Have you ever had breakfast tacos?!? Whatever your answer, this is your sign to make some! A fancier, more time-consuming breakfast used to be a thing for the weekend, but not with these meal prep tacos. You can prep all of the components on the weekend, then eat them all week long.
Let’s Meal Prep!
If you’ve followed any of my platforms for a while, you’ll most likely know that I am a huge proponent for meal prepping. If you’d like to know more about why meal prepping is great, check out this post. When it comes to meal prepping, I’ve found that making gluten free and plant based SAVORY breakfasts can be challenging. Most of the prepable breakfasts tend to be sweet. That’s why this one is so great! You’re getting a plant based, gluten free, and savory, meal prepped breakfast. To prep this, I made the components (“egg” tofu and veggies) on a Sunday and stored them in air tight containers in the fridge. Each morning of the week, I’ve set out my tortillas, topped them with my prepped items and sliced avocado and some salsa. From there, I enjoyed my savory and healthy breakfast!
What Equipment Do I Need?
For this recipe, you will need a cutting board to chop the veggies and a pan to sauté them in. You will also need an additional pan to scramble the tofu “eggs” in and the items required to press tofu – check out this post for more info on how to press tofu.
Ingredients
Tacos
- Extra Firm Tofu – Make sure you buy tofu that is certified gluten free.
- Sliced Mushrooms
- Bell Peppers – Feel free to pick whichever color is your favorite!
- Red Onion
- Sweet Potato
- Gluten Free Corn Tortillas
Spices
- Nutritional Yeast
- Garlic Powder
- Turmeric
- Chili Powder
- Paprika
Optional Toppings
- Avocado Slices
- Salsa
- Hot Sauce
- Cilantro
- Black Beans
Substitutions
- Veggies – Feel free to add or swap out any of the veggies in these tacos!
- Spices – The nutritional yeast, turmeric, and garlic powder for the tofu “eggs” are a must in my eyes. However, I know some people like to add kala namak to tofu “eggs” to really get the eggy flavor. I just prefer not to add more salt to my meals, but free to add this. For the veggies, you can swap out or add to the spices of chili powder and paprika.
- Gluten Free Corn Tortillas – If you’d prefer to use a different type of gluten free tortilla, go for it!
Recipe
Meal Prep Breakfast Tacos
Ingredients
- 32 oz gluten free extra firm tofu
- 1/4 cup nutritional yeast
- 1 tsp garlic powder
- 1/2 tsp ground turmeric
- 16 oz sliced mushrooms
- 2 bell peppers
- 1 red onion
- 1 sweet potato
- 1 tsp chili powder
- 1 tsp paprika
- 16 gluten free corn tortillas
Optional Toppings
- avocado slices
- salsa
- hot sauce
- cilantro
- black beans
Instructions
- Drain and press the tofu before cooking. For directions on how to press, check out this post.
- Crumble the tofu into a large pan with extra virgin olive oil or your preferred cooking oil. Set to medium heat and cover.
- While the tofu is cooking, cut your onion into slices and dice the bell peppers and sweet potato.
- Once the tofu has begun to brown on a few sides, add the nutritional yeast, garlic powder, and turmeric and sauté. Cover and let cook for another two minutes. Turn off the burner and set the cooked tofu aside.
- Using either the tofu pan or another large pan, sauté the veggies with extra virgin olive oil or your preferred cooking oil on medium heat.
- Add the chili powder and paprika to the veggies while sautéing. Cook until veggies have completely cooked through.
- To create your tacos – 2 corn tortillas, top with “egg” tofu mix, veggies, and optional toppings. Store tofu and veggies in a sealed container in the fridge when not consuming.
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