Tofu Scramble Breakfast Burritos

Clea Grady

There’s something wonderful about a breakfast burrito! Below is my easy peasy recipe for tofu scramble and how to turn it into a meal that’s truly brunchtastic.

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Ingredients

1 x block of firm tofu
Olive or rapeseed oil
1 x onion
2/3 garlic cloves
1/2 teaspoon of thyme
A good shake of paprika
1/4 – 1/2 teaspoon of turmeric
1/2 tablespoons soy/tamari sauce
Optional: mushrooms, peppers, chili, red and yellow pepper etc.
2/3 tablespoons of nutritional yeast
Black pepper and salt to taste
Tortilla wraps
Garnish options:
Tomato salsa
Hot sauce
Jalapenos
Spring onions
Grated vegan cheese
Avocados

There’s something wonderful about a breakfast burrito! Below is my easy peasy recipe for tofu scramble and how to turn it into a meal that’s truly brunchtastic.

Preparation

This recipe uses a whole block of tofu so makes a healthy serving of scramble. How many burritos you have will be determined by how much you pack into each, and how large your tortilla wraps are... But you should have four large burritos if you make them according to the recipe below.

Method

Remove tofu from packet and place on a clean tea towel on a dinner plate.
Fold the tea towel around the tofu and place another dinner plate on top. Push down firmly.
Take a stack of books (I use about 4 hardback cookbooks) and place on top of the top plate. Leave sitting there while you do the rest.
(You need to remove the water from tofu before cooking with it. Not doing this is the most common mistake and why most people think tofu tastes watery/lacks flavour.)
Peel and finely chop one onion and the garlic. Add these to a frying pan with a splash of olive oil.
Cook for a bit and then add half a teaspoon of thyme, a good shake of paprika, and about ¼-1/2 teaspoon of turmeric.
Mix and then add a tablespoon or two of soy sauce.
This is now the bit where you can add any other veg you want to include; mushrooms, peppers, chili etc. I added red and yellow pepper to the version in the photo.
Now comes the tofu!
Take off the books and top plate and give the tea towel another squeeze. Then with your hands, crumble the tofu into the frying pan. Crumble it as small as you can, but not a big deal as you can use your spoon to mash it up more as you mix. Crumble the whole block before mixing.
Mix the tofu through, using your spoon to break up any bigger bits. It should really look similar to scrambled egg now.
Once all mixed in, add 2/3 heaped tablespoons of nutritional yeast and mix in. I am obsessed with nutritional yeast so I always add more than 2!
Add some pepper and mix again.
Leave to cook for another 20 mins or so, turning down the heat a little to stop it sticking. Give it a stir occasionally.
After about 20 minutes you can start to prep your tortilla wraps. Mine tend to go a little something like this… Spread some tomato salsa in the middle of the wrap. Add sliced avocado or a little homemade guacamole on top, and then sprinkle on some grated cheese (I use Violife). Then pile some scramble on top of the cheese and add sliced spring onions and jalapenos on top.
Wrap up and serve with extra avocado and Frank’s hot sauce.
Enjoy!