Amazingly Delicious Tofu Scramble Breakfast Burritos


Ingredients (use vegan versions):

  • 1 block firm or extra-firm tofu
  • 2 potatoes (diced or chopped)
  • 1 medium onion (chopped)
  • 2 tablespoon garlic (minced)
  • 2 tablespoon nutritional yeast
  • 2 tablespoon cumin
  • 1 tablespoon coriander
  • 2 tablespoon turmeric
  • 2 tablespoon soy sauce
  • 2 tablespoon vegetable or olive oil
  • salt & pepper to taste
  • flour tortillas, burrito size


Heat oil in frying pan over medium-high
heat, add diced potatoes, salt and
pepper. Fry until golden brown, about
ten minutes or until cooked through.
Frozen potatoes like hash browns work as
well. Throw in onion and garlic, cook
about two minutes, stirring frequently.
You may use garlic powder if you prefer.

Squeeze excess water from Tofu and
crumble into the frying pan, in chunks
about two-three inches big. Add
nutirional yeast and spices. Stir-fry
for two minutes. Make a small resevoir
in center of pan, pour in soy sauce and
cook for a few minutes.

Heat flour tortillas 15-30 seconds on
each side on a separate frying pan or
griddle. Wrap the Tofu Scramble up and
dig in.

You may adjust the spices, add bell
peppers and whatever else you’d like.
This concoction originally was my
boyfriend’s response to the store-bought
tofu scramble that left much
to be desired. I make this as a breakfast
and lunch very often and everyone loves it.

Serves: 1-4

Preparation time: 20 minutes

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