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Vegan Tofu Scramble Breakfast Burritos Recipe

Avatar photoByEmily
Jump to Recipe· 4.7 from 59 reviews

If you’re looking for a hearty, flavorful start to your morning that’s 100% plant-based, you’re going to adore this Vegan Tofu Scramble Breakfast Burritos Recipe. I absolutely love how this recipe brings together the creamy, spiced tofu with crispy soyrizo and fresh avocado, all wrapped up in a warm tortilla. When I first tried these breakfast burritos, I was blown away by how satisfying and delicious vegan breakfast could be—trust me, you’ll want to make these a regular part of your brunch rotation!

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Why You’ll Love This Recipe

  • Packed with Protein: The tofu and soyrizo combo gives you a powerful boost to fuel your day.
  • Bursting with Flavor: The blend of spices and fresh ingredients makes every bite exciting and tasty.
  • Super Flexible: Easy to customize to your taste, whether you want it spicy, cheesy, or loaded with veggies.
  • Perfect for Meal Prep: Makes a filling breakfast you can enjoy throughout the week without any fuss.
The image shows a burrito cut into two halves, each wrapped partially in white paper and placed upright on a white scalloped plate on a wooden table. The burrito has several visible layers: the outer layer is a light beige tortilla with light brown spots, inside which there are bright green lettuce leaves, yellow scrambled eggs mixed with small brown crumbles resembling a meat substitute, diced red tomatoes, and slices of fresh green avocado. Behind the burrito halves, there is another whole burrito lying flat on the plate. To the left, a spoon with a pinkish sauce rests on the plate, and a small bowl of the brown crumble is partially visible at the bottom left. A glass with more pinkish sauce is at the bottom right. The background has a striped cloth draped on the right side and some scattered spinach leaves on the white marbled surface. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Tofu Scramble Breakfast Burritos, plant-based breakfast ideas, vegan brunch recipes, healthy breakfast burritos, vegan tofu breakfast this …

Ingredients You’ll Need

The ingredients in this Vegan Tofu Scramble Breakfast Burritos Recipe come together perfectly to create textures and flavors that complement each other beautifully. When shopping, opt for firm tofu and a good-quality soyrizo or plant-based chorizo alternative to get that satisfying bite and savory flair.

Flat lay of a whole block of firm tofu on a simple white ceramic plate, a small white bowl containing crumbled soyrizo, a small yellow onion diced on a white plate, one diced red bell pepper on a white plate, a small white bowl with bright yellow turmeric powder, a small white bowl with chili powder, a small white bowl with garlic powder, a small white bowl with salt, a small white bowl with black pepper, a small white bowl with shredded vegan mozzarella, a small white bowl with unsweetened non-dairy milk, four large unheated flour tortillas stacked neatly, a small white bowl with creamy vegan chipotle mayo, a handful of fresh bright green spinach leaves arranged neatly, two ripe avocados sliced and fanned out on a white ceramic plate, a small white bowl with pale green avocado oil all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegan Tofu Scramble Breakfast Burritos, plant-based breakfast ideas, vegan brunch recipes, healthy breakfast burritos, vegan tofu breakfast
  • Avocado oil: Great for sautéing because it has a high smoke point and a neutral taste.
  • Soyrizo: Adds a delicious, spicy meatiness; look for a vegan brand you enjoy or substitute with seasoned tempeh if needed.
  • Yellow onion: Gives sweetness and depth once cooked down.
  • Bell pepper: Adds color and crunch; you can use any color you prefer or fancy!
  • Firm tofu: The star of the scramble — make sure to press it well to get rid of excess water.
  • Garlic powder, turmeric, chili powder, salt, pepper: These seasonings bring flavor and a lovely golden color to the tofu.
  • Vegan mozzarella: For melty, creamy goodness inside the scramble; Trader Joe’s vegan mozzarella works wonders.
  • Non-dairy milk (unsweetened): Helps the cheese melt smoothly and adds moisture.
  • Flour tortillas: Soft yet sturdy enough to hold all the fillings without falling apart.
  • Vegan chipotle mayo: Adds smoky heat and creaminess — you can make your own or buy pre-made.
  • Fresh spinach: Adds a fresh, leafy pop of color and nutrients.
  • Avocados: Creamy slices that balance the spice and add richness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Vegan Tofu Scramble Breakfast Burritos Recipe is how it opens the door to endless personalization. Feel free to mix and match toppings, swap in different veggies, or turn up the heat according to your preference — this recipe is a fantastic base to build from.

  • Add extra veggies: I sometimes toss in mushrooms or zucchini when I’m looking to sneak in more greens without losing that classic breakfast vibe.
  • Spicy twist: Adding extra chili powder or a dash of hot sauce really wakes up your taste buds—my family goes nuts for the heat!
  • Cheese swap: If vegan mozzarella isn’t your thing or if you want a smokier flavor, try a vegan cheddar or nutritional yeast topping.
  • Gluten-free option: Use your favorite gluten-free tortilla or a large lettuce leaf instead for a lighter alternative.

