Vegan Breakfast Burritos with Tofu Scramble

Vegan Breakfast Burritos with Tofu Scramble
Prep Time 15 mins
Cook Time 15 mins
Rest Time 5 mins
Total Time 35 mins
Difficulty: Intermediate
Cooking Temp: 375  F
Servings: 4
Estimated Cost: 15
Calories: 420 kcal
Best Season: Summer
Description

If you’re looking for a hearty, protein-packed, and delicious breakfast that’s also 100% plant-based, these Vegan Breakfast Burritos with Tofu Scramble are a must-try! They’re filled with fluffy tofu scramble, sautéed veggies, creamy avocado, and black beans, all wrapped up in a warm tortilla for the perfect on-the-go breakfast.

Why You’ll Love This Recipe:
✔ Protein-packed & filling – Tofu + beans = energy boost!
✔ Customizable – Add your favorite veggies & toppings.
✔ Freezer-friendly – Meal prep for the week!
✔ Egg-free & dairy-free – Perfect for vegan diets.

Ingredients For the Tofu Scramble:
  • 14 oz firm tofu, drained & crumbled
  • 1 tbsp olive oil
  • 1/2 tsp turmeric powder (for color)
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp black salt (kala namak, optional, for an eggy flavor)
  • Salt & pepper to taste
  • 2 tbsp plant-based milk (for a fluffier texture)
  • Parsley / Cilantro for garnish
    • Ingredients for the Burrito Filling:
  • 4 large flour tortillas (10-inch)
  • 1/2 cup black beans, drained & rinsed
  • 1/2 cup diced bell peppers (red, yellow, or green)
  • 1/2 cup diced onions
  • 1 cup spinach or kale, chopped
  • 1 avocado, sliced
  • 1/2 cup salsa or pico de gallo
  • 1/2 cup dairy-free shredded cheese (optional)
  • 1 tbsp olive oil (for sautéing)
Instructions
  1. 1

    Step 1: Make the Tofu Scramble

    1. Heat olive oil in a pan over medium heat.
    2. Add crumbled tofu and cook for 2 minutes, stirring occasionally.
    3. Sprinkle in turmeric, garlic powder, onion powder, smoked paprika, and black salt. Stir well.
    4. Pour in plant-based milk and cook for 3-4 more minutes, until fluffy and heated through.
    5. Season with salt & pepper, then remove from heat.

    Step 2: Sauté the Vegetables

    1. In the same pan, heat 1 tbsp olive oil over medium heat.
    2. Add onions & bell peppers, cooking for 3-4 minutes until soft.
    3. Stir in black beans & spinach, cooking for 1-2 more minutes. Remove from heat.

    Step 3: Assemble the Burritos

    1. Lay a flour tortilla on a clean surface.
    2. Add a scoop of tofu scramble, sautéed veggies, black beans, avocado slices, salsa, and dairy-free cheese.
    3. Fold in the sides, then roll tightly from the bottom up.

    Step 4: Wrap & Store (For Meal Prep)

    • Wrap each burrito in parchment paper, then foil for freezer storage.
    • Store in a freezer-safe bag for up to 3 months.

    🔥 Reheating Instructions

    Oven Method (For a crispy burrito)

    1. Preheat oven to 375°F (190°C).
    2. Place foil-wrapped burrito on a baking sheet.
    3. Bake for 25–30 minutes if frozen, or 15 minutes if thawed.

    Microwave Method (For a quick meal)

    1. Remove foil & parchment paper.
    2. Wrap burrito in a damp paper towel to prevent dryness.
    3. Microwave on high for 2–3 minutes, flipping halfway.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 510kcal
% Daily Value *
Total Fat 25.75g40%
Total Carbohydrate 54.25g19%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Cook this recipe at low heat.
  • Use fresh ingredients for better taste
  • After cooking, wait for at least 15 minutes for better taste
Keywords: vegan breakfast burrito, tofu scramble burrito, make-ahead vegan breakfast, high-protein vegan breakfast, plant-based breakfast wrap, dairy-free breakfast burrito, easy vegan meal prep, gluten-free breakfast burrito, freezer-friendly breakfast burrito, healthy vegan breakfast ideas
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