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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
