High Protein Vegan Breakfast Burrito

by Angela (Oh She Glows) on February 23, 2012

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I like to think there are a few different types of “breakfast people”:

  • Those who prefer sweet breakfasts.
  • Those who prefer savoury breakfasts.
  • Those who enjoy a mixture of the two.

 

I think I’m somewhere in the middle, so I guess I would say #3. What about you?

While I don’t enjoy super sweet breakfast recipes, I don’t mind a bit of sweetness in the morning such as in a Vegan Overnight Oat Parfait or Green Monster. Sometimes, I also crave savoury things for breakfast and can’t fathom eating anything sweet in the morning. It really just depends on my mood. Last weekend, I woke up starving with a strange craving for a veggie burger, so I cooked one on the skillet and enjoyed it in an English muffin with hummus and salsa. Was it ever good. Eric thought I was crazy, but it turned out to be a great breakfast. I also love savoury oatmeal from time to time too.

Today’s recipe is a savoury breakfast recipe (or make that breakfast, lunch, or dinner…), after receiving quite a few requests from all of you savoury breakfast fans. I agree, there are more sweet breakfast recipes on the blog, but I will try to do some more savoury breakfasts too.

Given my recent discovery that I enjoy tofu, I decided to make my first tofu scramble and wrap it up in a burrito.

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I’ve seen tofu scrambles all over the veg blog world and everyone always seems to have their favourite version. For my first attempt, I just threw together a scramble based on the ingredients I had in my fridge. That is the beauty of them. Tofu scrambles are very versatile, so if you don’t have the exact ingredients in this recipe you can just improvise. I guess time will tell if this is my favourite version or simply the first of many experiments!

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5 from 5 reviews
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High Protein Vegan Breakfast Burrito

By

This burrito is a great way to change up your normal breakfast routine. Best of all, it makes 4 servings so you can store the leftover scramble in the fridge and simply heat and go for a quick breakfast all week long. Feel free to play around with the ingredients and seasonings depending on what you have in your fridge. Don’t like tofu? Try swapping it out for black beans or chickpeas!

Yield
Four 3/4 cup servings
Prep time
Cook time

Ingredients:

  • 1 package extra-firm tofu, rinsed and pressed
  • 1 tsp extra virgin olive oil
  • 3 garlic cloves
  • 2 cups diced sweet onion (about 1 medium)
  • 1 cup diced potato (~115 grams or half a medium potato)
  • 1.5 cups sliced crimini mushrooms (150 grams or about 9 mushrooms)
  • 1/4 cup nutritional yeast
  • 3-4 tbsp minced fresh basil
  • 2 tbsp minced fresh parsley
  • 1-1.5 tbsp fresh lemon juice
  • 3/4 tsp kosher salt (or to taste) + black pepper
  • For garnish: chopped pineapple, salsa, Daiya cheese, green onion, Herbamare…or whatever you like!

Directions:

  1. Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally place several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water. Alternatively, you can use a tofu press if you have one.
  2. Meanwhile, heat a large skillet with 1 tsp oil over medium heat. Sauté garlic and onion for a few minutes over medium heat. Add in the diced potato and mushrooms and sauté for 12 minutes, reducing heat if necessary and stirring frequently so it doesn’t stick to the bottom.
  3. Remove tofu from towels and dice on chopping board. You want the tofu very small (see picture below). Now, reduce heat to low and stir in the nutritional yeast, tofu, fresh herbs, lemon juice, and season with salt and pepper to taste. Continue cooking on low until potato is cooked through, only a few more minutes, if necessary.
  4. Add 3/4 cup of the mixture on a large tortilla wrap, spoon on salsa, and top with Daiya cheese and chopped green onion if desired.

Nutrition Information

Serving Size | Calories 183 calories | Total Fat 5 grams
Saturated Fat grams | Sodium Fat milligrams | Total Carbohydrates grams
Fiber 6 grams | Sugar grams | Protein 17 grams
* Nutrition data is approximate and is for informational purposes only.

