Breakfast Burrito
A hearty Californian-style breakfast burrito featuring a savory tofu scramble, seasoned potatoes, black beans, and creamy avocado, all wrapped in a warm flour tortilla. This protein-packed, plant-based meal is a delicious and satisfying way to start any day.
For 4 servings
7 steps. 25 minutes total.
- 1
Prepare the ingredients
- a.Press the tofu for at least 15 minutes to remove as much water as possible. While the tofu is pressing, dice the potato, chop the onion and bell pepper, and mince the garlic. Rinse and drain the canned black beans.
- 2
Cook the potatoes
- a.Heat 1 tablespoon of avocado oil in a large non-stick skillet over medium-high heat. Add the diced potatoes in a single layer. Cook for 10-12 minutes, flipping occasionally, until they are golden brown and tender. Remove from the skillet and set aside.
- 3
Sauté the aromatics
- a.In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and bell pepper and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- 4
Make the tofu scramble
- a.Crumble the pressed tofu into the skillet with your hands. Add the nutritional yeast, turmeric, kala namak, cumin powder, chili powder, salt, and black pepper. Stir well to coat the tofu evenly. Cook for 5-6 minutes, stirring occasionally, until the tofu is heated through and has absorbed the flavors.
- 5
Combine the filling
- a.Add the cooked potatoes and rinsed black beans back to the skillet with the tofu scramble. Gently stir to combine and cook for 2 minutes until everything is heated through. Remove from heat.
- 6
Assemble the burritos
- a.Warm the tortillas in a dry skillet or microwave for 20-30 seconds to make them pliable. Lay a tortilla flat and spoon a quarter of the filling onto the lower third. Top with sliced avocado and a sprinkle of fresh coriander. Fold in the left and right sides, then tightly roll from the bottom up to enclose the filling.
- 7
Sear and serve (optional but recommended)
- a.For a crispy, restaurant-style finish, place the rolled burrito seam-side down in a hot, dry skillet. Cook for 1-2 minutes per side until golden brown and sealed. Serve immediately with your favorite salsa.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pressing the tofu is non-negotiable for the best texture. It helps the tofu get a firmer, more scramble-like consistency and absorb more flavor.
- 2Don't skip the kala namak (black salt) if you want an authentic 'eggy' flavor. It's a game-changer for tofu scrambles.
- 3Warm your tortillas before rolling. This makes them soft and flexible, preventing them from cracking or tearing.
- 4For meal prep, cook the entire filling ahead of time and store it in an airtight container in the fridge for up to 4 days. Assemble and sear the burritos just before eating.
- 5To freeze, assemble the burritos (without avocado, as it can brown), wrap them individually in foil, and place them in a freezer-safe bag. They can be stored for up to 3 months.
- 6Avoid overstuffing the burritos. It's tempting, but it makes them difficult to roll and prone to falling apart.
Adapt it for your goals.
Add Greens
Stir in a few handfuls of fresh spinach or kale into the tofu scramble during the last 2 minutes of cooking until wilted.
Cheesy VersionCheesy Version
Add 1/4 cup of your favorite shredded vegan cheese to each burrito before rolling it up.
Spicy KickSpicy Kick
Add minced jalapeño or serrano pepper along with the onion, or add a dash of your favorite hot sauce to the finished filling.
Different VeggiesDifferent Veggies
Swap the potatoes for diced sweet potatoes, or add other vegetables like mushrooms or zucchini to the scramble.
Why this is on our healthy list.
Excellent Source of Plant-Based Protein
With tofu and black beans as primary ingredients, this burrito provides a high-quality source of plant-based protein, essential for muscle repair, growth, and overall satiety.
High in Dietary Fiber
The combination of black beans, potatoes, bell peppers, and whole tortillas contributes a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Rich in Healthy Fats
Avocado and avocado oil provide monounsaturated fats, which are beneficial for heart health. These healthy fats help reduce bad cholesterol levels and provide long-lasting energy.
Frequently asked questions
Each burrito contains approximately 570 calories, making it a substantial and filling meal. The exact count can vary based on the size of your tortillas and avocado.