Tofu Scramble Breakfast Tacos

Sunshine Burgers Sunny Seed Up

Perfect for a vegan brunch!

After over a week of traveling and living out of a suitcase, it felt nice to be home.  Since it had been awhile since I was in my own kitchen, I decided to stray from my ordinary breakfast routine.  I’ve actually never done a tofu scramble before and was pleasantly surprised with how it turned out.


  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 1 clove garlic minced
  • 10 mushrooms, sliced
  • 1 bell pepper, diced
  • 1 package of extra-firm tofu, drained and rinsed
  • 1 cup spinach leaves, rinsed and dried
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 tbsp nutritional yeast
  • salt and pepper, to taste
  • Tortillas
  • Tempeh or other fakin bacon strips (optional)
  • Avocado (optional)
  • Green salsa (optional)

Heat olive oil in a pan and then add onion and garlic, saute for two minutes. Add mushrooms and pepper and saute until tender.  Meanwhile, crumble tofu with your hands into a bowl.  Add to pan and stir to combine. Add the spinach, turmeric, cumin, paprika, and nutritional yeast and saute for 5 to 8 minutes, stirring occasionally until tofu is bright yellow and cooked through. Season with salt and pepper.

Add to tortillas and garnish with avocado slices and salsa if you’d like!

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