How to Make the Perfect Vegan Tofu Scramble Breakfast Burrito (100% Plant Based)
You guys, breakfast burritos have to be one of my all-time favorite foods. Like truly, I'd eat them for breakfast, lunch, or dinner! Since going plant-based I have to say a good breakfast burrito has been hard to come by and I've had to scour LA (which is a vegan hotspot) to fill the burrito sized hole in my life ;)
I finally just figured, "hey why not make my own?" after all, I can make a much healthier version at home. As we know not all vegan food is healthy.
After giving a few different recipes a try, I've settled on the perfect, fully plant-based, breakfast burrito recipe and I hope you love it just as much as I have!
As always, I challenge you to get creative, have fun and ENJOY!
Vegan Tofu Scramble Breakfast Burritos
Serves: 4-6 | Prep: 10 mins | Cook: 35 Mins | Ready: 45 Mins
Extra Firm Tofu (1 pack)
White Onion (1/2)
Turmeric (1 tbsp)
Garlic Powder (1tbsp)
Salt & Pepper (1-2 pinches)
Russet Potatoes (6-8)
Olive Oil (1 tbsp)
Smoked Paprika (2 tbsp)
Garlic Powder (2 tbsp)
Red Chilli Flakes (1 tbsp)
Salt & Pepper (1-2 pinches)
Garnish & Other
Plant-Based Sausage (1 pack)
Plant-Based Sour Cream
Fresh Herbs: Thyme, Cilantro
Prep work: Preheat your oven to 400 degrees. Chop the white onion, jalapeno, and plant-based sausage. Press the water out of the tofu and crumble into pieces. Peel and wash the potatoes, then cut them into uniform pieces and place them into a bowl.
In the bowl, along with the potatoes, add in olive oil, smoked paprika, garlic powder, red chili flakes, fresh thyme, and salt & pepper. Toss all ingredients together until the potatoes are fully coated. Add the seasoned potatoes to a baking sheet and place it into the oven for approx 25-30 minutes.
Preheat skillet on medium/high heat and add approx 1 tablespoon of olive oil. Add in the chopped onion and jalapeno. Saute until lightly browned.
Push the cooked onion and jalapeno to the side of the skillet and add the crumbled tofu to the empty side of the skillet (add more olive oil if needed to keep the tofu from sticking). Add turmeric, garlic powder, and the salt & pepper to the tofu and mix together. Add more salt & pepper to taste if needed. With your tofu fully seasoned, mix in the cooked onion and jalapeno. Push the tofu scramble to the side of the skillet.
Add chopped sausage to the empty side of the skillet with a little more olive oil drizzled in if needed to avoid the sausage sticking to the pan. Toss until lightly browned. Remove from heat & set aside.
Pull out the potatoes from the oven and check to see if they are cooked through. If you can easily press a fork through the potatoes, they are done. They should have a golden brown coating. Cook longer if needed.
Add a splash of olive oil to a clean pan and heat on high. Place tortilla in the pan for approx 30 seconds on each side. Heating the tortilla will make it easier to fold in the ingredients without tearing.
Place tortilla on a flat surface and add tofu scramble and potatoes in the center. Add in your plant-based sausage, sour cream, and cheese along with your favorite salsa and fresh cilantro. Gently fold tortilla in half and flatten the ingredients together, keeping them in the center. Fold in the right and left side of the tortilla and roll, keeping the sides of the tortilla tucked in as you go.
Let's Talk About Vegan Cheese
So...vegan cheese. There are SO many brands out there that I've tried and yes, some have been pretty nasty. I was one of those "I could never go plant-based because I love cheese too much" people.
I know not everyone might have access to a Whole Foods, but it's worth the hunt to find which stores in town carry the best varieties of vegan cheese so you can try some for yourself.
I've put together a handy Plant Based Replacement Guide with all my favorite brands and go to's so you can see which brands I love most.
Do you have a favorite brand of plant-based cheese? Share it in the comments below!