Why Make This Recipe
Scrambled Tofu Breakfast Burritos are a fantastic way to start your day. They are healthy, filling, and packed with flavor. With protein from the tofu and nutrients from the veggies, these burritos make a great breakfast or brunch option. Plus, they’re easy to make and can be customized to suit your taste!
How to Make Scrambled Tofu Breakfast Burritos
Ingredients:
- 1 block firm tofu
- 2 cups kale, chopped
- 1 cup bell peppers, diced
- 2 medium potatoes, diced
- 1 avocado, sliced
- Salsa or hot sauce, to taste
- Tortillas
- Salt and pepper, to taste
- Olive oil for cooking
Directions:
- Preheat the oven to 400°F (200°C). Toss the diced potatoes with olive oil, salt, and pepper, and roast in the oven for about 20-25 minutes until crispy.
- Meanwhile, crumble the tofu into a pan and cook over medium heat. Add the chopped kale and bell peppers, and season with salt and pepper. Cook until the vegetables are tender, about 5-7 minutes.
- Warm the tortillas in a separate pan or microwave.
- Assemble the burritos by placing a portion of the tofu mixture, roasted potatoes, and sliced avocado on each tortilla. Add salsa or hot sauce to taste, then roll up the tortillas.
- Serve immediately, or wrap for meal prep and freeze.
How to Serve Scrambled Tofu Breakfast Burritos
You can serve these burritos hot off the skillet. They are great on their own or with a side of fresh fruit. For extra flavor, add more salsa or a dollop of guacamole on top when serving.
How to Store Scrambled Tofu Breakfast Burritos
If you have leftovers or want to meal prep, let the burritos cool completely. Wrap them tightly in foil or plastic wrap and store them in the fridge for up to 3 days. You can also freeze them for up to 2 months. When ready to eat, simply reheat them in the microwave or oven.
Tips to Make Scrambled Tofu Breakfast Burritos
- For extra flavor, try adding spices like cumin or paprika to the tofu mixture.
- Use different vegetables like spinach, zucchini, or mushrooms based on your preference.
- If you like your burritos spicy, don’t hold back on the hot sauce!
Variation
Feel free to swap out the tortillas for a gluten-free option or use lettuce leaves for a low-carb alternative. You can also add cheese or beans for more protein and texture.
FAQs
Can I use soft tofu instead of firm tofu?
Yes, but it will have a different texture. Firm tofu holds its shape better for scrambling.
Can I make these burritos ahead of time?
Absolutely! You can prepare and assemble them ahead of time, then store them in the fridge or freezer for a quick meal.
What can I serve with these burritos?
These burritos go well with fresh fruit, a side salad, or additional salsa for dipping!
Scrambled Tofu Breakfast Burritos
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Toss the diced potatoes with olive oil, salt, and pepper, and roast in the oven for about 20-25 minutes until crispy.
- Crumble the tofu into a pan and cook over medium heat.
- Add the chopped kale and bell peppers, season with salt and pepper, and cook until the vegetables are tender, about 5-7 minutes.
- Warm the tortillas in a separate pan or microwave.
- Assemble the burritos by placing a portion of the tofu mixture, roasted potatoes, and sliced avocado on each tortilla.
- Add salsa or hot sauce to taste, then roll up the tortillas.
- Serve immediately, or wrap for meal prep and freeze.