Vegan breakfast tacos recipe

If you’re a fan of eating breakfast after your early-morning training, why not try these tasty vegan spicy breakfast tacos? says Kate Percy

Credit: Steve Sayers

 Pop the tofu in the marinade before you go out (or even the night before), stir fry on your return, serve with a wedge of lime and plenty of freshly ground black pepper, then post-training tuck into a satisfying, protein-packed brunch.


Prep: 5mins + optional 2hrs to marinade
10mins Makes 4 (8 small tacos)


For the marinade: 1 tsp mild chilli powder • 1 tsp ground cumin • 1 tbsp tomato ketchup • Juice half a lime • 1 clove garlic, crushed • Pinch of salt

For the tacos: 250g tofu, crumbled or cubed • 1 tbsp rapeseed oil • 8 soft corn tortillas • 400g refried beans • 100g cherry tomatoes, halved • 2 avocados, sliced • 4 spring onions, sliced • 25g fresh coriander, chopped • 1 fresh red chilli, thinly sliced


1. Combine the marinade ingredients and tofu in a bowl. Leave for up to 2hrs.

2. Heat a frying pan to medium, add oil, stir fry the tofu for 3-4mins until crisp and brown on all sides. Warm the tortillas as per pack instructions. Gently heat the refried beans in a small pan.


3. Arrange the tortillas with the avocado, tomatoes, spring onions and refried beans. Top with tofu, coriander & chilli.