Brunch, Mushrooms, Recipes, Seitan, Tofu

Hearty Vegan Breakfast Tacos Recipe

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Hearty Vegan Breakfast Tacos Recipe: Make your weekend brunch more interesting by making these hearty vegan breakfast tacos recipe! Made with silken tofu for the egg texture, seitan chorizo, and plenty of vegetables. These tacos are flavorful and can be eaten all times of the day but are an exciting brunch dish.

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Hearty Vegan Breakfast Tacos Recipe

Hearty Vegan Breakfast Tacos Recipe

A delicious way to use silken tofu in your next Taco Tuesday recipe! It adds a fun texture and is also a great egg substitute.

Recipe by ChiVeg
0 from 0 votes
Course: Brunch, Mushrooms, Recipes, Seitan, TofuCuisine: Mexican, AmericanDifficulty: Easy


Prep time


Cooking time




  • Tofu
  • 1 oz extra firm silken tofu (drained)

  • 1 tsp turmeric

  • 1 tsp cumin

  • 1 tsp chili powder

  • 1 tsp smoked paprika

  • Vegan Tacos
  • 3 tbsp olive oil

  • 1 package seitan chorizo

  • 1 red onion (diced)

  • 1 poblano pepper (finely sliced)

  • 1 serrano pepper (diced)

  • 1 lb baby bella mushrooms (sliced)

  • 3 cloves garlic (minced)

  • 2 bunches cilantro (sliced for garnish)

  • 1 stalk green onion (diced)

  • Spices
  • 1 tsp chili powder

  • 1 tsp Hungarian paprika

  • 1 tsp cayenne pepper

  • 1 tsp cumin

  • 1 tsp Tajin

  • Salt/pepper to taste

  • 6 corn tortillas

  • vegan or dairy cheese (I love Violife shredded cheddar)


  • Tofu
  • Drain tofu by putting a heavy object over it on a chopping board for at least 30 minutes.
  • When it’s drained, put your tofu in a bowl and season with turmeric, chili powder, smoked paprika and sprinkle of salt. Let it sit while you chop your veggies (at least 10 minutes).
  • Veggie Tacos
  • In a medium non-stick pan, heat up 1 tbsp of olive oil on medium heat, then add your seitan chorizo and sauté on each side for 4-5 minutes until crispy.
  • In a larger shallow pan, heat up your olive oil on medium heat, then add onions and sauté for about 2 minutes.
  • Then add your peppers and mushrooms. Sauté for about 3-4 minutes till they are slightly browned. Add your garlic and spices, sauté for 1-2 minutes.
  • Now you can add your tofu to your veggies and mix it all together for about 5 minutes. Sauté till the tofu starts to get brown.
  • Add the browned seitan chorizo to the mixture and sauté together for 1 minute. Turn your heat off and garnish with cilantro and green onion. Your tacos are ready!
  • Heat up your corn tortillas, add your tofu-veggie mix to it, top with your vegan/dairy cheese choices, sprinkle more cilantro and onion. I love throwing avocado slices on it as well.


  • I usually add more spices to this but if you aren’t a fan of spicy food, just start out with 1 tsp of each.
  • If you want your silken tofu to be more like “eggs”, then add more turmeric to them.
  • If you’re using Violife vegan cheddar, melt it on the corn tortilla in the microwave for 30 seconds, it’ll melt really nicely and the flavor complements the corn tortilla.
  • You can serve your tofu crumble veggie mix with refried beans – just put the refried beans on the corn tortillas first and then add the mixture on top.
  • Pickled onions are a nice garnish.
Saute those onions and peppers!
Saute those onions and peppers!
Season that tofu.
Season that tofu.
Vegan breakfast tacos are almost ready.
Vegan breakfast tacos are almost ready.
  • Hungry for more recipes? Check them out here!

One Comment

  1. Pingback: Non-Dairy Vegetarian Chilaquiles Recipe - ChiVeg

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