Breakfast Tofu Burritos
Servings: 5 servings
Calories: 205kcal
These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, potatoes, and black beans. All rolled up into a high-fiber flour tortilla and skillet griddled or baked to perfection. No one will believe the eggs were swapped for tofu!
Print Recipe
Equipment
- Medium Sauté Pan
Ingredients
- ½ cup black beans smashed
- 1 cup small diced cooked russet potatoes
- ½ cup yellow or white onion optional finely chopped
- 5 tortilla wraps eight inch I like Ole Xtreme Wellness brand
- 1 cup vegan cheddar cheese or Low Fat Velvety Vegan Bliss Cheese Sauce
Tofu Eggs
- 7 oz medium or firm tofu drained and the liquid lightly pressed out
- ¾ teaspoon kala namak - AKA Indian black salt up to 1 teaspoon or to taste
- ½ teaspoon onion granules
- ¼ teaspoon black pepper freshly ground white pepper works here too
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground yellow mustard seed
- 2 tablespoons creamy plant-based milk
- 1 cup cooked diced potato Yukon butter, or red potatoes work best
Instructions
- Cooked diced potatoes until tender. You can steam or boil them. Set aside once done.
- Smash the black beans with back of fork or a potato masher. Set aside.
- Sauté the onions (optional) in a non-stick skillet over medium-low heat until they are translucent and lightly caramelized (about 6-10 minutes).
- While onions are lightly sauteing, in a bowl, combine black salt, onion powder, black pepper, turmeric, and ground mustard seed. Mix well.
- Drain the tofu to gently press out excess liquid. Crumble the tofu into small pieces using your hands or a fork. Push the onion to one side of the pan. Add tofu on the other side of the same medium sauté pan. Evenly distribute the seasoning over the crumbled tofu. Stir to combine.
- Add the cooked potatoes and smashed black beans. Thoroughly combine seasoned potatoes, black beans, onions, and tofu. Add the creamy plant-based milk to achieve the creaminess of scrambled eggs.
- Taste and adjust seasoning if needed. You can add more black salt, pepper, or any other preferred seasoning at this stage.
- Once heated through and seasoned to taste, remove from heat and little cool.
Assemble the Burrito
- Preheat oven to 350 degrees
- Lay out one tortilla
- Spread 2 tablespoons (.5oz) of vegan cheese
- Layer 3 oz.’s of scramble tofu mix and wrap.
- Bake at 350 degrees for 15 minutes.
- Let cool then store in the refrigerator or freezer.
Notes
Nutrition
(based on 5 servings)
(based on 5 servings)
Per serving (6.1 ounces or 172 g): 205 calories, 7.5g fat, 3.2g saturated fat, 8mg cholesterol, 336mg sodium, 25g carbohydrate, 5g fiber, 4g sugar, 11g protein, 22% DV for calcium, 11% DV for iron, 2% DV for Vitamin A, 8% DV for Vitamin C.
* Firm tofu best mimics the consistency of scrambled eggs. If you can’t find it, use extra-firm tofu but just squeeze out some water using your hands instead of pressing it so the scramble doesn’t become too dry (or press for 5 minutes). If you like a really soft scramble, you can try soft tofu.** Kala namak, aka Indian black salt, is the secret behind the seriously eggy flavor in this scramble. It has a very strong sulfur smell and taste which is how it mimics eggs. You only need to add a couple of dashes just before serving, as it loses some potency when cooked. Please seek it out! You can find it online or at South Asian grocers.
*** If you want to add some finely chopped baby spinach or kale, add it after you add the eggy sauce. It will wilt pretty quickly. The cook time was a bit hard to estimate because it depends on which components you make, and if you’ve made any of them ahead of time. For the recipe time listed, I estimated based on (1) roasting the potatoes first, (2) making tofu scramble, and queso in the meantime; (3) assembling a burrito and baking or griddling it. You have never had Tofu Scramble like this before! It has a rich and creamy texture and surprisingly eggy flavor that will remind you of real scrambled eggs! Plus, it is quick and easy to make and so versatile to use. The perfect vegan breakfast that'll change your mind about tofu.
Nutrition
Calories: 205kcal
