Vegan Breakfast Burrito

This vegan breakfast burrito is the perfect grab-and-go breakfast! Filled with tofu scramble, lettuce, avocado, and tomatoes, it's simple but flavor-packed.

Course Breakfast

Diet Vegan

Prep Time 5

Cook Time 5

Total Time 10

Servings wraps

Calories 141kcal

Author Lyza

Equipment

Ingredients

8 oz extra firm tofu
1 garlic clove, finely minced
½ tsp ground cumin
1 tsp turmeric powder
½ tsp cayenne pepper
¼ tsp sea salt to taste
¼ tsp black pepper to taste
1 to 2 tbsp extra virgin olive oil
½ small onion, minced
2 tbsp cilantro, chopped
6 tortillas
2 handful of lettuce, washed and drained
1 medium avocado, sliced
1 cup cherry tomatoes, halves
Sriracha to taste

Instructions

Wrap the block of tofu in a clean kitchen towel and gently press to remove the excess moisture. Transfer the drained tofu into a bowl and scramble with a fork.
Add the garlic and seasonings. Mix and set aside.
Heat olive oil in a non-stick skillet over medium heat. Add the onion and cook until translucent. Add the scrambled tofu and cook for about 1 minute, stirring occasionally.
Add the coriander and cook the tofu scramble for another 30 seconds, stirring gently. Season with salt and pepper to taste. Remove from heat.
Warm a tortilla in a clean, non-stick skillet. To assemble the tofu scramble wrap, layer lettuce, tofu, avocado slices, tomatoes, and sriracha on the tortilla.
Fold the edges in and roll the vegan breakfast burrito up. Repeat with the remaining ingredients.

Notes

Be gentle when squeezing out the excess water in the tofu. You don't want the vegan scramble to get too dry.
Season the tofu scramble with black salt to boost its eggy flavor. If you like things spicy, add chili flakes.
What else can I add to vegan breakfast burritos? For a tofu scramble wrap that will actually fill you up, assemble it with different vegetables like fresh spinach, potatoes, bell peppers, meaty mushrooms, maybe some walnuts for crunch, or black beans for extra protein!

Nutrition