Minimalist Baker

Simple Food, Simply Delicious

  • about
  • recipes
  • Cookbooks
    • Everyday Cooking (print)
  • Shop
  • blogger resources
  • Courses
    • food photography school
    • food video school
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

Easy Vegan Breakfast Tacos

Plates of Tofu Black Bean Tacos for a healthy vegan dinner

People who like tacos are good people.

I mean, how can you go wrong? Delicious, savory, crunchy, colorful fillings in a portable shell – it’s literally what dreams are made of. Well, that and Peanut Butter Cup Pie, am I right?Ingredients for making Vegan Breakfast Tacos

In my quest to switch up breakfast, these simple, colorful tacos came to mind.

I’ve recently been into pomegranate arils on EVERYTHING, especially baked sweet potatoes with black beans, onion, cilantro and salsa. It’s literally my go-to lunch these days and I have no plans of changing that anytime soon. I highly recommend it right after you nosh on these tacos.Vegan Breakfast Tacos with tofu, pomegranate, avocado, and cilantro

This recipe comes together in about 30 minutes and is seriously versatile!

Not a tofu fan? Sub roasted sweet potatoes or leave it out. No cilantro? Sub kale. Mash your black beans for more a “refried” feel. The breakfast possibilities are endless.

Plates of healthy Breakfast Tacos for a filling vegan meal

These tacos would make a colorful, filling and healthy breakfast or brunch for two, and are easy to multiply for a crowd. Bonus? The toppings keep for days in the fridge so you can make them ahead and nosh on them all week in various forms.

I hope you give these a try! And if you do, be sure to tag a picture #minimalistbaker on Instagram so we can see. Cheers!

Close up shot of vegan breakfast tacos made with spicy tofu, black beans, fruit, and veggies

Print
Plate with two Vegan Breakfast Tacos made with black beans, avocado, and pomegranate seeds
5 from 8 votes

Easy Vegan Breakfast Tacos

Simple 30-minute vegan breakfast tacos with a spicy tofu scramble and hearty black beans topped with veggies, creamy avocado, and pomegranate arils! Healthy, filling, and so delicious.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 (two-taco servings)
Category: Breakfast, Entree
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No

Ingredients

US Customary - Metric

TACOS

  • 8 ounces firm tofu
  • 1 cup cooked black beans
  • 1/4 red onion (diced)
  • 1 cup fresh cilantro (chopped)
  • 1 ripe avocado (sliced // or sub guacamole)
  • 1/2 cup salsa (for serving // hot sauce also optional)
  • 1 medium lime (sliced // for serving)
  • 1/4 cup pomegranate arils
  • 6 whole corn tortillas (2 per person)

TOFU SEASONING

  • 3/4 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 tsp cumin
  • 1/8 tsp sea salt
  • 1 Tbsp salsa
  • 1 Tbsp water

Instructions

  1. Wrap tofu in a clean, absorbent towel and place something heavy on top, such as a cast-iron skillet, while prepping toppings.
  2. Cook black beans in a small saucepan over medium heat until bubbly. Then reduce heat to simmer and set aside. If unsalted/unseasoned, add a pinch of salt, cumin, chili powder, and garlic powder.
  3. Add dry tofu spices + salsa to a small bowl and add enough water to make a pourable sauce. Set aside.
  4. Heat a large skillet over medium heat and unwrap tofu. Use a fork to crumble.
  5. Once the pan is hot, add 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) oil of choice and the tofu. Stir fry for 4-5 minutes to brown. Then add seasoning and toss to coat. Continue cooking until browned and fragrant - about 5-10 minutes - stirring frequently. Set aside.

  6. To serve, warm tortillas in the microwave wrapped in a damp paper towel or in a 250-degree F (121 C) oven (optional). Top tortillas with tofu scramble, black beans, onion, avocado, cilantro, salsa, fresh lime juice, and pomegranate arils (or desired toppings).
  7. Serve immediately with the best breakfast potatoes or fruit.

Notes

*Nutrition is a rough estimate.
*Tofu adapted from my Spicy Southwest Tofu Scramble, originally inspired by Eat Within Your Means.

Nutrition Per Serving (1 of 3 two-taco servings)

  • Calories: 372
  • Fat: 13.4g
  • Saturated fat: 2.1g
  • Sodium: 523mg
  • Potassium: 866mg
  • Carbohydrates: 51g
  • Fiber: 14.6g
  • Sugar: 4.5g
  • Protein: 18.6g
instagram camera

Did you make this recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker.

