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Tofu Scramble Breakfast Burritos - A Simple, Satisfying Morning Meal

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Extra-firm tofu (14–16 oz), pressed to remove excess water
  • Olive oil or avocado oil (2 tablespoons)
  • Yellow onion, finely diced (1 small)
  • Red bell pepper, diced (1 medium)
  • Baby spinach or kale, chopped (2 cups loosely packed)
  • Garlic, minced (2 cloves)
  • Ground turmeric (1/2 teaspoon)
  • Ground cumin (1 teaspoon)
  • Smoked paprika (1 teaspoon)
  • Nutritional yeast (1–2 tablespoons) for savory “cheesy” flavor
  • Salt and black pepper to taste
  • Plant-based milk (2–3 tablespoons) for creaminess
  • Black beans or pinto beans, rinsed and drained (1 cup)
  • Cooked breakfast potatoes or hash browns (optional, 1–2 cups)
  • Large tortillas (4–6), flour or gluten-free
  • Optional toppings: sliced avocado, salsa, hot sauce, dairy-free cheese, chopped cilantro, lime wedges

Method
 

  1. Prep the tofu: Drain and press the tofu for 10–15 minutes to remove extra moisture. Crumble it into small bite-size pieces with your hands or a fork.
  2. Sauté the aromatics: Heat the oil in a large skillet over medium heat. Add onion and bell pepper with a pinch of salt. Cook 4–5 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
  3. Season the tofu: Add the crumbled tofu to the pan. Sprinkle in turmeric, cumin, smoked paprika, salt, and pepper. Stir well so the spices coat everything and the tofu turns golden.
  4. Make it creamy: Pour in the plant-based milk and add the nutritional yeast. Stir and let it simmer 2–3 minutes until the liquid absorbs and the scramble looks moist but not wet.
  5. Add greens and beans: Fold in spinach (or kale) and the black beans. Cook 1–2 minutes until greens wilt and beans are warmed through. Taste and adjust salt and pepper.
  6. Warm tortillas: Heat tortillas in a dry skillet for 15–20 seconds per side, or wrap them in a damp paper towel and microwave 20–30 seconds until pliable.
  7. Assemble the burritos: Lay a warm tortilla on a board. Add a scoop of potatoes (if using), then a generous portion of tofu scramble. Top with avocado, salsa, dairy-free cheese, cilantro, or hot sauce.
  8. Wrap it tight: Fold the sides inward, then roll from the bottom up snugly. If you like, sear the seam side down in a skillet for 1–2 minutes to seal and add a little crispness.
  9. Serve: Slice in half, squeeze a little lime over the top, and enjoy warm.