So. Here's the thing. Breakfast is the worst meal of the day.
I know I'm in the minority with that opinion, but hear me out. For some reason, somewhere, a long time ago, someone decided that half of all foods deemed breakfast appropriate should be sweet. Maybe it was because sugar provides an instant, all be it short lived and artificial, burst of energy that people are craving in the morning. Call me crazy, but I find stuffing yourself with a mountain of pancakes filled with chocolate chips, drizzled with maple syrup, and then dusted with powdered sugar to be one of the least likely ways to ensure a good day ahead.
On the flip side (no pun intended), We've got the other section of the breakfast menu that's heavy on the eggs, bacon, and sausage. And I mean heaaaavy. So if you're not completely into desserts masquerading as breakfast or starting the day already feeling weighed down, you can feel a little stuck.
On weekdays, my typical go-to AM meal is avocado toast. It's easy, simple, filling, healthy, and delicious. However, on weekends I'm craving something that feels a little more special, is plant-based friendly, and won't send me into sugar shock before I've even gotten it together enough to change out of my pajamas. Like all other recipes I share here, it's also got to be easy and it's got to taste damn good.
Enter Tofu Scramble Breakfast Tacos.
Extra firm, high-protein tofu gets crumbled up and sauteed with a combo of spices and tomatoes before it's piled into crisp corn tortillas and topped with rich chunks of avo (all breakfasts need avo, amiright?), fire-roasted tomato salsa, and fresh cilantro. Guys. Are you hungry yet?
I personally feel that the best way to approach breakfast, the most inferior meal of the day, is to treat it like lunch (aka the best meal of the day), while still giving it a breakfasty spin so your internal clock can chill. That's why these tacos are the perfect answer.
It's also part of my personal philosophy that pretty much anything tastes good between a taco shell. And when you take something that's already good enough to eat solo and then put it in a taco? Mind. Blown. That's what's going on here. If you're going low carb, this tofu scramble is an insanely good breakfast on its own. But if you're going for, it's Saturday morning and I've got some Bravo to catch up on on the couch in my PJs before heading out to meet my friends for what's obviously going to be the best weekend ever, then pour yourself a mimosa to go along with your tacos and enjoy your easy, delicious breakfast that's chock full of weekend fuel.
Ingredients (serves 3-6):
- 1 tablespoon olive oil
- 1 12oz container of extra firm tofu, drained
- 3 plum tomatoes, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon curry powder
- 6 corn tortillas
- 1/4 cup fire roasted tomato salsa (I get mine from TJ's)
- 2 small avocados, sliced
- Fresh cilantro
- 1 lime
1. Drizzle olive oil into sautee pan before crumbling tofu in with your hands. Mix in tomatoes, spices, salt, and pepper. Cook over medium high heat, stirring occasionally for about 7 minutes until slightly browned.
2. Meanwhile, toast tortillas in a dry small pan over medium heat until crisp and slightly browned on each side.
3. To assemble tacos, add tofu scramble, salsa, and avocado to each taco shell. Top with cilantro and a squeeze of lime juice. Serve immediately.