FacebookTwitterPin It

57 Comments 30 minutes or less, Breakfast, Dairy-Free, Entree, Fall, Gluten Free, Mexican-Inspired, Nut-Free, Oil-Free, Refined Sugar-Free, Savory, Spring, Summer, Vegan

← Tomato and Vegetable White Bean Soup
Kale Citrus Salad →
Get Our Fan Favorites eBook Here!

danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

Follow us on Twitter, Instagram, Pinterest, and read more about us here!

Talk About It

(or jump to leave a comment & review)
All commentsI made this
  1. Avatar for StefanieStefanie says

    January 13, 2015 at 5:14 am

    It’s like homemade Soyrizo! Love this. Tacos are my love language!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 13, 2015 at 7:11 pm

      Soyrizo? I need to research this amazingness!

      Reply
      • Avatar for LaShannaLaShanna says

        February 26, 2017 at 5:05 am

        I hope you found it because it’s amazing! I’m making these tacos with sweet potatoes now!

        Reply
  2. Avatar for Christine @ Gotta Eat GreenChristine @ Gotta Eat Green says

    January 13, 2015 at 5:25 am

    Super clever!! These look delicious!!

    Reply
  3. Avatar for Jessica SimmonsJessica Simmons says

    January 13, 2015 at 5:48 am

    Ahhh! Can’t wait to try these – perfection!

    Reply
  4. Avatar for Millie | Add A LittleMillie | Add A Little says

    January 13, 2015 at 6:12 am

    This is literally heaven! SO tasty!!!!!

    Reply
  5. Avatar for KathrynKathryn says

    January 13, 2015 at 6:19 am

    Mmm I feel like this would be the perfect weekend breakfast! I love the addition of pomegranate here. It’s something I never would have thought of but it would add such a great flavor!

    xx Kathryn

    Reply
  6. Avatar for SAM @ PancakeWarriorsSAM @ PancakeWarriors says

    January 13, 2015 at 6:53 am

    such a fun creative dish!! The lunch idea you mentioned sounds so easy and delish. I’m obsessed with pomegranate as well

    Reply
  7. Avatar for Katrina @ Warm Vanilla SugarKatrina @ Warm Vanilla Sugar says

    January 13, 2015 at 7:00 am

    These are the sexiest breakfast tacos I’ve seen! So pretty!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 13, 2015 at 7:11 pm

      High compliment! Thanks, Katrina!

      Reply
  8. Avatar for CaitlinCaitlin says

    January 13, 2015 at 7:25 am

    tacos and peanut butter ANYTHING is what dreams are made of.

    Reply
  9. Avatar for Ilona @ IlonaIlona @ Ilona's Passion says

    January 13, 2015 at 8:18 am

    I love tacos, and these are so delicious! Stunning pictures!

    Reply
  10. Avatar for AshleeAshlee says

    January 13, 2015 at 9:12 am

    These are so simple and sound so delicious! Just printed out the recipe to try.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 13, 2015 at 7:10 pm

      Hope you love it, Ashlee!

      Reply
  11. Avatar for Amanda @ .running with spoons.Amanda @ .running with spoons. says

    January 13, 2015 at 10:04 am

    I’ve been crushing on pomegranate arils BIG TIME lately, but I would have never thought to add them to tacos. Sounds amazing.

    Reply
  12. Avatar for Beth @ Eat Within Your MeansBeth @ Eat Within Your Means says

    January 13, 2015 at 10:13 am

    I love everything about this. Where do I begin? First, POMEGRANATE ARILS on TACOS. You are my hero. Why didn’t I think of that? I have three poms sitting on my counter right now, and can’t get enough of them. Brilliant, I tell you. Second, breakfast tacos are one of my favorite things on the planet. Always with avocado and Cholula. Third, you are the classiest lady around for the second mention. Big time high five and a hug comin’ at you.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 13, 2015 at 7:09 pm

      Thanks, friend!!

      Reply
  13. Avatar for Nora (A Clean Bake)Nora (A Clean Bake) says

    January 13, 2015 at 10:31 am

    Wait, why have I not been eating tacos for breakfast too!? A three-taco a day diet is my kind of diet!

