Scrambled Tofu Breakfast Burrito Recipe

Introduction

Start your day with a flavorful and hearty Scrambled Tofu Breakfast Burrito. Packed with protein-rich tofu, roasted vegetables, and vibrant spices, this vegan-friendly burrito is perfect for a nutritious morning boost or a satisfying brunch.

Ingredients

• 1 12-ounce package firm or extra-firm tofu
• 1 tsp oil (or 1 Tbsp water)
• 3 cloves garlic, minced
• 1 Tbsp hummus (store-bought or homemade)
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp nutritional yeast
• 1/4 tsp sea salt
• 1 pinch cayenne pepper (optional)
• 1/4 cup minced parsley
• 5 whole baby potatoes, chopped into bite-size pieces
• 1 medium red bell pepper, thinly sliced
• 1 tsp oil (or 1 Tbsp water)
• 1 pinch sea salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (not ground chili)
• 2 cups chopped kale
• 3-4 large flour or gluten-free tortillas (vegan friendly)
• 1 medium ripe avocado, chopped or mashed
• Cilantro, for garnish
• Chunky red or green salsa or hot sauce

Instructions

1. Step 1: Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Wrap the tofu in a clean towel and place a heavy object on top to press out excess moisture. Once pressed, crumble the tofu into fine pieces and set aside.
2. Step 2: On the prepared baking sheet, combine the chopped potatoes and sliced red bell pepper. Drizzle with oil (or water) and sprinkle with sea salt, ground cumin, and chili powder. Toss to coat evenly.
3. Step 3: Bake the vegetables for 15-22 minutes until tender and slightly browned. Add the chopped kale during the last 5 minutes of baking, tossing it with the other vegetables to wilt and absorb the seasonings.
4. Step 4: While the vegetables bake, heat a large skillet over medium heat. Add oil (or water), minced garlic, and the crumbled tofu. Sauté for 7-10 minutes, stirring frequently, until the tofu is slightly browned.
5. Step 5: In a small bowl, combine hummus, chili powder, cumin, nutritional yeast, sea salt, and cayenne pepper (if using). Add 1-3 tablespoons of water to create a pourable sauce, then stir in the minced parsley.
6. Step 6: Pour the spice mixture over the tofu in the skillet and cook for another 3-5 minutes until the tofu browns slightly and is well coated. Remove from heat and set aside.
7. Step 7: To assemble the burritos, lay a large tortilla flat. Add a generous portion of roasted vegetables, scrambled tofu, avocado, cilantro, and a spoonful of salsa. Roll up the tortilla tightly and place seam side down. Repeat with remaining ingredients.
8. Step 8: Serve immediately for best flavor, or wrap burritos in foil to keep warm.

Tips & Variations

• Pressing tofu well helps achieve a better texture and prevents sogginess.
• Use water instead of oil for a lower-fat option during sautéing and roasting.
• Try adding black beans or corn for extra protein and texture.
• Swap kale for spinach or Swiss chard if preferred.
• For a spicy kick, add extra cayenne or your favorite hot sauce when assembling.

Storage

Store assembled burritos wrapped tightly in the refrigerator for up to 4 days. For longer storage, freeze burritos for up to 1 month. Reheat in the microwave or oven before eating, removing any foil if microwaving. This makes for a convenient and nutritious meal on the go.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use silken tofu instead of firm tofu?

Firm or extra-firm tofu works best for scrambling since it holds its shape and texture. Silken tofu is too soft and may not provide the desired crumbly consistency.

Is this recipe gluten-free?

The recipe can be gluten-free if you use gluten-free tortillas. Be sure to check the labels to confirm they meet your dietary needs.

