Vegan Breakfast Burrito with Tofu Scramble | CookOS

Vegan Breakfast Burrito

Name: Vegan Breakfast Burrito with Tofu Scramble
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large tortillas; 1 cup fresh spinach; 1 recipe Tofu Scramble; ½ cup cooked black beans; 1 avocado, sliced; ¼ cup roasted red bell pepper, chopped; 2 tablespoons pickled red onions; 1 serrano pepper, thinly sliced; Sea salt; Fresh lime juice

A handheld vegan breakfast burrito loaded with seasoned tofu scramble, black beans, fresh spinach, avocado, and roasted red peppers that can be assembled, wrapped, and frozen for quick grab-and-go mornings.

🌍Mexican 🥗Vegan 🥗Vegetarian 🥗Dairy-Free 🏷️Breakfast 🏷️Burrito Meal prep

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Total

45 min

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Love And Lemons

Ingredients

4 large tortillas
1 cup fresh spinach
1 recipe Tofu Scramble
½ cup cooked black beans
1 avocado, sliced
¼ cup roasted red bell pepper, chopped
2 tablespoons pickled red onions
1 serrano pepper, thinly sliced
Sea salt
Fresh lime juice

10 Ingredients

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Instructions

1
Arrange a layer of spinach leaves at the center of each tortilla.
2
Top with the tofu scramble, black beans, avocado, pickled red onions, and roasted and raw peppers.
3
Season the filling with a sprinkle of salt and a squeeze of fresh lime juice.
4
Fold the bottom flap of the tortilla up and over the filling.
5
Tuck in the sides and roll the filling towards the top of the tortilla to seal the burrito.
6
To freeze: wrap tightly in foil and transfer to the freezer for up to 2 months.
7
To thaw: transfer frozen burrito to fridge the night before, then microwave for 30 seconds to heat through.

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Tips & Notes

Pro tips

Press extra-firm tofu between paper towels with weight for 15 minutes before crumbling to remove excess moisture and improve texture.
Warm tortillas wrapped in a damp towel in the microwave (30 seconds) or on a skillet to make them pliable and less likely to crack.
Assemble burritos on a flat surface with all ingredients prepped and within reach; work quickly to keep tortillas warm.
If freezing, cool the tofu scramble and all components completely before assembly to prevent condensation and sogginess.

Substitutions

Black beans → pinto beans, kidney beans, or cooked lentils (same volume)
Tofu scramble → seasoned chickpea flour scramble or mashed white beans (no texture change in burrito)
Roasted red bell pepper → fresh tomato slices or roasted zucchini (adjust moisture if using fresh tomato)
Pickled red onions → fresh red onion, cilantro, or jalapeño (pickled adds tang; fresh options are milder)

Storage & make-ahead

Wrap cooled burritos individually in foil or parchment and refrigerate up to 4 days, or freeze up to 3 months; reheat wrapped in foil at 350°F for 15–20 minutes (thawed) or 20–25 minutes (frozen).

Common Questions

Can I make these burritos ahead and freeze them?

Yes. Wrap cooled, assembled burritos tightly in foil or parchment, then freeze in an airtight container for up to 3 months. Reheat wrapped in foil at 350°F for 20–25 minutes from frozen.

What's the best way to cook tofu scramble for a burrito?

Crumble pressed extra-firm tofu and sauté with turmeric, nutritional yeast, garlic, and soy sauce until golden and dry (5–7 minutes). This prevents a soggy burrito.

Can I substitute the tofu scramble?

Yes. Use seasoned chickpea flour scramble, mashed white beans with spices, or store-bought vegan scramble mix prepared according to package directions.

How do I prevent the burrito from falling apart when wrapping?

Warm tortillas first, place filling slightly below center, fold in sides first, then roll tightly. Let sit seam-side down 1–2 minutes before wrapping or eating.