Vegan Tofu Scramble Breakfast Burrito

A hearty and flavorful vegan breakfast burrito packed with tofu scramble, black beans, salsa, and avocado. Perfect for a weekend brunch or a filling weekday breakfast.

Prep Time

15 minutes

Total Time

35 minutes

Calories

685 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.07/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Occasion:

Dietary:

Mood:

Ingredients

Servings

1block (14-16 oz)Extra Firm Tofu(Pressed to remove excess water)

£3.00

2tablespoonsOlive Oil

£0.15

0.5mediumOnion(Diced)

£0.20

0.5mediumBell Pepper(Diced (any color))

£0.40

2clovesGarlic(Minced)

£0.10

0.5teaspoonTurmeric Powder(For color and flavor)

£0.05

2tablespoonsNutritional Yeast(For cheesy flavor)

£0.30

0.3teaspoonBlack Salt (Kala Namak)(For eggy flavor (optional))

£0.15

0.3teaspoonBlack Pepper

£0.02

0.3teaspoonSalt(Or to taste)

£0.15

1can (15 oz)Canned Black Beans(Drained and rinsed)

£0.80

0.5cupYour Favorite Salsa

£0.75

1mediumAvocado(Sliced)

£1.00

4Large Tortillas(Flour or gluten-free)

£1.20

Total Cost

£8.27

£2.07 per serving

Instructions

1.
Press the tofu: Wrap the tofu in paper towels and place a heavy object on top for at least 15 minutes to remove excess water. This will help it crumble better.
2.
Prepare the tofu scramble: Heat the olive oil in a large skillet over medium heat. Add the diced onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Crumble the tofu: Crumble the pressed tofu into the skillet with your hands. Add the turmeric powder, nutritional yeast, black salt (if using), black pepper, and salt. Cook, stirring occasionally, until the tofu is heated through and slightly browned, about 8-10 minutes.
4.
Warm the beans: In a separate saucepan or in the microwave, heat the black beans until warmed through.
5.
Assemble the burritos: Warm the tortillas according to package instructions. Place about 1/4 of the tofu scramble, 1/4 of the warmed black beans, 1/4 of the salsa, and 1/4 of the sliced avocado on each tortilla.
6.
Fold the burritos: Fold in the sides of the tortilla and then roll up tightly from the bottom to create a burrito shape.
7.
Serve immediately. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (375g)

685 kcal / 2866 kJ

Carbs

65g

25% of RDA

Fat

37g

53% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

20 g

67% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Add other veggies: Feel free to add other veggies to the scramble, such as mushrooms, spinach, or tomatoes.

Spice it up: Add a pinch of chili flakes or a dash of hot sauce to the tofu scramble for a spicy kick.

Meal prep friendly: The tofu scramble can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the burritos.

Make it a bowl: Skip the tortilla and serve the scramble, beans, salsa, and avocado over rice or quinoa for a delicious breakfast bowl.

Cooking Equipment

Large Skillet

Mixing Bowl

Spatula

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Add other veggies: Feel free to add other veggies to the scramble, such as mushrooms, spinach, or tomatoes.

Spice it up: Add a pinch of chili flakes or a dash of hot sauce to the tofu scramble for a spicy kick.

Meal prep friendly: The tofu scramble can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before assembling the burritos.

Make it a bowl: Skip the tortilla and serve the scramble, beans, salsa, and avocado over rice or quinoa for a delicious breakfast bowl.

Vegan Tofu Scramble Breakfast Burrito

Ingredients

Instructions