These tacos are built for mornings when a skillet feels doable but a complicated breakfast does not. The key is to let the tofu sit undisturbed for a few minutes before stirring, so it develops color instead of steaming into soft crumbles.
Ingredients for four
Use 1 (14-ounce) block extra-firm tofu, drained and patted dry; 1 tablespoon olive oil; ½ small yellow onion, finely chopped; 1 red bell pepper, diced; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; and ¼ teaspoon turmeric. Have 8 small corn tortillas, 1 ripe avocado, ½ cup salsa, and 2 tablespoons chopped cilantro ready for serving.
For a savory finish, set out 1 tablespoon nutritional yeast, 1 tablespoon lime juice, and salt and black pepper to taste. If your tortillas are small, plan on two per person; warming them makes them less likely to crack when folded.
Scramble and warm
Crumble the tofu into bite-size pieces with your hands. Heat the olive oil in a large skillet over medium heat, add the onion and bell pepper, and cook for 4 to 5 minutes until softened. Stir in the cumin, paprika, and turmeric, then add the tofu and spread it across the pan.
Let the tofu cook without stirring for 3 minutes, then turn it and cook for another 4 to 5 minutes until lightly browned. Stir in the nutritional yeast and lime juice, season with salt and pepper, and taste before adding more. Warm the tortillas in a dry skillet, then fill them with tofu and top with avocado, salsa, and cilantro.
Nutrition per serving
Two tacos provide approximately 360 calories, 19 grams of protein, 9 grams of fiber, and 17 grams of fat. This estimate includes one quarter of the tofu mixture, two corn tortillas, and the listed avocado and salsa; toppings and tortilla sizes can shift the totals.