Tips:

This baby packs in the protein. Add a wrap and it’s easily over 22 grams of protein per burrito.

Approx Nutritional Info (per 3/4 cup, without wrap or garnishes): 183 kcals, 5 g fat (1 g sat fat), 331 mg sodium, 22 g carbs, 6 g fibre, 6 g sugar, 17 g protein.

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This baby packs in the protein. Add a wrap and it’s easily over 22 grams of protein per burrito.

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I added 3/4 cup of the scramble to a large wrap, spooned on about 3 tbsp of salsa…

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Topped with green onion and a sprinkle of Herbamare:

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And wrapped it all up!

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Eric and I actually had this for dinner last night as I was anxious to test it on him. I thought he was going to absolutely hate it, but to my surprise, he loved it. I think it lasted about 1 minute before it disappeared from his plate. :) It was also delicious served with some leftover Vegan Caesar Cocktail and pineapple.

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Not a tofu fan?

Try swapping it out for black beans or chickpeas. Gently mash some of them up in the skillet (but leave some whole for texture). I’m sure that would be really tasty too!

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Also, my sweet side can’t help but wonder what a sweet scramble would taste like wrapped up…crêpe style. I’ve been experimenting with some crêpe recipes lately, so I just may have to add a sweet scramble to the list…

Blog Stuff

My apologies for the blog being down yesterday morning. I’ve had several outages with my host lately despite the blog being on its own private server, so I’m really not sure what’s up. Hopefully the issue is now resolved or I may have to punch the computer screen in the face. hah…ok not really. Well, maybe. ;)

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{ 134 comments… read them below or add one }

Chelsea @ Naturally Sweet Recipes February 23, 2012 at 10:14 am

What a great breakfast idea! I love breakfast burritos. I’m not the biggest fan of tofu, but chickpeas sound awesome in this! And that sweet crepe with fresh fruit looks yummy!

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Kat February 23, 2012 at 12:36 pm

I’m with you Chelsea, not a tofu fan. I feel like the only plant based person who doesn’t eat that stuff! I’ll take beans any day!

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Meghan @ Making Love In the Kitchen February 24, 2012 at 1:08 pm

Nope- not the only one, I promise! I try and stay away from tofu in general. If I am going to eat soy, usually go for Tempeh or Miso.

Otherwise this recipe looks delish- swapping in some chickpeas would be simply fantastic!

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Jesse (OutToLunchCreations) February 23, 2012 at 10:17 am

I used to love pancakes and crepes for breakfast but over the past few years I have switched to savory breakfasts. I really excited to see more savory breakfast ideas on your blog. I’m still too scared to try savory oats, I just can’t imagine how that tastes good! I’ll have to bite the bullet and try it out soon.

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Angela February 23, 2012 at 10:23 am

ohhh you must try them! The recipe I linked to is awesome. The magic is in the toppings- you needs lots!

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Jesse (OutToLunchCreations) February 23, 2012 at 11:33 am

You have me convinced, the pictures are making me hungry! I guess its kinda like a delicious Mexican oat mess. I noticed you put black pepper on your carrots, do you always do that? I have never seen it before.

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Angela (Oh She Glows) February 23, 2012 at 11:44 am

Glad to hear that!
Pepper on carrots? I do that from time to time..adds a lil something something. I also like to drizzle salad dressing on them.

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Laura @ Sprint 2 the Table February 23, 2012 at 10:26 am

In the tofu cheese recipe I posted to day I also instructed people to use cookbooks to press their tofu – so glad I’m not alone there. The cookbook osmosis must make the recipe better, no? LOL!

Scrambles are the best. I love the versatility!

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Angela February 23, 2012 at 10:37 am

hah love that! It must be good luck…

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Alex @ Raw Recovery February 23, 2012 at 10:27 am

I love breakfast burritos!! I’m definitely somewhere in between- I like the sweet stuff on occasion but sometimes I just want something savory. I finally found herbamere a few months ago after searching high and low for it! I have to say it’s quite tasty. Do you think these burritos could be frozen? I’m just thinking about making a batch and freezing them to pull out when I’m in a hurry.

