Lately, I’ve been making vegan spicy tofu scramble breakfast burritos that I can place in the freezer and then pop in the oven for busy weeks. As a graduate student, I don’t always have time to whip up something to eat in the morning. I try to maximize my productivity and time as much as possible these days. Since I am graduating in May (!!!), I am busy trying to finish up my internship requirements and securing a career. A. Whole. Career.
We can definitely discuss the details of that in another post. There are lots of transitions happening this year, so I am definitely going to be making meals that are easy to prepare, yet still delicious to eat. When making my scramble, I start off by combining the spices that I’ll be using for my tofu:
I love using extra firm or firm tofu in burritos because the texture reminds me of the light, fluffy texture found in scrambled eggs. The simple secret to fluffy tofu is using the block of tofu straight out of the carton. No draining of the water is necessary! The water is not the bad guy in tofu. Why? Because tofu easily absorbs whatever seasonings you give it.
To give it a cheesy taste, I add nutritional yeast to my tofu scramble burritos. Nutritional yeast is high in vitamins and minerals and is completely vegan. Once you break up and scramble the tofu with the onions, peppers, sausage, and potatoes in the skillet, add your seasonings and combine everything and you’ll have a colorful, delicious meal right before your eyes.
These spicy tofu scramble burritos make the perfect quick breakfast or a post-workout plant-powered meal. I posted my burritos on Instagram stories not too long ago and received many comments about sharing this on my blog. You make this gluten-free by omitting the use of tortillas. Or add some extras on tops like fresh kale or sliced avocado. When I don’t use tortillas, I usually pair my tofu scramble with fried plantains. Yum!
Now that I’ve tofu scramble in my life, it has replaced my prior love for scrambled eggs. It makes a healthy, nutritious, and super filling breakfast or meal any time of the day!
Spicy Tofu Scramble Breakfast Burritos
- 1 block firm or extra firm tofu organic
- 1 link Lightlife vegan sausage or your choice vegan sausage
- 1/2 russet potato peeled
- 1/2 onion diced
- 1/2 red bell pepper dice
- 1 medium jalapeño diced and seeded
- 1 tbsp liquid aminos
- 2 tbsp nutritional yeast
- 4 burrito sized tortillas
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes optional
- 1/2 tsp salt plus more to taste
- 1/4 tsp black or white pepper
Roughly chop onions, peppers, and vegan sausage. Set items aside. Bring a saucepan of salted water to a boil. Add potato and cook until tender but still firm, about 10-15 minutes. Drain, cool, and cut potato into 1/2 inch cubes. Set potatoes aside.
While the potato is cooking, heat oil over medium heat in a large skillet. Once hot, add vegan sausage and cook until it has browned.
Add chopped onions, bell peppers, jalapeño, and potatoes and cook until onions are translucent about 5-6 minutes.
Add tofu to skillet and mash with wooden spoon. Add the liquid aminos, nutritional yeast, and spice mixture and combine ingredients. Adjust seasonings accordingly.
Divide tofu scramble among 4 tortillas and wrap them. Enjoy immediately. Or wrap burritos tightly in plastic wrap and freeze them to eat another time.
If making freezer-friendly burritos, using an oven to thaw them is highly recommended (300 degrees for 10-15 minutes). They will be even more delicious with this method!
Decrease the amount of jalapeño used if you want your scramble less spicy.