If you’re on the hunt for a hearty, flavorful breakfast that’s entirely plant-based and packed with protein, then you’re going to adore this Vegan Tofu Scramble Breakfast Burritos Recipe. I absolutely love how these burritos come together with crispy soyrizo, soft tofu scramble, creamy avocado, and a punch of chipotle mayo — it’s like brunch heaven wrapped in a warm tortilla. Keep reading, because I’m sharing all my personal tips to make this recipe foolproof and super satisfying every time.
Why You’ll Love This Recipe
- Flavor-packed and comforting: The combination of soyrizo and spiced tofu gives a smoky, savory taste that feels indulgent but is totally vegan.
- Quick and easy to make: From pressing tofu to filling your burritos, it takes less than 30 minutes — perfect for busy mornings or lazy weekends.
- Customizable and nutritious: Loaded with plant protein, healthy fats, and fresh veggies, it keeps you full and energized all day.
- Kid & family approved: My family goes crazy for these burritos, making it a reliable go-to for weekend brunch or a crowd-pleasing meal!
Ingredients You’ll Need
Each ingredient in this Vegan Tofu Scramble Breakfast Burritos Recipe plays an important role in building layers of flavor and texture. I like to choose firm tofu that’s well-pressed to get a nice scramble consistency, and fresh veggies add that perfect bite and color.
- Avocado oil: This oil has a mild flavor and a high smoke point, perfect for sautéing without overpowering the taste.
- Soyrizo: Crumbled for that spicy, chorizo-like flavor that makes the burrito pop.
- Yellow onion: Adds sweetness and depth when cooked down.
- Bell pepper: I prefer red or orange for sweetness and bright color.
- Firm tofu: Pressed to remove excess water so it scrambles properly.
- Garlic powder, turmeric, chili powder: Spice mix to add warmth, color, and a subtle kick.
- Salt and pepper: The basics to balance flavors.
- Vegan mozzarella: Melted into the scramble for creaminess; Trader Joe’s version works beautifully.
- Non-dairy milk (unsweetened): Just enough to help the cheese melt smoothly and keep the scramble soft.
- Flour tortillas: Large size works best for wrapping all the fillings.
- Vegan chipotle mayo: Adds smoky creaminess and a little heat.
- Spinach: Offers a fresh, leafy crunch and some green goodness.
- Avocados: Sliced for that buttery texture and healthy fats that elevate every bite.
Variations
One of the things I love most about this Vegan Tofu Scramble Breakfast Burritos Recipe is how easy it is to make it your own. Whether you want to boost the spice, swap veggies, or add some new textures, this recipe is super flexible.
- Extra veggies: I sometimes add mushrooms or zucchini for more bulk and umami flavor, and it works great!
- Heat it up: Add jalapeños or a splash of hot sauce to the scramble or chipotle mayo if you like things spicy.
- Gluten-free: Swap flour tortillas for corn tortillas or gluten-free wraps — just be gentle wrapping to avoid breaking.
- Cheese variations: Use vegan cheddar or pepper jack for a different melty vibe depending on what you have on hand.
How to Make Vegan Tofu Scramble Breakfast Burritos Recipe
Step 1: Press and Prep the Tofu
The first time I made this, I underestimated the importance of pressing the tofu. Removing the excess water is key to getting that perfect scramble texture. I like to place the drained tofu on a plate, then put another plate on top with something heavy for about 10 minutes while I prep everything else. When you’re ready, crumble it by hand or with a spoon — it should break apart easily but still hold some chunkiness.
Step 2: Cook the Crispy Soyrizo
Heat 1 tablespoon of avocado oil in your skillet over medium heat, then add the crumbled soyrizo. I’ve learned you want it nice and crispy, which usually takes around 3 to 5 minutes while stirring frequently. This step really amps up the flavor, so don’t skip it! Once done, remove it from the pan and set aside.
Step 3: Build the Tofu Scramble
In the same skillet, add the remaining tablespoon of oil, then toss in the diced onion and bell pepper. Cook for about 2 minutes until softened. Next, add your crumbled tofu and sprinkle on garlic powder, turmeric, chili powder, salt, and pepper. Stir frequently to evenly distribute the spices and cook the tofu for another 2–3 minutes. Finally, add the vegan mozzarella and non-dairy milk, stirring until the cheese melts and the scramble is creamy but still moist — that’s the texture I love the most.
Step 4: Assemble Your Burritos
Warm your flour tortillas until they’re soft and pliable, which makes wrapping so much easier. On each tortilla, spread a generous line of vegan chipotle mayo down the center. Layer on fresh spinach, then spoon on a hearty portion of the tofu scramble and crispy soyrizo. Finish with sliced avocado — it adds a creamy, buttery contrast that’s just irresistible. Wrap everything tightly, slice in half, and you’re ready to dig in.
Pro Tips for Making Vegan Tofu Scramble Breakfast Burritos Recipe
- Press Your Tofu Well: The firmer and drier the tofu, the better your scramble texture will be — I press it at least 10 minutes with a heavy plate on top.
- Use Just Enough Milk: Adding too much non-dairy milk can make the scramble watery, so I add it gradually and look for that perfect creamy texture.
- Crisp the Soyrizo: Don’t rush this step — getting that nice crispiness on the soyrizo adds fantastic texture and smoky flavor.
