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Tofu Breakfast Burritos

Karina Kari
Whip up these protein-rich, fiber-packed vegan breakfast burritos in under 40 minutes.
Crispy smoked tofu, creamy avocado, black beans, and fresh pico de gallo wrapped in a warm tortilla make a satisfying, energizing meal perfect for breakfast, brunch, or make-ahead meal prep.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Breakfast, brunch
Cuisine Mexican
Servings 5 burritos

Equipment

  • 1 frying pan
  • 1 knife
  • 1 cutting board
  • 1 spatula
  • 1 baking dish (optional)
  • Measuring Cups and Spoons

Ingredients
  

  • 5 tortilla wraps
  • 1 batch tofu scramble
  • ½ batch pico de gallo
  • 200 g firm smoked tofu sliced
  • 1 can 400 g black beans, drained and rinsed
  • 1 avocado sliced
  • 15 g fresh coriander chopped
  • 1 lime

Instructions
 

  • Prepare the Tofu Scramble: Begin by making your tofu scramble.
    Crumble firm tofu into a bowl and season it with your favorite spices such as turmeric, paprika, nutritional yeast, salt, and pepper.
    Heat a small amount of oil in a non-stick skillet over medium heat.
    Add the crumbled tofu and cook, stirring frequently, until it turns golden and slightly firm.
    This will form the protein-packed base for your burritos.
    Set aside when done.
  • Make Fresh Pico de Gallo: Next, prepare the pico de gallo.
    Dice ripe tomatoes, onions, and fresh chili peppers finely.
    Mix these with freshly chopped coriander and a squeeze of lime juice for brightness.
    Add salt to taste and let the flavors marry while you move on to the next steps.
    Using fresh ingredients ensures your burritos are vibrant, flavorful, and refreshing.
  • Crisp the Smoked Tofu: Take your smoked tofu block and slice it thinly, about half a centimeter thick.
    Heat a small drizzle of oil in a frying pan over medium heat.
    Carefully lay the tofu slices in the pan, making sure they are not crowded.
    Cook for roughly 3 minutes on each side until they develop a golden-brown, crispy exterior.
    The crispiness adds texture contrast to the soft tofu scramble.
    Remove from heat and let them cool slightly.
  • Prepare Tortilla Wraps: Lay out your tortilla wraps on a clean, flat surface.
    Ensure they are soft and pliable to make rolling easier.
    If your tortillas are stiff, warm them briefly in a dry skillet or microwave for 15-20 seconds.
    This prevents cracking when you fold and roll the burritos.
  • Assemble Burrito Ingredients: On each tortilla, create a central line of fillings.
    Start with a generous spoonful of tofu scramble, followed by a portion of pico de gallo.
    Layer on the crispy smoked tofu slices, a few spoonfuls of drained black beans, and slices of creamy avocado.
    Sprinkle chopped coriander on top and finish with a light squeeze of lime juice.
    This arrangement ensures every bite is balanced and flavorful.
  • Fold and Roll Burritos: To roll each burrito, first fold the short ends inward to enclose the filling.
    Then, take one side of the tortilla and fold it over the ingredients, tucking it tightly as you roll until fully wrapped.
    The tight roll prevents the filling from spilling out during cooking or serving.
    For best results, handle gently but firmly.
  • Optional:
    Pan-Fry for Extra Crispiness: If you prefer a crispy exterior, heat a small amount of oil in a skillet over medium heat.
    Place each burrito seam-side down first to seal it, then lightly fry for 2-3 minutes on each side until golden and crispy.
    This adds a warm, crunchy layer that contrasts beautifully with the creamy avocado and soft tofu scramble inside.
  • Optional:
    Oven-Bake for Even Crispness: Alternatively, preheat your oven to 180°C (350°F). Arrange the rolled burritos seam-side down in a baking dish.
    Brush lightly with oil to encourage browning.
    Bake for 15-20 minutes until the tortillas turn golden and slightly crispy.
    Baking is perfect if you want to prepare multiple burritos at once without standing at the stove.
  • Storage for Later Enjoyment: Once the burritos have cooled completely, wrap each individually in foil to maintain shape and freshness.
    Store them in the refrigerator for up to 3 days or in the freezer for up to 2 months.
    Proper wrapping prevents freezer burn and keeps the tortillas soft yet pliable.
  • Reheating Burritos: To reheat refrigerated burritos, place them (still in foil) in an oven preheated to 180°C for 7-10 minutes until warmed through.
    For a microwave option, remove the foil and heat for 2-3 minutes on high.
    Frozen burritos require slightly longer 15-20 minutes in the oven or 3-5 minutes in the microwave.
    Always ensure they are piping hot inside before serving.

Notes

  • Prep time includes making the tofu scramble and pico de gallo; if using pre-made or store-bought versions, prep will be faster.
  • Use firm or extra-firm tofu for the scramble to achieve the best texture.
  • Smoked tofu adds a depth of flavor and crispiness, but plain firm tofu can work in a pinch if seasoned well.
  • Adjust spice levels in the pico de gallo to suit your taste; mild, medium, or extra heat all work.
  • For meal prep, assemble burritos without avocado first if storing in the freezer, then add fresh avocado slices when reheating to prevent browning.
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