Breakfast Burrito with Scrambled Tofu

Although we have a tofu-based vegan burrito recipe in our book, I had never made one before. This version is actually a little easier to prepare. No rice, no beans, no slaw. You can use roasted vegetables and avocados, along with spiced scrambled tofu.

Burritos: Their Origins

There is no definitive answer to the question of who invented the burrito or when, but a few theories place its origins in Mexican cuisine. Around the 1950s, the concept was introduced to the US. Since then, it has become a hugely popular food item. How can you go astray with tasty ingredients stuffed into a tortilla, right?

How to make these vegan breakfast burritos

The recipe is easy to make, taking only 30 mins from start to finish. You probably already have the ingredients on hand! Only tortillas were missing, but you can substitute them with other gluten-free options, like collards, corn tortillas, or gluten-free wraps.

While the red peppers, potatoes, and cumin are roasting, prepare some extra-firm, smoky tofu. Garlic, chili powder, and cumin will add a smoky flavor. Hummus and nutritional yeast add an extra “umami,” which I love, to tofu. It seems that nutritional yeast has this effect on recipes.

Wrap! Just pile on as many toppings into the tortilla as you can and roll. You can do it, but it is not easy. To get all the ingredients inside, you have to move it and tuck it. The result will be worth it.



  • Tofu firm or extra-firm, 12 oz.
  • 1 Tbsp of oil (15 ml) or 1 Tbsp of water
  • Three cloves of garlic (minced).
  • Buy hummus or make your hummus.
  • Chili powder 1/2 tsp
  • Cumin – 1/2 tsp
  • 1 tsp nutritional yeast
  • 1/4 teaspoon sea salt
  • 1 pinch cayenne pepper (optional)
  • Parsley minced to 1/4 cup


  • Five baby potatoes, chopped into small pieces.
  • One medium red pepper (thinly cut)
  • 1 tsp. oil (or 15 ml of water)
  • Sea salt, one pinch
  • Half a teaspoon of ground cumin
  • Half a teaspoon (not ground chili powder)
  • Chop 2 cups of kale


  • 3-4 large flour tortillas or gluten-free tortillas (ensure that they are vegan-friendly – I prefer TJ’s brand).
  • One medium ripe avocado (chopped or mashed)
  • Cilantro
  • Hot sauce or chunky red or green hot salsa


  • Preheat oven to 400 degrees F. (204 C). Line a baking tray with parchment paper. (Use more baking sheets when increasing the batch size). Wrap tofu with a towel, and place something heavy (such as a cast iron skillet) on top to press out the excess moisture. Crumble with a fork. Set aside.
  • Add the potatoes and peppers to the baking tray, then drizzle oil (or water) and add spices. Toss everything together. Bake 15-22 minutes, or until the potatoes are fork-tender and lightly browned. In the last five minutes of baking, add kale to wilt. Toss with other vegetables and seasonings to combine.
  • Meanwhile, heat a large skillet on medium heat. Once the oil is hot, add garlic, tofu, and water. Sauté for 7-10 mins, stirring often, until slightly browned.
  • Add the hummus to a small bowl. Then, add the chili powder, cumin, and nutritional yeast. Stir together. Add water until you have a sauce that can be poured (1-3 Tbsp per the original recipe // adjust for a different batch size). Add parsley and stir. Continue cooking the tofu over medium heat, adding the spice mixture and stirring until it is slightly browned. This should take 3-5 minutes. Set aside.
  • To assemble burritos, roll out a large flour tortilla. Add generous amounts of roasted veggies, scrambled avocado, cilantro, and salsa. Place seam-side down and roll up. You can use foil to keep it warm, but that is optional. Continue until you have used all the toppings – approximately 3-4 large Burritos.
  • For best results, enjoy immediately. You can also package them and store them in the refrigerator for up to four days (or freeze them for one month). You can either microwave them or bake them in the oven. Remove the foil before heating in the microwave.

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