Vegan Low-Carb Breakfast Taco Recipe

Love Tex-Mex food and tacos for breakfast, but need to watch your carb intake? Prepare to have your mind blown! In 20 minutes or less, enjoy this easy low-carb vegan breakfast taco. These tasty tacos are a great addition to your weekly vegan meal prep

If you love tacos and ever get the chance to visit Austin, Texas, I recommend trying as many tacos as you can. The city claims to be the birthplace of the breakfast taco, and although I can’t confirm that, I can confirm there is a variety of tasty vegan tacos available.

The beauty of a taco is its endless variety of flavor combinations and, utilizing a low-carb shell allows for more versatility and variety in your filling without worrying about ingesting a high-carb breakfast. Use this vegan recipe as a foundation for future meal prep ideas and create your own signature taco recipe!

Let's Taco 'bout Your Fillings: 

A go-to vegan alternative to scrambled eggs is a tofu scramble, it’s uncomplicated and delicious. All you need is a package of firm or extra-firm tofu and access to a spice cabinet to create your own vegan taco meat.

This recipe is a quick go-to for breakfast on the go, but can also be meal-prepped ahead of time. If you are adding this to your weekly vegan meal prep, consider incorporating some mushrooms, spinach, or other nutritious vegetables. 

Kick this recipe up a notch and prepare Trifecta’s Cheesy Vegan Tofu Scramble

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Nacho Normal Tortilla... 

The key to low-carb breakfast tacos is to replace normal tortillas with crunchy jicama shells. Jicama is a tuberous root vegetable sometimes referred to as the Mexican turnip or sweet turnip. In the kitchen, jicama can be enjoyed raw or cooked and creates a perfect taco shell when kept whole and sliced thin. 

You can find prepared jicama ‘tortillas’ in the produce section of most grocery stores. The store-bought shells are ready to eat and require no cooking.

If you can’t find pre-sliced jicama shells, you can make your own but it would require having a piece of kitchen equipment called a mandoline. Purchase a head of bibb lettuce and use the leaves as wraps for another low-carb alternative. 

Jicama ‘tortillas’ make the perfect low-carb, gluten-free wrap and are additionally high in inulin, a beneficial prebiotic fiber. 

How to Prepare Quick Vegan Low-Carb Breakfast Tacos 

Prep time: 5 min 

Cook time: 8 min 

Servings: 3 (2 Tacos Per serving) 


- Tofu Scramble  

  • 1 teaspoon coconut oil
  • 14 oz (1 package) extra-firm tofu 
  • 1 tablespoon pimento (paprika)
  • 1 tablespoon turmeric
  • 1 tablespoon garlic powder
  • 1 tablespoons parsley dried or fresh
  • 2 tablespoons nutritional yeast 
  • pinch black pepper and sea salt
  • 2 limes, juiced 
  • 6 jicama tortillas  
  • cilantro 
  • 2-3 tablespoons salsa verde or pico 


  • Medium non-stick saute Pan 
  • Spatula 
  • Small bowl 



Step 1: Prepare-Tofu Scramble

In a small bowl, crumble the tofu with a fork or by hand. Mix in the spices.

Heat a nonstick skillet over medium-high heat for 1 minute, then add coconut oil or avocado oil. Cook for 5-8, stirring occasionally, until golden and firm. Turn off the heat and squeeze in the lime juice. 

If you’re looking for a soy-free scramble, try the same process with crushed chickpeas instead or substitute beyond meat

Step 2: Build your Tacos 

Once you have prepared your scramble, pick your toppings and then fill your shell! I went with a simple homemade pico and salsa verde with some fresh cilantro. The variety of spices in the tofu scramble, such as paprika and nutritional yeast, provide a considerable amount of flavor. 

Make this recipe your own; add roasted sweet potato, fresh avocado, bell peppers, or vegan sour cream. I love adding mushrooms, kale, and red onion to my breakfast tofu scramble recipes. An alluring feature of tacos is that they can be enjoyed for breakfast, lunch or dinner. 

Storage, Reheating, and Inspiration 

This scramble will keep for up to 5 days in the fridge and can be reheated in a microwave in 2 minutes. Make a large batch and use the filling for breakfast tacos, enchiladas, tostadas or more! 

If you have left-over filling, you can prepare jicama-shell enchiladas or add some roasted vegetables for an easy vegan taco night.

Cross-utilizing recipes and ingredients during the week will help you stick to your budget and save time.

Want to load up on more amazing plant-based recipes like this?

Become a vegan meal prep pro with this free meal prep toolkit. A step-by-step guide that includes meal planning templates, plant-based whole food lists, and RD advice for a healthy vegan lifestyle.

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Vegan Breakfast Taco Recipe


8 min


5 min




In 20 minutes or less enjoy this easy low-carb vegan breakfast taco.


    Tex-Mex Scrambled Tofu

  • 1 tablespoon coconut oil
  • 14 oz (1 package) extra firm tofu
  • 1 tablespoon paprika
  • 2 teaspoons turmeric powder
  • 1 tablespoon garlic powder
  • 1 tablespoon parsley, dried
  • 2 tablespoons nutritional yeast
  • 4 tablespoons lime juice (about 2 small limes)
  • 6 jicama tortillas
  • 6 tablespoons salsa or pico
  • 1/4 cup chopped cilantro


  1. Crumble tofu into a large bowl and add spices.

  2. Heat a skillet over medium-high heat for 1 minute then add oil.

  3. Add tofu to the hot skillet and cook for 5-8 minutes until golden and firm. Finish with Lime juice.

  4. To Build Taco: Gently place the tofu filling into your jicama tortilla and top with 1-2 Tablespoons of pico or salsa along with fresh cilantro.


  • Tofu-Scramble can be stored separately from shells for up to 5 days in the fridge.
  • You can reheat a built breakfast taco in the microwave for 2 minutes, but note the shell will become soft.


Servings: 2 | Calories Per Serving: 210

  • Total Fat 9g
  • Cholesterol 0mg
  • Sodium 270mg
  • Total Carbohydrates 16g
  • Sugars 2g
  • Protein 17g
  • Vitamin A
  • Vitamin C