Breakfast Burrito
A hearty, protein-packed tofu scramble breakfast burrito built for busy training mornings. Easy to batch, freezer-friendly, and perfect for on-the-go breakfasts or a quick post-workout meal.
Prep:
5 min
Cook:
10 min
Chill Time:
Total:
15 min
Ingredients
Servings:
6 burritos
- 2 tbsp olive oil
- 25 oz firm tofu, pressed & crumbled
- ½-¾ tsp ground turmeric, optional for color
- 4 tbsp nutritional yeast
- 3 tbsp runny tahini
- 1 15-oz can black beans, drained & rinsed
- 2 cups (10.5 oz) cooked potato/sweet potato cubes, air-fried, roasted, or steamed*
- 2 handfuls spinach or kale, roughly chopped
- ¾ tsp sea salt, then to taste
- ½ tsp cracked black pepper, then to taste
FOR SERVING
- 6 large (10-12”) flour tortillas
- Guacamole
- Salsa of choice
- Hot sauce
- 2 tbsp olive oil
- 25 oz firm tofu, pressed & crumbled
- ½-¾ tsp ground turmeric, optional for color
- 4 tbsp nutritional yeast
- 3 tbsp runny tahini
- 1 15-oz can black beans, drained & rinsed
- 2 cups (10.5 oz) cooked potato/sweet potato cubes, air-fried, roasted, or steamed*
- 2 handfuls spinach or kale, roughly chopped
- ¾ tsp sea salt, then to taste
- ½ tsp cracked black pepper, then to taste
FOR SERVING
- 6 large (10-12”) flour tortillas
- Guacamole
- Salsa of choice
- Hot sauce
- 30 mL olive oil
- 700 g firm tofu, pressed & crumbled
- 1-2 g ground turmeric, optional for color
- 20 g nutritional yeast
- 45 g runny tahini
- 1 425 g can black beans, drained & rinsed
- 300 g cooked potato/sweet potato cubes, air-fried, roasted, or steamed*
- 60-80 g spinach or kale, roughly chopped
- 4 g sea salt, then to taste
- 2 g cracked black pepper, then to taste
FOR SERVING
- 6 large (25-30 cm) flour tortillas
- Guacamole
- Salsa of choice
- Hot sauce
- 30 mL olive oil
- 700 g firm tofu, pressed & crumbled
- 1-2 g ground turmeric, optional for color
- 20 g nutritional yeast
- 45 g runny tahini
- 1 425 g can black beans, drained & rinsed
- 300 g cooked potato/sweet potato cubes, air-fried, roasted, or steamed*
- 60-80 g spinach or kale, roughly chopped
- 4 g sea salt, then to taste
- 2 g cracked black pepper, then to taste
FOR SERVING
- 6 large (25-30 cm) flour tortillas
- Guacamole
- Salsa of choice
- Hot sauce
Instructions
1
Heat olive oil in a large non-stick skillet over medium. Add tofu crumbles and cook 6-7 min, stirring occasionally until lightly brown.
2
Add turmeric, nutritional yeast, and tahini, stirring until tofu is evenly coated. Add beans and sweet potatoes, cooking 3-5 minutes.
3
Add spinach or kale and cook another 2-3 minutes until wilted. Season with salt and pepper, tasting and adjusting to your liking.
4
To assemble, warm tortillas in a dry skillet or microwave wrapped in a towel for 15-20 sec per side.
5
Spread a layer of guacamole, add a scoop of tofu scramble, then top with salsa, hot sauce, fresh herbs, etc.
6
Wrap the burrito, then grill it in a dry skillet over medium-high or a panini press for a few minutes to seal the edges. Enjoy immediately while hot.