- Warm Tortillas Properly: Heat tortillas just enough so they’re flexible but not hard — it’s the key to wrapping without tearing or cracking.
How to Serve Vegan Tofu Scramble Breakfast Burritos Recipe
Garnishes
I always like to add a sprinkle of freshly chopped cilantro and a squeeze of fresh lime juice on top of my burritos — it brightens the flavors beautifully. A handful of salsa or pico de gallo on the side works wonders too. For a creamy touch, extra chipotle mayo or avocado crema is a winner every time.
Side Dishes
When I serve these breakfast burritos, I like pairing them with some crispy roasted potatoes or a simple black bean salad. Fresh fruit like pineapple or mango balances the smoky, savory flavors wonderfully and keeps things light and refreshing.
Creative Ways to Present
For a fun brunch or gathering, I’ve rolled these burritos in foil and cut them into bite-sized pieces for an easy finger-food style spread. You can also layer the tofu scramble and toppings into breakfast bowls for a burrito bowl twist that’s just as delicious and visually appealing.
Make Ahead and Storage
Storing Leftovers
If you have any leftover tofu scramble or soyrizo, I store them separately in airtight containers in the fridge for up to 3 days. The spinach and avocado are best added fresh when serving to keep everything vibrant and tasty.
Freezing
I’ve frozen the tofu scramble and soyrizo mixture separately, and they hold up well. Just thaw overnight in the fridge and reheat gently on the stove or microwave before assembling your burritos fresh.
Reheating
To reheat leftovers, I like warming the tofu scramble in a skillet over medium-low heat to avoid drying it out, adding a splash of non-dairy milk if it seems dry. Warm tortillas separately in a pan or microwave wrapped in a damp paper towel. Then assemble right before eating for the best texture.
FAQs
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Can I use regular sausage instead of soyrizo in this Vegan Tofu Scramble Breakfast Burritos Recipe?
You can absolutely swap in any plant-based sausage you like if you don’t have soyrizo on hand. Just crumble and cook it the same way for that savory, crispy texture. If eating non-vegan, any spiced breakfast sausage would work, but the recipe is designed to be fully vegan-friendly.
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Do I have to press the tofu for this recipe?
Pressing tofu helps remove excess water so the scramble isn’t soggy and holds together better. While you can shortcut by using extra-firm tofu without pressing, pressing truly improves texture and flavor absorption in the scramble.
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What can I use instead of vegan mozzarella?
If you don’t have vegan mozzarella, shredded vegan cheddar or pepper jack are great substitutes. You could also skip the cheese entirely for a lighter scramble, but adding some plant-based cheese helps create that melty, creamy richness I love in this recipe.
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Can I make these burritos gluten-free?
Yes! Swap the flour tortillas for gluten-free wraps or corn tortillas. Just be gentle when warming and wrapping, as these alternatives can be more delicate than traditional flour tortillas.
Final Thoughts
When I first tried making this Vegan Tofu Scramble Breakfast Burritos Recipe, I was so impressed by how simple ingredients transformed into something so flavorful and satisfying. It’s become a weekend staple in my house, and I hope you’ll love it just as much. Whether you’re feeding a family or looking for an easy, nourishing breakfast, this recipe hits all the marks. Give it a try and enjoy a cozy, protein-packed start to your day!
Print
Vegan Tofu Scramble Breakfast Burritos Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan, American
- Diet: Vegan
Description
These Tofu Scramble Breakfast Burritos are a delicious and satisfying vegan brunch option, featuring a flavorful tofu scramble combined with soyrizo, sautéed vegetables, and creamy avocado, all wrapped in warm flour tortillas with a hint of chipotle mayo.
Ingredients
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, I used Trader Joe’s)
- 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 and cover with another plate. Let it press while you prepare other ingredients to remove excess moisture. Drain any released liquid before cooking.
- Cook the soyrizo: Heat 1 tablespoon of avocado oil in a skillet over medium heat. Add the crumbled soyrizo and cook for 3-5 minutes, stirring frequently, until crispy. Remove from skillet and set aside.
- Sauté vegetables and tofu scramble: Return the empty skillet to the stove and heat the remaining tablespoon of oil. Add diced onion and bell pepper and cook for about 2 minutes until softened. Add the pressed tofu and crumble it using a wooden spoon. Sprinkle garlic powder, turmeric, chili powder, salt, and pepper over the tofu and mix to coat evenly. Cook for 2-3 minutes, stirring frequently.
- Add cheese and milk: Stir in shredded vegan mozzarella and unsweetened non-dairy milk. Continue cooking and mixing until the cheese is melted and the milk is slightly absorbed by the tofu, creating a soft scramble texture.
- Heat tortillas and assemble burritos: Warm the flour tortillas. Spread vegan chipotle mayo down the center of each tortilla. Layer with a handful of spinach, a portion of tofu scramble, crispy soyrizo, and sliced avocado. Wrap the tortillas tightly and cut each burrito in half before serving.
Notes
- These Tofu Scramble Breakfast Burritos make a perfect vegan brunch that’s both hearty and flavorful.
- You can substitute soyrizo for any other plant-based spicy sausage if preferred.
- Pressing the tofu well ensures a better scramble texture and prevents sogginess.
- Customize with additional veggies or hot sauce to taste.
Nutrition
- Serving Size: 1 burrito
- Calories: 589 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 7 g
- Protein: 24 g
- Cholesterol: 0 mg
