Breakfast Burritos / Tacos With Tofu Scramble Recipe

Super Satisfying Breakfast Burritos/Tacos with Tofu Scramble

Some mornings I crave something hearty, tasty, and packed with good-for-you ingredients. Breakfast burritos and tacos filled with a savory tofu scramble have become my go-to solution. They are quick to whip up, loaded with protein, and easy to customize. I like how they balance creamy avocado with spiced tofu and hearty beans, all wrapped in a warm tortilla with plenty of zesty salsa.

This recipe is simple enough for anyone, even if tofu is totally new to your kitchen. I use everyday ingredients that you can find at almost any grocery store. The process is straightforward, but what really keeps me coming back is how every bite brings together so much flavor and texture.

Why Breakfast Burritos/Tacos with Tofu Scramble are Worth Trying

• No fancy tools needed. One skillet, one bowl, and a fork will get the job done.
• Plantbased protein power. Tofu gives these burritos or tacos staying power so I'm full until lunch.
• Super easy to adapt. I often change up the veggies or toppings depending on what I have on hand.
• Perfect for meal prep. Leftover scramble and fillings taste great the next day, rolled up again or even in a rice bowl.

Ingredients

Here's what I reach for whenever I want to make breakfast burritos or tacos with a tofu scramble:

• 1 block (14-16 oz) firm or extrafirm tofu, drained and pressed
• 1 tablespoon olive oil (or another vegetable oil)
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1/4 cup plantbased milk or water
• 1/2 cup canned black beans, drained and rinsed
• 1 ripe avocado, sliced
• 1/2 cup prepared salsa (mild or hot, your choice)
• 1/4 cup chopped fresh cilantro (optional)
• 4-6 small or mediumsized tortillas (flour, corn, or whole wheat)
• 1/2 small red onion, diced (optional)
• 1/2 cup diced bell pepper (optional)

How to Make Tofu Scramble Breakfast Burritos/Tacos

Press and Prepare the Tofu

I start by removing excess water from my tofu. I wrap it in a clean kitchen towel, then set something heavy on top, like a cast iron pan or a large can, for about 10 minutes. Pressing the tofu really helps the scramble get golden and have a better texture.

Cook the Veggies (If Using)

While the tofu presses, I prep any vegetables. In a large nonstick skillet over medium heat, I pour in half the olive oil and sauté the bell pepper and red onion for about 3 minutes or until they're soft. I scoop them out onto a plate while I make the tofu scramble.

Make the Tofu Scramble

I crumble the pressed tofu with my hands or a fork until it looks like scrambled eggs. I heat the remaining olive oil in the skillet, then add the tofu. Next, I sprinkle the turmeric, cumin, smoked paprika, garlic powder, salt, and pepper over the tofu. I cook, stirring often, for around 5 minutes so the tofu gets some color and the spices are mixed in well.

I splash in the plantbased milk or water to keep the scramble moist and help the spices blend together. I cook for 1-2 more minutes, adjusting the salt and pepper if needed, then mix in the sautéed veggies if I made them. The finished texture should be slightly golden, soft but not mushy, and gently spiced.

Warm the Tortillas

I warm the tortillas directly on the skillet for 20-30 seconds per side. This step keeps them flexible, so they won't crack when rolling or folding.

Assemble the Burritos/Tacos

For burritos, I layer a good scoop of tofu scramble along the center of each tortilla, add a generous spoonful of black beans, avocado slices, salsa, and any extras, like cilantro. I carefully roll them up, tucking the sides in as I go. For tacos, I fill smaller tortillas, folding them in half to eat by hand.

Serve and Enjoy

The burritos and tacos taste best fresh from the pan, but they'll keep well in the fridge for up to 2 days. Sometimes I top mine with extra salsa or a squeeze of lime for a fresh kick. If you’re making them ahead, keep the tofu scramble and toppings separate, then assemble when you’re ready to eat for the freshest result. This way, you avoid soggy tortillas and the flavors will be brighter. Grab-and-go breakfasts don’t get much easier!

Tips and Simple Variations

• If you prefer a spicy kick, add chopped jalapeño or chipotle powder to the scramble.
• Try jackfruit or cooked sweet potato in the filling for a different flavor or texture.
• Vegan cheese shreds or nutritional yeast will make the scramble even creamier.
• For a lighter option, serve the tofu scramble in lettuce leaves instead of tortillas.
• You can swap black beans for pinto or refried beans, depending on what you like.
• Shredded cabbage or carrots are another way to add crunch and color.

Frequently Asked Questions

Q: Can I make the tofu scramble in advance?

Absolutely. The tofu scramble keeps well in an airtight container in the fridge for up to 3 days. I just reheat it in a skillet or microwave before filling my burritos or tacos. It’s a great meal prep idea for busy mornings or office lunches. If you have extra, try mixing it into a rice bowl for lunch or dinner; it works surprisingly well!

Q: What brand of tofu works best?

I get the best results with firm or extrafirm tofu, but any plain tofu with minimal added ingredients will work. Avoid silken tofu, as it tends to be too soft for this recipe. If you want a little more texture, you might even use sprouted tofu, which some stores carry in the refrigerated section.

Q: How can I keep my burritos from getting soggy?

Let the tofu scramble cool down a little before assembling, and avoid overfilling with salsa or other juicy toppings. Wrapping them tightly in foil helps keep them warm and fresh if I’m on the go. You could also pack salsa separately and add it just before eating. If you’re packing burritos for later, placing a layer of spinach or greens before the tofu scramble creates a moisture barrier.

Q: Are there glutenfree options?

Using corn tortillas makes these glutenfree, just double-check the packaging to be safe. Many naturally glutenfree tortillas are available now. For a grainfree alternative, consider using large collard greens or lettuce leaves as a wrapper.

More Ways to Enjoy Tofu Scramble Burritos/Tacos

I often add chopped spinach, kale, or tomatoes to the scramble for extra color and nutrients. Pickled onions or sliced radishes add a crunchy contrast and a burst of brightness. Roasted sweet potatoes or diced, cooked mushrooms can round out the filling and make each bite even more satisfying.

If I’m feeding a crowd, I set up a toppings bar so everyone can build their perfect burrito or taco. Some topping ideas: sliced jalapeños, vegan sour cream, lime wedges, diced tomatoes, shredded cabbage, or even roasted corn. This also makes it easy to cater to different tastes and dietary needs, making every serving unique.

If you want even heartier breakfast burritos, toss some roasted potatoes into the mix or sprinkle on veggie sausage crumbles for a flavor boost. Thinking ahead for busy mornings, you can freeze assembled burritos (without fresh toppings like avocado), wrap them tightly, and reheat straight from the freezer for a fast breakfast.

These breakfast burritos and tacos have become a weekend favorite in my home, and I love knowing they provide a filling start with wholesome, plantbased ingredients. If you give them a go, I’d be interested to hear which fillings and toppings you try. Happy cooking, and enjoy every bite!