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Angela February 23, 2012 at 10:40 am

That’s a great question. I assume it could be frozen, but not sure. If I was going to try it I would put it packed into a small container, thaw in fridge or on countertop, and then reheat in the skillet until the extra water cooks out.

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Alex @ Raw Recovery February 23, 2012 at 10:47 am

If you try it let us know how it goes! Have a great day! :) Oh and I just wanted to share with you that I got a vitamix…best investment EVER. Have you seen the video shit vegans say? If you need a laugh it’s a good one…http://www.youtube.com/watch?v=OmWFnd-p0Lw It’s a little stereotypical but cute

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Angela (Oh She Glows) February 23, 2012 at 11:51 am
Amelia February 23, 2012 at 10:27 am

I am always torn with what to eat for breakfast. I never know what I want until RIGHT before I eat. Usually if I have it narrowed down to two items, one will be eaten for breakfast and the other at lunch. ;)

This burrito looks very yummy! At first I thought you put the pineapple IN the burrito, but then just saw it as a garnish. I think a ‘tropical’ kind of breakfast burrito with avocado & pineapple would be nice. Maybe caramelized pineapple? Ugh oh, now I might be headed towards crepes.

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Angela February 23, 2012 at 10:38 am

I forgot to mention that! I actually tried it both ways…without pineapple and then I added some chopped pineapple in it as well. I liked it both ways :)

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Amelia February 23, 2012 at 10:40 am

Good to know! Thanks. :)

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Cait's Plate February 23, 2012 at 10:32 am

This looks incredible. I’m Greek Orthodox and have my 40-day fast coming up soon (where I can’t eat meat and dairy) so I will definitely be putting this (and a lot others!) of your recipes to good use!

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Mel February 23, 2012 at 10:39 am

I’m a whatever the canteen serve kinda girl. The downside of starting work at 6am means my hunger puts me at the mercy of buttery croissants, hash browns and white bread.

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Angela @ Eat Spin Run Repeat February 23, 2012 at 10:45 am

Oh my, I want this NOW! I’ve been meaning to make a tofu scramble for ages now (also because I figured it might make some pretty blog photos like yours above!) and you’ve got me convinced! My breakfast preferences vary between sweet and savoury. Sometimes I go for both and have a veggie omelette and a vanilla/banana green smoothie. Best of both worlds!

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Liz @ Tip Top Shape February 23, 2012 at 10:47 am

I’m just a food person–so I like anything in the morning! lol This looks delish!

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Catalina @ Cake with Love February 23, 2012 at 10:48 am

I like the addition of the pineapple, my mom used to make different savory dishes using pineapple, the one that I was loving the most was rice with pineapple, I should ask her the recipe, it is also vegan and is delicious!

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Angela (Oh She Glows) February 23, 2012 at 11:47 am

That would be delicious too. I made a pineapple stir fry last summer and it was fun.

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Catalina @ Cake with Love February 23, 2012 at 2:12 pm

Pineapple in a stir fry is very good, it gets cameralized and it so huicy, tart and sweet at the same time!

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Grace - Love Your Healthy Life February 23, 2012 at 10:49 am

Mmm, looks delicious Angela! And your photos are gorgeous as ever. I’m the same way – sometimes I like sweet, sometimes I like savory. Thank you for giving us the best of both : )

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Angela (Oh She Glows) February 23, 2012 at 11:15 am

Thank you Grace!

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Sara February 23, 2012 at 10:51 am

Hi Angela, I’m a big fan of your blog. It’s usually the first one I read every morning! Your recipes are diverse, plentiful, creative and delicious. Thank you! I’m excited for your cookbook to come out and I wish you a big congratulations. From reading your blog I think that you live in Southern Ontario (I do too) and I wanted to share a link with you that a friend sent me this morning. It’s for the Vegan/Raw festival in Toronto this coming June….http://www.torontorawveganfestival.com/ maybe you could be a vendor?

