Breakfast/Brunch

July 25, 2024

Taco Tofu Scramble

jump to recipe

Tofu scramble is getting spiced up in this version of Taco Tofu Scramble! Seasoned tofu, black beans, and lots of veggies make this a high protein and fiber-packed option for breakfast all week long!

Taco Tofu Scramble shows that there are many ways you can switch up the flavors and additions to your tofu scrambles. In this version, I’ve added fiber and antioxidant-rich black beans, red onion, bell pepper, and zucchini. It’s seasoned with my TJP Taco Seasoning - a spice blend that I must have on hand at all times for seasoning Mexican-inspired recipes. Aside from that, it’s a classic tofu scramble with nutritional yeast and turmeric for color and flavor. 

I love how quick a tofu scramble comes together, and how well it stores in the refrigerator, making it the perfect make-ahead meal prep option. Serve it with some sour cream and hot sauce, and load this Taco Tofu Scramble up into your favorite tortillas for a quick and easy week day breakfast! 

‍

Ingredients assembled for Taco Tofu Scramble
Assemble your ingredients.

‍

Stages of cooking the vegetables
Start by sautéing your colorful veggies until just tender, then set aside.

‍

Stages of making the season tofu mixture
Next, make your seasoned tofu scramble.

‍

Finished Taco Tofu Scramble in a skillet
Add the veggies back to the skillet with the tofu mixture, and finish with chopped cilantro and green onions.

‍

Taco Tofu Scramble served in three tortillas topped with sour cream and hot sauce
Serve Taco Tofu Scramble in your favorite tortillas with sour cream and hot sauce!

‍

Taco Tofu Scramble served in a white bowl
While this makes a great meal-prepped breakfast, Taco Tofu Scramble would also be a fun addition to a brunch menu!

‍

‍

Taco Tofu Scramble

Tofu scramble is getting spiced up in this version of Taco Tofu Scramble! Seasoned tofu, black beans, and lots of veggies make this a high protein and fiber-packed option for breakfast all week long!

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

20

min

total:

30

min

Print It

Ingredients

2 Tbsp. avocado oil, divided

1/2 red onion, diced

1 orange bell pepper, diced

1 small zucchini, diced

15-ounce can black beans, drained and rinsed

1 tsp. TJP Taco Seasoning 

1 block (14-16 oz.) firm tofu

2 Tbsp. nutritional yeast

1 Tbsp. TJP Taco Seasoning

1/2 tsp. ground turmeric

2 Tbsp. soy milk (or other plant-based milk)

1/2 bunch cilantro, chopped

3 green onions, thinly sliced

For serving: 

Whole-grain tortillas

Sour cream or Greek yogurt

Hot sauce of your choice

Instructions

  1. In a medium skillet over medium heat, add 1 Tbsp. avocado oil. Add diced onion, bell pepper, and zucchini and saute for 2-3 minutes, or until onion just begins to turn translucent. 
  2. Add black beans to the skillet and season with 1 tsp. TJP Taco Seasoning. Saute veggie mixture about 2-3 more minutes, until veggie are crisp-tender. Transfer veggies to bowl and return the skillet to the heat for the next step.
  3. To the skillet, add remaining tablespoon of avocado oil. Using your hands, crumble the block of tofu into the skillet. Use a spoon to break any large curds, until you have roughly nickel-sized pieces of tofu. Cook the tofu for 3-4 minutes, stirring frequently, to evaporate most of the moisture. 
  4. Once there is little to no liquid left in the pan, add the nutritional yeast, TJP Taco Seasoning, and turmeric. Stir to evenly distribute the spices, and cook about 2 minutes. 
  5. Add the soy milk to the tofu mixture and stir to combine. Add the reserved cooked vegetables back to the skillet, along with the cilantro and green onions, and stir to combine and heat through. 
  6. Serve immediately, in your favorite tortillas, garnished with sour cream or Greek yogurt and your favorite hot sauce. Or, transfer tofu scramble to an airtight storage container and refrigerate for up to 5 days. Reheat servings for 1-1.5 minutes in the microwave before serving.

You might also like

Lemon Chia Pudding
Cherry Lemon Oat Scones
Winter Morning Breakfast Cake

Hi there, I’m Kira!

I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!

follow me on socials

What's in season

Good Night Cookies
Winter White Minestrone Soup
Teriyaki Salmon Meatballs

Leave a comment

Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
March 31, 2026
Ingrid
So good. I added several drops of liquid smoke and a little sweet paprika since I was slightly short on smoked.
March 20, 2026
Rachel
I made this last night and we loved it! It ended up being rather warm here, so I did it in my air fryer rather than the oven and used extra cilantro rather than the 1/2 c parsley in the sauce, but otherwise followed the recipe to a T. The spice blend was SO good, and the spices plus the sauce made for such a flavorful dish, which can be tough with the blander base ingredients - potatoes, cauliflower, chickpeas. I had everything on hand, except for the cauliflower, which I went out and bought, and the parsley, hence me using extra cilantro instead. For anyone who is on the fence because there weren’t any reviews, please try this. There is so much flavor, but it’s still light and fresh. Most of the ingredients are pantry staples and it’s super easy to make. Thank you - this will be going into our rotation! 😊
Recipesaboutcontact
COPYRIGHT © the joyful plateful 2026
•
ALL PHOTOS COURTESY
The joyful plateful
•
TEMPLATE BY
Saevil Row