Tofu Scramble Breakfast Burrito

Tofu Scramble Breakfast Burrito made with tofu scramble, fajita veggies, breakfast potatoes, and sautéed kale. Perfect to meal prep!

This has been the year of savory breakfast for me. 

I realized that waking up and enjoying a plate of vegetables and protein *always* makes me feel amazing. 

So I’m leaning into that with my latest recipe, Tofu Scramble Breakfast Burrito.

If you’ve been around here a while you know that I love a good tofu scram. 

Adding it to a breakfast burrito with peppers and onion, sautéed kale, and breakfast potatoes raise it to the next tier of culinary captivation. 

I also love these breakfast burritos because M and I typically make them together. 

We don’t always eat breakfast together, but when we do, it’s usually something savory. 

Because there are a few components to this meal, it just makes sense to heat them up at the same time and enjoy good company. 

 This past week, I’ve thoroughly enjoyed throwing breakfast burritos together in the kitchen while Flora gets into trouble in the living room. 

We take turns monitoring the pup-induced chaos and the burrito assembly until we’re both sitting at the kitchen table with a loaded burrito.

Try these burritos out as a cozy fall breakfast meal that is as customizable as it is delicious. 

And, these burritos aren’t *just* for breakfast. 

You can also make them for lunch, dinner, or anytime a big burrito will make all of your troubles go away!

What You Need to Make Tofu Scramble 

This tofu scramble is different than others I’ve made before because we actually ADD liquid in. 

The addition of almond milk and tahini make this scramble light, soft, and fluffy.

This way your breakfast burrito will be juicy and moist and not tough and dry! 

I do recommend using extra firm tofu in this recipe for the best taste and texture. 

Here’s what you need to make the tofu scramble:

• olive oil 
• extra firm tofu
• coconut aminos or Tamari Lite
• nutritional yeast 
• garlic powder
• ground turmeric
• tahini 
• unsweetened almond milk

That’s it!

How to Make Tofu Scramble 

Heat a large pan over medium high heat with a bit of olive oil.

Crumble the tofu into a large mixing bowl with your hands. 

Add in the coconut aminos, nutritional yeast, garlic powder, and turmeric and mix well with a spatula so the tofu is well coated.

Transfer the tofu to the warm pan and add in the tahini and unsweetened almond milk and mix everything together to combine. 

Stir your tofu mixture well and allow it to cook and absorb the liquid.

Stir frequently and continue cooking the tofu until it’s fluffy and lightly browned, about 8-10 minutes. 

What You Need to Make Breakfast Potatoes

I love the breakfast potatoes in this burrito because they’re the one ingredient that really takes these burritos from basic to breakfast. 

They’re perfectly seasoned and make every bite of this burrito savory and delicious. 

Here’s what you need to make the breakfast potatoes:

• baby potatoes
• avocado oil
• garlic powder
• black pepper 
• Himalayan sea salt

That’s it!

How to Make Breakfast Potatoes

I recommend making the breakfast potatoes first because they take the longest.

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Add the diced potatoes to a large mixing bowl and add the avocado oil, garlic powder, black pepper, and sea salt and mix well to coat the potatoes in the oil and seasoning.

Transfer the diced potatoes to the lined baking sheet and bake them for 40-50 minutes, stirring once halfway.

The potatoes are done when they are fork tender and start to brown and puff up on the edges.

While the potatoes are baking, you can work on creating everything else! 

What You Need to Make Fajita Veggies

Here’s what you need to make the fajita veggies:

• olive oil
• bell peppers
• red onion
• smoked paprika 
• chili powder 

That’s it!

How to Make Fajita Veggies

Next, make your fajita veggies.

Add the olive oil to the pan then add in your onions and peppers sauté them with the paprika and chili powder.

Cook and stir occasionally until onions have softened, about 6-8 minutes. 

I like my peppers and onions to be slightly blackened on the edges. 

What You Need to Make Sautéed Kale

Here’s what you need to make the sautéed kale:

• Cal-Organic Stemless Green Kale
• olive oil

That’s it!

I used Cal-Organic Stemless Green Kale to give this recipe some greens easily and quickly.

These prepackaged greens are good to go straight out of the bag, making them ideal for meal prep and busy workweek meals. 

I love that they’re stemless and organic, making these shreds convenient, delicious, and nutritious. 

The possibilities for these greens are endless.

Use them to make a quick salad, add them to soups and stews, or sauté them and add to breakfast burritos! 

How to Make Sautéed Kale

Because we don’t love extra dishes at F&V, we use the same pan to make the kale.

Remove the bell peppers from the pan and dump a few cups of Cal-Organic Stemless Green Kale in.

Add another drizzle of olive oil and sauté the kale for 3-5 minutes, until it’s wilted and vibrant green in color.

How to Make Tofu Scramble Breakfast Burrito

To assemble the burritos, add your wrap of choice to a plate then top with tofu scramble, fajita veggies, breakfast potatoes, and sautéed kale.

Add in any additional toppings like avocado, salsa, and hot sauce.

Roll up the burrito by tucking in the sides then rolling the long side up.

Serve immediately while it’s hot! 

Notes on Meal Prep

This recipe is perfect for weekday breakfast meal prep! 

I like to make all of the components (tofu scram, breakfast potatoes, sautéed kale, and fajita veggies) in advance and then reheat and combine just before serving. 

This gives you an easy 10 minute breakfast packed with nutrients and protein for the day ahead. 

Store leftover fajita veggies, tofu scramble, breakfast potatoes, and sautéed kale in separate airtight containers in the refrigerator for up to one week.

You can reheat and recombine them to make a fresh breakfast burrito all week.

I haven’t tried creating and freezing these breakfast burritos, but it might be worth a try if you’re interested. 

How to Serve Tofu Scramble Breakfast Burrito

Here’s what you need for serving:

• Burrito Sized Wraps
• Avocado
• Salsa
• Hot sauce 

That’s it!

Being gluten free, I chose a gluten-free cassava based burrito wrap, however, you can choose any large burrito wrap that fits your diet and lifestyle. 

You could also serve this mixture in smaller tortillas to create breakfast tacos. 

I’m partial to the topping combination of avocado, salsa, and hot sauce, however, you can add any toppings that sounds good! 

Yogurt, cilantro, and corn might work very nicely here, too.  

Enjoy!

More Vegan Burritos & Tacos

• Vegan Bean Burrito

• Black Bean Collard Burritos

• 10-Minute Veggie Sausage Breakfast Tacos

I Want to Hear From You

If you make this Tofu Scramble Breakfast Burrito recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

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