Easy Peasy Tofu Scrambled Breakfast Burritos

With Non-dairy Cheese and Chili

There’s something wonderful about a breakfast burrito!

This version with tofu scramble will turn the classic breakfast burritos into a meal that’s truly brunchtastic. The simple and easy combination of scrambled tofu and sweet potatoes, no rice, no beans, no slaw, are just perfect.

100% vegan, 100% delicious  –  a thing to behold!

Breakfast Burritos

Nicole Kearsley
Hearty vegan breakfast burritos filled with tofu scramble, avocado, and potatoes are so satisfying any time of day.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Breakfast
Cuisine Mexican, Vegan
Servings 1 Serving


  • 1/2 block Firm Tofu Well drained
  • 1 teaspoon Nutritional Yeast
  • 1/4 teaspoon Tumeric
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Paprika
  • 1 tablespoon Water
  • 1 teaspoon Salt & Pepper To taste
  • 1/2 cup Last Night’s Chili Leftover chili
  • 1 cup Non-dairy Cheese shreded
  • 1 bunch Cilantro Finely chopped
  • 1 Tortilla Shells Warmed
  • 1 bottle Hot Sauce For serving (optional)


  • Mix dry ingredients with water to form a paste.
  • Heat 1 teaspoon oil in a pan. Add tofu while breaking up.
  • Add paste to tofu, mix well. Continue to cook for 2-3 minutes.
  • Add chili, mix well until heated through.
  • Add mixture to heated tortillas. Top with shredded cheese, cilantro, and hot sauce(optional).


MAKE THE SERVINGS FOR BIGGER CROWDS: Feel free to double or even quadruple the ingredients for bigger crowds!
MAKE IT FOR TRIPS: Simply wrap them in foil and heat them over your stove or campfire when you’re ready to eat!
*TOFU: To easily drain the tofu place a paper towel on a plate then place the tofu block and cover it with another towel and put a heavy object on top to apply pressure.
Keyword plant based, vegan
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