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These Vegan Breakfast Tacos with scrambled tofu and seasoned roasted potatoes are worth waking up for! This versatile, hearty dish would be perfectly suitable for lunch or dinner, too!
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These Vegan Breakfast Tacos have it all – scrambled tofu, roasted potatoes and veggies, southwest spices, and all the toppings you desire.
The components can be made ahead for easy meal-prep, so all you have to do is heat-and-eat when you’re ready.
Ingredients you need
Ingredient notes and substitutions
Potatoes ~ Thin-skinned potatoes are best for roasting. For these vegan breakfast tacos, I chose red potatoes, but Yukon Gold, Russet, or baby potatoes would all work well.
Scrub the potatoes well and pat them dry.
There is no need to peel the potatoes, but you can if that’s what you prefer. The skin contains more nutrients than the center. It’s full of fiber, antioxidants, potassium, and magnesium. [source]
Peppers ~ Peppers and potatoes are a match made in heaven. I like to use two different colored peppers, but you can certainly use two of the same.
A jalapeño adds an extra punch of flavor without being too spicy.
Lemon ~ A squeeze of fresh lemon juice brightens up the dish.
Oil ~ In order to get really crispy skins on the potatoes, you need to roast them at high heat in a bit of oil.
If you follow an oil-free diet, add an extra squeeze of lemon juice instead. The skins won’t get as crispy, but they will still brown nicely and be delicious.
Spices ~ Smoked paprika, garlic powder, salt and pepper is all you need. Feel free to add your favorite spices. Chili powder, cumin, oregano, etc. would all be tasty for these seasoned potatoes.
Tofu scramble ~ My go-to scrambled tofu features onion, garlic, mushrooms and tomatoes along with turmeric and kala namak (Indian black salt that resembles the sulphur taste of eggs).
You can use your favorite tofu scramble or adjust the vegetables used in the one here to your liking. It’s really versatile.
For an alternative to tofu, try my easy vegan chickpea scramble or 3 Bean Corn Salsa instead!
Tortillas ~ I use to only eat flour tortillas, but I have grown to love corn tortillas. The trick is to toast them in a dry skillet until charred, which only takes a minute or two. The texture and flavor is so good!
Use whichever tortillas you prefer.
Extras ~ Tacos are best with toppings! We like sliced jalapeños, chopped cilantro, salsa, and avocado or guacamole.
Other great choices: quick pickled red onions, sliced green onions, thinly sliced radishes, vegan sour cream or my southwest vegan ranch or vegan chipotle crema, hot sauce, and/or vegan cheese.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
1 Make the tofu veggie scramble
Sauté the onions, garlic, mushrooms, tomatoes, and spices until softened and fragrant.
Crumble the tofu into the pan. Stir to combine and heat through.
2 Make the roasted potatoes
Chop the potatoes into equal bite-size pieces. Add them to a mixing bowl with the chopped onion and peppers.
Drizzle the olive oil and lemon juice over the potato mixture. Mix to coat evenly. Add the spices and mix again.
Spread the seasoned potato mixture onto a parchment-lined rimmed baking sheet into one even layer. Do not crowd the pan! Use two pans if needed.
Roast until the potatoes are tender and the edges are golden and crispy. Stir the mixture halfway through.
3 Assemble the tacos
Char the tortillas one at a time in a dry skillet.
Top the tortilla with the seasoned roasted potatoes, tofu veggie scramble, and the toppings of your choice.
Storage and freezing
Meal prep: Both the roasted potatoes and the tofu scramble can be made in advance. Store them separately in air-tight containers. Simply reheat when ready to eat.
Fridge: Store the tofu scramble separate from the roasted potatoes in air-tight containers for 4 to 5 days.
Store any toppings separately, as well.
Freezer: The roasted potatoes can be frozen for up to 3 months.
I do not recommend storing the tofu scramble with the mushrooms and tomatoes. If you make the tofu scramble without the vegetables, it will freeze well up to 6 months.
Pro tips and tricks
~ Meal prep the components for an easy heat-and-eat breakfast.
~ Be sure to press the tofu before starting on the rest of the recipe.
~ Chop the potatoes into even bite-size pieces so they cook evenly.
~ Do not overcrowd the pan! For crispy potatoes, leave plenty of space around each one. Use two pans, if necessary.
~ Char the tortillas in a dry skillet for best taste and texture.
~ Use corn tortillas to make this recipe gluten-free.
~ For an oil-free option, use an extra squeeze of lemon juice in place of the oil to roast the potatoes.
FAQs
To achieve crispy potatoes, toss them with a drizzle of high-heat oil. Roast at a high temperature, at least 400 degrees. Skip the salt until the potatoes are done, so it doesn’t draw out excess moisture. And don’t overcrowd the pan! Use two pans, if necessary, to allow enough space between the potatoes and peppers.
