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Four crispy tofu scramble breakfast burrito halves, with sautéed kale and vegan cheese, in a white bowl.
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5 from 8 votes

Vegan Tofu Scramble Breakfast Burrito Recipe

This recipe for vegan High-Protein Tofu Scramble is great for making eggless breakfast burritos, fried rice, or serve it as a side dish. It's quick, easy, and meal-prep friendly.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 6 wraps
Calories: 504kcal


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


  • 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.



  • 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


Serving: 1 Breakfast Burrito | Calories: 504kcal | Carbohydrates: 40g | Protein: 16g | Fat: 33g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Sodium: 600mg | Potassium: 792mg | Fiber: 13g | Sugar: 3g | Vitamin A: 4665IU | Vitamin C: 52mg | Calcium: 320mg | Iron: 4mg