:) Sara

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Angela (Oh She Glows) February 23, 2012 at 11:46 am

Hey Sara, Thank you for reading, that’s so nice of you to say! I hadn’t heard of the festival but that sounds like fun! I will have to check it out. :)

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Yellow Haired Girl February 23, 2012 at 10:52 am

Ooooh this is a great recipe! I’ve been wanting to cook something with tofu…and I bought some for the first time last week! I think I know what I’ll be doing with it now :)

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Lauren @ What Lauren Likes February 23, 2012 at 10:54 am

This sounds amazing! I need to try a tofu scramble :)

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Kathy February 23, 2012 at 10:57 am

When I make tofu scramble I add Tumeric to the tofu while it is cooking. It’s mostly aesthetic, but I guess Tumeric is good for inflamation. The tofu takes on the look of real eggs without actually eating eggs. Like to make them when in the mood for a satiety, savory breakfast.

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Angela (Oh She Glows) February 23, 2012 at 11:17 am

Thats a great tip..I will try that next time. And yes, tumeric is soo healthy.

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Averie @ Love Veggies and Yoga February 23, 2012 at 11:00 am

The Burrito sounds great and I LOVE That you used pineapple in it. I love pineapple so much and love putting it on pizza. I bet I’d love it in the burrito.

But the sweet scramble with those raspberries, now that one really steals my heart :)

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Angela (Oh She Glows) February 23, 2012 at 11:16 am

Thats funny, I was actually thinking about making a pizza flavour with pineapple next time. I bet that would be good too!

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Casey @ Insatiably Healthy February 23, 2012 at 11:04 am

I’m still so hungry after my breakfast this morning. I should have made this!

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[email protected] KatieDid February 23, 2012 at 11:05 am

I’m a savory breakfast girl all the way. I often eat very dinnery things for breakfast because my palate does not really discriminate time of day!

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Ashley February 23, 2012 at 11:12 am

I have to say, I love that you are making recipes with tofu now! Can’t wait to try this one!

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Andrea @ Vegvacious February 23, 2012 at 11:13 am

I like adding tofu to my meals now and then, but I’m not very creative in coming up with my own ways of using it! Thanks for the breakfast inspiration – this looks great and I LOVE scrambles. While I love my sweets, I definitely prefer savoury for breakfast.

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Moni'sMeals February 23, 2012 at 11:16 am

This really sounds great! I like both, savory and sweet breakfasts but this looks REALLY good. and pineapple…well done. :)

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Abby @ Fig & Fork February 23, 2012 at 11:39 am

This is a perfect Sunday-morning breakfast. I love protein in the morning!

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Kristen @ Popcorn on the Stove February 23, 2012 at 11:40 am

This looks delicious! I love the idea of adding potato to the breakfast burrito. I think adding a humus instead of salsa could be really great, too!

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Anna, Fitscally Responsible February 23, 2012 at 11:48 am

This is my first time to your blog and I love it! I am not vegan, or even vegetarian for that matter, but I am trying to reduce my reliance on meat so I’m always looking for good non-meat recipes. I love tofu so this is perfect for me!

What brand of wraps do you use?

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Angela (Oh She Glows) February 23, 2012 at 2:39 pm

I have President’s Choice wraps but I really don’t care for the taste or the ingredient list for that matter. I love Eziekel wraps but unfortunately they dont hold together very well once wrapped up.

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Kathryn February 23, 2012 at 11:54 am

Yum! So glad you offered up a soy free suggestion. I love tofu, but my body just doesn’t process soy very well at all. I think I’ll try it with chickpeas! YUM!

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Sheena February 23, 2012 at 12:03 pm

Pretty excited that you’re warming up to tofu, Angela! Your butternut and black bean burritos completely blew my mind…can’t wait to try this recipe!

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kathleen @ the daily crumb February 23, 2012 at 12:03 pm

i definitely prefer the sweet breakfasts.. BUT, i also LOVE high protein ones because they keep me full straight through til lunch time. i always assume protein = meat/eggs. love this vegan version!

