Introduction

Breakfast taquitos are a delicious and satisfying way to start your day. Filled with a flavorful tofu scramble and wrapped in crispy tortillas, they offer a vegan twist on a classic morning favorite. Perfect for meal prep or a quick weekend brunch.

A white bowl filled with eight rolled tortillas stacked in two layers; each tortilla is light beige with a soft texture and filled with yellow scrambled eggs mixed with small pieces of green herbs and red bell peppers. On top of the tortillas is a thick pile of fresh salsa made of finely chopped red onions, bright red tomatoes, and green herbs. A smooth orange sauce is drizzled over the tortillas and salsa, adding a shiny glaze to the dish. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces firm tofu (pressed for 15 minutes)
1/4 cup vegan cream cheese (or non-dairy cream or yogurt; flavored cream cheese like chive adds extra flavor)
1 tablespoon scramble seasoning
1/2 teaspoon black pepper
1/4 cup chopped bell pepper (or other veggies of choice)
1/2 cup packed chopped baby spinach
1 tablespoon chopped green onion (optional)
2 to 3 tablespoons vegan cheddar shreds (optional)
10 medium flour tortillas (or 12 small; gluten-free tortillas can be used)
1/2 cup pico de gallo (or salsa of choice, more to taste)
Hot sauce (or a mix of hot sauce and non-dairy yogurt/mayo/sour cream for drizzling)

Instructions

Step 1: Crumble the pressed tofu into a bowl. Add vegan cream cheese, scramble seasoning, black pepper, chopped bell pepper, spinach, green onion, and vegan cheddar shreds if using. Mix thoroughly so the cream cheese blends well with the tofu. Taste and adjust seasoning, adding salt or heat like red pepper flakes or paprika as desired. Set aside.
Step 2: Heat a skillet over medium-low heat. Warm the tortillas until pliable. Place a thick portion of the tofu mixture down the middle of each tortilla. Fold the tortilla tightly over the filling and roll into a taquito shape. Repeat with all tortillas.
Step 3: To bake: Place taquitos seam-side-down on a greased or parchment-lined baking sheet. Brush generously with oil. Bake at 400°F (205°C) for 12 to 15 minutes. Turn to brown evenly, then bake an additional 5 to 10 minutes until golden and crispy at the edges. Remove from the oven.
Step 4: To pan fry: Heat a little oil in a pan over medium-high heat. Place taquitos seam-side-down and let them seal for 1 to 2 minutes. Turn frequently, browning all sides for about a minute. Remove from the pan and repeat with remaining taquitos.
Step 5: Serve warm with pico de gallo or salsa. Drizzle with hot sauce or a mix of hot sauce and non-dairy yogurt for extra creaminess. Other dips like pesto, sour cream, or ranch also pair well.
Step 6: For sheet pan tacos: Warm tortillas, spread tofu scramble on half, top with vegan cheese, and fold. Bake or pan fry as above.

Tips & Variations

Feel free to customize the scramble with your favorite vegetables or spices to suit your taste.
Using flavored vegan cream cheese, such as chive, enhances the overall flavor without extra effort.
For crispier results, brush taquitos with oil before baking or pan fry until golden all around.
Gluten-free tortillas can be substituted to make this recipe suitable for gluten sensitivities.
To add protein, include cooked beans or vegan sausage crumbles to the tofu scramble.

Storage

You can prepare the tofu scramble in advance and refrigerate for up to 3 days. Fill and cook taquitos fresh as needed. Baked taquitos freeze well; reheat them in a skillet or oven until warmed through and crispy. Unbaked taquitos can be tightly wrapped and frozen—just bake or pan fry longer than usual when ready to serve.

How to Serve

This image shows a round white bowl filled with about ten rolled tortillas stacked in two layers. Each tortilla is golden-brown and filled with scrambled eggs mixed with small pieces of red bell pepper and herbs. On top of the stack, there is a colorful mix of finely chopped red onions, tomatoes, and green herbs, adding fresh reds, purples, and greens to the scene. A light orange sauce is drizzled over the tortillas, creating thin glossy lines. The bowl is placed on a white marbled surface with soft light highlighting the textures and colors of the food. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream cheese instead of vegan?

