Tofu Scramble Breakfast Burritos
These breakfast burritos are a fantastic way to energize your morning with a flavorful, plant-based meal. The tofu scramble mimics the texture of scrambled eggs, and when combined with fresh vegetables and creamy avocado, it makes for a satisfying and easy-to-customize breakfast.
Press the tofu for at least 15 minutes to remove excess water. You can do this by wrapping it in a clean towel and placing something heavy on top.
While the tofu is pressing, dice the onion, bell pepper, and tomatoes into small, even pieces.
Heat a large non-stick skillet over medium heat. Add a splash of oil (if using) or a tablespoon of water, then add the diced onion and bell pepper. Sauté for 5-7 minutes until softened.
Crumble the pressed tofu directly into the skillet with your hands. Add the diced tomatoes, cumin, salt, and black pepper. Stir well to combine.
Cook the tofu scramble for 10-12 minutes, stirring occasionally, until the tofu is heated through and slightly browned. Taste and adjust seasonings if needed.
While the scramble is cooking, prepare the avocado. Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash with a fork and squeeze in juice from half of the lime. Season with a pinch of salt if desired.
Warm the tortillas according to package directions (microwave, oven, or skillet) until pliable.
To assemble, lay out a warm tortilla. Spread a layer of mashed avocado down the center. Top with a generous scoop of the tofu scramble.
Add a drizzle of hot sauce to your liking.
Fold in the sides of the tortilla, then tightly roll it up from the bottom to create a burrito.
Serve immediately.
You can add other vegetables like spinach or mushrooms to the scramble. Leftover burritos can be wrapped tightly in foil and refrigerated for up to 2 days, then reheated in a microwave or oven. For a make-ahead option, prepare the scramble and avocado spread separately, then assemble when ready to eat.