Easy, 30-minute vegan breakfast burrito with scrambled tofu, roasted vegetables, avocado, kale, and salsa! Flavorful, healthy, satisfying.


Recipe typeBreakfast

CuisineVegan, Gluten-Free, Mexican-Inspired




·              1 12-ounce (340 g) package firmor extra-firm tofu*

·              1 tsp oil or 1 Tbsp (15 ml) water

·              3 cloves garlic, minced

·              1 Tbsp (15 g) hummus(store-bought or DIY)

·              1/2 tsp chili powder

·              1/2 tsp cumin

·              1 tsp nutritional yeast

·              1/4 tsp sea salt

·              pinch cayenne pepper

·              1/4 cup (15 g) minced parsley


·              5 baby potatoes, chopped intobite-size pieces

·              1 red bell pepper, thinly sliced

·              1 tsp oil or 1 Tbsp (15 ml) water

·              Pinch sea salt

·              1/2 tsp ground cumin

·              1/2 tsp chili powder (not groundchili)

·              2 cups (134 g) chopped kale


·              3-4 large flour or gluten-freetortillas (ensure vegan friendly - I like TJ’s brand)

·              1 ripe avocado, chopped or mashed

·              Cilantro

·              Chunky red or green salsa or hotsauce


1.    Preheat oven to 400degrees F (204 C) and line a baking sheet with parchment paper. In themeantime, also wrap tofu in a clean towel and set something heavy on top - suchas a cast-iron skillet - to press out excess moisture. Then crumble with a forkinto fine pieces. Set aside.

2.    Add potatoes and redpepper to the baking sheet, drizzle with oil (or water) and spices, and toss tocombine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

3.   In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.

4.   In the meantime, to a small mixing bowl, add the hummus, chilipowder, cumin, nutritional yeast, salt, and cayenne (optional). Stir tocombine. Then add water until a pourable sauce is formed (1-3 Tbsp). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned - ~3-5 minutes. Set aside.

5.   Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keepwarm - optional). Continue until all toppings are used up - about 3-4 largeburritos.

6.   Enjoy immediately for best results. Alternatively, you can packageand refrigerate these up to 4 days (or the freezer for 1 month). Just microwaveor heat in the oven before eating (be sure to remove foil if heating inmicrowave).


*If avoiding soy, sub the tofu with pinto or black beans. Simplywarm cooked beans over medium-low heat and season with a pinch of salt, cumin,and chili powder.
*Nutrition information is a rough estimate for 1 of 4 burritos, calculatedusing flour tortillas.

Nutrition Information

Serving size: 1 burrito of 4     Calories: 441     Fat: 19.6 g      Saturated fat: 5 g    Carbohydrates: 53.5 g      Sugar: 3.4 g      Sodium: 772 mg       Fiber: 8 g    Protein: 16.5 g

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