Scrambled Tofu Breakfast Burrito (30 minutes!)

Half of my family chooses a plant-based diet and my husband is not one of them. However, today when I was menu-planning for vacation and trying to find a good breakfast burrito recipe to freeze he told me he REALLY liked the last one I made – which was this one. The best part is that my husband does not like hummus and he didn’t like the look of the scrambled tofu when he came into the kitchen and saw my son and I making these the last time. In fact, he’s nicknamed them “Hummus & Pumice Burritos” – and, yet, he requested them for vacation! If that’s not a solid recommendation, I don’t know one.

Made this last week. It was so delicious, I’m making it again! The hummus and nutritional yeast… What a great combo. I thought it sounded a little unusual, but I think it makes the whole recipe really pop.

Only things I changed: sweet potato instead of regular potato. YUM. Also, I wasn’t a big fan of the kale’s texture in this. Will skip that next time.

Thanks for the fantastic recipe!!

Really delicious, filling, and nutritious! I added black beans to the tofu scramble just for some additional fiber and protein. Other than that, I followed the recipe exactly. Wrapped in foil and froze the 6 that I got out of the recipe. Just microwaved my first one for three minutes (flipping over each minute) and it is scrumptious! Just like all of your recipes I’ve tried!

Delish!

As is my custom, I looked at this recipe and made lots of changes, but I give this recipe credit for the yummy breakfast because it was my first tofu scramble ever, and this recipe inspired me! I fried up diced onions and garlic and then threw in the crumbled tofu as the recipe said. I didn’t have any hummus, so I put the spices in and then a drained can of black beans. I served the scramble on tortillas with salsa and lettuce and leftover cashew sour cream from last week, and it was very yummy! As Orthodox Christians my family and I eat vegan about 50% of the time, so I am acutely aware of the flavor of vegan dishes vs dishes with animal products. This scramble did not disappoint! If you are on the fence about tofu scrambles, definitely give it a try!

Love this recipe. It’s wholesome enough that I make it without salt so I can share with my baby.

I love these burritos! I can’t even resist, I make them every weekend. :)

So delicious!

Of all the recipes from this site (and I’ve made a lot!), this one is our family favorite. I make 15-20 burritos at a time and freeze them for lunches. Here are a few tips I’ve learned to speed up my process:

1) Bake everything in the oven – even the tofu.
2) Use store bought frozen cubed potatoes – this is so much quicker and since the only ingredient in the kind I buy is “potato” I don’t feel bad about using it + I don’t use any oil to bake it.
3) Add black beans/pinto beans and sometimes corn to make it stretch.
4) Bake the tofu in the oven instead of cooking in the pan. Cooking in as directed left it dry and I hate cleaning out my cast irons.
So I now cook it in the oven using this method: https://www.noracooks.com/sofritas-recipe/ and then I add the sauce and pop it back in to bake or even broil for a minute or two. This leave the tofu soft and really flavorful. (With the tofu, I skip the fresh garlic and use dried parsley instead).
5) Make sure you heat up the tortillas a little bit and try to wrap when the filling is still warm and wrapping will be a breeze!

Great for our family of three! My 3 year old loves these “bubritos”.

I’m not vegan but I love to try new foods each week, so I decided to try this one this week because it looks really good! I just made these to meal prep breakfast for the week so I haven’t tried it all together but everything tastes delicious! I added some julienned jalapeno to roast with the other vegetables, used a green pepper, and I used some grated parmesan cheese instead of nutritional yeast. I’m so glad I decided to try this recipe and I’m looking forward to eating these this week! Thanks for the great recipe :)

I made these for dinner last night and they were a hit! Took me more than 30 min to make since I never made burritos and I had to consult the recipe often. I followed the recipe omitting the hot peppers. Family approved and the recipe saved to the favorite recipes folder! Thank you! With your recipes it is easier to make healthier menu for my loved ones!

I made these burritos last night for my son and I. He liked it well enough, but I was not impressed. It was definitely not mind blowing for me. I will not make this particular recipe again. I think I would prefer a good ol’ black beans and rice burrito with the spices cumin and chili pepper. I think with tofu, I prefer other herbs and spices, even olives are good with tofu burritos.

