Tofu breakfast tacos

This easy vegan recipe is also gluten-free.

“Including more plant-based proteins into your diet has cardiovascular benefits, such as lowering blood pressure,” says Lauren Blake, RD, Columbus, Ohio-based founder of Whole Living Lauren. Soy also contains omega-3 fatty acids (a staple of the longevity-boosting Blue Zone diet) as well as B-vitamins, iron, and zinc.

Serves 4

This recipe is part of our meal prep series. Click here for the full plan.

Photography and styling by Julia Gartland


2 tablespoons olive oil, divided
½ red onion, diced
1 green bell pepper, diced
1 14-ounce package extra-firm tofu, pressed and patted dry
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon cumin
4 tablespoons salsa
1 8-ounce can pinto beans
1 ripe avocado, peeled and sliced
4 gluten-free corn tortillas
Lime wedges


1 cup fresh cilantro, chopped



Heat a large skillet over medium heat and add one tablespoon of olive oil. Add the red onion and green bell pepper and cook until the onions become translucent and pepper becomes tender.


Push the veggies to the side of the pan and add the remaining tablespoon of olive oil. Using your hands, crumble the tofu into the pan, and add all of the spices and the salsa. Stir everything and cook together until the tofu starts to brown slightly, about eight to 10 minutes.


Add the pinto beans and cook for two more minutes until the beans are cooked through. Remove from heat and place in an airtight container.


Place the avocado, tortillas, and lime wedges in separate airtight containers and store everything in the fridge.



Wrap the tortillas in a damp paper towel and microwave them for 30 seconds. Top tortillas with tofu mixture and avocado and garnish with a squeeze of lime and cilantro.