Spicy Tofu Scramble Breakfast Burritos

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Taiwo Kafilat


Tofu Scramble

  • 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

Spice Mix

  • 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


  1. 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. 

  2. 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. 

  3. Add chopped onions, bell peppers, jalapeño, and potatoes and cook until onions are translucent about 5-6 minutes. 

  4. Add tofu to skillet and mash with wooden spoon. Add the liquid aminos, nutritional yeast, and spice mixture and combine ingredients. Adjust seasonings accordingly. 

  5. 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.

Recipe Notes

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.