    Reply
  14. Avatar for Alexa [fooduzzi.com]Alexa [fooduzzi.com] says

    January 13, 2015 at 10:42 am

    Man, oh man. These sound perfectly filling and so yummy! I’m usually a “sweets for breakfast” type of girl, but I’ll definitely have to give these a shot!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 13, 2015 at 7:08 pm

      Hope you love them, Alexa! Thanks for saying hi!

      Reply
  15. Avatar for Lydia @ Suitcase FoodistLydia @ Suitcase Foodist says

    January 13, 2015 at 11:12 am

    I do love a good tofu scramble, so these breakfast tacos seem right up my alley. Love it!

    Reply
  16. Avatar for Heather MasonHeather Mason says

    January 13, 2015 at 11:59 am

    love this! I love cilantro on everything! The pomegranate seems a bit out of left field but I will give it a try!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 13, 2015 at 7:06 pm

      Hope you’ll give it a try, Heather!

      Reply
  17. Avatar for GabyGaby says

    January 13, 2015 at 12:04 pm

    The sweet potatoes sound amazing!! Looks wonderful!!

    Reply
  18. Avatar for ToriTori says

    January 13, 2015 at 12:45 pm

    Drooooooooooool! These look AMAZING!

    Reply
  19. Avatar for BeataBeata says

    January 13, 2015 at 12:45 pm

    What a great idea! I’d add some scrabbled eggs into the mix to make it more “breakfasty” and I just love eggs.

    Reply
  20. Avatar for Ashley-MarieAshley-Marie says

    January 13, 2015 at 1:04 pm

    Ahh I want to eat these right now! Ingredients have been added to the grocery list. Also, love these photos & the bright quality to them!!

    *Ashley-Marie

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 13, 2015 at 7:04 pm

      Thanks Ashley! Hope you love these!

      Reply
  21. Avatar for ConnieConnie says

    January 13, 2015 at 1:25 pm

    I’ve never though to put pomegranate on my tacos. I definitely have to give this a try.

    Reply
  22. Avatar for EllenEllen says

    January 13, 2015 at 3:54 pm

    I love the idea to include pomegranate-I don’t see it in savory dishes much but sounds like it works!

    Reply
  23. Avatar for The Preppy VeganThe Preppy Vegan says

    January 13, 2015 at 4:17 pm

    This is happening this weekend. Done.

    Reply
  24. Avatar for Medha @ Whisk & ShoutMedha @ Whisk & Shout says

    January 13, 2015 at 6:13 pm

    I make a similar vegan taco for dinner all the time! These look phenomenal… I looove that you used pomegranate arils. Stunning photos, too :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 13, 2015 at 6:59 pm

      Thanks Medha!

      Reply
  25. Avatar for Maria G.Maria G. says

    January 13, 2015 at 7:54 pm

    Pomegranate on tacos? Seriously? (But who am I to talk about that, since I never even tasted fresh pomegranate! Some day I will, when my pocketbook can afford it.) By the way, the tacos look mouthwatering!

    Reply
  26. Avatar for niels @ haveanotherbiteniels @ haveanotherbite says

    January 14, 2015 at 4:49 am

    I love the way these taco’s look, they look so tasty. I’ve been using a lot of cranberries lately, will maybe try pommegranate as well soon.

    Reply
  27. Avatar for Ellen LedermanEllen Lederman says

    January 14, 2015 at 6:28 am

    As much as I love your granolas, this will be a nice change. Must see if I can find organic corn shells, since I try to avoid GMO stuff. Genius to put in some pomegranate arils—I have a freezer full of them since I have a friend who has pom trees in her backyard!

    Reply
    • Avatar for SarahSarah says

      January 14, 2015 at 9:51 pm

      That’s a good friend to have! ;)

      Reply
  28. Avatar for LauraLaura says

    January 14, 2015 at 7:50 am

    My favourite part of tacos is their versatility! You can make them whatever kind you want prep everything and chop it up on a plate and then just start taco building! Love it. Great ideas here for my next taco build:)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 14, 2015 at 4:52 pm

      Thanks Laura! Hope you love whatever version of these you make!

      Reply
  29. Avatar for LaurenLauren says

    January 14, 2015 at 12:20 pm

    Pomegranate arils on everything. Always. I had pomegranate salsa the other day – it was so good! In fact, it would be beyond delicious on these.

    Reply
  30. Avatar for SarahSarah says

    January 14, 2015 at 9:51 pm

    How long will the tofu keep in the fridge once cooked? I really want to make these but I’m the only one in my house that eats tofu.

