The Best Breakfast Burritos With Scrambled Tofu

Not a fan of sweet breakfasts? Prefer something more savoury and satisfying in the morning? If so, you have to try this breakfast burritos recipe. These wraps are a convenient and healthy way to start the day and you are going to feel like you are in heaven every single bite. You simply can’t go wrong with this recipe. I simply can’t imagine someone who will not love these delicious, veggie-packed breakfast burritos with our scrambled tofu and a creamy tahin-pea sauce of dreams. I’m not kidding when I say that about the sauce. I’m telling you, it’s addictive. Luckily for us, it’s also healthy. So no need to worry about any of that ūüôā .

a hand holds a white plate with four burritos.

For most of us, food has to tick a couple of boxes and if it does, it’s a winner. I’m pretty darn confident that this recipe is going to tick all of your boxes. I know for a fact that it ticks all of ours. Creamy. Salty. Fresh. Savoury. Filling. These breakfast burritos are just so simple to make, yet so utterly delicious. And by the way, who cares that they’re called breakfast burritos anyways? I’d actually rather call them everything burritos, but I guess no one is actually going on their browser searching for those. The point is, they are called breakfast burritos but you can have them for lunch, dinner, as a late night snack or basically whenever you feel like eating them. In all honesty, I don’t really care at what time you decide to eat them. I just don’t want you to miss out. So, let me show you what you will need to make this recipe and how to make it.

All of the Ingredients

All the ingredients for the recipe in a wooden table.
  • Peas – are used to make the creamy sauce of dreams that you are going to want to eat with a spoon.
  • Nutritional yeast – helps to give the scrambled tofu a delicious savoury, almost cheesy flavor.
  • Plant-based milk – you can use any plant-based milk of choice, however I wouldn’t exactly recommend using coconut based milks. We are using plant milk in this recipe to make the tofu scramble a little softer and saucier.
  • Sweet potatoes – are roasted in the oven until tender and sweet.
  • Spinach – we like to add some fresh (raw) greens whenever we eat burritos. It’s just such an easy and convenient way to add more greens to your diet. And it adds a little bit of crunch to the breakfast burritos.
  • Firm or extra firm tofu – is a great way to create a plant-based version of scrambled eggs. By crumbling the tofu by hand and using turmeric for it’s lovely yellow color, it actually looks a lot like scrambled eggs.
  • Kala namak/Indian black salt – if you have never used this stuff before, be prepared. It smells very funky but it somehow really tastes like egg. Don’t worry, honestly. It doesn’t even remotely taste as funky as it smells. It really is delicious and a great way to add that eggy flavor to a dish.

Cooking tips

  • When making the scrambled tofu, you can make it to your liking by adjusting the cooking time. If you like your scramble to be rather dry, make sure you cook it long enough until the moisture has evaporated. On the other hand, if you like it a little more moist, cook it until the scramble has your preferred consistensy.
  • If you like your red onions to caramelize and go a little crisp, make sure to slice the red onion thinly.
  • Adjust the consistency of the pea sauce to your liking by adding some cold water. If you like your sauce to be really thick and creamy, don’t add any water. If you prefer a more runny sauce, add splashes of cold water until you’ve reached the right consistency.
  • Please make sure to cut the sweet potatoes in even-sized cubes. This is important for the sweet potatoes to cook equally. Otherwise you might end up with some cubes that are tender and sweet, while others might be (slightly) undercooked.
pieces of sweet potato and red onion on a baking sheet.

Substitutions and Variations

  • Sweet potato – you can just as well use regular potatoes, or even use pumpkin or butternut squash.
  • Spinach – lettuce will also work.
  • Tahini – you can use vegan mayonaise instead.
  • Red onion – if you don’t like red onion or any onion at all, just omit the onion alltogether. If desired, you can use some raw shredded red cabbage instead.
Two hands holding a breakfast burrito cut in half.


a wrap topped with scrambled tofu, sweet potato, red onion, spinach, avocado and a green sauce.
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Two hands holding a breakfast burrito cut in half.

The Best Breakfast Burritos With Scrambled Tofu

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  • Author: Sjors
  • Total Time: 45 min.
  • Yield: 4 burritos 1x
  • Diet: Vegan


These wraps are a convenient and healthy way to start the day and you are going to feel like you are in heaven every single bite. You simply can’t go wrong with this recipe.



For the vegetables:

  • 1 sweet potato, cubed
  • 1 red onion, thinly sliced
  • 1 tbsp olive oil
  • 1/2 tsp sweet smoked paprika¬†
  • 1/4 tsp salt

For the sauce:

  • 3/4 cup (100 grams) frozen peas
  • 1/5 cup (50 grams) tahini
  • 1 lemon, juiced
  • 1/12 cup (5 grams) fresh parsley
  • 1 clove garlic

For the scrambled tofu:

  • 1 tbsp olive oil
  • 8.8 oz (250 grams) firm tofu, pressed
  • 1/2 tsp kala namak
  • 1/4 tsp sweet smoked paprika powder
  • 1 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp chili flakes
  • 1 pinch ground black pepper
  • 2 tbsp nutritional yeast
  • 1/3 cup (90100 ml) plant-based milk

Wrap assembly: 

  • 4 whole wheat tortilla wraps
  • 1 avocado, sliced
  • 2 cups (60 grams) spinach


  1. Preheat your oven to 200 degrees celcius (392 fahrenheit).
  2. Arrange the sweet potato and red onion on a baking dish.
  3. Sprinkle over the sweet smoked paprika, salt and olive oil and mix well. 
  4. Bake in the oven for 25 to 30 minutes, until the potatoes are tender and the onions are caramelized.

To make the sauce:

  1. In a small saucepan, bring some water to a boil and cook the peas for 3 minutes.
  2. Add all of the sauce ingredients to a blender and mix until smooth. If desired, add splashes of water to loosen the sauce.

To make the scrambled tofu:

  1. To make the scrambled tofu, in a non-stick skillet over medium heat add 1 tbsp of olive oil. Use your hands to tear the tofu into small chunks. Add the chunks of tofu to the pan and cook for 5 minutes, stirring occasionally. 
  2. Combine the rest of the ingredients for the scramble (kala namak to plant-based milk) together in a small mixing bowl and whisk until combined. 
  3. Add the sauce to the tofu and cook for 3 minutes, stirring occasionally. Remove from heat.

Assemble the burritos:

  1. If desired, heat up the tortillas in a large pan or in the oven. 
  2. Assemble the burritos with the sauce, spinach, vegetables, scrambled tofu, and avocado. Enjoy!


Nutritional facts are estimates. If you want to be sure about the nutritional facts, be sure to check your product labels.


  • Serving Size: 1 burrito
  • Calories: 589kcal
  • Sugar: 8,3g
  • Sodium: 1,2g
  • Fat: 28,4g
  • Saturated Fat: 4g
  • Carbohydrates: 54,7g
  • Fiber: 13g
  • Protein: 22,2g

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