Tofu Scramble Breakfast Burritos

The other day I realized that there wasn’t a vegan breakfast burrito on my site. How this happened, I have no clue! So today we are making Tofu Scramble Breakfast Burritos! This is something I love to make on the weekends. It’s comforting, you get lots of protein…and it just tastes delish. Skip the takeout and make these instead!

Here’s what you need

Ingredients

• avocado oil
• soyrizo
• yellow onion
• bell pepper
• firm tofu – drained & pressed
• garlic powder
• turmeric
• chili powder
• salt & pepper
• vegan mozzarella – I used Trader Joe’s
• non-dairy milk
• flour tortillas
• vegan chipotle mayo
• spinach
• avocado

Equipment

• skillet

Steps

Step 1: Brown the Soyrizo

Soyrizo (or soy chorizo) is one of my favorite vegan meat alternatives. It is basically seasoned tofu. It adds so much flavor to your tofu scramble!

Heat some oil in a skillet over medium heat. Add the soyrizo and cook until crispy, stirring frequently (approx. 3-5 minutes). Remove from the skillet and set aside.

Step 2: Make the Tofu Scramble

The great thing about a tofu scramble is that you can switch up what you put in it depending on what you have on hand. So, play around with the veggies & seasonings. Have fun with it!

Place the empty skillet back on the stove and heat the remaining oil. Add the onion & bell pepper and cook down for 2 minutes.

Add the tofu and crumble it with a wooden spoon. Sprinkle with the dry seasonings and toss to coat. Cook for 2-3 minutes, stirring frequently. Add the vegan cheese & non-dairy milk and mix until the cheese is melted. Cook for a couple more minutes, or until the milk is slightly absorbed by the tofu – we’re going for a soft scramble here.

Step 3: Assemble

When you are ready to bring it all together, be sure to start by heating up your tortillas. I like to do this over an open flame, but you can do this in a skillet also.

Add a smear of vegan chipotle mayo down the center of each tortilla. Top with spinach, tofu scramble, soyrizo & avocado. Wrap it up and cut in half.

You can serve the extra chipotle mayo on the side. I also love to eat mine with LOTS of hot sauce!

Tips & Tricks

These are best served right away. If you want to make these ahead of time I would keep everything in separate containers and then reheat and assemble when you are ready to eat.

If you want to make these for a freezer meal, you will need to adjust the recipe. I would cook the spinach in the scramble and omit the avocado. Assemble, wrap in foil and freeze. To reheat, microwave for 2-4 minutes or place in the oven at 375 for 20 minutes.