Vegan Breakfast Burrito with Tofu Scramble
A protein-packed, flavor-loaded breakfast burrito featuring spiced tofu scramble, creamy avocado, and fresh veggies wrapped in a soft tortilla.
Ingredients
- ½ block firm tofu about 7 oz, crumbled
- 1 tbsp olive oil
- ¼ tsp turmeric for color and anti-boring benefits
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp smoked paprika
- Salt and black pepper to taste
- 2 large tortillas flour or whole wheat
- ½ avocado sliced
- ¼ cup salsa or pico de gallo
- ¼ cup black beans drained and rinsed
- ¼ cup diced bell peppers
- ¼ cup baby spinach or kale
- 1 tbsp nutritional yeast optional, but makes it "cheesy"
Instructions
- Heat a skillet over medium heat and add olive oil.
- Crumble tofu into the skillet and cook for 2 minutes.
- Add turmeric, garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well.
- Cook for another 5 minutes until slightly crispy.
- Warm tortillas in a dry pan or microwave for 15 seconds.
- Lay out the tortillas and spread avocado on each one.
- Add tofu scramble, black beans, diced peppers, spinach, and salsa.
- Sprinkle nutritional yeast for extra flavor.
- Wrap the tortillas tightly, folding in the sides as you roll.
- Eat immediately or wrap in foil for later.
Notes
Nutritional Values (Per Serving)
- Calories: ~380
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Iron: 15% DV
- Magnesium: 12% DV
- Potassium: 10% DV
- Calcium: 9% DV
- Folate: 8% DV
Additional Notes & Tips
- Make it spicy by adding jalapeños or hot sauce.
- Use corn tortillas for a gluten-free version.
- Meal-prep friendly—wrap and freeze for up to a month.
- Swap black beans for pinto or refried beans.
- Pair with coffee because mornings are hard.