How long will tofu breakfast burritos last?

The tofu scramble will last 5 days in an airtight container. If you want to make the vegan burritos ahead of time, you could wrap them in tin foil and eat them within a couple of days.

Tofu Scramble and Black Bean Breakfast Burrito

Published: May 29, 2019 · Modified: Apr 11, 2023 by Willow Moon · This post may contain affiliate links. · As an Amazon Associate I earn from qualifying purchases. · I get commissions for purchases made through links in this post.

🧾 Ingredients

Firm tofu: I used a firm block of tofu packed in water found in the refrigerated section of the grocery store. Extra firm tofu will also work.

Olive oil: To cook the tofu and veggies in.

Onion: Adds a sweet pungent flavor. I used a yellow onion, but a white onion, red onion, or green onion will also work.

Garlic: Adds a pungent flavor.

Serrano pepper: Adds spice. You could also use a jalapeño for less spice.

Red bell peppers: Adds sweetness. You could also use yellow bell peppers or green bell peppers.

Black beans: I like black beans for this recipe, but you could also use pinto beans, lentils, or white beans.

Cumin, cayenne pepper, chili powder, turmeric: Adds warm spicy flavors. You could also use taco seasoning.

Salt and black pepper: Enhances flavors and adds flavor.

Cherry tomatoes: For a fresh juicy bite. You could leave them out or use other fresh veggies.

Spinach: I like spinach for the mild flavor it adds. You could use kale or other greens.

Tortillas: I used some local gluten free spinach amaranth tortillas. Use your favorite large tortilla. You could use corn tortillas if you prefer.

To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.

🔪 Instructions

Step by step photos of making tofu scramble burritos in a frying pan.

Drain and press the tofu. If you don't have a tofu press you can place the tofu in between a clean towel and place a heavy object like a cast iron skillet on top.

In a large skillet, sauté onions in olive oil on medium heat until translucent. Add minced garlic and cook 30 seconds longer. Add crumbled tofu and cook until it starts to turn golden 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. Stir well to combine.

Spoon tofu scramble in a tortilla with your favorite condiments. I ate mine with Buffalo Ranch Sauce, which added a nice kick and some fresh herbs.

Fold the sides in, then tightly roll the burrito away from you. If you pack it too full, it is harder to roll and won't stay together. Let the leftovers cool to room temperature before placing them in an airtight container.

🍽 Serving