---
title: Tempeh Scramble Breakfast Tacos
servings: 2
course: breakfast
source:
  name: Rainbow Plant Life
  author: Nisha Vora
  url: https://plans.rainbowplantlife.com/recipes/tempeh-scramble-breakfast-tacos
image: https://imagedelivery.net/2iqVZVZ93QVmZXnzq-5uHA/tempeh-scramble-tacos-breakfast-meal-plan-photo/xD03WR7VLjFJH4dpohosb/500
prep time: 25 minutes
diet: Vegan
nutrition:
  calories: 630 kcal
  fat: 24 g
  carbohydrates: 80 g
  sugar: 10 g
  protein: 33 g
  fiber: 13 g
  sodium: 868 mg
tags: [breakfast, tempeh, scramble, vegan, meal-prep]
---

Gather: @garlic cloves{4}, @jalapeño pepper{1}, @block of tempeh{1}(8-ounce / 227g), @extra virgin olive oil{2%tbsp}, @Kosher salt. For the smoky sauce: @soy sauce or tamari{1.5%tbsp}, @agave nectar{1%tbsp}, @ground cumin{2%tsp}, @chili powder{1.5%tsp}, @smoked paprika{1%tsp}, @A few dashes of liquid smoke, @Freshly cracked black pepper to taste, @tomato paste{1%tbsp}, @medium limes{2}(juiced and divided). For the for finishing:: @large or small ripe avocados{2}, @taco-sized corn or flour tortillas{6}, @Hot sauce of choice{}(optional), @./components/Pickled Onions{2%forkful}.

Prep the ingredients. Chop the garlic cloves. Finely chop the jalapeño. Use your hands to crumble the tempeh into very small pieces (video link here), ideally around the size of a pine nut (the smaller the pieces, the crispier the tempeh gets).

Cook the tempeh scramble. Heat the oil in a large nonstick frying pan over medium heat. Once the oil is hot, add the garlic and jalapeño with a pinch of salt. Cook for ~{2%minutes}, stirring frequently, until the garlic just starts to turn golden.

Add the crumbled tempeh with a pinch of salt. Cook, stirring occasionally, until a bit browned, about 5 minutes. While the tempeh cooks, mix all the ingredients for the Smoky Sauce together in a bowl.

Add the tomato paste and stir into the tempeh, stirring very frequently, for about ~{90%seconds}. Lower the heat to medium-low. Add the Smoky Sauce. Cook for 2 minutes, stirring almost constantly.

Turn off the heat and squeeze 1 tbsp of lime juice on top. Taste for seasonings, adding more lime juice or salt/soy sauce as needed.

Make the avocado mash. In a bowl, mash the avocado flesh with a fork. Add 1 tbsp lime juice, and season with salt to taste. TIP: if saving leftovers, only make as much avocado mash as you’ll use.

Wrap the tortillas in a dish towel or paper towel and warm in the microwave until pliable.

Spread the avocado mash on the warm tortillas. Add a few drops of hot sauce if desired. Spoon the tempeh scramble on top. Top with sauerkraut or Pickled Onions.

> Storage: Store all components separately in airtight containers in the fridge for 3 to 4 days. Reheat the tempeh in a nonstick frying pan over medium heat with a touch of oil and toss for a few minutes until heated through. Make your avocado mash, warm the tortillas, then assemble as listed in the last step right before serving.
> Nutrition boost: For a protein boost, top your tacos with roasted pepitas. For more veggies, add on shredded cabbage (massage with a pinch of salt and a squeeze of lime juice) and/or pico de gallo.