Tofu Scramble Breakfast Burritos
These Tofu Scramble Breakfast Burritos are the perfect vegan brunch idea! Filled with a tasty tofu scramble, soyrizo & avocado!
Equipment
Ingredients
- 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
- 4 large flour tortillas
- vegan chipotle mayo
- 4 handfuls spinach
- 2 small avocados sliced
Instructions
- Place the drained tofu on a plate. Place another plate on top of it and let it press while you prep everything else. Drain off the excess liquid before cooking.
- Heat 1 tablespoon of 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.
- 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.
- Heat the tortillas. To assemble, add some chipotle mayo down the center of each tortilla. Top with spinach, tofu scramble, soyrizo & avocado. Wrap up and cut in half.
Video
Notes
- For the chipotle mayo - combine 1/2 cup vegan mayo & 1-2 tablespoons adobo sauce from a chipotle can. The mayo is not included in the nutrition info.
- 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.
Nutrition
Calories: 589kcal | Carbohydrates: 51g | Protein: 24g | Fat: 32g