Tofu Scramble Burritos
These delicious plant based burritos are filled with crumbled tofu and beans for maximum protein. They are filled with poblano peppers, onions, and roasted potatoes to give ultimate flavor. I top the mixture off with some vegan cheese sauce before rolling them up for a delicious on the go breakfast. YUM!
Breakfast Burritos
If I like anything for breakfast on the weekend it is some sort of breakfast burrito. I’ve always been a huge fan of “Juevos Rancheros”, or scrambled eggs with salsa. I would choose eggs over pancakes any day.
Well, the truth is, that now I don’t wish to eat the 3 or so eggs with cheese that I normally would in regular burritos. I would like something that makes me feel good without all the fat that goes along with it. Don’t get me wrong. If I can find some good pasture raised chicken eggs, I will have those from time to time. But now, on the regular, I prefer to substitute my eggs with tofu. Yes TOFU! Here’s why:
The Benefits of Soyfoods
According to the NCGA, the evidence that soy can positively impact four health is growing. The USDA recommends 25 grams of soy protein per day to lower cholesterol and improve heart health. Soyfoods are rich in a group of compounds called isoflavones, which may have some good effects on health.
Isoflavones are sometimes called phytoestrogens, (plant estrogens). Many plants contain isoflavones, which are much weaker than human estrogens. These can help with preventing cancer and other degenerative conditions.
When you add these benefits to ingredients like peppers, onions, potatoes, herbs and spices, you have a healthy extremely nutritious meal.
Why I Love These Burritos
In addition to their satisfying taste, these Tofu Scramble Burritos are a great plan ahead plant based meal. I like to make the tofu scramble and wrap it up in about 10 burritos. I then wrap these in parchment paper and tin foil and freeze them for up to 3 months.
I grab one out and microwave for about 2 minutes. Then I have an easy plant based breakfast that I can even take on the go!
What Is In Tofu Scramble Burritos?
The scramble itself contains tofu, pinto or black beans, poblano peppers, roasted potatoes, red onions, spices and jarred salsa. Is your mouth watering yet? I like to place the filling on an almond flour tortilla and drizzle with some of my Perfect Vegan Cheese Sauce before rolling it up. I LOVE dipping sauces, so I usually have two on hand for these. One is my favorite salsa and the other is this amazing Avocado Lime Drizzle
It has just the right amount of creamy zesty flavor. I top my tacos with this and dip my burritos in it too!
I love adding poblano peppers to this burrito scramble because I love the flavor they add to many Mexican dishes. If you don’t have those on hand, you can easily substitute with some green peppers. It is still delicious this way!
I also typically make this when I have some leftover roasted potatoes on hand. It is a good way to use them up! If you don’t have those on hand, don’t worry about roasting potatoes before breakfast! You can purchase roasted potatoes in the frozen section. I like this one from Trader Joe’s
They warm up nicely in the pan and taste perfect in this recipe.
The other odd ingredient here would be the Black Lava Salt You could sub for regular salt, but if you can get your hands on some black lava salt do it! This has a slightly sulfury flavor that gives this dish that eggy flavor without the eggs. Plus it has some great health benefits as well. You can buy it at some specialty stores. Mine was a gift from Iceland!
Easy To Enjoy
The bottom line here is this. If you are looking to have an easy pre-made breakfast idea, these are perfect. The best part is that you can make this as simply a weekend breakfast scramble as well. Serve it with my Vegan Rice Paper Bacon and some sourdough toast, and you have a full hearty breakfast everyone will love. I really hope you make these! Let me know if you do by leaving a comment below. Enjoy!
~Lora
Tofu Scramble Burrito
Equipment
- 1 high speed blender
Ingredients
For The Tofu Scramble
- ½ cup diced red onion
- ½-1 cup diced poblano pepper (or sub green pepper)
- 2 cups roasted potatoes
- 1 block extra firm tofu (pressed)
- 1 teaspoon garlic powder
- 1½ Tbsp Chef Paul's Magic Salmon Seasoning
- 2 Tbsp taco seasoning
- 1½ Tbsp black salt
- 1 14oz can pinto beans
- ½ cup salsa
For Wrapping The Burritos
- 10 burrito sized tortillas
- 1 cup perfect-vegan-cheese-sauce
Instructions
- Dry sauté the red onion and peppers for about 5 minutes or until soft. Add a little vegetable broth if veggies start to stick.
- Add in the roasted potatoes and if adding frozen potatoes, keep stirring until warmed through.
- Crumble the pressed tofu block into the pan.
- Add the seasonings and stir.
- Add the pinto beans and salsa and stir until heated through.
To Place In Burrito
- Warm a large burrito style tortilla.
- On top of warmed tortilla, place about ¾ cup of tofu scramble near the edge closest to you.
- Top with about ¼ cup of perfect-vegan-cheese-sauce
- Begin gently rolling tightly from the middle. After the first roll, tuck in the sides and continue rolling until tight.
- Serve with salsa and/or cilantro lime drizzle.
