Hey there!
If you’re looking for a hearty, satisfying breakfast that packs a punch of protein and tastes amazing—this vegan tofu scramble breakfast burrito is it.
It’s warm, savory, super filling, and gives you that cozy, diner-style breakfast feel without any meat or eggs.
This one’s a regular in my meal prep routine.
I love it after workouts, on busy mornings, or even for dinner.
Wrap it up or eat it with a fork—either way, you’re winning.
Let’s get to it!
🍽️ What You’ll Need
- 1 block (14 oz) extra-firm tofu, pressed and crumbled
- 1 tablespoon olive oil
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black salt (kala namak – optional but gives “eggy” flavor)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 cup unsweetened plant-based milk (like almond or soy)
- 1/2 cup black beans (rinsed and drained)
- 1/2 red bell pepper, diced
- 1/2 small red onion, diced
- 1 avocado, sliced
- 1 tablespoon nutritional yeast
- 4 large flour tortillas (burrito-size)
- Optional toppings: salsa, hot sauce, fresh cilantro
🔥 Why I Love This Recipe
This is one of my go-tos, especially when I want something cozy but also packed with nutrients. It reminds me of those big, warm burritos you’d get from a breakfast spot—except this one’s homemade, way healthier, and just as satisfying.
- Hearty and satisfying – keeps you full for hours
- Totally plant-based – no eggs, no problem
- Customizable – swap in whatever veggies or beans you have
- Great for meal prep – holds up great for a few days in the fridge
🧠 Why This Recipe Works (Quick Science)
Tofu is like a sponge—it soaks up flavor. When you crumble it and cook it with spices (like turmeric and black salt), it mimics scrambled eggs in both look and taste. Black beans add extra protein and fiber, while healthy fats from avocado round it out. Nutritional yeast gives it a cheesy, savory kick without dairy.
⚠️ Common Mistakes
- Not pressing the tofu – it needs to be dry to soak up the seasonings and cook properly.
- Skipping the black salt – not essential, but gives it that eggy flavor.
- Overcrowding the pan – veggies need room to sauté, not steam.
- Not seasoning enough – tofu on its own is bland. Season generously!
🍴 Tools You’ll Need
- Nonstick skillet
- Spatula
- Tofu press or heavy pan with paper towels
- Cutting board & knife
- Mixing bowl
- Measuring spoons
- Small bowl for seasoning mix
🔁 Substitutions and Variations
- Swap tofu for tempeh or chickpea scramble
- Use pinto or kidney beans instead of black beans
- Add spinach, mushrooms, or zucchini for extra veggies
- Use corn tortillas or gluten-free wraps
- Skip the wrap and serve in a bowl!
⏱️ Make Ahead Tips
You can prep the tofu scramble up to 3 days ahead. Store it in an airtight container. Reheat and roll into a fresh tortilla when you’re ready to eat.
👨🍳 Step-by-Step Instructions
Step 1: Press and Crumble Tofu
Press 1 block (14 oz) extra-firm tofu for at least 10 minutes. Then crumble it into a bowl with your hands until it resembles scrambled eggs.
Step 2: Mix Seasonings
In a small bowl, mix together:
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black salt (or regular salt)
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp nutritional yeast
Step 3: Sauté Veggies
In a large skillet over medium heat, heat 1 tbsp olive oil. Add:
- 1/2 diced red onion
- 1/2 diced red bell pepper
Cook for 4–5 minutes until softened.
Step 4: Add Tofu + Seasoning
Add the crumbled tofu to the skillet. Sprinkle the seasoning mix on top. Stir to coat everything evenly. Cook for 5–7 minutes, stirring often.
Step 5: Add Plant Milk
Pour in 1/4 cup unsweetened plant milk. Stir and cook another 2–3 minutes until the tofu looks creamy but not wet.
Step 6: Add Beans
Stir in 1/2 cup black beans. Cook for another 1–2 minutes until warmed through.
Step 7: Assemble Burritos
Lay out 4 flour tortillas. Add tofu scramble mix to each. Top with avocado slices, salsa, hot sauce, and fresh cilantro if using. Roll them up burrito-style.
🧊 Leftovers & Storage
- Store leftover scramble (not assembled) in an airtight container in the fridge for up to 3 days.
- To reheat, microwave or warm in a skillet.
- Assembled burritos can be wrapped in foil and stored for 2 days—just reheat wrapped in foil in the oven at 350°F for 10 minutes.
💬 What to Serve With
- Crispy roasted potatoes or sweet potato hash
- Fresh fruit
- A green smoothie
- Vegan yogurt or a chia pudding cup
📊 Macros (Per Burrito – approx.)
- Calories: 350
- Protein: 20g
- Fat: 14g
- Carbs: 36g
- Fiber: 8g
❓ FAQ
Can I freeze these?
You can! Wrap them tightly in foil and freeze. Reheat in the oven at 350°F for 20–25 minutes.
Is black salt necessary?
Nope! It adds an eggy flavor, but regular salt is fine too.
What’s the best tofu to use?
Extra-firm is best. It holds its texture and doesn’t get mushy.
Can I use other veggies?
Totally. Mushrooms, spinach, or zucchini are awesome in this.
💛 Wrap-Up
These tofu scramble breakfast burritos are super simple, filling, and totally satisfying. Whether you’re eating it on the go or making a weekend brunch at home, they’re always a hit. Try them out, leave a comment, and let me know how yours turned out or if you made it your own!
Want help meal prepping or customizing this for your taste? Just ask!