My boyfriend said this was easily the best breakfast burrito he’s ever had, and I agree! Turned out phenomenal.

This recipe is amazing! I decided to make it all ahead and freeze the burritos for easy meals during the week. I didn’t have kale, so I roasted half a head of cauliflower with the potatoes and red pepper and it was great!

These were amazing! I didn’t have hummus so I substituted dijon mustard and I think it actually enhanced the flavour! I also omitted parsley, and I think the kale was enough for greens for me personally. I’m determined to stop skipping breakfast – this is a step in that direction! Xo

This was delicious and easy to prepare. My husband is a meat eater and loves his prepackaged breakfast hash from Costco. I made this today for him and my four year old and they loved it!
Thanks:)

YAS girl! This was a hit! I have NOT been a fan of tofu scrambles in the past and I actually like tofu! This recipe was easy to follow and even more importantly, truly delicious! My fiance’s vegan and he raved as well! Thank you for sharing ;D

I’m transitioning to vegan and made the tofu scramble it’s really good but i also put black beans, my family loves it ! I recommend this recipe.

I’m not vegan but am trying to decrease my dependency on eggs (I love eggs unfortunately…) and your scrambled tofu recipe is life.

I made this 2 days in a row because my husband and I loved it so much. We are new to the vegan/vegetarian lifestyle and are thrilled with this scrambled egg alternative. The humus sauce is fantastic! This will become a staple in our house!

I work very early in the morning most days and as an effort to make myself eat a better breakfast I made a batch of these to freeze and throw in my bag before work. I used spinach instead of kale (I shop at aldi so the produce is sometimes limited) and sweet potatoes; and I didn’t have plain hummus or nutritional yeast so I left those out of the tofu mix. When assembling the burritos I also added a scoop of the Mexican pinto beans made from your recipe (I make a batch of those weekly; they are heavenly). Let me tell you these burritos are better than chipotle. I brought a few to share with my coworkers since they were so jealous the first day and they went nuts over them. Thank you so much Dana for easy recipes for someone who wants to be healthy but doesn’t love the process of cooking. I will be making these regularly.

I have made this recipe twice now. LOVE IT !! Share with family and friends , best burrito I’very ever had. I use the hummus with the tofu .

This recipe is so delicious. It has become a breakfast for dinner staple in our house. As with most of the recipes on this site, I do not change a thing aside from making extra because we always want more. The texture and flavor of the tofu is wonderful and the roasted veggies make for a filling meal. Thanks for another great recipe!

Great recipe that my guests really enjoyed!
I used all the seasonings times two, as I like spices.

The only thing that didn’t happen with me, is that my tofu never ‘browned’ after 10 minutes.

Could it be because there’s still too much moisture in the tofu?

Delicious nonetheless!

I’ve been eating these all week and I love them! The tofu in particular is delicious. You can easily get 4+ servings out of this recipe if you use a full block of tofu and throw in a little extra kale. Next time I’m also going to add some black beans to make it a bit more filling and stretch my meal prep further.

So delicious !!! I cooked the potatoes 10 minutes longer because after 20 minutes they seemed to be a bit raw still. Also i added ketchup and it was amazing. Your recipes have made me fall in love with being vegan. Thank you❤️

Delicious. Even won over a skeptical meat eating teenager who is with us for the week. Thanks!

Yum, yum, yum. First ever foray into Tofu; glad this was the recipe I decided to go for. Thank you, I’ll be looking at some more of your recipes to get inspiration!

YUM! Was planning to make the Collard Green Spring Rolls for the first time, but had to switch direction due to much loved missing ingredients….happy I did!
I chopped, lightly oiled, seasoned, and roasted those collards instead of the kale. Worked great. Roasting of the potatoes took longer for me. I loved the tofu…never missed the eggs, and I love egg burritos! I can see making these ingredients ahead of time and adding a bowl of beans, Pico de Gallo, and whatever else one can imagine, for a egg burrito bar! Yum. Large tortillas(as in recipe) are better for getting all those flavors in, and the tortillas taste delish when lightly softened and charred on the stove. Thank you, again, Minimalist Baker!

