Golden Tofu Scramble Tacos

This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets.

Photo: Pornchai Mittongtare

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  • 1 block firm tofu
  • 1 Tbs. olive oil
  • 2 shallots, chopped
  • 2 garlic cloves, minced
  • 1 large red bell pepper, chopped
  • ½ tsp. turmeric
  • ½ tsp. ground coriander
  • ¼ tsp. cayenne
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup nutritional yeast
  • 1 cup cooked or canned pinto beans (drained and rinsed)
  • 3 cups baby spinach
  • 8 small corn tortillas, warmed
  • 1 avocado, thinly sliced
  • 1 cup salsa of choice


  1. Place tofu on paper towel-lined cutting board or other flat surface. Top with more paper towels and another cutting board or flat item. Press down to extract as much water as possible. Using large holes of a box grater or the tines of a fork, grate tofu into bowl.
  2. Heat oil in large skillet over medium heat.
  3. Add shallots and garlic, and cook 2 minutes, stirring often. Stir in red bell pepper, turmeric, coriander, cayenne, salt, and pepper, and heat 1 minute more. Add tofu and nutritional yeast, and cook 2 minutes, stirring often. Add pinto beans and baby spinach, and cook until spinach is slightly wilted and everything is heated through.
  4. Divide tofu mixture among tortillas and top with avocado and salsa.


Nutrition Information

  • Calories 303
  • Carbohydrate Content 34 g
  • Cholesterol Content 0 mg
  • Fat Content 14 g
  • Fiber Content 12 g
  • Protein Content 14 g
  • Saturated Fat Content 2 g
  • Sodium Content 650 mg
  • Sugar Content 13 g