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Tofu Breakfast Tacos with Paprika Potatoes & Fresh Chives

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Tofu Breakfast Tacos with Paprika Potatoes & Fresh Chives
  • 6 Servings
  • 30 mins Prep Time
  • mins Total Time


Created by The Purple Carrot

10 oz red bliss potatoes, quartered

2 tsp smoked paprika

6 oz cherry tomatoes, halved

15.5 oz Nasoya Organic Extra Firm Tofu, crumbled

½ tsp ground turmeric

Salt and pepper

12 six-inch corn tortillas

¼ cup vegan sour cream

½ oz chives, thinly sliced

Salt and pepper


  1. Preheat the oven to 450°F. Toss the quartered potatoes with 1 tbsp olive oil, smoked paprika, and a pinch of salt and pepper on a baking sheet. Roast potatoes until brown and crispy, 15 to 20 minutes.
  2. Place a large nonstick skillet over medium-high heat with 1 tsp olive oil. Once hot, add the halved cherry tomatoes and sprinkle with a pinch of salt. Cook, tossing occasionally, until lightly blistered, about 3 to 5 minutes.
  3. Transfer the cherry tomatoes to a bowl and return the skillet to medium-high heat with 1 tbsp olive oil. Add the crumbled tofu and ground turmeric to the skillet, sprinkle with salt and pepper, and cook tofu until slightly crispy, about 5 to 6 minutes.
  4. Wrap the tortillas in foil and place them into the oven to warm, about 3 to 5 minutes.
  5. Top each warm tortilla with paprika potatoes, blistered tomatoes, and scrambled tofu. Dollop tofu breakfast tacos with sour cream and sprinkle with chives. Fold in half to eat and enjoy!

Nasoya products used in this recipe:


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    Did You Know?

    Tofu is one of the oldest foods in the world; it is said that almost 2000 years ago, tofu was discovered accidentally by a Chinese cook.

    Learn More Fun Facts!