Vegan Southwest Breakfast Tacos

Crispy, sweet vegetables and soft tofu eggs, topped with vegan cheese, in a thin, delicate shell.

Serving size

2 tacos


4 servings

Prep time: 30min
Cook time: 5min
Total: 35min


7 ounces of extra firm tofu

1 tablespoon water

1 teaspoon lime juice

1 ½ tablespoons tahini (sesame butter), may use sunflower or cashew butter 

1 ¼ teaspoons Mrs. Dash® taco seasoning

⅛ teaspoon black salt, crushed or sea (kosher) salt

¼ teaspoon ground turmeric

¼ teaspoon ground cumin

⅛ teaspoon ground coriander

⅛ teaspoon dried oregano

⅛ teaspoon dried thyme

⅛ teaspoon dried rosemary

⅛ teaspoon ground mustard

2 tablespoons nutritional yeast

8 taco shells (La Tiara® recommended)

1 tablespoon oil

4 tablespoons green or red bell pepper, diced

4 tablespoons corn kernels, diced (preferably fresh but can use no salt added canned)

4 tablespoons tomatoes, diced

8 tablespoons Daiya® vegan cheddar cheese, shredded

8 tablespoons fresh cilantro, chopped

Nutrition Info

Makes: 4 servings   Serving size: 2 tacos




18 g

Saturated Fat

5 g

Trans Fat

0 g


0 mg


27 g


1 g


4 g


11 g


287 mg


320 mg


188 mg


252 mg


  1. Press the tofu for 10 minutes, draining the water frequently. Remove and pat it dry.
  2. Place the shells on the lowest oven rack. Do not start the oven yet!
  3. Mix the water, lime juice, and tahini together. 
  4. Mix the taco seasoning, salt, turmeric, cumin, coriander, oregano, thyme, rosemary, mustard and yeast. 
  5. With your hands, combine the tahini mixture, the seasoning mixture and tofu. Crumble the tofu as you mix it. 
  6. Now, preheat the oven to warm or 170°F.
  7. In a large skillet over medium heat, add the oil. Once hot, add the bell peppers and corn. Cook 2 minutes.
  8. Add the tofu mixture and cook 5 minutes, stirring frequently so tofu does not stick.
  9. Stir the tomatoes into the pan and remove from heat.
  10. Remove shells when oven reaches temperature.
  11. Place 4 tablespoons of tofu eggs into each shell. Top each with 1 tablespoon of cheese.
  12. Serve 2 tacos each. Top each taco with 1 tablespoon of cilantro.
Recipe contributed by Linda Blaylock of CKD Culinary Consulting, Prof. Cook, Kidney Health Coach.

If desired, serve each person ¼ cup of either: fresh cherries, strawberries, apples, raspberries, nectarines, or peaches, or a combination of these fruits.