Tofu Scramble Breakfast Tostadas

Tofu Scramble Breakfast Tostadas are easy to make at home in under 30 minutes. This delicious high-protein meal is vegan and gluten-free.
Course Breakfast
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 378kcal
Author Amy Katz


For the Tofu Scramble:

For the Breakfast Tostadas:

  • 4 corn tortillas
  • 1 can refried beans (pinto or black beans) 15 ounces
  • 1 cup shredded vegan cheese (optional)
  • salsa to taste
  • 1 avocado sliced
  • fresh cilantro (optional)


  • Heat the corn tortillas individually in a dry skillet over medium heat. Cover to keep warm, or use a tortilla warmer.
  • To make the Tofu Scramble, crumble the block of tofu into small pieces in a medium mixing bowl.
  • Add the turmeric, nutritional yeast, garlic powder, onion powder, and Kala Namak, if using.
  • Fold the tofu and seasoning together in the mixing bowl.
  • Heat the olive oil in the same skillet used to heat the tortillas over medium heat.
  • Add the tofu mixture and saute until the tofu appears dry and is lightly browned in spots. Taste and add salt and pepper as needed. Cover the skillet to keep the tofu warm.
  • Meanwhile, heat the refried beans in a small sauce pan.
  • To assemble the tostadas, divide the refried beans among the corn tortillas. Add the shredded Vegan cheese (if using). 
  • Next add the Tofu Scramble.
  • Top each tostada with salsa, avocado slices, and cilantro, if desired. Enjoy!


Calories: 378kcal | Carbohydrates: 34g | Protein: 16g | Fat: 19g | Saturated Fat: 4g | Sodium: 726mg | Potassium: 541mg | Fiber: 9g | Sugar: 3g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 103mg | Iron: 3.2mg