Salt the potatoes as soon as they come out of the oven!
These vegan breakfast tacos are a meal on their own. However, if you want a little something extra, a simple side of fresh fruit works nicely. You could also enjoy these with a side of vegan sausage patties or smoky tempeh bacon.
I hope you love this recipe as much as we do! If you tried it, please use the star rating system in the recipe card and leave a comment with your feedback. ⭐️⭐️⭐️⭐️⭐️
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Vegan Breakfast Tacos
Recommended Equipment
Ingredients
Roasted Potatoes
- 1 ½ pounds red potatoes scrubbed well and patted dry
- ½ yellow onion chopped
- 1-2 bell peppers seeded and chopped
- 1 jalapeño seeded and diced
- 1 ½ tablespoons olive oil
- 1 teaspoon fresh lemon juice
- ¾ teaspoon smoked paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt or to taste
For the Tacos
- 1 recipe Easy Tofu Scramble
- 6 tortillas gluten free, if desired
Toppings, optional
- avocado
- sliced jalapeño
- salsa
- chopped cilantro
Instructions
- Press the tofu for the Tofu Veggie Scramble if you haven't already.
- Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper and set aside. (You may need two baking sheets if yours are small).
- Chop the potatoes into even bite-size pieces. Place them in a large mixing bowl with the chopped onion, bell peppers, and jalapeño. Drizzle the oil and lemon juice over the potatoes mixture and mix to coat well. Add the smoked paprika and garlic powder. Toss well to combine. Pour the mixture onto the prepared baking sheet in one even layer. Bake for 20 minutes. Stir, arrange back into an even layer, and cook another 15 to 20 minutes, stirring every 10 minutes until crispy. Sprinkle the salt over the potatoes as soon as they come out of the oven.
- Meanwhile, while the potatoes are baking, prepare the Easy Tofu Scramble.
- Just before serving, heat a small skillet over medium-high heat. Add one tortilla and cook until slightly charred on one side. This will take about 20-45 seconds or so. Flip it over and char on the second side. Transfer the charred tortilla to a plate and repeat with the remaining tortillas. The tortillas will bubble up in some spots as they heat. This is to be expected and the bubbles will settle as they cool.
- To serve, fill each tortilla with some of the roasted potato mixture, the tofu veggie scramble, and any toppings you like.
Notes
Nutrition facts calculated without toppings.
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Emily Fowler
These are SO good!
Jenn Sebestyen
I’m so glad you love them. Thank you for your feedback!
Jasmine
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!
Jenn S.
Definitely for a lazy weekend morning!
Linda from Veganosity
I’m in LOVE with Mexican food, especially for breakfast. If I hadn’t already had breakfast I’d have to make these. Maybe for lunch?
Jenn S.
Perfect for lunch too!! Thanks, Linda!
Vanessa @ VeganFamilyRecipes
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!
Jenn S.
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!
Anjali @ Vegetarian Gastronomy
Love these breakfast tacos Jenn! The potato and tofu combo is one of my favorties…
Jenn S.
Thanks, Anjali! They definitely are tasty together!
Julie
This looks delicious. I make something similar but am going to try your recipe.
Jenn S.
Thanks, Julie! Hope you enjoy it.
Hannah Healy
Yum! Tacos for breakfast are such a good idea!
Jenn S.
Tacos anytime, right?
michele
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.
Jenn S.
Thank you so much, Michelle! I hope she finds some new recipe to love.
nadia
Looks so delicious! Perfect option for a chilled weekend morning 🙂
Jenn S.
Thank you, Nadia! Definitely a hearty cozy way to start the day!
Alisa Fleming
To this date, it still amazes me how much tofu scramble looks like scrambled eggs! But I like the taste of the tofue waaaay better.
Jenn S.
Agree!! Thank you, Alisa!
Vicky
These look amazing but however did you find time to make them mid-week – I applaud you!
Jenn S.
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! 🙂
Nayna Kanabar
These look super delicious and so tasty. They would be perfect for lunch, brunch or dinner .I like the addition of the potatoes
Jenn S.
Thanks, Nayna! Enjoy!
Strength and Sunshine
Well as long as there’s potatoes, count me in!!! I’d totally go salsa with these!!
Jenn S.
Yeah, can’t go wrong with potatoes! 🙂 And salsa is always the right answer (no matter the question!). Thanks, Rebecca!
Becky Striepe
These look amazing. Am I crazy for wanting to spread your veggie cream cheese on the tortillas before piling on everything else?
Jenn S.
Not crazy. Maybe genius?! Thanks, Becky!