Scrambled Tofu Breakfast Burrito Recipe

Print Recipe

★★★★★

5 from 107 reviews

This Scrambled Tofu Breakfast Burrito is a flavorful and nutritious vegan alternative to traditional scrambled eggs. Featuring seasoned crumbled tofu cooked with garlic and spices alongside roasted baby potatoes, red bell pepper, and kale, all wrapped in a warm flour or gluten-free tortilla. Enhanced with creamy avocado, fresh cilantro, and your favorite salsa, this hearty burrito is perfect for a wholesome breakfast or brunch.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 3–4 large breakfast burritos 1x
• Category: Breakfast
• Method: Baking and Frying
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Tofu

• 1 12-ounce package firm or extra-firm tofu
• 1 tsp oil (or 1 Tbsp (15 ml) water)
• 3 cloves garlic (minced)
• 1 Tbsp hummus (store-bought or DIY)
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp nutritional yeast
• 1/4 tsp sea salt
• 1 pinch cayenne pepper (optional)
• 1/4 cup minced parsley

Vegetables

• 5 whole baby potatoes (chopped into bite-size pieces)
• 1 medium red bell pepper (thinly sliced)
• 1 tsp oil (or 1 Tbsp (15 ml) water)
• 1 pinch sea salt
• 1/2 tsp ground cumin
• 1/2 tsp chili powder (not ground chili)
• 2 cups chopped kale

The Rest

• 3–4 large flour or gluten-free tortillas (ensure vegan friendly – I like TJ’s brand)
• 1 medium ripe avocado (chopped or mashed)
• Cilantro (to taste)
• Chunky red or green salsa or hot sauce (to taste)

Instructions

1. Press and crumble the tofu: Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. Wrap the tofu in a clean towel and place a heavy object such as a cast-iron skillet on top to press out excess moisture. After 15-20 minutes, crumble the tofu finely with a fork and set aside.
2. Roast the vegetables: Add chopped baby potatoes and thinly sliced red bell pepper to the prepared baking sheet. Drizzle with oil (or water) and sprinkle with sea salt, ground cumin, and chili powder. Toss to coat evenly. Roast in the oven for 15-22 minutes until potatoes are fork-tender and lightly browned. Add chopped kale during the last 5 minutes, stirring to wilt and mix seasonings.
3. Sauté the tofu: While vegetables roast, heat a large skillet over medium heat. Add oil (or water), minced garlic, and crumbled tofu. Sauté for 7-10 minutes, stirring frequently, until tofu begins to brown slightly.
4. Prepare spice sauce and combine with tofu: In a small bowl, mix hummus, chili powder, cumin, nutritional yeast, sea salt, and optional cayenne pepper. Stir to combine, then add 1-3 tablespoons of water to achieve a pourable sauce consistency. Stir in minced parsley. Pour this mixture into the tofu in the skillet and continue cooking for 3-5 minutes, stirring occasionally, until tofu is evenly coated and slightly browned. Remove from heat and set aside.
5. Assemble the burritos: Warm tortillas if desired. Lay a tortilla flat and add generous portions of roasted vegetables, scrambled tofu, chopped or mashed avocado, fresh cilantro, and a spoonful of salsa or hot sauce. Roll up the tortilla tightly, folding in the sides and rolling seam-side down. Wrap in foil if keeping warm. Repeat with remaining ingredients to make 3-4 burritos.
6. Serve and store: Enjoy the burritos immediately for the best flavor and texture. Alternatively, refrigerate wrapped burritos for up to 4 days or freeze for up to 1 month. Reheat in the microwave (remove foil) or oven before serving.

Notes

• Pressing tofu is essential to remove excess moisture and achieve a better texture for scrambling.
• If oil is avoided, water can be used as a substitute for sautéing and roasting steps.
• The spice mixture can be adjusted based on your preferred heat level; cayenne pepper is optional for extra spice.
• Use gluten-free tortillas if avoiding gluten; ensure all other ingredients are vegan-friendly.
• For best results, consume burritos freshly made, but leftovers reheat well.
• Adding nutritional yeast gives a subtle cheesy flavor and additional nutrients.

Keywords: scrambled tofu, breakfast burrito, vegan breakfast, tofu scramble, healthy breakfast, plant-based, dairy-free