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Home » Breakfast Burrito with Tofu Scramble

Breakfast Burrito with Tofu Scramble

January 3, 2018 By Diane Smith 2 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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If you’re looking for a savory breakfast recipe, this Breakfast Burrito with Tofu Scramble hits the spot. You might also enjoy this Huevos Rancheros Casserole or Tofu Benedict.

Breakfast Burrito with Scramble Tofu and Beans

You can vary the tofu scramble part of this recipe by keeping it plain, without onions, or you can add other veggies to your liking. Mushrooms or bell pepper would be a good choice. You can saute them in a little water before you add the crumbled tofu.

The addition of turmeric really makes the tofu look like scrambled eggs, too.

Breakfast Burrito

Be sure to check out these other plant-based hearty breakfast recipes:

  • Chickpea Flour Omelet with Curried Greens
  • Country Hash Browns with Sausage Gravy
  • Crust-less Broccoli Sun-Dried Tomato Quiche
  • Potato Gratin with Jalapeno & Tempeh Bacon

Another option is to make this into a quesadilla. I do that by putting the tortilla on a flat pan, no oil needed. The cook over medium heat watching carefully so it doesn’t burn, but you want it to be crispy with a few brown spots.

Breakfast Burrito

Then add your other ingredients on one half of the tortilla and fold over. This recipe is not only great for breakfast, but also for lunch or dinner.

I’d love to hear your feedback in the comments below for this Breakfast Burrito with Tofu Scramble! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!

Breakfast Burrito with Scramble Tofu and Beans
Print Recipe
3.64 from 22 votes

Breakfast Burrito with Tofu Scramble

Looking for a savory breakfast? Beans, tofu scramble, avocado and salsa in a whole grain tortilla does the trick. Quick and easy.
Prep Time30 minutes mins
Total Time30 minutes mins
Servings: 4 people

Equipment

  • Cutting board
  • Knife
  • Non-stick pan

Ingredients

  • 4 whole grain tortillas Ezekiet brand sprouted grains
  • 1 container firm organic tofu drained and rinsed. No pressing necessary.
  • 1/2 cup yellow onion chopped
  • 1/2 tsp ground turmeric
  • 2 avocados peel and seed removed
  • 1 15 oz can fat-free refried beans or whole beans, drained and rinsed
  • 6 green onions sliced including most of the green
  • fresh salsa
  • hot sauce
  • sea salt and pepper to taste
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Instructions

  • Saute the onions in a small amount of water in a non-stick pan over medium heat.
  • When onions are mostly soft, crumble the tofu into the pan and add the turmeric. Salt & pepper to taste and stir to combine. The mixture should turn yellow from the spices and begin to look like eggs.
  • Heat the refried beans in a small pan over medium heat, stirring so they don't stick. If you're using whole beans, you can mash them a little or us as is
  • Wrap the tortillas in a moist paper towel and microwave for a few minutes. Or, use foil and heat in a 300°F oven for about 10 minutes.
  • Assemble: Keep the other tortillas wrapped, lay one tortilla on a plate or cutting board. Using a spoon or knife, smear refried beans down the center of the tortilla, leaving about an inch on one end. Or, for whole beans, add about 1/4 cup to the center.
  • Top with 1/4 of the tofu scramble (or less depending on the size of your tortilla).
  • Sprinkle 1/4 of the green onion on top with 1/3 of the sliced avocado and a little salsa and/or hot sauce depending on your preference.
  • Top with store-bought vegan sour cream or make your own.
  • Fold up the bottom of the tortilla and then fold in the 2 sides, leaving one end open. Serve with extra salsa, hot sauce and sour cream.

Notes

Salsa, hot sauce, & salt/pepper not included in nutrition label

Nutrition

Nutrition Facts
Breakfast Burrito with Tofu Scramble
Amount per Serving
Calories
483
% Daily Value*
Fat
 
19.5
g
30
%
Saturated Fat
 
2.5
g
16
%
Sodium
 
378.1
mg
16
%
Carbohydrates
 
56.9
g
19
%
Fiber
 
11.1
g
46
%
Sugar
 
1.8
g
2
%
Protein
 
24
g
48
%
Vitamin A
 
150
IU
3
%
Vitamin C
 
13.2
mg
16
%
Calcium
 
250
mg
25
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
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Reader Interactions

Comments

  1. Barb

    July 9, 2020 at 10:20 pm

    I’m looking for your sweet potato flat bread recipe. I need Portions please.

    Reply
    • Diane Smith

      July 10, 2020 at 11:40 am

      Hey Barb, I actually have a pumpkin flatbread recipe in my new cookbook, well like a flatbread, they’re tortillas… not coming out until November, though. Here’s one of my tests, which was very good, made with sweet potato puree instead of pumpkin. These are smallish, like 6″, so not sure this is what you’re looking for. The recipe makes 12. They’re light on salt, so use your judgment there.
      Ingredients
      2 cups whole-wheat all-purpose flour
      1/4 teaspoon salt
      1 1/2 cups pumpkin puree
      Instructions
      In a large bowl, combine whole-wheat flour, salt, and sweet potato puree. Use your hands to fully incorporate puree with flours. The dough will be sticky.
      Divide dough in half and then into six equal parts. Flour hands and roll each piece of dough into a ball.
      Place one ball of dough on a lightly floured surface and either use a rolling pin to roll into a very thin tortilla, about 8″ in diameter, or use your hands to flatten. (They’re still delicious if they look rustic!) Repeat with remaining dough.
      Heat a large nonstick skillet over medium-high heat. Place 1 tortilla in the skillet and cook for about 1 1/2 minutes, or until one side starts to brown. Flip and cook on the other side for another minute or so. Make sure you don’t overcook the tortilla, or it will become crispy.

      Reply

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