Breakfast & Brunch > Vegan Breakfast & Brunch > Other Vegan Breakfast Dishes > Vegan Breakfast Burrito Recipe

Spicy Tofu Scramble Breakfast Burrito

Start your day with this flavorful and protein-packed vegan breakfast burrito. Featuring a spicy tofu scramble, black beans, avocado, and your favorite salsa, it's the perfect way to fuel your morning.

Prep Time
15 minutes
Cook Time
20 minutes
Servings
2
Ingredients
  • 1 block (14 oz) Firm or Extra-Firm Tofu
  • 1 tablespoon Olive Oil
  • 1/2 medium, diced Onion
  • 1/2 medium, diced Bell Pepper
  • 2 cloves, minced Garlic
  • 1/2 teaspoon Turmeric Powder
  • 2 tablespoons Nutritional Yeast
  • 1/4 teaspoon Black Salt (Kala Namak)
  • 1/2 teaspoon Chili Powder
  • 1/4 teaspoon Cumin
  • 1/2 cup, cooked Black Beans
  • 1/2 , sliced Avocado
  • 2 tablespoons Vegan Sour Cream (optional)
  • to taste Salsa
  • 2 Large Flour Tortillas

Prepare the Tofu

Press the tofu to remove excess water. Wrap the tofu in paper towels and place a heavy object on top for at least 15 minutes. This helps to create a firmer, more scramble-like texture. Once pressed, crumble the tofu with your fingers into a bowl.

Sauté the Vegetables

Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the Tofu Scramble

Add the crumbled tofu to the skillet with the vegetables. Stir in the turmeric powder, nutritional yeast, black salt, chili powder, and cumin. Cook, stirring occasionally, until the tofu is heated through and slightly browned, about 8-10 minutes. The black salt provides an eggy flavor to the scramble.

Warm the Tortillas

Warm the tortillas in a dry skillet or microwave for a few seconds to make them pliable.

Assemble the Burritos

Lay a warm tortilla flat. Spoon half of the tofu scramble onto the center of the tortilla. Top with black beans, avocado slices, vegan sour cream (if using), and salsa. Fold in the sides of the tortilla and roll up tightly from the bottom.

Serve Immediately

Serve the breakfast burritos immediately. You can also wrap them in foil for a portable breakfast.

← Spicy Chickpea Flour Omelette with Black Beans and Salsa Vegan Apple Cinnamon Baked French Toast Casserole →

FAQ

  • Can I use different vegetables in the tofu scramble?

    Yes, feel free to add any vegetables you like, such as mushrooms, spinach, or tomatoes.
  • What can I substitute for black salt?

    If you don't have black salt, you can use regular sea salt, but the eggy flavor will be less pronounced. You can also try adding a pinch of kala namak powder for a stronger flavor.
  • Can I make these burritos ahead of time?

    Yes, you can assemble the burritos and wrap them tightly in foil. Store them in the refrigerator for up to 2 days. Reheat in the microwave or oven before serving.