Scrambled Tofu Breakfast Burrito
This scrambled tofu breakfast burrito is my go-to choice for a filling and savory breakfast that is easy, healthy and delicious. We all want an easy fix in the morning when we are in a hurry. But we also want to make healthy choices, especially as we begin our day. This scrambled tofu breakfast burrito is the perfect solution. You can easily prepare it the night before and refrigerate it overnight. Simply toast it in the morning while brewing your coffee or blending your smoothie.
This burrito was on the menu at Fig+Farro, a restaurant in Uptown, Minneapolis I previously curated. And the original version of it came straight from the owner’s kitchen! It was famous among her kids and family. Originally, she made it with hen’s eggs. Shortly after opening, the restaurant went 100% plant-based, which was right around when I joined the team. I remember staff talking about how much customers enjoyed the toasted tortilla with its combination of eggs, feta and veggies, so I thought about making a vegan version at home. I tested this recipe a few times and finally found the perfect blend of flavors in each bite. My husband and I love it and I hope you enjoy this breakfast burrito as much as we and others do!
A toasted tortilla stuffed with creamy scrambled tofu and a few fresh veggies is my favorite thing in the morning. You can of course add your choice of protein and/or vegetables to the base recipe. But you do not want to miss this creamy scrambled tofu recipe. It tastes even better than real eggs.
We are first going to mix scrambled tofu with some seasonings and sauté it for a few minutes. Then we’ll assemble our burrito and toast it. It’s that simple! You can easily use a gluten-free tortilla to make this recipe gluten-free and it will come out just as great.
I encourage you to share your experience in the comments below if you tried this Scrambled Tofu Breakfast Burrito recipe or made it differently. If you took a photo, please share with me on my instagram account ‘zesty_zahra’ and I will share your stories there. I am always happy to learn about people’s food choices and preferences!
Scrambled Tofu Breakfast Burrito
Ingredients
- 8 oz Tofu Scrambled
- 1 tbsp Vegan Butter melted
- ¼ tsp Black Salt
- ¼ tsp Turmeric
- ½ tsp Garlic Powder
- ¼ tsp Black Pepper or to taste
- ¼ tsp Salt or to taste
- 2 tbsp Vegan Mayonnaise
- ¼ cup Plant-Based Milk
- 2 Tortillas burrito-size
- 1 oz Arugula
- 1 Avocado medium, sliced
- 4 Cherry Tomatoes diced
- ¼ cup Vegan Feta Cheese Crumbles
- sprinkle Salt
- sprinkle Black Pepper
Instructions
- In a medium-size mixing bowl, mix together tofu, butter, black salt, turmeric, garlic powder, black pepper and salt.
- Heat a skillet over medium heat. Add tofu and sauté for 5 to 7 minutes, then remove from heat. Add vegan mayonnaise and plant-based milk to the tofu mixture and mix well together. Cover with lid and set aside.
- Laying tortilla flat, place half of the arugula, avocado, tomatoes, scrambled tofu and feta cheese in the center. Sprinkle salt and pepper and invert the left and right-hand sides and roll it up. Dab water on edges to seal the wrap.
- Heat a flat pan over medium heat, spread some grease and place the burrito in the middle, Flip occasionally until all sides are golden brown. Remove from heat and repeat with the second tortilla.
- Cut burritos in half and serve hot.