Scrambled Tofu Breakfast Burrito Recipe

Recipe shared from Kristen Sunstrum

Did you know you can recreate the taste and texture of eggs using tofu? With the right blend of spices and colorful vegetables, this tofu-based scramble transforms into a healthy and delicious breakfast burrito that’s both satisfying and flavourful.

Tip: For the best texture and results, be sure to use firm or extra-firm tofu.

Fun Facts: Tofu is made from soybeans through a process where the beans are pressed and the liquid is drained, leaving behind a soft “curd.” This curd becomes a versatile, tasty, and complete plant-based protein. A complete protein means it contains all nine essential amino acids our bodies need.

The nutritional yeast used in this recipe is a deactivated yeast known for its cheesy, nutty flavour. When fortified, it’s also an excellent source of vitamin B12, a nutrient that can sometimes be limited in vegan diets.

Prep time: 10 mins

Cooking time: 10 mins

Makes 2-3 servings

What You Need 

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 350 g block extra-firm tofu
• ½ medium red bell pepper, sliced
• ½ cup white mushrooms, sliced
• ½ cup hummus or tahini
• 2 tbsp water
• 2 tbsp nutritional yeast
• 1 tsp turmeric
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp black pepper
• Lime juice, to taste
• 1 cup spinach
• 1 avocado, diced
• 2-3 flour tortillas (depending on portion size)
• Salsa and cilantro to serve (optional)

How to Make the Scrambled Tofu Breakfast Burrito Recipe

1. To make the tofu scramble, start by sautéing the onion and garlic in a medium frying pan over medium heat until fragrant, about 3 minutes.
2. Add mushrooms and pepper, let cook for another 2-3 mins.
3. Crumble tofu into small-medium chunks with hands into the pan, mix with veggies and cook on low for 5-6 minutes.
4. While tofu and vegetables are cooking, mix hummus (or tahini), spices, nutritional yeast and lime juice into a small bowl. Add water 1 TBSP at a time until the mixture reaches a thick but pourable consistency. (You may need more or less water depending on how thick your hummus or tahini is).
5. Pour the hummus mixture into the pan with the tofu and vegetables. Cook on low heat and mix until all veggies and tofu are coated with the mixture, about 2-3 minutes. In the last minute of cooking, add spinach and cover until wilted.
6. Warm a flour tortilla by microwaving for 10-15 seconds, or until it is warm and pliable. Scoop about ½ cup of the tofu scramble onto the tortilla. Add avocado and salsa then fold in both ends of tortilla to roll into a breakfast burrito.

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