Are there any non-vegan foods that you really miss? One thing in particular that you find yourself dreaming about? For me, I think it’s eggs. For a while, I was obsessed with breakfast and eggs. And since I live in the breakfast taco mecca, that meant lots of eggy breakfast tacos, all the time. Unfortunately for me, I have genetic high cholesterol, so I wasn’t doing myself any favors. Now that I am vegan, I feel much better about kicking eggs out of my diet, but I still long for them. Of course, tofu scramble is the vegan answer to this eggy dilemma. It took me a while to finally dive into the world of tofu scramble, but I am oh so happy I did. Viva Tofu Scramble Breakfast Tacos!
Where did breakfast tacos come from? Austin, Texas that’s where! The land where you can put anything in a taco. I had breakfast tacos for the first time in Austin and then, well I moved here, (because tacos?) and now tacos are on constant repeat in our meal rotation. Well, it did take me some time to work in breakfast tacos once we became “official” vegans. For some reason, that tofu scramble just freaked me out. Maybe it was the tumeric, or maybe I just didn’t have enough faith, but I was really hesitant to try tofu scramble… until now!
I don’t know why I took so long to dive into the tofu scramble thing because I love it! Truthfully, it doesn’t taste exactly like eggs, but it is definitely a satisfying substitute, in both flavor and texture.
The most important element in my tofu scramble is the white miso paste – it’s the salty, earthy, umami flavor that elevates the tofu to a place called, “delicious flavor town.”
I bought my miso online because it always seems to be out of stock at my grocery store. It keeps in your fridge for months and it’s so delicious, you’ll find yourself putting it in everything.
Other than obtaining the miso, (which is optional if you don’t want it) making tofu scramble is a very simple ordeal. I just made a slurry with the miso, some other spices and water, crumbled some firm tofu in a sautée pan and sautéed it with some diced veggies, then added the miso slurry and cooked it more until the whole mixture was heated through and no longer liquidy.
Once your tofu scramble is done, it’s up to you to complete your breakfast taco journey. More sautéed veggies and store-bought meat replacers can be tasty, but here are some more recipes to help you build some epic breakfast tacos.
On my breakfast tacos, I started with a base of black beans, then the tofu scramble, some roasted diced parsnips for texture, and I topped one with my red enchilada sauce and another with vegan cashew crema. Fresh toppings like kale, cilantro, lettuce, avocado and green onion are strongly encouraged.
Enjoy this tofu scramble recipe and let me know what kind of breakfast tacos you make!