Tofu Scramble Breakfast Tacos

Here is one New Years resolution you’ll want to keep – more tacos for breakfast! This recipe is simple & quick to make, so spoil yourself with a taco brunch in bed this weekend, or spice up your Monday-Friday breakfast routine.

  • 20 mins prep, 20 mins cook 40 mins total
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Yam hash browns:

  • 1 medium size yam, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon salt

Tofu scramble:

  • 1 package medium firm tofu
  • 6 Que Pasa Corn Tortillas
  • 1 white onion, diced
  • 2 tablespoons canola oil
  • 1 ½ teaspoons cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika


  • 2 tomatoes, diced
  • ½ cup white onion, diced
  • ½ cup cilantro, loosely packed
  • 3 tbsp fresh lime juice
  • ¼-½ teaspoon salt


  • 2 ripe avocados
  • ½ cup salsa mix (see above)



  • Preheat oven to 425°F.
  • Toss yam chunks in olive oil and spices, and spread out evenly on baking sheet. Transfer to oven and bake for 20 minutes until crispy.
  • Meanwhile, in a small bowl, toss all of the salsa ingredients to combine.
  • In another small bowl, use a fork to mash the avocado. Mix in 1/2 cup salsa and transfer both bowls to fridge until ready to serve.
  • In a skillet, over medium-high heat, lightly warm each tortilla for about one minute on each side.
  • In another pan over medium heat, sauté onions for about 10-12 minutes until golden brown. At this point, use your hands to gently crumble the tofu into the pan. Add chili powder, cumin, paprika and salt and pepper and sauté for about 7 more minutes, stirring every minute and a half.
  • To assemble tacos, top each tortilla with a scoop of guacamole, tofu onion scramble, salsa & garnish with a lime. In our house we enjoy this breakfast with a drizzle of hot sauce too. Serve with roasted yams and enjoy!