Vegan Breakfast Burrito
This homemade vegan breakfast burrito is so good because it combines savory tofu scramble, fresh veggies, and creamy vegan mayo in a warm tortilla, creating a delicious and satisfying start to your day. Packed with nutrients and flavor, it's a perfect plant-based breakfast option that's easy to make and enjoy on the go!
Servings: 4 servings
Calories: 136kcal
Ingredients
- 1 12 oz block tofu pressed & drained, tofu should be firm or extra firm
- 1/2 cup onion diced
- 1/2 cup red bell pepper diced
- 1 handful fresh baby spinach
- 1/4 teaspoon sea salt
- 2 teaspoon nutritional yeast
- 2 teaspoon ground turmeric
- 1 teaspoon Bragg's Amino Worcester sauce that is anchovie free
- veggie broth for sauteing
- Whole grain soft tortillas (Ezekiel makes a good tortilla)
- Vegan low-fat mayo (recipe linked)
Instructions
- Using previously frozen tofu is not required for making tofu scramble, but it is a great idea. Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling. Watch the 5-minute video below to see how it changes the texture and firmness.
- If using fresh (not previously frozen) tofu, drain and press it before using. Crumble the tofu into a bowl and set aside. This is my favorite tofu press, and I often put my tofu press in it in the refrigerator overnight so it is ready for breakfast in the morning.If using previously frozen tofu, allow it to defrost, then drain the water from tofu and gently squeeze out any excess moisture over a bowl or sink. Crumble tofu into a bowl and set aside.
- In a nonstick frying pan, saute onion, red pepper, and mushrooms in approximately 2 tablespoons of veggie broth or water for approximately 3-4 minutes. I use this stone nonstick pan and highly recommend it.
- Add the crumbled tofu to the pan with veggies. Go ahead and sprinkle in all of the seasonings. If additional liquid is needed, use another 1-3 tablespoons of veggie broth or water.
- Add baby spinach, cover pan with lid, and allow leaves to wilt, approximately 2-3 minutes.
- Remove from heat. Smear some of my homemade vegan mayo (optional) on the wrap and spoon in 2-3 tablespoons, wrap up, and enjoy.
Video
Notes
Tips & suggestions
Tofu- The best type of tofu for scrambles is the firm or extra firm tofu that you find in the refrigerator or produce section of your grocery store. It has the perfect density. You'll want to avoid using silken shelf-stable types for this recipe because they are too soft. We have a great article that discusses the different types of tofu and how to use them.
Oil-free wraps- The Ezekiel brand has oil-free wraps, but I have found that they tear and crack easily when you try to roll or fold them. The Plantiful Path website has a great oil-free tortilla recipe.
Nutrition
Calories: 136kcal | Carbohydrates: 25g | Protein: 3g | Fat: 1.2g | Fiber: 1.4g | Sugar: 7g