This vegan high-protein tofu scramble is great for making eggless breakfast burritos. It's also delicious in fried rice, veggie bowls, or on crispy toast with mashed avocado. Plus, it's meal-prep friendly, and you can freeze the burritos for later use.
These breakfast burritos are so delicious. You won't believe they're vegan! The tofu scramble is perfectly seasoned, with a firm yet creamy texture. It tastes just like real scrambled eggs! Plus, it's rich in plant-based protein, and all the ingredients are budget-friendly.
These vegan breakfast burritos were inspired by my Easy Cheesy Vegan Quesadillas, and pair well with these Crispy Roasted Potato Bites.
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👩🏼🌾 Ingredients
- Firm tofu is the preferred choice for this recipe, but extra-firm tofu works too. Press the tofu for 10 minutes beforehand for best results. Otherwise it will take longer to brown in the skillet.
- Nutritional yeast is essential for getting a realistic tofu scramble that truly tastes like egg! It helps replicate that eggy and cheesy umami flavor.
- Kala namak (Indian black salt) gives the tofu an egg-like flavor, similar to the yolk of a hard-boiled egg. While you can skip this ingredient, I highly recommend getting your hands on some for making this recipe. It is a game changer.
- Nondairy milk: use unsweetened oat, soy, almond, or cashew milk.
- For the breakfast burrito: add kale/spinach, vegan cheese, and avocado as desired.
See recipe card for quantities.
📖 Instructions
Press the tofu for 10 minutes beforehand. Break the pressed tofu into about 1-inch chunks using your hands or a fork.
Whisk the nondairy milk, nutritional yeast, Dijon, turmeric, paprika, garlic powder, onion powder, and kala namak in a medium bowl.
Cook the tofu in a nonstick skillet over medium-high heat until golden brown. Add the eggy sauce and cook until the desired texture. Season with salt and pepper to taste.
Serve the tofu scramble on crispy toast. Or make a breakfast burrito with sautéed kale or spinach, avocado, and vegan cheese. Heat the burrito on both sides until the cheese is just melted.
🌯 Variations
- Spicy - add a pinch of crushed red pepper while cooking the tofu, or mix one half teaspoon sriracha into the eggy sauce
- Oil-free - Skip the olive oil and cook the tofu in a nonstick skillet. Add the eggy sauce as soon as it starts to stick to the pan. Omit the vegan cheese if making a burrito.
- Gluten-free - skip the wrap and serve your vegan "egg" with a side of roasted veggies instead, or use gluten-free tortillas
- English-style breakfast - serve your "egg" on toast with a side of sautéed mushrooms, vegan baked beans, tempeh bacon, roasted tomatoes, and homemade potato chips
- Burrito filling variations- salsa, green lettuce, guacamole, beans, chopped tomatoes, tempeh bacon
These high-protein Easy Vegan Tofu Mango Summer Rolls are another popular tofu recipe on this site ! Plus, visit my Vegan Tofu Recipes page for more easy dinner ideas.
⏱ Storage
Refrigerate any leftover scramble in an airtight container for up to 4 days. Or freeze it for up to one month. (Note: freezing tofu gives it a spongier consistency, more similar to chicken.)
You can also freeze the breakfast burritos. (Don't add the avocado if you plan on freezing them). Wrap them individually in aluminum foil or parchment paper and place them in a freezer safe container for up to 1 month. Reheat them in a toaster oven, or conventional oven, at 375ºF until they are thoroughly heated through.
💡 Top tip
Use a large nonstick skillet for cooking the tofu. This way, you will use less oil, or you can skip the oil altogether. Plus, in a larger pan, you can spread the tofu in a single layer so it browns more quickly, instead of steaming.
Kala namak (also known as Indian black salt, or Himalayan black salt) is a volcanic salt made of sodium chloride (regular salt) and sulphuric compounds. The sulphuric compounds lend to its rich umami flavor profile likened to boiled egg yolks, making it the perfect ingredient for mimicking eggs in vegan dishes. Try it in vegan carbonara or mayonnaise, or use it for seasoning roasted veggies, potatoes, or chickpeas.
I use Daiya American style slices for these breakfast burritos, but you can also use cheese style shreds. Violife, Follow Your Heart, Vitalite, and Koko also make good vegan cheese alternatives.
