Spiced Chickpea & Tofu Breakfast Tacos with Avocado Crema

Smoky chickpeas and scrambled tofu tucked into warm tortillas, topped with tangy avocado crema and fresh garnishes — the ultimate vegan breakfast taco experience.

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Course: Breakfast

Cuisine: Mexican

Keyword: avocado crema, breakfast tacos, dairy-free breakfast, morning tacos, plant-based tacos, savory vegan breakfast, spiced chickpeas, tofu scramble, vegan breakfast, vegan brunch ideas

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: people

Calories: 645kcal

Cost: $5.75

Equipment

1 skillet for chickpeas and tofu
1 BLENDER for avocado crema

Ingredients

1 can chickpeas drained and rinsed
0.5 block firm tofu crumbled
2 tbsp olive oil divided
1 tsp smoked paprika
0.5 tsp ground cumin
0.5 tsp chili powder
0.25 tsp black salt also called kala namak
1 ripe avocado
0.25 cup vegan sour cream or cashew cream
1 tbsp lime juice
6 corn tortillas small
0.5 cup diced tomatoes
0.25 cup diced red onion
0.25 cup chopped fresh cilantro
1 hot sauce to taste

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Instructions

Heat 1 tablespoon olive oil in a skillet. Add chickpeas, smoked paprika, cumin, and chili powder. Sauté for 5–7 minutes until crispy.
1 can chickpeas, 2 tbsp olive oil, 1 tsp smoked paprika, 0.5 tsp ground cumin, 0.5 tsp chili powder
In the same skillet, heat remaining olive oil. Add crumbled tofu and black salt. Cook for 4–5 minutes, stirring often, until lightly golden and fragrant.
0.5 block firm tofu, 2 tbsp olive oil, 0.25 tsp black salt
In a blender, combine avocado, vegan sour cream, lime juice, and a pinch of salt. Blend until creamy.
1 ripe avocado, 0.25 cup vegan sour cream, 1 tbsp lime juice
Heat corn tortillas in a dry skillet or over open flame until soft and slightly charred.
6 corn tortillas
Fill tortillas with chickpeas and scrambled tofu. Drizzle with avocado crema, then top with diced tomatoes, red onion, and chopped cilantro.
1 can chickpeas, 0.5 block firm tofu, 1 ripe avocado, 0.25 cup vegan sour cream, 1 tbsp lime juice, 0.5 cup diced tomatoes, 0.25 cup diced red onion, 0.25 cup chopped fresh cilantro
Serve warm with hot sauce on the side.
1 hot sauce

Notes

Black salt gives the tofu an eggy flavor — don’t skip it if you want a classic breakfast feel. Chickpeas and crema can be prepped the night before to save time.

This recipe is an independent creation and is not affiliated with or endorsed by any brand.

Nutrition values and dietary labels are estimates and not guaranteed to be accurate.

Nutrition