How to Make Vegan Tofu Scramble Breakfast Burritos Recipe

Step 1: Press the tofu to remove excess liquid

I always start by placing the drained tofu block on a plate, then stacking another plate on top with a bit of weight to press it down. This step might sound small, but it makes a huge difference—it helps the tofu soak up all the flavorful seasonings and keeps the scramble from being soggy. Let it press while you prep the rest.

Step 2: Cook the soyrizo until crispy

Heat 1 tablespoon of avocado oil in a skillet over medium heat, then add the crumbled soyrizo. Keep stirring frequently for about 3-5 minutes until it crisps up nicely. Don’t rush this part—the crispy bits add texture and depth that take the burritos to the next level. Once done, transfer the soyrizo to a plate and set aside.

Step 3: Sauté the veggies and scramble the tofu

In the same skillet, heat the remaining 1 tablespoon of oil. Toss in the diced onion and bell pepper and cook for about 2 minutes until they soften slightly. Then crumble in the pressed tofu using a wooden spoon and sprinkle the garlic powder, turmeric, chili powder, salt, and pepper over. Mix everything well and cook for 2-3 minutes, stirring constantly so the tofu gets evenly seasoned and heated through.

Next, add the vegan mozzarella and pour in the non-dairy milk. Stir to help melt the cheese and create a creamy texture that clings to the tofu. Cook for a couple more minutes until the milk absorbs, giving you that perfect soft scramble consistency. This step is where the magic happens—don’t skip it!

Step 4: Warm tortillas and assemble the burritos

Warm your tortillas in a dry skillet or microwave for a few seconds until pliable. To build each burrito, spread a line of vegan chipotle mayo down the center, then layer some fresh spinach, a generous helping of the tofu scramble, crispy soyrizo, and sliced avocado. Fold the sides in and roll tight—then slice in half to show off those gorgeous fillings.

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Pro Tips for Making Vegan Tofu Scramble Breakfast Burritos Recipe

  • Press the tofu well: Removing as much moisture as possible lets the tofu absorb flavors better and prevents watery scramble.
  • Don’t skip the turmeric: This spice not only adds a beautiful golden color but also subtle earthiness that mimics classic scrambled eggs.
  • Use a wooden spoon to crumble tofu: It gives you perfect-sized pieces without mushing the tofu down too much.
  • Toast your tortillas: Warming them first helps prevent tears and keeps your burrito nicely wrapped.

How to Serve Vegan Tofu Scramble Breakfast Burritos Recipe

The image shows a close-up of a wrap cut in half, with one half lifted by a woman's hand. The wrap has a soft, light-colored outer tortilla. Inside, there are multiple layers: fresh green spinach leaves at the top, bright yellow scrambled tofu, chunks of red tomatoes, green avocado pieces, and small bits of browned plant-based meat. Creamy light pink sauce is drizzled on top of the filling. The wrap halves rest on a white plate with a white marbled surface in the background. Photo taken with an iphone --ar 2:3 --v 7 - Vegan Tofu Scramble Breakfast Burritos, plant-based breakfast ideas, vegan brunch recipes, healthy breakfast burritos, vegan tofu breakfast

Garnishes

I love adding fresh cilantro and a squeeze of lime on top after assembling the burritos—it adds freshness that brightens all the rich flavors. Extra slices of avocado and a drizzle of sriracha or hot sauce are also my go-to garnishes when I want some heat and creaminess combined.

Side Dishes

These burritos pair perfectly with simple sides like roasted potatoes or crispy hash browns for a classic brunch feel. I also enjoy serving them with a refreshing fruit salad or even some crunchy tortilla chips and salsa to round out the meal.

Creative Ways to Present

For special occasions, I like to cut the burritos into smaller bite-sized wraps for a brunch party platter. Lining them up with different dipping sauces (chipotle mayo, guacamole, salsa verde) always impresses guests and lets everyone customize their bites.

Make Ahead and Storage

Storing Leftovers

Once assembled, I recommend storing the burrito fillings and tortillas separately to prevent sogginess. The tofu scramble and soyrizo can be kept airtight in the fridge for up to 3 days. This method preserves texture and makes reheating a breeze.

Freezing

I’ve frozen the cooked tofu scramble (without the tortillas) in freezer-safe containers for up to 2 months. When thawing, I let it defrost overnight in the fridge, then reheat gently on the stove with a splash of non-dairy milk to bring back the creaminess.

Reheating

To reheat leftovers, warming the scramble in a skillet over low heat helps retain texture—avoid the microwave if you want to keep the scramble moist and fluffy. Toast your tortillas fresh, then assemble for a delicious, no-fuss breakfast ready in minutes.

FAQs

  1. Can I use regular tofu instead of firm tofu in this recipe?

    Firm tofu is best for this Vegan Tofu Scramble Breakfast Burritos Recipe because it holds its shape and scrambles nicely without falling apart. Silken or soft tofu tends to be too watery and won’t give you that satisfying texture. So, stick to firm or even extra-firm tofu for the best results.

