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Tofu Burrito: Vegan Breakfast Burrito Recipe

We love tofu for breakfast, and there’s nothing quite comparable to the enjoyment of biting into a fresh tofu burrito. Homemade breakfast burritos are the food of legends, and our vegan recipe is literally bursting with vegetables and tofu scramble!

This no-egg breakfast burrito is packed with seasoned tofu, filled with potatoes and peppers, and sprinkled with chili and cilantro. It’s healthy, it’s incredibly filling, and it’s the best vegan breakfast you could ever hope to wake up to in the morning.

Here’s our vegan tofu breakfast burrito recipe! 

How to make a tofu burrito 

Makes 4 vegan burritos 

Ingredients for the scrambled tofu

  • 12 ounces of extra firm tofu
  • 1 tsp of oil
  • 3 cloves of minced garlic
  • 1 tbsp of hummus
  • ½ tsp of chili powder
  • ½ tsp of cumin powder
  • 1 tsp of nutritional yeast
  • 1 tsp of cayenne pepper powder 
  • ¼ cup of freshly chopped parsley
  • Salt and pepper to taste

Ingredients for baked burrito vegetables 

  • 5 chopped baby potatoes
  • 1 sliced red bell pepper
  • 1 tsp of oil
  • ½ tsp of cumin powder
  • ½ tsp of chili powder
  • 2 cups of chopped kale
  • Salt and pepper to taste

Ingredients to serve

  • 4 large tortillas of your choosing
  • 1 chopped avocado
  • Freshly chopped cilantro
  • Hot sauce

Directions

  1. Start preparing your tofu scramble wrap by pressing and draining your block of extra firm tofu. If you have a tofu press, then this is the most efficient way to press tofu. Simply leave your block of tofu in the press for 20 minutes while it drains. If you don’t have a press, then wrap your block of tofu in paper towels and press down firmly with a heavy kitchen object, such as a chopping board. Leave the tofu to press for at least 20 minutes. 
  2. While your tofu is pressing, take the opportunity to preheat your oven to 400 degrees Fahrenheit and to prepare your vegetables for baking. Chop your baby potatoes, slice your red bell peppers, and chop your kale.
  3. Prepare a baking sheet and arrange your potatoes and bell peppers for cooking. Cover the potatoes and bell peppers with cumin and chili powder before drizzling with oil and sprinkling with salt and pepper. When the oven has preheated, allow your vegetables to bake for 15 minutes. 
  4. After 15 minutes, add your chopped kale to the baking tray and mix it in with the spices and the other vegetables. Allow the vegetables to bake for an additional 5 minutes.
  5. As your vegetables bake in the oven, you can crumble your pressed and drained tofu into a bowl. Heat oil in the bottom of a skillet on the stovetop, then add the crumbled tofu to the pan when it’s hot. Add garlic and allow the tofu to cook for up to 10 minutes in the oil until it’s golden brown. 
  6. While your tofu cooks in the garlic and oil, mix hummus, chili powder, cumin powder, nutritional yeast, and cayenne pepper powder before sprinkling with salt and pepper to taste. Gently pour water into the mixture until a thick sauce has formed. Mix in chopped parsley, then pour your sauce into the skillet once the tofu has browned. Allow the sauce to cook through for no longer than 5 minutes. You now have spicy scrambled tofu!
  7. Turn off the heat, and begin the prepping your tofu scramble breakfast burrito. First, slice your avocado and chop some fresh cilantro. Next, place a large tortilla onto a plate or flat surface. Add your baked vegetables, scrambled tofu, any hot sauce or salsa you have, and finish with the avocado and cilantro. 
  8. Roll your burrito into shape, then repeat until you run out of tortillas and tofu scramble burrito fillings. 
  9. Serve fresh for a hearty burrito breakfast!

Alternative tofu burrito fillings 

We love our eggless breakfast burrito recipe, but there are plenty more fillings and veggie and vegan burrito recipe ideas you can cook up in your kitchen too. Here are a few of our favorite ideas for breakfast burrito fillings:

  • Spicy paprika flavored tofu burritos, with peppers, rice, avocado, and cilantro
  • ‘Bacon’ flavored tofu strips, with scrambled tofu and vegan cheese
  • Deep-fried ‘southern-style’ tofu burritos, with chipotle sauce and vegan cheese
  • Fajita-style vegan burritos, with jalapenos, seasoned tofu, and vegan cheese

There are countless other tofu breakfast recipes too, and it’s easy to customize these breakfast burritos to your tastes and dietary requirements. You can prepare burritos with flour or whole grain tortillas, add cheese or vegan cheese, make the salsa spicy or non-spicy, and add different vegetables and tofu marinades. 

Can I store tofu burritos for later? 

Tofu burritos are best served fresh, but if you make too much of the filling, then you can save these in the fridge for up to 48 hours. We suggest placing the fillings in a resealable container, then reheating later and assembling your burrito as fresh as you can. 

If you’ve already prepared the burritos, then you can store these in the fridge fully assembled for 48 hours too, but the tortilla might start to harden. Reheat in the microwave, or bake in the oven for a crispy fajita or enchilada style breakfast burrito. 

That’s it for our tasty tofu burritos!

This great recipe makes for a hearty breakfast that will keep you going well into the afternoon (you might not even need lunch after these breakfast burritos!). 

It’s totally vegan and packed full of flavor and spice. Why not bookmark our recipe, and prepare tofu burritos for breakfast tomorrow?

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