Vegan Tofu Scramble Breakfast Burrito
Who needs greasy breakfast sandwiches when you can start the day with a tofu-packed, flavor-loaded, plant-based powerhouse? This vegan tofu scramble breakfast burrito isn’t just a meal—it’s a revolution in a tortilla. Scrambled tofu replaces eggs like a champ, while sautéed veggies bring the crunch. A smoky kick of spices turns up the heat, making every bite ridiculously satisfying. Wrap it all up, and boom—breakfast perfection. No weird processed stuff, just wholesome, high-protein goodness. Bonus: It won’t cost you an arm and a leg. So, are you ready to ditch the bland and upgrade your mornings?
Vegan Tofu Scramble Breakfast Burrito
A bold, flavorful, and nutrient-packed burrito stuffed with protein-rich tofu scramble, sautéed veggies, and smoky spices, all wrapped in a warm tortilla.
Ingredients
For the Tofu Scramble:
- 1 block firm tofu about 14 oz, drained & crumbled
- 1 tbsp olive oil or any oil that doesn’t hate high heat
- ½ tsp turmeric for that golden “egg” magic
- ½ tsp smoked paprika smoky, spicy, delicious
- ½ tsp garlic powder because garlic makes everything better
- ½ tsp onion powder because why not?
- ½ tsp black salt kala namak for that eggy flavor
- ¼ tsp black pepper just a pinch of heat
- 2 tbsp plant-based milk for that creamy texture
For the Burrito Filling:
- ½ cup bell peppers diced, any color because variety is life
- ½ cup mushrooms chopped, because umami is king
- ½ cup spinach for some sneaky greens
- ½ avocado sliced, creamy, and absolutely necessary
- 2 large whole wheat tortillas or whatever you love wrapping food in
- 2 tbsp salsa because burritos deserve some tangy love
Instructions
- Heat the pan over medium heat and add olive oil.
- Sauté the bell peppers and mushrooms for about 5 minutes until softened.
- Crumble the tofu into the pan and stir like your breakfast depends on it.
- Add the spices (turmeric, paprika, garlic powder, onion powder, black salt, and black pepper). Mix well.
- Pour in the plant-based milk and stir until everything looks creamy and slightly golden. Cook for another 5 minutes.
- Throw in the spinach and let it wilt into the scramble.
- Warm the tortillas in another pan or microwave for 10 seconds.
- Spoon the tofu scramble onto each tortilla, add avocado slices, and top with salsa.
- Wrap it up like a pro—fold in the sides, then roll tightly.
- Slice and devour while it’s hot.
Notes
Nutritional Values (Per Serving)
- Calories: ~320
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Calcium: 15% DV
- Iron: 20% DV
- Vitamin B12: 30% DV (if using fortified plant milk)
- Folate: 25% DV
- Magnesium: 18% DV
Additional Notes & Tips
- No black salt? Regular salt works, but you’ll miss out on the eggy vibe.
- Want extra protein? Add black beans or chickpeas.
- Like it spicy? A dash of hot sauce will wake you up faster than coffee.
- Meal prep it! Make the tofu scramble ahead and assemble fresh for a quick breakfast.
