Description
A hearty, protein-packed plant-based breakfast burrito featuring a savory tofu scramble that mimics the flavor and texture of eggs using black salt and turmeric. Perfect for weekend brunches or meal prep.
Ingredients
Scale
- 1 block (14-16 oz / 400-450g) Extra Firm Tofu
- 1 teaspoon Black Salt (Kala Namak)
- ½ teaspoon Turmeric
- 2 tablespoons Nutritional Yeast
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- 2 tablespoons Vegetable Oil (divided)
- 4–6 Large Flour Tortillas (10-inch)
- 2 cups Hash Browns or Diced Potatoes
- 1 medium Bell Pepper, diced
- ½ medium Onion, diced
- ½ cup Vegan Cheese Shreds (optional)
- ¼ cup Salsa (per burrito)
- ½ Avocado (per burrito), sliced or mashed
- Hot Sauce to taste
Instructions
- Press the tofu by wrapping it in a clean kitchen towel and pressing with a heavy pan for 10 minutes to remove excess moisture. Crumble the tofu into bite-sized pieces.
- Heat 1 tablespoon of oil in a large non-stick skillet over medium heat. Add diced onions and bell peppers, cooking for 3-4 minutes until softened. If using fresh potatoes, add them now and cook until tender (approx. 8 minutes). If using frozen hash browns, cook until golden and crispy (approx. 5-6 minutes). Remove veggies from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the skillet and turn heat to medium-high. Add the crumbled tofu in an even layer. Let it sit undisturbed for 2 minutes to get crispy, then stir and cook for another 3-4 minutes until dry and crumbly.
- Reduce heat to medium-low. Sprinkle turmeric, nutritional yeast, garlic powder, smoked paprika, and black salt over the tofu. Stir well to coat. Taste and adjust seasoning if needed.
- Add the cooked vegetables back into the skillet with the tofu. Toss to combine. If using vegan cheese, sprinkle it in and let it melt for 30 seconds.
- Warm tortillas in a dry pan or microwave for 15 seconds to make them pliable. Place a tortilla on a flat surface, spoon a generous amount of scramble down the center, and top with salsa, avocado, and other desired toppings.
- Fold the sides of the tortilla in and roll tightly from the bottom up. Serve immediately or wrap tightly in aluminum foil for freezing.
Notes
Black salt (kala namak) is essential for the eggy flavor. Ensure tofu is dry before cooking to avoid a watery scramble. Warm tortillas before rolling to prevent cracking. These burritos freeze well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 4
- Sodium: 650
- Fat: 16
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 6
- Protein: 20
Keywords: vegan breakfast, tofu scramble, breakfast burrito, plant-based, meal prep, high protein, gluten-free option, dairy-free