Yes, you can substitute regular cream cheese if you’re not following a vegan diet. It will provide a similar creamy texture and richness.

How do I make the scramble more flavorful?

Try adding extra spices like smoked paprika, turmeric, or nutritional yeast. Incorporating flavored vegan cream cheese like chive or adding sautéed onions and garlic boosts flavor too.

Vegan Breakfast Tofu Taquitos Recipe

Print Recipe

★★★★★

4.4 from 97 reviews

These Breakfast Taquitos offer a delicious and satisfying vegan start to your day, featuring a flavorful tofu scramble wrapped in warm tortillas, then baked or pan-fried to crispy perfection. They are versatile, easy to prepare, and perfect for serving with salsa, hot sauce, or creamy dips for a delightful breakfast or brunch option.

Author: Kai
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 10 to 12 taquitos 1x
Category: Breakfast
Method: Baking
Cuisine: Mexican-inspired
Diet: Vegan

Ingredients

Scale

Scramble Mixture

15 ounces firm tofu (pressed for 15 minutes)
1/4 cup vegan cream cheese (or non-dairy cream cheese/yogurt; flavored varieties like chive add extra flavor)
1 tablespoon scramble seasoning
1/2 teaspoon black pepper
1/4 cup chopped bell pepper (or other veggies of choice)
1/2 cup packed chopped baby spinach
1 tablespoon chopped green onion (optional)
2 to 3 tablespoons vegan cheddar shreds (optional)

Assembly & Serving

10 medium flour tortillas (or 12 small flour tortillas; use gluten-free if needed)
1/2 cup pico de gallo (or salsa of choice, or more, to taste)
Hot sauce (or mix of hot sauce and non-dairy yogurt/mayo/sour cream for drizzling)
Oil, for brushing or frying

Instructions

Make the scramble mixture: Crumble the pressed tofu into a bowl. Add vegan cream cheese or non-dairy yogurt, scramble seasoning, black pepper, chopped bell pepper, baby spinach, and optional green onion and vegan cheddar shreds. Mix thoroughly so the cream cheese or yogurt fully incorporates. Taste and adjust seasoning with additional salt, red pepper flakes, or paprika as desired. Set aside.
Warm the tortillas: Heat a skillet over medium-low heat. Warm each tortilla until pliable, making them easier to roll without cracking.
Assemble the taquitos: Place a thick line of the tofu scramble mixture down the center of each warm tortilla. Fold the tortilla tightly over the filling and roll into a neat taquito. Repeat for all tortillas.
Bake the taquitos: Preheat oven to 400°F (205°C). Place the rolled taquitos seam-side down on a greased or parchment-lined baking sheet. Brush generously with oil. Bake for 12 to 15 minutes, then turn to brown evenly and bake another 5 to 10 minutes until golden brown and crispy on most edges. Remove from oven.
Or pan fry the taquitos: Heat a pan over medium-high heat with a little oil. Place taquitos seam-side down and cook undisturbed for 1 to 2 minutes to seal. Turn to brown other edges, flipping every 20 seconds for about a minute total. Remove and repeat with remaining taquitos.
Serve: Serve hot with pico de gallo or salsa, and drizzle with a mix of hot sauce and non-dairy yogurt if desired. Other dips like pesto, sour cream, or ranch also pair well.
Optional sheet pan tacos: Warm tortillas, spread tofu scramble on half, top with vegan cheese, and fold in half. Bake or pan fry as described above.
Storage: Keep prepared tofu scramble refrigerated for up to 3 days. Assemble and cook as desired. Freeze baked taquitos and reheat in oven or skillet for a few minutes. Freeze unbaked taquitos by folding tightly; bake or pan fry longer when ready to serve.