Today I’m sharing a quick and easy breakfast taco recipe. I love cooking with tofu, and there are so many ways to prepare a tofu “scramble” and even more things to pair it with – toast, tortilla, pita, etc. While these tofu and mushroom breakfast tacos are a tasty way to start your day, they would also be great as lunch or dinner, too!
The ingredients below make one taco, and it’s easy to double if you’re feeling a bit hungrier or to multiply by however many you’re feeding. And, of course, feel free to customize the spices to make it your own!
Ingredients
Makes 1 taco
- 1 tbsp olive oil
- 3 oz firm or regular tofu
- 1 cup cremini mushrooms
- 2 cloves garlic
- ¼-½ cup spinach or mixed salad blend
- 1 tsp hot sauce (I use Trader Joe’s Chilli Pepper Sauce, but any will do)
- Salt and pepper to taste
- 1 taco-sized tortilla of your choice (I use flour tortillas)
Step 1
Heat the olive oil in a frying pan over medium high heat. Slice the cremini mushrooms and finely chop the garlic.
Step 2
Add the garlic to the pan, and cook until fragrant, about 1 minute. Then, add the mushrooms and stir to coat in the garlic. Once well coated, add salt and pepper to taste and leave the mushrooms to cook without stirring for about 2-3 minutes until they begin to brown.
Step 3
Next, add the tofu to the pan and break it up with your spatula until it is crumbled to the desired consistency. Add the hot sauce and combine all of the ingredients. Cook for another 3 minutes until the tofu begins to turn golden.
Step 4
Add the spinach/greens to the pan, stir and cook about one minute more until wilted. Adjust salt and pepper to taste.
Step 5
Warm the tortilla(s) in a separate frying pan or in the microwave. Add the tofu and mushroom mixture to the tortilla and serve warm.
Let me know what you think of these tofu and mushroom breakfast tacos, and comment down below to share how you would customize! Enjoy!
