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
Scale
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