Super yummy. Our kids, ages 3, 4, 7, & 8 love this recipe too. I really enjoy finding yummy plant based meals that make a great warm breakfast. Thank you!

This is so tasty! I did sub pinto beans for the tofu but left everything the same, including the hummus sauce. Brilliant and delicious. You’re helping me like kale, and I couldn’t be happier! ;)

Delicious!! I freeze these and bring them to work. All my coworkers comments how good it smells and are always surprised when I tell them it’s tofu :)

I have made this recipe many times and each time it turns out great! I usually don’t have hummus on hand so I omit that ingredient with no issues. Sometimes I don’t want to heat up the oven so I just cook the potatoes and kale in a saute pan on the stove top and it works great (but make sure to pre-cook the potatoes in the microwave or cut them into fairly small dice so they cook through).
These burritos keep great for a few days in the fridge, I usually meal prep these for breakfasts on Sunday and my husband and I eat them from Monday through Wednesday. Paired with hot sauce and salsa, these are SO CRAZY GOOD, even my usually carnivorous husband LOVES these burritos.
Also, I recently randomly tried these burritos with yellow mustard instead of salsa and it was surprisingly amazing!

Yummy! We had this for dinner.I didn’t have any potatoes and used spinach instead of kale. Since I made this for the whole family (with a 3 and 1 year old) I left out the chili and cayenne powders. Everyone loved it. We are totally going to start a burrito night once a week now.

Really great! Added a little black salt in the tofu for more eggy taste. Great recipe. Thanks!

So tasty and easy to make!

Thank you, this recipe is awesome! I kept the filling in a separate container and warmed it up at work. Made a delicious and satisfying lunch!

I think I need to up the seasonings more to match my taste level, but these were really good!

Really good tofu flavor. all gone :) one of my favorite websites.

Very tasty and easy to make!

THIS RECIPE IS INSANE, LOVE IT SO MUCH

Made these today for my husband and he liked them! I made the mistake of buying the wrong size tortillas, so they weren’t as full as a burrito should be. I am not a fan of nutritional yeast, so I omitted that from the recipe. Husband said the tofu was good, but could have used more seasoning (probably because I omitted the nutritional yeast). Those roasted veggies were amazing!

Thank you for this yummy recipe! Well done, Dana!!

This is delicious, easy and quick. Next time I’ll make it with white tortillas for even more yumminess. I served it for dinner and even my non-vegetarian husband found it substantial enough that he wasn’t sneaking into the kitchen later.

Just had this for breakfast and it was amazing! Took me exactly 30 minutes from start to getting it onto the plate and really hit the spot. I love your recipes, thank you Dana.

Made these for dinner last night and they were delicious , even my meat eating husband approved. The only changes i made was just adding onions to the roasted veggies and I used Trader Joes cowboy caviar as my salsa.

I love this ❤ one of my new favorites!! It took me way longer than 30 minutes but that’s maybe just because I’m slow lol

Hi Dana,
I made this tonight -DELICIOUS! I used green peppers and cheated a little and used already made roasted red pepper hummas. All of your recipes have been so easy and really good! Thank you so much ! I go to your website daily ?

This was very good! Trader Joe’s has a high protein super firm tofu that worked well for this. Unfortunately, my tortillas fell apart (not TJ brand) but it didn’t affect the taste :D I used spinach instead of kale. Thanks for the recipe!

We loved these! I par-boiled then fried the potatoes with the red pepper to save running the oven. Also used fresh spinach instead of kale in the wraps. Made for a really tasty and satisfying weekend brunch.

Like the potato but I make baked potatoes nite before then try them up for a crispy crunch inside the burrito

Yum! I am always looking for new breakfast ideas. I find breakfast to be the hardest meal to be “creative” with and find myself eating the same things (especially because I am gluten free + vegan). Can’t wait to try this one Dana! Thank you for sharing :)

Aloha e Dana…As a 40+ year vegetarian, 5 year vegan, and former owner/operator of a vegetarian deli, I have to say this recipe is simply awesome. Mahalo for sharing. I’ll be making it for our daughter Congresswoman Tulsi Gabbard on her next trip back from DC.