Scrambled Tofu Breakfast Burrito (30 minutes!)
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Easy, 30-minute vegan breakfast burrito with scrambled tofu, roasted vegetables, avocado, kale, and salsa! Flavorful, healthy, satisfying.
Recipe type: Breakfast
Cuisine: Vegan, Gluten-Free, Mexican-Inspired
Serves: 3-4
  • 1 12-ounce (340 g) package firm or extra-firm tofu*
  • 1 tsp oil or 1 Tbsp (15 ml) water
  • 3 cloves garlic, minced
  • 1 Tbsp (15 g) hummus (store-bought or DIY)
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp nutritional yeast
  • 1/4 tsp sea salt
  • optional: pinch cayenne pepper
  • 1/4 cup (15 g) minced parsley
  • 5 baby potatoes, chopped into bite-size pieces
  • 1 red bell pepper, thinly sliced
  • 1 tsp oil or 1 Tbsp (15 ml) water
  • Pinch sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder (not ground chili)
  • 2 cups (134 g) chopped kale
  • 3-4 large flour or gluten-free tortillas (ensure vegan friendly - I like TJ’s brand)
  • 1 ripe avocado, chopped or mashed
  • Cilantro
  • Chunky red or green salsa or hot sauce
  1. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. In the meantime, also wrap tofu in a clean towel and set something heavy on top - such as a cast-iron skillet - to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.
  2. Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
  3. In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
  4. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed (1-3 Tbsp). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned - ~3-5 minutes. Set aside.
  5. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm - optional). Continue until all toppings are used up - about 3-4 large burritos.
  6. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).
*If avoiding soy, sub the tofu with pinto or black beans. Simply warm cooked beans over medium-low heat and season with a pinch of salt, cumin, and chili powder.
*Nutrition information is a rough estimate for 1 of 4 burritos, calculated using flour tortillas.
Nutrition Information
Serving size: 1 burrito of 4 Calories: 441 Fat: 19.6 g Saturated fat: 5 g Carbohydrates: 53.5 g Sugar: 3.4 g Sodium: 772 mg Fiber: 8 g Protein: 16.5 g
Recipe by Minimalist Baker at