Description
These Tofu Scramble Breakfast Burritos are a flavorful and hearty vegan brunch option, packed with protein-rich tofu, spicy soyrizo, fresh veggies, and creamy avocado wrapped in warm flour tortillas. Perfect for a satisfying start to your day or a wholesome meal anytime.
Ingredients
Scale
Tofu Scramble
- 2 tablespoons avocado oil (separated)
- 6 ounces soyrizo (crumbled)
- 1 small yellow onion (diced)
- 1 bell pepper (diced)
- 1 block firm tofu (drained & pressed)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons vegan mozzarella (shredded, such as Trader Joe’s)
- 1/4 cup unsweetened non-dairy milk
Assembly
- 4 large flour tortillas
- Vegan chipotle mayo
- 4 handfuls spinach
- 2 small avocados (sliced)
Instructions
- Press the Tofu: Place the drained tofu on a plate, then place another plate on top to press out excess liquid while preparing other ingredients. Drain off any released liquid before cooking.
- Cook the Soyrizo: Heat 1 tablespoon avocado oil in a skillet over medium heat. Add crumbled soyrizo and cook until crispy, stirring frequently, about 3-5 minutes. Remove from skillet and set aside.
- Sauté Vegetables and Cook Tofu Scramble: Return the empty skillet to medium heat and add remaining 1 tablespoon avocado oil. Add diced onion and bell pepper, cooking down for 2 minutes until softened. Crumble tofu into the skillet, sprinkle garlic powder, turmeric, chili powder, salt, and pepper over it, and toss to coat. Cook for 2-3 minutes, stirring frequently.
- Add Cheese and Milk: Stir in shredded vegan mozzarella and unsweetened non-dairy milk, mixing until cheese melts and tofu is creamy. Continue cooking for a couple more minutes until milk is mostly absorbed and scramble is soft.
- Warm Tortillas and Assemble Burritos: Heat the flour tortillas until pliable. Spread vegan chipotle mayo down the center of each tortilla. Layer with spinach, tofu scramble, crispy soyrizo, and sliced avocado. Wrap the burrito tightly and cut in half to serve.
Notes
- These burritos are an excellent vegan brunch option that’s high in protein and full of flavor.
- Pressing the tofu properly is key to achieving a good texture in the scramble.
- You can substitute soyrizo with any plant-based chorizo alternative or omit for a milder flavor.
- Feel free to add extra veggies like mushrooms or tomatoes for variety.
- Using fresh, warm tortillas improves wrapping and overall taste.
Nutrition
- Serving Size: 1 burrito
- Calories: 589
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 4 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 8 g
- Protein: 24 g
- Cholesterol: 0 mg
