Tofu Chorizo Breakfast Tacos

When I first decided to start eating plant based food, many of my friends asked me what I ate for breakfast in lieu of eggs. I told them I had discovered a world of breakfast food that was delicious and didn’t include any eggs or milk products! Crumbled tofu is my favorite egg substitute for breakfast in the morning. Crumbling it gives it an egg-like texture and allows it to absorb more flavor. Crumbled tofu is also great as a taco or lettuce wrap filling. I like to get my protein from various sources including lentils, beans, vegan protein powder, tofu, and seitan. Chickpea flour also makes a great vegan substitute for eggs. Now you can find an egg substitute by a company called Follow Your Heart, made of algal protein. It’s called Vegan Egg and it’s a plant based, yellow powder that you mix with water and cook just like an egg. The Vegan Egg doesn’t have much protein so I don’t eat it often but sometimes it’s fun to experiment with new vegan food products. For this recipe, I used extra firm tofu along with seitan chorizo. My favorite brand of seitan chorizo is by Upton’s brand but there are tons of delicious vegan chorizo options these days. I also like the chorizo by Field Roast. These tacos have 25 grams of plant based protein. They’re easy, delicious, and a really healthy way to start the day! They’re full of flavor and quite filling. You can substitute any type of tortillas but I used corn tortillas because they’re lower in calories. Tofu chorizo tacos are also great for a quick lunch or dinner. Make sure you tag @thefriendlyepicurean or Pin this recipe if you make it!


Tofu Chorizo Breakfast Tacos

  • Servings: 4
  • Difficulty: easy
  • Print


  • 1 (8oz) package of seitan chorizo (such as Upton’s Brand)
  • 1 (14oz) package of extra firm tofu, excess water drained and crumbled
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 avocado, diced
  • 1 tbs olive oil
  • 1/2 tsp chili powder
  • 1/4 tsp cumin powder
  • 1/4 tsp salt
  • 8 small corn tortillas
  • juice of 1/2 lime (cut other half into wedges for garnish)
  • Hot sauce to serve (such as Cholula brand)


Wrap tofu in a clean towel for about 5 minutes to drain excess water. Crumble tofu with your fingers or mash with a fork in a small mixing bowl. Next, heat olive oil in a medium sized skillet on medium heat. Add onions and saute until translucent – about 4-5 minutes. Next add garlic and cumin powder and saute for about 2-3 minutes. Add bell pepper and cook until soft – about 3-4 minutes. Add crumbled tofu and cook for about 8 minutes. Add seitan chorizo and cook for another 6 minutes. Add chili powder, salt, and lime juice and saute for about 2-3 more minutes. Serve on corn tortillas with diced avocado, lime wedges, and hot sauce.

Nutrition Information:

  • Approximate protein per 1/4 tofu chorizo mixture: 25 grams
  • Approximate calories per 1/4 tofu chorizo mixture: 220 cal
  • Approximate calories per 2 corn tortillas: 87 cal (calories for corn tortillas may vary)



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