Tofu scramble breakfast burritos
These vegan breakfast burritos wrap a turmeric and black salt tofu scramble, crispy potatoes, black beans and spinach in big flour tortillas, and they freeze for up to three months for grab-and-go mornings.
Published . First sent in issue 2.
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 6
- The vegan swap
- Crumbled tofu with turmeric and kala namak (black salt) looks and tastes remarkably like scrambled egg.
- Make ahead
- Wrap each cooled burrito in foil and freeze for up to 3 months. Reheat from frozen in a 375°F (190°C) oven for 30 to 35 minutes, or unwrap, cover with a damp paper towel and microwave 2 to 3 minutes, turning halfway.
Ingredients
Potatoes
Tofu scramble
To assemble
How to make it
Crisp the potatoes
Heat the olive oil in a large skillet over medium heat. Add the potatoes, paprika and salt, cover and cook for 8 minutes. Uncover and cook another 8 to 10 minutes, stirring now and then, until tender inside and crisp outside. Move them to a plate.
Scramble the tofu
In the same pan, heat the oil and crumble in the tofu with your hands into small and medium pieces. Cook for 3 minutes, then add the nutritional yeast, turmeric, garlic powder and cumin. Stir in the soy milk until the scramble looks soft and creamy, then the spinach until it wilts. Season with the kala namak at the end.
Warm the tortillas
Warm the tortillas for 20 seconds each in a dry pan or wrapped in a damp towel in the microwave, so they fold without cracking.
Fill and roll
Divide the scramble, potatoes, beans and salsa among the tortillas, keeping the filling in the lower third. Fold in the sides, then roll up tightly from the bottom.
Toast the seam
Place the burritos seam side down in the hot dry pan for 1 to 2 minutes per side, until golden and sealed. Eat now or let cool completely before wrapping to freeze.
Why this works
Six burritos on a Sunday means six mornings where breakfast is already handled. They reheat from frozen in a few minutes and hold up much better than you would expect.
Firm tofu, not silken, is the right choice here. It crumbles into curds that look like a proper scramble instead of turning to mush.
Tips
- Kala namak is a sulfurous Indian salt that smells like eggs. Add it at the end; heat dulls it.
- Drain the salsa in a sieve if you are freezing these. Extra liquid makes soggy burritos.
Questions about this recipe
What makes tofu scramble taste like eggs?
Kala namak, also called Indian black salt, has a natural sulfur flavor that reads as egg. Turmeric adds the yellow color and nutritional yeast a savory depth.
Can I freeze vegan breakfast burritos?
Yes. Cool them completely, wrap each in foil and freeze for up to 3 months. Leave out avocado and fresh tomato, which do not freeze well.