This healthy Tofu Scramble and Black Bean Breakfast Burrito will jump start your day. Make ahead of time for busy mornings!
Normally I have a smoothie for breakfast, but when I want a hot breakfast I reach for some Tofu Frittata or Tofu Scramble. This Tofu Scramble and Black Bean Breakfast Burrito takes a tofu scramble up a notch.
How to Make a Vegan Breakfast Burrito
Drain and press tofu using a clean towel and a heavy object like a cast iron skillet.
Sauté onions in olive oil until translucent. Add minced garlic and cook 30 seconds longer. Add crumbled tofu and cook until it starts to brown.
Add chopped serrano pepper and red pepper. Cook until crisp tender.
Add black beans, spices, spinach, and chopped tomato. Cook until the spinach is wilted.
Serve in a tortilla with your favorite condiments. I ate mine with buffalo ranch dressing, which added a nice kick and some fresh herbs.
Other Vegan Breakfast Recipes
- Spinach and Broccoli Vegan Quiche
- Soy Chorizo and Tofu Breakfast Tacos
- Mexican Vegan Frittata
- Caramelized Onion Vegan Quiche
Tips for Making a Vegan Breakfast Burrito
- Taste as you go; you may want more or less spices than I've listed.
- If serrano pepper is too spicy for you, you could use a milder jalapeño instead. You could also use less than I've listed or take out the seeds and ribs where most of the spice is.
- Switch up the red pepper with your favorite veggies. Zucchini, corn, or potatoes would go well in this.
- Serve with guacamole, fresh or restaurant style salsa, vegan sour cream, vegan chipotle ranch, or vegan cream cheese.
Tofu Scramble and Black Bean Breakfast Burrito
This vegan burrito is a great way to start your morning! It can be made in no time. It is perfect for breakfast on the go!
This recipe was originally published on May 2, 2015. I've added new photos, more text, and a video.
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You May Need:
Tofu Scramble and Black Bean Breakfast Burrito
Ingredients
- 14 oz. firm tofu
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 clove garlic minced
- 1 teaspoon chopped serrano pepper ½ pepper
- 1 cup chopped red pepper
- 15 oz. can of black beans
- 1 teaspoon cumin
- ¼ teaspoon cayenne powder
- ¼ teaspoon chili powder
- ¼ teaspoon turmeric
- Salt and pepper
- 1 cup quartered cherry tomatoes or chopped tomato
- 2 cups spinach
- 6 gluten free tortillas
Instructions
- Drain and press tofu with a tofu press or put a towel on top of tofu and a heavy object like a cast iron skillet on the towel and let the water drain out for at least 15 minutes.
- Heat olive oil in pan and add chopped onions. Cook until translucent.
- Add minced garlic. Cook 30 seconds longer.
- Crumble the tofu and add to the onion. Cook for about 5 minutes, until starting to brown.
- Add serrano pepper and red pepper. Cook until crisp tender.
- Add black beans, spices, tomatoes and spinach. Cook until the spinach is wilted.
- Place tofu scramble on a tortilla. Fold over sides of tortilla and roll away from you making a tight burrito. If you fill the tortillas with too much mixture, it will be harder to roll.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Esther @ The Cuteness says
I don't eat tofu or any soy products, but it definitely LOOKS awesome! My husband would love it!
Willow Moon says
Thanks, it is pretty tasty! I am a huge tofu lover myself!
Ros Emely@stressfreemommies says
Yummy recipe! I love how healthy it is 🙂
Willow Moon says
Thanks! I try to keep them healthy!
Kathryn With Going Zero Waste says
I'm experimenting with homemade tofu. Definitely looking forward to tacos! Really exciting to use it as a ricotta sub in lasagna!! 😀
Willow Moon says
Homemade tofu - now that is something I am going to have to try one of these days!
Ashleigh says
This recipe looks really good, thank you for sharing! I will have to try it soon!
Ashley says
I haven't had tofu in awhile but this recipe makes me want to get some! Looks great!
Emma says
How do I make it ahead of time?
Willow Moon says
You can make it ahead of time two different ways. First my preferred way: you can make the tofu scramble ahead of time, then wrap it right before you want to eat. Second, you can make the tofu scramble and wrap it in a tortilla, then wrap it in parchment or tinfoil tightly to have it to go. If you use the chipotle ranch, keep that separate and dip it when eating.