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.

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Breakfast

Cuisine Mexican, Vegan

Servings 1 Serving

Ingredients

  

• 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)

Instructions

 

• 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).
  

Notes

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