    Reply
  31. Avatar for Leigha @ The Yooper GirlLeigha @ The Yooper Girl says

    January 15, 2015 at 4:54 am

    I just made something super similar to this a few nights ago – black bean and tempeh tacos on homemade sourdough tortillas! SO yummy and I bet these are just as good! Also, is that corn in the tacos? I don’t see it listed on the recipe!

    Reply
  32. Avatar for abby - www.littlecityadventures.comabby - www.littlecityadventures.com says

    January 15, 2015 at 9:29 am

    Ah so good! When I grocery shop tomorrow I am buying the ingredients for this and treating myself to a delicious dairy free breakfast on Saturday <3

    Reply
  33. Avatar for SwatiSwati says

    January 15, 2015 at 8:44 pm

    This was a fantastic dinner after an exhausting day. The pomegranate makes the whole meal so refreshing, and the tofu and beans made it filling! I used salsa verde, it gave a really nice flavour to it. Thanks! :) I’m thinking of substituting the salsa with almond butter sauce/peanut butter sauce tomorrow.

    Reply
  34. Avatar for Vegan DonkeyVegan Donkey says

    January 15, 2015 at 8:49 pm

    I made these as soon as I saw the recipe! It’s such a simple, sort of formula for throwing together whatever you have on hand. I sauteed fresh garlic with onions, too, and added a Mexican spice mix I had.

    Reply
  35. Avatar for Natasha @ The Cake MerchantNatasha @ The Cake Merchant says

    January 17, 2015 at 6:19 am

    I had scrambled tofu for the first time yesterday, and it far exceeded my expectations. I have never made it at home, though. I cannot wait to try this recipe!

    Reply
  36. Avatar for RachelleRachelle says

    January 25, 2015 at 12:18 am

    You are my spirit animal. Vegan tacos, peanut butter cup pies & chai lattes. Please dear god marry me

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      January 27, 2015 at 6:45 pm

      haha, already taken! Thanks for sharing, Rachelle!

      Reply
  37. Avatar for Pat @ Simple Breakfast IdeasPat @ Simple Breakfast Ideas says

    February 16, 2015 at 2:13 am

    Amazing recipe – thank you for sharing!

    Reply
  38. Avatar for pragatipragati says

    April 20, 2015 at 5:06 am

    hello Dana! These look so colorful and yum..I could eat these any time of the day or night :)

    Reply
  39. Avatar for kianakiana says

    September 8, 2015 at 12:07 pm

    its good dish

    Reply
  40. Avatar for JulietJuliet says

    April 11, 2016 at 12:04 am

    I love tacos and will definitely try out this simple yet healthy breakfast recipe tomorrow but without avocado.

    Reply
  41. Avatar for HaleyHaley says

    January 6, 2017 at 9:41 am

    Solid taco recipe. The pomegranate arils take it to another level, but it is also great without them. I have made it both ways. I usually double the recipe so I can reheat it in the morning for two breakfasts (for 2 people). Also good as a breakfast burrito. Thanks, Dana!

    Reply
  42. Avatar for ClaudiaClaudia says

    June 4, 2017 at 7:54 am

    Thank you so much for this recipe. I made it this morning and posted the pictures on social media and made sure to mention The Minimalist Baker! It was a huge hit. I really appreciate this blog because it’s helping people not only be kind to the environment, but also eat well and not miss their previous omnivorous diet. I know I am not, AND i feel much better too. THANk YOU ❤️

    Reply
  43. Avatar for NickiNicki says

    January 14, 2018 at 5:39 am

    We were stuck in an avocado toast or oatmeal rut and this was an awesome and easy change for breakfast! Hubs said if he had to chose only one breakfast for the rest of his life that this would be it. Next time I’ll double the recipe so we can have more leftovers for through the week, and this will certainly be in our regular rotation. Next I’ll try the Buckwheat crepes you posted this morning! Thanks so much!!

    Reply
  44. Avatar for Sharon MusgroveSharon Musgrove says

    January 30, 2019 at 7:31 pm

    This easy Mexican tofu was a last minute throw together taco bar item! I love when all the ingredients are on hand! It was delicious!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      January 31, 2019 at 9:29 am

      We’re glad to hear that you enjoyed this recipe, Sharon!

      Reply

Leave a Comment & Rating Cancel reply

mb

Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
About Minimalist Baker→
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

subscribe for email updates

Get Our Fan Favorites eBook Here!

©Minimalistbaker.com Terms Privacy Blogger Resources