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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
Combine our tofu scramble with our refried beans and add vegetables for a delicious breakfast burrito (that you can eat any time of day!)
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Course: Breakfast, Main Course
Cuisine: American, Comfort Food, Fusion, Latin American
Keyword: beans, burrito, limes, refried beans, salsa, tofu
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Servings: 1 Serving
Calories: 498kcal
Author: Jen deHaan
Ingredients
- 1 tortilla Or wrap. Oil free and vegan
- 1/4 cup refried beans Find the recipe here
- 1/4 cup tofu scramble Find the recipe here
- 1/8 avocado sliced
- 1/2 cup greens such as romaine, arugula
- 1/4 cup diced tomatoes
- 4 Tbsp salsa Homemade or purchased.
GARNISH (OPTIONAL)
- lime juice
- cilantro chopped
- hot sauce
Instructions
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.
Notes
The wrap and your salsa will determine some of the sodium values (here calculated for some typical options). Reduce sodium if desired by selecting low or no sodium options, and you can omit Tamari or coconut aminos from the tofu scramble as well.
Nutrition Facts
Vegan Breakfast Burrito
Amount per Serving
Calories
498
% Daily Value*
Fat
5
g
8
%
Saturated Fat
g
%
Trans Fat
g
Polyunsaturated Fat
g
Monounsaturated Fat
g
Cholesterol
mg
%
Sodium
990
mg
43
%
Potassium
1060
mg
30
%
Carbohydrates
86
g
29
%
42
%
Sugar
6
g
7
%
Protein
21
g
42
%
Vitamin A
1840
IU
37
%
Vitamin C
31.4
mg
38
%
Calcium
120
mg
12
%
Iron
7.7
mg
43
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Customized it?Let us know how it was in the comments!
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.
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Jen deHaan
Owner at Plant Based Recipe
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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About Post Author
Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University’s Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
See author's posts
About Jen deHaan
Jen is a plant-based nutrition enthusiast and vegan living in British Columbia, Canada. She has over 20 years experience in software, graphics, and art, including many years in Silicon Valley corporations. Jen completed the Developing Healthy Communities graduate program at Tufts University's Friedman School of Nutrition Science and Policy. Jen really likes dogs and dancing too.
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