Breakfast Burrito with Tofu & Veggies

This easy plant-based breakfast burrito with tofu & veggies is a delicious savoury breakfast. The burrito is made up of a tofu scramble with onion, mushroom, tofu, pepper and tomatoes, however you can also add in any veggies you’d like! Add the scramble to the burrito with hummus, arugula, black beans, avocado and enjoy! See notes for oil-free and gluten-free versions.

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients

Tofu Scramble

• 1 onion
• 1 tbsp olive oil for frying (see notes for oil-free)
• Handful of mushrooms
• 2 cloves of garlic
• 1 block extra-firm tofu (about 350g)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1/2 tsp turmeric powder
• 1 red bell pepper
• Handful of cherry tomatoes (about 10-12)
• Pinch of salt

Burrito

For 1 burrito:

• 2 tbsp hummus (homemade hummus recipe)
• Handful of greens (I used arugula)
• 2 tbsp black beans
• ~1/2 cup tofu scramble
• 1/2 avocado, sliced
• Basil or cilantro
• 1 large tortilla (or gluten-free tortilla)

Garlic Dressing

• 2 tbsp vegan mayo (or hummus for oil-free)
• 1 tsp lemon juice
• 1/2 tsp garlic powder
• 1-2 tsp water

Equipment

• Non-stick frying pan

Instructions

1. Start by preparing the tofu scramble. Dice an onion then fry in a non-stick pan on medium heat with a tbsp of olive oil (see notes for oil-free), stirring occasionally.
2. Chop mushrooms and mince garlic, then add to the pan with the onions and continue stirring.
3. Crumble a block of extra-firm tofu and add to the pan once the onions and mushrooms have cooked down.
4. Add soy sauce, turmeric powder and a pinch of salt to the tofu and mix well until the tofu turns yellow.
5. Thinly slice a bell pepper and cut cherry tomatoes in half, then add to the scramble. Fry for another few minutes.
6. Taste the scramble and add more salt to taste if needed. Once the scramble is done, remove from heat.
7. Prepare a garlic dressing by mixing together vegan mayo (or hummus for oil-free), lemon juice, garlic powder and water (until desired consistency).
8. Start assembling the burrito by adding hummus to the middle of the tortilla, then arugula, black beans, tofu scramble, sliced avocado, basil or cilantro, and a drizzle of garlic dressing. Fold in the sides of the tortilla, then roll the burrito tightly.
9. Prepare as many burritos as you would like.
10. Heat a non-stick pan, then add the burritos to the pan and fry for a couple of minutes. Flip and fry for another 2 minutes, then remove from heat, cut in half, and enjoy immediately!

Notes:

*There will likely be leftovers of the tofu scramble. They can be stored in the fridge and reheated later, then enjoyed on their own or in another breakfast burrito!

*For an oil-free version of this tofu breakfast scramble, simply fry onions and mushrooms in water or vegetable stock instead of olive oil, and substitute hummus for mayo in the garlic dressing.

*For a gluten-free version, substitute tamari for soy sauce and use gluten-free tortillas.