Scrambled Tacos

Prep: 10 minutes Cook: 15 minutes


By Timaree Hagenburger, MPH, RD, EP-c
Not only are these super tasty, they are also extremely economical and once made, will last in the fridge for several days and be enough to fill 20 tacos! Then, a satisfying meal can be ready in less than 5 minutes, any time of day! If you are a more traditional breakfast eater, make a batch of the filling and enjoy these at lunch or dinner.


  • 3/4 cup red onion, thinly sliced or finely diced
  • 1 tbsp garlic, minced or pressed
  • 1 large carrot, finely grated
  • 10 ounces kale, fresh or frozen, finely chopped
  • 15 ounces organic tofu, extra firm, water packed, not silken
  • 1/2 tsp turmeric powder
  • 1/2 tsp black pepper, ground
  • 1/2 tsp sea salt, optional
  • 2 tbsp nutritional yeast flakes, optional
  • 12 ounce jar salsa
  • 1 1/2 cups black beans, cooked (or 15 ounce can of black beans, rinsed)


Drain tofu from package, wrap in a clean dish towel or paper towels, and press out extra water. Transfer to a medium sized bowl, mash with a fork until crumbly, mix in turmeric, salt, pepper and nutritional yeast.

Heat pan over medium high and add the red onion, cooking until softened and lightly brown, 3-5 minutes. Add garlic and carrot, cook for 1-2 minutes, add chopped kale and cook for another 3-5 minutes.

Add tofu mixture, salsa, and black beans to veggies and cook for a few minutes until heated through and any extra liquid in pan has evaporated.

Optional, but wonderful toppings: avocado, cilantro, purple cabbage (finely sliced), hot sauce, salsa, pico de gallo, squeeze of fresh lime juice.

Hints: Buy refrigerated tofu either packed in water in a plastic tub or vacuum sealed. Do not use tofu labeled "silken" for this recipe, which is most often sold in a shelf stable aseptic carton/box, (think juice box).

Use a variety of chopped leafy greens: kale, collard greens, spinach, mustard greens or chard. Frozen chopped greens (unthawed) can be pulsed in the food processor without turning into a liquid.

Serve on crisp romaine lettuce leaves for an alternative to tortillas.