This Tofu Scramble breakfast burrito (or just… tofu scramble burrito) is something we make at least a couple times per month. Possibly more. It’s such an easy thing to make, filling, cheap, and healthy. The burrito works just as well for lunch and dinner, which is probalby the most common time we eat it anyway! The tofu scramble is a bit like eggs, and the other things we throw in there depend on the day. Sometimes it’s what you see in the recipe, or we’ll add some potato or rice if we have it handy. See the section about “alternatives” for some ideas about how to make this one to your taste.
Tofu and beans
One of the most common things I make with tofu is a tofu scramble. It’s so tasty, you can eat it on its own or in a burrito or mixed up with other things, and it’s full of flavor. And of course, you can change up what those flavors are depending on what you feel like.
Tofu scramble is made in under 10 minutes too. The linked recipe uses lemongrass, but often I’ll leave that out and just use some lemon juice or garlic, or a bit extra of the other spices mentioned in the recipe.
Refried beans are of course something you can find in the grocery store. We usually make our own because they are so much cheaper if you buy dry beans and make them yourself. You can control the amount of salt, you can control the spices, and it’s still super easy to make. The recipe we have on the site (so far) uses the instant pot, but you can also put this in a crock pot/slow cooker or on the stove top and make that way too. It will just take a bit longer (and you may need to soak your beans if cooking from dry).
Vegan Breakfast Burrito
- Warm the burrito tortilla in the toaster or microwave (optional).
- Add the refried beans, tofu and avocado then top with vegetables. (Reheat the beans and tofu if necessary).
- Garnish with a squeeze or two of lime juice and cilantro. I also love a drizzle of hot sauce such as Cholula, and/or a sprinkle of low-sodium Tajin.
Changes and alternatives
The most common change I made to this burrito is to either change the flavor of the tofu scramble (say, swap the lemongrass with lemon juice and hot sauce or change the amounts of each spice).
Sometimes I will omit the tofu entirely and just use the beans maybe with some rice and a bunch of vegetables. I sometimes add potatoes to this burrito (they can be toasted, or just heated up and mashed a little – either way they taste fantastic).
And most often of all: we’ll eat this for lunch or dinner instead of breakfast.
I almost always change the vegetables to what is seasonal, fresh, and in the kitchen. I always add lime though, that one seems consistent! You can see in the photo below how I added microgreens into the mix – great tasty addition.
- Pad Thai Protein Salad recipe from The Plant-Based Cookbook + Book Review and Giveaway! - December 9, 2020
- Lemon ginger bowl sauce with miso recipe (Oil free, no added sodium) - November 30, 2020
- New vegan bacon at Whole Foods Market – 300 store roll-out - November 15, 2020