Step 1

Add olive oil to medium-sized pot. Sauté onion for 2-3 minutes, and add jalapeño, red bell pepper, and garlic sauté for 5 more minutes.

Step 2

Turn heat to low, drain tofu from bed of water and crumble the block with your hands into the pot. You don't have to press the tofu for this recipe.

Step 3

Add the spices to the mix stirring with a wooden spoon until well combined. Once the tofu is warm, about two to three minutes later, turn the burner off.

Step 4

Heat a skillet on medium-low and use it to warm your tortillas on each side.

Step 5

Assemble your vegan breakfast tacos. Add a large portion of the tofu scramble to each tortilla, sprinkle with optional parsley or cilantro and serve with salsa or hot sauce.