Vegan Tofu Scramble Breakfast Burritos
This savory vegan breakfast is SO EASY to make and is the perfect healthy Mexican recipe. Tofu scramble with black beans, pico de gallo, and avocado wrapped in a burrito!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 burritos
- 1 block firm tofu
- 1/2 Tablespoon vegan butter like Earth Balance
- 1 Tablespoon nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 garlic clove minced
- black beans
- pico de gallo see notes for recipe
- shredded romaine lettuce
- cilantro chopped
- 10-inch flour tortillas
Make Tofu Scramble:
Press tofu - drain the block of tofu and wrap in paper towels or tea towel. Press for 10-30 minutes.
Transfer block of pressed tofu to mixing bowl and crumble with a fork.
Mix nutritional yeast, turmeric, cumin, chili powder, garlic powder, and salt. Set aside.
With a pan on medium heat, melt butter. Add garlic and saute until fragrant. Add crumbled tofu and seasonings. Mix well and cook until warm (about 3 minutes).
Add tofu scramble to center-bottom of tortilla
Top with black beans, avocado slices, lettuce, pico de gallo, and cilantro. Starting with the edge closest to you, roll tortilla. Fold in sides then wrap tightly. Keep the edge of the tortilla on the bottom to seal the burrito.
Serve burritos warm. Keep in the fridge for 3-5 days or wrap in foil and store in the freezer.
To make pico de gallo:
Mix ingredients in a mixing bowl. Adjust seasonings to taste.
- 2 Roma tomatoes, chopped
- 1/4 yellow onion, diced
- Small handful cilantro, chopped
- 1/2 jalapeno, minced (optional)
- 1/2 lime, juiced
- Salt to taste
Serving: 1burrito (with tortilla, no toppings) | Calories: 268kcal | Carbohydrates: 26.2g | Protein: 7.1g | Fat: 15.2g | Saturated Fat: 4.7g | Sodium: 479mg | Potassium: 108mg | Fiber: 2g | Sugar: 1.2g | Calcium: 100mg | Iron: 2.5mg