Tofu Scramble Breakfast Burritos
I love a recipe that I can make at the beginning of the week and grab it and go as I need. These Tofu Scramble Breakfast Burritos are the perfect way to start your day with a lot of protein and veggies!!!
You can really make this recipe your own and add in more veggies that you like or even something like black beans for more protein and fiber.
I like to use peppers, onions, spinach, garlic and tomatoes but sometimes I’ll also do mushrooms, kale, or whatever the heck is in my fridge.
The number of burritos this is going to make is going to depend on the type of tortillas you buy. If you get smaller tortillas, you’ll be making more burritos because you can’t fit in as much of the scrambles, but if you do a large tortilla, you’ll have less burritos but each burrito will be a lot bigger. I prefer to get large tortillas and make fewer burritos, but it’s all about person preference!
Ingredients
1 blocks of super firm tofu, cubed or mashed up with your hands or a potato masher
1 onion, diced
2 peppers, diced (try to get two different colored peppers, or just use which ever is your favorite, i like red and orange the best)
1 cup of mushrooms, diced
1 cup of diced or sliced cherry tomatoes
2 cups of spinach
1 tbsp minced garlic
1 tsp turmeric
6 tbsp nutritional yeast
salt and pepper to taste
Tortillas (6-16 tortillas, depending on size)
1 cup of vegan cheese
Hot Sauce (optional)
Directions:
In a large pot, add about 1/4 cup of water (just enough to cover the bottom of your pot) and then add in all of your veggies and cover.
Allow the veggies to soften, stirring occasionally.
After the veggies have softened (about 5 minutes) crumble in the tofu and mix.
Cook this for about 1-2 minutes and mix until the veggies and tofu are evenly incorporated. Then add in your turmeric, nutritional yeast, salt and pepper.
Now that we’ve made our scramble, its time to make the burritos. On a flat surface, lay out a piece of tin foil that is about the size of your tortilla. Then lay the tortilla on top of this. Put in as much of the scramble that you think you’ll be able to roll up in your tortilla.
Add a bit of vegan cheese on top of the scramble and some hot sauce (if you like hot sauce) and then wrap up the burrito
Use the tin foil that is under the tortilla to wrap up the burrito for storage for later.
Repeat steps 5-7 until you have used up all of your scramble mixture.
Store these in the fridge for up to 1 week or in your freezer for up to 2 months.
When you are ready to eat the burrito, have it cold, or unwrap it, and throw it in your air frier for 10-15 minutes.
Macros (15 servings)
Calories: 294
Protein: 14.2 grams
Carbs: 31.8 grams
Fat: 12.4 grams