7
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3 months
Notes
- *Air fry potato cubes at 380°F (200°C) for 16-18 minutes, shaking halfway
- *Roast potato cubes at 425°F (220°C) for 25-30 minutes, tossing halfway
- *Steam potato cubes for 10-12 minutes, until fork-tender
- Press tofu beforehand to remove excess water (not 100% necessary, but it helps achieve the best texture and flavor)
- If meal prepping/freezing, omit the guacamole and sauces. Serve on the side when ready to eat
Ingredients
Servings:
6 burritos
- 2 tbsp olive oil
- 25 oz firm tofu, pressed & crumbled
- ½-¾ tsp ground turmeric, optional for color
- 4 tbsp nutritional yeast
- 3 tbsp runny tahini
- 1 15-oz can black beans, drained & rinsed
- 2 cups (10.5 oz) cooked potato/sweet potato cubes, air-fried, roasted, or steamed*
- 2 handfuls spinach or kale, roughly chopped
- ¾ tsp sea salt, then to taste
- ½ tsp cracked black pepper, then to taste
FOR SERVING
- 6 large (10-12”) flour tortillas
- Guacamole
- Salsa of choice
- Hot sauce
- 2 tbsp olive oil
- 25 oz firm tofu, pressed & crumbled
- ½-¾ tsp ground turmeric, optional for color
- 4 tbsp nutritional yeast
- 3 tbsp runny tahini
- 1 15-oz can black beans, drained & rinsed
- 2 cups (10.5 oz) cooked potato/sweet potato cubes, air-fried, roasted, or steamed*
- 2 handfuls spinach or kale, roughly chopped
- ¾ tsp sea salt, then to taste
- ½ tsp cracked black pepper, then to taste
FOR SERVING
- 6 large (10-12”) flour tortillas
- Guacamole
- Salsa of choice
- Hot sauce
- 30 mL olive oil
- 700 g firm tofu, pressed & crumbled
- 1-2 g ground turmeric, optional for color
- 20 g nutritional yeast
- 45 g runny tahini
- 1 425 g can black beans, drained & rinsed
- 300 g cooked potato/sweet potato cubes, air-fried, roasted, or steamed*
- 60-80 g spinach or kale, roughly chopped
- 4 g sea salt, then to taste
- 2 g cracked black pepper, then to taste
FOR SERVING
- 6 large (25-30 cm) flour tortillas
- Guacamole
- Salsa of choice
- Hot sauce
- 30 mL olive oil
- 700 g firm tofu, pressed & crumbled
- 1-2 g ground turmeric, optional for color
- 20 g nutritional yeast
- 45 g runny tahini
- 1 425 g can black beans, drained & rinsed
- 300 g cooked potato/sweet potato cubes, air-fried, roasted, or steamed*
- 60-80 g spinach or kale, roughly chopped
- 4 g sea salt, then to taste
- 2 g cracked black pepper, then to taste
FOR SERVING
- 6 large (25-30 cm) flour tortillas
- Guacamole
- Salsa of choice
- Hot sauce
Instructions
1
Heat olive oil in a large non-stick skillet over medium. Add tofu crumbles and cook 6-7 min, stirring occasionally until lightly brown.
2
Add turmeric, nutritional yeast, and tahini, stirring until tofu is evenly coated. Add beans and sweet potatoes, cooking 3-5 minutes.
3
Add spinach or kale and cook another 2-3 minutes until wilted. Season with salt and pepper, tasting and adjusting to your liking.
4
To assemble, warm tortillas in a dry skillet or microwave wrapped in a towel for 15-20 sec per side.
5
Spread a layer of guacamole, add a scoop of tofu scramble, then top with salsa, hot sauce, fresh herbs, etc.
6
Wrap the burrito, then grill it in a dry skillet over medium-high or a panini press for a few minutes to seal the edges. Enjoy immediately while hot.
7
8
9
10
Storage
Fridge: 4-5 days | Freezer: 3 months
Notes
- *Air fry potato cubes at 380°F (200°C) for 16-18 minutes, shaking halfway
- *Roast potato cubes at 425°F (220°C) for 25-30 minutes, tossing halfway
- *Steam potato cubes for 10-12 minutes, until fork-tender
- Press tofu beforehand to remove excess water (not 100% necessary, but it helps achieve the best texture and flavor)
- If meal prepping/freezing, omit the guacamole and sauces. Serve on the side when ready to eat
Macros
Calories: 589
Protein: 35 g
Carbs: 60 g
Fat: 23 g
Macros
Calories: 589
Protein: 35 g
Carbs: 60 g
Fat: 23 g
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