Tofu Scramble Breakfast Burrito

Tofu Scramble Breakfast Burrito

Tofu scramble is delicious on its own, but put it in a sprouted wrap with spinach, and BAM! You’ve got a nutritious and yummy breakfast burrito. It is both flavourful and mouth watering, packed with plant based protein! You can wrap it up and take it on the go with you.

I like to add a little bit of chipotle vegenaise to it but it is not necessary if you don’t have any on hand!

Tofu Scramble Breakfast Burrito
Prep Time
10 mins
Cook Time
20 mins
Total Time
25 mins

makes enough for 6-8 wraps. 

Course: Breakfast
Cuisine: Mexican, Vegan
Servings: 6
Author: Megan Caplan
Tofu Scramble
  • 1 package Firm Tofu, organic and NON GMO
  • 1 small Onion, diced small
  • 1 Red Pepper, diced small
  • 1 Green Pepper, diced small
  • 1 cup Mushrooms, diced small
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric
  • 1 tsp Cumin
  • 1/4 tsp Smoked Paprika
  • 1 tsp Oregano
  • 2 tsp Sambal or Sriracha
  • 3/4 cup Tomato Sauce or Salsa, I use tomato sauce
  • 2 tbsp Nutritional Yeast
  • 1 tbsp Avocado Oil or Olive Oil
  • 6 Sprouted Wraps, Silver Hills or Ezekiel brand
  • 2 cups Spinach
  • Chipotle Vegenaise Spread, optional
Tofu Scarmble
  1. Put oil in pan on medium heat. Saute onion and peppers until soft, about 5 minutes.

  2. Add mushrooms and cook for another five minutes.

  3. Crumble tofu into pan. Add Spices and  mix well.

  4. Add tomato sauce or salsa. Increase heat to medium high to brown a bit. Stir often. Stir in sambal or sriracha and add nutritional yeast.

  5. Stir for another 2 minutes on medium heat. 

Burrito Assembly
  1. Let tofu scramble cool for about 5 minutes. 

  2. Spread chipotle spread on sprouted wrap, add a handful of spinach and top with 1/2 cup (or more) of tofu scramble.

  3. Close sides over filling and roll tightly. Cut in half and serve!

Recipe Notes

The tofu scramble is delicious on its own. I like to leave some leftover to have on its own during the week. 

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