Nutritional yeast, also called "nooch," adds a cheesy, nutty flavor to a dish. It is made from deactivated Saccharomyces Cerevisiae, the same yeast species as common baker’s or brewer’s yeast. Two tablespoons of enriched nutritional yeast typically have about 6 grams of protein, plus the supplemented brands are loaded with essential B vitamins, including B12. You can find it at Whole Foods, Sprouts, Costco, Amazon, or at most health food stores.
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📖 Recipe
Vegan Tofu Scramble Breakfast Burrito Recipe
Ingredients
For the tofu scramble:
- 14- or 16- ounces firm tofu 1 (14- or 16-ounce) block, preferably pressed
- ½ cup unsweetened nondairy milk (oat, soy, almond, or cashew)
- 3 tablespoons nutritional yeast
- 1 ¾ teaspoons Dijon mustard
- ½ teaspoon turmeric
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ to ½ teaspoon kala namak (optional)
- 1 tablespoon olive oil (optional)
- Salt to taste
- Freshly ground black pepper to taste
For the burrito (optional):
- 6 large tortillas (10 to 12 inches)
- 12 slices vegan cheese or 2 cups cheeze shreds
- 3 small avocados sliced
- 4 cups chopped fresh kale or spinach, sautéed in olive oil
Instructions
- Crumble tofu: Break the pressed tofu into about 1-inch chunks using your hands or a fork. Set aside.
- Make eggy sauce: In a medium bowl, mix the nondairy milk, nutritional yeast, Dijon mustard, turmeric, paprika, garlic powder, onion powder, and kala namak.
- Cook tofu: Heat the oil over medium-high heat in a large nonstick skillet. Transfer the tofu chunks to the pan in a single layer. Cook undisturbed for 3 minutes. Cook the tofu for about 4 minutes more, or until lightly golden, stirring frequently. Be careful to toss gently so the tofu does not crumble too much.
- Add the sauce and mix gently, folding the tofu into the sauce. Cook for about 2 more minutes, or until the desired consistency.
- Optional: Place two slices vegan cheese, or one third cup cheeze shreds, onto a tortilla. Top with avocado, and sautéed kale. Divide the tofu scramble evenly among the wraps, and fold.
- Optional: Heat the wraps in a nonstick skillet over medium-heat for about 2 minutes on each side, or until the cheese in just melted, and the tortillas are golden brown.
Notes
- Firm tofu is the preferred choice for this recipe, but extra-firm tofu works too. Press the tofu for 10 minutes beforehand for best results.
- Kala namak (Indian black salt) gives the tofu an egg-like flavor, similar to the yolk of a hard-boiled egg. While you can skip this ingredient, I highly recommend getting your hands on some.
- Oil-free - Skip the olive oil and cook the tofu in a large nonstick skillet. Add the eggy sauce as soon as it starts to stick to the pan. Omit the vegan cheese if making a burrito.
- Storage: Refrigerate any leftover tofu scramble in an airtight container for up to 4 days. Freeze breakfast burritos (minus avocado) for up to 1 month. Wrap them in aluminum foil or parchment paper and place in a freezer safe container. Reheat in a toaster oven, or conventional oven, at 375ºF until thoroughly heated through.
- Burrito filling variations- salsa, green lettuce, guacamole, beans, chopped tomatoes, tempeh bacon
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Amanda H
I love a tofu scramble for breakfast but this sauce has just elevated it to the next level! One thing I loved before going vegan was a cheesy egg sandwich and this is the best vegan alternative I have found so far! Definitely a comfort brekkie, will be making on repeat!
Nisha Melvani
I'm so glad you like this recipe. Thank you.
Abby B
This sauce is an absolute game changer!! We have been doing tofu scrambles for years but never thought to create a sauce instead of simply seasoning. Wow! This method really elevated what is already a staple in this household. You’re brilliant, thanks for sharing.
Nisha Melvani
I'm so glad you enjoyed the sauce method. It makes a huge difference, I agree! Thanks for commenting.
Primla Goddard
Great eggless breakfast burrito!
Suggest you get the kala namak as it really gives that taste of eggs to the tofu.
Nisha Melvani
Yes, it makes a huge difference. Though it's still tasty without.
Neena Chandiramani
Love anything to do with breakfast ❤️ this really grabs me!
Nisha Melvani
This is one of my fave breakfasts! Enjoy.