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Scrambled Tofu Breakfast Burritos (Vegan)

You're basic breakfast burrito just got an upgrade! These are a great quick meal with minimal dishes.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 - 6 servings

Ingredients

Scrambled Tofu:

  • 15 ounces extra firm tofu
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon turmeric powder
  • 3 Tablespoons vegetable broth
  • 1/2 tablespoon coconut oil optional
  • sea salt+black pepper to taste

Burritos:

  • 4-6 large flour tortillas
  • 1 1/4 cups shredded non-dairy "cheese" optional
  • 1 cup tomato salsa plus more for serving
  • 1/2 cup red bell peppers, seeded and diced
  • 1 cup non-dairy plain yogurt
  • 1-2 medium ripe avocados, pitted and sliced
  • 1 1/2 cups baby spinach or lettuce
  • fresh cilantro optional

Instructions

Scrambled Tofu:

  1. Drain the tofu and do your best to press out the excess liquid. Heat a medium nonstick skillet over medium-high heat. Add the coconut oil (if using) and stir to melt. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
  2. Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
  3. Remove from heat and season with sea salt and pepper as desired.

Burritos:

  1. When you're ready to make the burritos preheat oven to 375 degrees F (190 C). Fill each burrito with the scramble, yogurt, cheese, avocado, salsa, peppers, and spinach or lettuce. (Feel free to adapt this to your taste). Wrap them up tightly and wrap in foil, then put them in the oven to heat for 10-20 minutes until as hot as you'd like (I'm the type that likes my food really hot so just adjust this to your preference or if you like things more lukewarm just serve them immediately and skip the oven.)