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Scrambled Tofu Breakfast Burrito (30 minutes!)

Easy, 30-minute vegan breakfast burrito with scrambled tofu, roasted vegetables, avocado, kale, and salsa! Flavorful, healthy, satisfying.
Author Minimalist Baker
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Using a spoon to put salsa onto a Vegan Breakfast Burrito
4.89 from 44 votes
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings 4 (burritos)
Course Breakfast
Cuisine Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 4 Days

Ingredients

TOFU

  • 1 12-ounce package firm or extra-firm tofu*
  • 1 tsp oil (or 1 Tbsp (15 ml) water)
  • 3 cloves garlic (minced)
  • 1 Tbsp hummus (store-bought or DIY)
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp nutritional yeast
  • 1/4 tsp sea salt
  • 1 pinch cayenne pepper (optional)
  • 1/4 cup minced parsley

VEGETABLES

  • 5 whole baby potatoes (chopped into bite-size pieces)
  • 1 medium red bell pepper (thinly sliced)
  • 1 tsp oil (or 1 Tbsp (15 ml) water)
  • 1 pinch sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder (not ground chili)
  • 2 cups chopped kale

THE REST

  • 3-4 large flour or gluten-free tortillas (ensure vegan friendly - I like TJ’s brand)
  • 1 medium ripe avocado (chopped or mashed)
  • Cilantro
  • Chunky red or green salsa or hot sauce
US Customary - Metric

Instructions

  • Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top - such as a cast-iron skillet - to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.
  • Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
  • In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
  • In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed (1-3 Tbsp as original recipe is written // adjust if altering batch size). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned - ~3-5 minutes. Set aside.
  • Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm - optional). Continue until all toppings are used up - about 3-4 large burritos.
  • Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).

Notes

*If avoiding soy, sub the tofu with pinto or black beans. Simply warm cooked beans over medium-low heat and season with a pinch of salt, cumin, and chili powder.
*Nutrition information is a rough estimate calculated using flour tortillas.

Nutrition (1 of 4 servings)

Serving: 1 burritos Calories: 441 Carbohydrates: 53.5 g Protein: 16.5 g Fat: 19.6 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 772 mg Fiber: 8 g Sugar: 3.4 g