Vegan Breakfast Burrito

Total time35 min

Prep time15 min

Cook time20 min

5.0

(14)

Mornings just got a serious upgrade. This hearty wrap is packed with a golden tofu scramble seasoned with turmeric, smoked paprika, and nutritional yeast, plus a savory mix of sautéed bell pepper, onion, and cumin-spiced black beans — all tucked into a warm flour tortilla with creamy avocado and salsa. The optional black salt (kala namak) is a clever touch that adds a subtle eggy flavor to the scramble, making it feel remarkably close to the classic breakfast burrito experience without any animal products. Everything comes together in one skillet, which keeps cleanup minimal and the whole process surprisingly fast for a filling that tastes this good. Each component gets its own moment in the pan, so the tofu develops real golden edges and the vegetables stay tender without going mushy. It makes four generous burritos, so it's just as practical for a weekend brunch crowd as it is for meal-prepping a few days of satisfying grab-and-go breakfasts. Finish with a hit of hot sauce and fresh cilantro and you've got a plant-based morning meal that nobody is going to miss anything from.

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Ingredients

4 servings

For the tofu scramble

1 block (14 oz) extra-firm tofu
2 tbsp olive oil, divided
½ tsp turmeric
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp onion powder
2 tbsp nutritional yeast
1 tbsp tamari
¼ tsp black salt (kala namak) (optional)

For the vegetables

1 medium red bell pepper, diced
1 medium yellow onion, diced
1 can (15 oz) black beans, drained and rinsed
½ tsp ground cumin
salt and pepper, to taste

For assembly

4 large flour tortillas (10-inch)
2 medium avocados, sliced or mashed
½ cup salsa

For serving

hot sauce, to taste (optional)
fresh cilantro, roughly chopped (optional)

Instructions

1
Drain and press the tofu for at least 5 minutes, then crumble it into rough, irregular pieces roughly the size of scrambled egg curds.
2
Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the diced onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 5–6 minutes.

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