Tofu Scramble Breakfast Burritos

I really didn’t miss much when I decided to start eating plant based. I was never fond of steak and I was too lazy to worry about marinating chicken. There were only ever two items I found myself craving: cheese and eggs. Cheese has gotten about 100 times easier to replace in the 6 years I’ve been plant based. Nut cheeses are insanely delicious and there are even stretchy-melty substitutes for pizza and such. Eggs, however, really got the best of me for a while.

Why Tofu is the Best Substitute for Eggs

Believe me when I say that I have tried everything in the books when it comes to eggs. – but nothing, and I mean nothing, compares to tofu scramble seasonsed properly. Egg replacers taste rubbery and if I can’t pronounce the ingredients I usually put it back on the shelf. Tofu scramble on the other hand – it’s filling, it’s ingredients are straightforward, and when seasonsed (and pressed) appropriately it tastes and feels like a proper breakfast of scrambled eggs.

Tofu Scrambles Saves & Packs Well

We usually make tofu scramble once a week at our house. Besides serving up lower cholesterol than its eggy counterpart, tofu scramble stays good in the fridge for a week. We make it on weekends and then eat it all week for breakfast. I’m partial to pre-rolling breakfast burritos with it and nuking them in the microwave before scurrying off to work. Tofu scramble breakfast burritos are also among our favorite car camping foods. We pre make them and wrap them in foil. In the morning we heat them over an open flame or on a stove and the result is a cripsy browned burrito with piping goodness.

Must-Knows for Cooking Tofu Scramble

I could write a whole series about tofu scramble burritos, but you’d never get to cooking. The two most important things you need to know to make tofu scramble?

1. I much prefer extra firm tofu. IMHO – it mimics eggs cooked right. If you prefer runny scrambled eggs you may like firm or soft tofu better.
2. Break up your tofu into chunks and roll it in a towel to get the water out. AKA – press your tofu. You know when you get awful tofu at a restaurant? That means they didn’t squeeze the water out, so the tofu didn’t take well to the seasoning.

*Nutritional values are approximate based on best available data

Tofu Scramble Breakfast Burritos

Recipe by Tiffany Quillan

5.0 from 2 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

45

minutes

Calories

230

kcal

Total time

1

hour 

15

minutes

These plant based breakfast burritos are the perfect start to any morning. Extra firm tofu with the right combination of seasonings tastes like eggs – only better!

Ingredients

• Tofu Seasoning

• 3/4 Cup Raw unsalted cashews

• 1/4 Cup Nutritional yeast

• 1 Tablespoon Turmeric

• 1 teaspoon Cumin

• 1/4 teaspoon Chili powder

• 2 cloves Garlic

• 1 teaspoon Lemon juice

• 1/4 teaspoon Black salt (optional)

• 1/4 teaspoon Salt

• 1/8 teaspoon Black Pepper

• 1 Cup Water

• Scramble Ingredients

• 14 oz Extra firm tofu

• 2 Tablespoons Olive oil

• 1 Onion

• 1 Green bell pepper

• 3 Cups Mushrooms (cremini & shittake)

Directions

• Chunk tofu up in peices and roll in a towel, squeezing gently to press water out – set aside
• Combine all tofu seasoning ingredients in blender and blend until smooth
• Break tofu into chunks resembling scrambled eggs and place in medium sized bowl
• Add tofu seasoning mixture to bowl with tofu and combine until tofu is coated – set aside
• Chop onions, bell pepper and mushrooms
• Heat olive oil on large skillet on medium-low heat
• Add onions and bell peppers – cook until onions are translucent and bell peppers begin to brown slightly
• Add mushrooms – cook until mushrooms are tender
• Move vegetable mixture to the sides of the pan – forming an open circle in the middle of the pan
• Add tofu mixture to the center of the pan and slowly combine vegetable and tofu mixture
• Cook until tofu is heated through
• Remove from heat and roll tofu scramble in tortillas or enjoy with hot sauce and salsa in a bowl

Video Recipe

Tips & Tricks

• I much prefer extra firm tofu so the scramble feels substantial like firm scrambled eggs. Be sure to press out the moisture from the tofu by rolling it in a towel and gently squeezing.
• The black salt in this recipe is optional. Black salt can be difficult to find (we order it online), but it does provide that extra sulferic flavor you expect from eggs.

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