  2. What can I substitute for soyrizo if I can’t find it?

    Great question! If soyrizo isn’t available, you can swap it with crumbled tempeh seasoned with smoked paprika, garlic powder, cumin, and chili flakes to mimic the flavor and texture. Another option is using vegan sausage crumbles or seasoned mushrooms for a similar savory kick.

  3. Is this recipe suitable for meal prepping?

    Absolutely! This Vegan Tofu Scramble Breakfast Burritos Recipe is perfect for meal prep because both the scramble and soyrizo keep well in the fridge for a few days. I recommend prepping the filling in advance and assembling burritos fresh each morning to keep the tortillas from getting soggy.

  4. Can I make these burritos gluten-free?

    Yes! Simply swap the flour tortillas for gluten-free tortillas or large collard green or lettuce leaves for a grain-free option. The filling itself is naturally gluten-free, just check your soyrizo or seasoning labels to be sure.

  5. What’s the best way to add spice without overpowering the dish?

    Start with the chili powder amount in the recipe and add a little cayenne or hot sauce if desired. I like to balance spice with the creamy avocado and chipotle mayo—this combo softens the heat while keeping the flavors vibrant. You can always add more spice on the side so everyone can customize their heat level.

Final Thoughts

This Vegan Tofu Scramble Breakfast Burritos Recipe truly holds a special place in my brunch lineup because it’s quick, satisfying, and packed full of flavors that everyone loves—even my non-vegan friends are fans! I encourage you to give it a try and make it your own by playing with seasonings and toppings. Once you get that perfect balance of creamy tofu, spicy soyrizo, and fresh avocado wrapped up in a soft tortilla, you’ll wonder how breakfast ever tasted this good without eggs. Happy cooking!

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Vegan Tofu Scramble Breakfast Burritos Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 59 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 burritos
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan American
  • Diet: Vegan
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Description

These Tofu Scramble Breakfast Burritos are a delicious and satisfying vegan brunch option, featuring a flavorful tofu scramble with soyrizo, sautéed vegetables, and creamy avocado, all wrapped in a warm flour tortilla and topped with vegan chipotle mayo and spinach.

Ingredients

Tofu Scramble

  • 2 tablespoons avocado oil (separated)
  • 6 ounces soyrizo (crumbled)
  • 1 small yellow onion (diced)
  • 1 bell pepper (diced)
  • 1 block firm tofu (drained & pressed)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons vegan mozzarella (shredded, Trader Joe’s preferred)
  • 1/4 cup non-dairy milk (unsweetened)

Assembly

  • 4 large flour tortillas
  • vegan chipotle mayo
  • 4 handfuls spinach
  • 2 small avocados (sliced)

Instructions

  1. Press the Tofu: Place the drained tofu on a plate, then stack another plate on top to press out excess liquid while prepping ingredients. Drain any released water before cooking.
  2. Cook the Soyrizo: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add crumbled soyrizo and cook for 3-5 minutes, stirring frequently until crispy. Remove soyrizo and set aside.
  3. Sauté Vegetables and Tofu: Return the empty skillet to the stove, add the remaining 1 tablespoon of oil and heat. Add diced onion and bell pepper, sauté for 2 minutes until softened. Crumble the tofu into the skillet using a wooden spoon. Sprinkle garlic powder, turmeric, chili powder, salt, and pepper over the tofu and toss to coat evenly. Cook for an additional 2-3 minutes, stirring frequently.
  4. Add Cheese and Non-Dairy Milk: Stir in vegan mozzarella and non-dairy milk. Mix thoroughly until the cheese melts and the milk is slightly absorbed by the tofu. Continue cooking for a couple more minutes to create a soft scramble texture.
  5. Warm Tortillas and Assemble Burritos: Heat the flour tortillas until pliable. Spread a layer of vegan chipotle mayo down the center of each tortilla. Top with a handful of spinach, a portion of tofu scramble, crispy soyrizo, and sliced avocado. Wrap each tortilla tightly and cut in half to serve.

Notes

  • These burritos make a perfect vegan brunch or hearty breakfast option.
  • Pressing the tofu well is key to achieving the right texture in the scramble.
  • You can customize the fillings with your favorite veggies or vegan cheese alternatives.
  • For a gluten-free version, substitute the flour tortillas with gluten-free wraps.
  • Store leftover tofu scramble separately and reheat gently to maintain creaminess.

Nutrition

  • Serving Size: 1 burrito
  • Calories: 589 kcal
  • Sugar: 4 g
  • Sodium: 580 mg
  • Fat: 32 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 24 g
  • Trans Fat: 0 g
  • Carbohydrates: 51 g
  • Fiber: 8 g
  • Protein: 24 g
  • Cholesterol: 0 mg
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Hey, I'm Emily! I'm a home cook with a passion for fun, real recipes that make my kitchen my happy place. Dive in and share the flavor of my everyday foodie adventures!

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