Tofu Breakfast Burrito
Crumbled firm tofu is seasoned with turmeric, cumin, and black salt to mimic the flavor and color of scrambled eggs, then cooked with peppers, onion, and spinach before being wrapped in a warm flour tortilla with sliced avocado. The whole burrito takes about 25 minutes and travels well, making it a practical high-protein breakfast for busy mornings.
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Spatula
Ingredients
Tofu Scramble
- 14 oz firm tofu drained and crumbled
- 1 tbsp olive oil
- ½ tsp turmeric powder for color and mild earthiness
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp black salt Kala Namak for eggy flavor (optional)
- ¼ tsp black pepper
- 2 tbsp nutritional yeast for a cheesy flavor
- ¼ cup plant-based milk unsweetened
- 1 tbsp soy sauce or tamari
Burrito Fillings
- 1 cup bell pepper diced
- ½ cup red onion finely chopped
- 1 cup baby spinach roughly chopped
- 1 cup avocado mashed
- 4 large flour tortillas warmed
- ⅓ cup vegan cheese optional
- ¼ cup salsa for serving
Instructions
- Drain the tofu and crumble it into small pieces using your hands or a fork.
- Heat olive oil in a large skillet over medium heat. Add the crumbled tofu and cook for 5 minutes, stirring occasionally.
- Stir in turmeric, garlic powder, onion powder, smoked paprika, black salt, black pepper, and nutritional yeast. Mix well.
- Pour in plant-based milk and soy sauce. Cook for 3–5 more minutes until the tofu absorbs the flavors.
- Add diced bell peppers and onions. Sauté for 2–3 minutes to soften. Stir in baby spinach and cook until wilted.
- Warm the tortillas in a dry pan or microwave for a few seconds until pliable.
- Spread mashed avocado on each tortilla, then top with tofu scramble, vegan cheese, and salsa.
- Fold the sides of the tortilla over the filling, then roll up tightly to form a burrito.
- Optional: Lightly toast the burrito in a dry skillet for a crispier texture.
Notes
For extra flavor, add roasted potatoes or black beans to the burrito. If you're meal prepping, wrap the burritos in foil and store them in the fridge for up to 3 days.
Nutrition
Calories: 345kcalCarbohydrates: 31gProtein: 16gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 842mgPotassium: 523mgFiber: 8gSugar: 5gVitamin A: 2157IUVitamin C: 55mgCalcium: 220mgIron: 4mg
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