Tofu scramble breakfast burritos
These tofu scramble breakfast burritos are hearty and made for busy mornings. Each burrito is filled with a creamy tofu scramble, golden hash browns, bell pepper, green onions, and melted vegan cheese, all wrapped inside a warm flour tortilla.
Using both silken tofu and extra-firm tofu gives the filling the perfect egg-like texture, while black salt, nutritional yeast, and turmeric bring plenty of flavor. Make a full batch, wrap them individually, and store them in the refrigerator or freezer for an easy make-ahead breakfast throughout the week.
Ingredients
Tofu scramble
- 16 ounces silken tofu
- 16 ounces extra-firm tofu
- 1 tablespoon olive oil
- 1 teaspoon black salt
- 0.5 teaspoon turmeric
- 2 tablespoons nutritional yeast
- 1 bell pepper, diced
- 1 cup frozen shredded hash browns
Burrito ingredients
- 6 large burrito tortillas
- 7 ounces vegan cheese
- 0.5 cup sliced green onions
Preparation
- Cook the bell pepper: Heat the olive oil in a large skillet over medium heat. Add the diced bell pepper and cook for about 3–4 minutes, or until softened.
- Crumble the tofu: Add the extra-firm tofu and crumble it directly into the skillet using a spatula or wooden spoon.
- Make the scramble: Add the silken tofu, black salt, turmeric, and nutritional yeast. Stir everything together and cook until the tofu scramble is hot, creamy, and well combined.
- Add the hash browns: Add the shredded hash browns to the finished tofu scramble. Cook for another 5–7 minutes, stirring occasionally, until the hash browns are cooked through and lightly golden.
- Add the green onions: Stir in the sliced green onions.
- Add the cheese: Place one burrito tortilla on a microwave-safe plate and sprinkle a portion of the vegan cheese over the center.
- Melt the cheese: Microwave for about 20–30 seconds, or until the cheese is melted and the tortilla is warm and flexible.
- Add the filling: Spoon the tofu scramble and hash brown mixture over the melted cheese.
- Roll the burrito: Fold the sides of the tortilla inward, then roll tightly into a burrito.
- Repeat: Repeat with the remaining tortillas, vegan cheese, and tofu filling. Serve immediately or cool and store for meal prep.
Tips
Melt the cheese first: Melt the vegan cheese directly onto the tortilla before adding the filling. It gives you melted cheese in every bite.
Cool before wrapping: If you plan to refrigerate or freeze them, let the tofu scramble cool slightly before assembling. Wrapping very hot filling inside the tortilla can create extra steam, which may make the tortilla softer during storage.
Storage: Store assembled burritos individually wrapped in the refrigerator for up to 3–4 days.
Freezing: Freeze the wrapped burritos in a freezer-safe container or bag for up to 3 months. For the best texture, thaw overnight in the refrigerator before reheating.
Reheating: Remove any foil and microwave for 1–2 minutes, turning the burrito halfway through if needed. For a slightly crispier tortilla, warm it in a skillet for a few minutes after microwaving.
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