In The Kitchen With Tanya Rose

#meatlessmonday Week #28 Savory Tofu Scramble Breakfast Tacos

Savory Tofu Scramble Breakfast Tacos

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“This recipe goes out to all the morning scramble fanatics. It captures the color, texture and buttery deliciousness of scrambled eggs, but it’s completely plant-based, gluten-free and nutrient loaded with spices like turmeric and nutritional yeast.” ~Tasha


  • 1 12 oz pkg of extra firm organic tofu, diced in scramble-sized pieces
  • “I feel like a broken record preaching the many qualities of tofu, but seriously, it’s awesome: it’s high in protein (10 g protein per serving compared to 6 g protein per serving of egg), high in fiber (4 g per serving compared to 0 g per serving of egg) and high in Omega 3’s (400-2,000 mg compared to 180-600 mg per serving).” ~Tasha

  • 2 T nutritional yeast
  • 2-4 T olive oil
  • 1 t turmeric
  • 1 t garlic powder
  • 1 t onion powder
  • 1/2 t black pepper
  • 1/2 t cumin
  • 1/2 t coriander
  • 1/2 t paprika
  • 3/4 t salt
  • 1/2 c red onion, chopped
  • 1/2 c red bell pepper, chopped (optional)
  • 1 can organic black beans, drained (optional for extra fiber and protein)
  • vegan shredded cheese (optional)


  1. In a pan, heat up 2 T olive oil on medium-high heat. Add red onion, sauté 3-5 minutes or until translucent, stirring often.
  2. Add tofu and spices, stirring often for 3-5 minutes.
  3. Add red bell peppers, cook for about 2-3 minutes, adding olive oil if needed.
  4. Turn off heat, adding vegan cheese to melt.
  5. Add beans to tofu and mix until warm, or add into burrito separately.
  6. In a separate pan heat up 1 T olive oil on medium-high and warm up corn tortillas to desired color.
  7. Load up tacos and ENJOY!

Thank you Tasha, for guest chef-ing this week. We look forward to more of your delicious recipes! Email if you’d like to be a guest chef in the future!

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