ~You may also make the Creamy Cumin Ranch Dressing ahead of time if you plan to use it. It can be kept in the fridge for several days.

       

      Nutrition Facts
      Healthy Breakfast Tacos w/ Tofu & Roasted Potatoes
      Amount Per Serving
      Calories 196 Calories from Fat 36
      % Daily Value*
      Total Fat 4g 6%
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Sodium 604mg 25%
      Potassium 682mg 19%
      Total Carbohydrates 34g 11%
      Dietary Fiber 5g 20%
      Sugars 4g
      Protein 9g 18%
      Vitamin A 6%
      Vitamin C 38%
      Calcium 15%
      Iron 15%
      * Percent Daily Values are based on a 2000 calorie diet.

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      See even more Healthy Breakfast and Brunch options.

      Comments

      1. These look so good! I don’t usually feel up for cooking in the morning, but this sounds perfect even for lunch and dinner. Thanks for sharing!

        Reply

      3. What a perfect, healthy way to start your day! i love a good breakfast taco but usually don’t find the time to make them in the morning rush but I’ll have to try this on the weekend 😉 All scrolled past your veggie cream cheese recipe and just had to remind you (though I’m sure you are fully aware) how insanely delicious that recipe of yours is!

        Reply

        • Oh, Vanessa, thank you so much! That cream cheese is a huge favorite around here, too, and even with my very NOT plant based extended family. 🙂 So, yeah, these tacos aren’t going to be happening on a busy school morning or anything…unless you have all the components already done and you just have to assemble. Enjoy!

          Reply

      7. Im sharing this with my sister… actually I just emailed her the link to your whole site. She’s going to love all of your creative ideas.

        Reply

      8. I’m always looking for healthy breakfast options, and these tacos sound just perfect. I love pico de gallo so that’s how I would top them 🙂

        Reply

        • Thank you, Vicky. We actually enjoyed them over the weekend. I just didn’t post until Tuesday. 🙂 Definitely not a mid-week breakfast. But they keep VERY well, so make everything ahead of time, reheat in the morning and assemble! Voila! 🙂

          Reply

        • Yeah, can’t go wrong with potatoes! 🙂 And salsa is always the right answer (no matter the question!). Thanks, Rebecca!

          Reply

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      My name is Jenn. This is my blog where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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