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Anna @ The Guiltless Life February 23, 2012 at 12:04 pm

The nutritional yeast on the tofu I think would make this taste FAB. I don’t usually like savoury items for breakfast (but I don’t like things very sweet either – unsweetened oats are usually my go-to. What’s with my morning tastebuds being so picky??) but this looks like a fabulous lunch. I need to up my protein content, as do most of us veggies, so this looks like a great way. I’m in love with burritos and am always looking for new varieties so I don’t just overdose on Amy’s bean burritos haha.

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Rebecca @ Naturally Healthy and Gorgeous February 23, 2012 at 12:07 pm

That sweet crepe looks great!

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Michaela February 23, 2012 at 12:09 pm

I actually always have the best tofu scramble results if I NOT press the tofu.
I mostly have something sweet for breakfast, although I never use sugar ;)

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Kaila @healthyhelperblog! February 23, 2012 at 12:09 pm

I would say I am a # 3 too! I like sweet and savory things….sometimes together and sometimes separate! Just depends on the day!

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Beth February 23, 2012 at 12:12 pm

This will make a great dinner for us, as I’m a sweet breakfast kinda gal.

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The Mrs @ Success Along the Weigh February 23, 2012 at 12:13 pm

You come up with some of the best flavor combos!! Mmm…pineapple!

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[email protected] February 23, 2012 at 12:14 pm

This looks good …but I can’t bring myself to eat tofu :( I have tried it many times over…and each time I just get this horrified look on my face because of the taste lol
Maybe one of these days that will change :P

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Angela (Oh She Glows) February 23, 2012 at 2:39 pm

hah it’s not for everyone ;)

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Gabby February 23, 2012 at 12:17 pm

Yes! A few weeks ago I had a vegan breakfast burrito at Whole Foods with tofu in it and have been meaning to recreate it! This one looks even better.

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Chelsea @ One Healthy Munchkin February 23, 2012 at 12:20 pm

I love that you’ve started eating tofu now so that I can benefit from your amazing tofu recipes! ;) I can’t wait to try this!

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Christina February 23, 2012 at 12:28 pm

I actually had a tofu scramble burrito for breakfast this morning! Pack it up in a container & put the wrap in a sandwich bag. Assemble at the office and viola! Delish!

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Liz @ Southern Charm February 23, 2012 at 12:42 pm

YUM! I have been on a breakfast burrito kick since Mardi Gras … but not the good for you kind. This recipe is just what I need. Looks amazing!!

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Tegan K. February 23, 2012 at 1:05 pm

Angela,
If you have never tried turmeric with your tofu scramble you should. It is delicious and gives the look and flavor of real eggs. We do vegan breakfast burritos all the time. We make a big batch and then freeze them for a quick on the go breakfast or lunch.

I made my first vegan crepes a few weeks ago and my husband was in heaven! I even impressed myself. :)

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[email protected] February 23, 2012 at 1:07 pm

This looks SO good for any meal!! The pineapple is such a creative addition and I think it sounds like it would complement the flavors of the burrito perfectly! Thanks for yet another great recipe! :)

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Sarah February 23, 2012 at 1:08 pm

Cooked tofu will last for a week? Do you happen to know how long is acceptable to keep uncooked portions of tofu in the fridge covered in water? I do it.. but I’m just curious how often you or others keep it for before preparing it in a separate dish.

Also, I linked to your other tofu page and I am even more excited about your cookbook now especially if you include that sweet and sour tofu recipe. oh my veggies. that looks amazing!

I know what’s for breakfast this weekend…. thanks!!!

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Angela (Oh She Glows) February 23, 2012 at 9:39 pm

Hey Sarah, I’ve heard tofu, once opened and covered in water, keeps for up to three days, however I haven’t tried this out myself. Glad to hear you are excited about the book, thanks!

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Robyn @ Blueberries and Oats February 23, 2012 at 1:23 pm

I am normally always a sweet breakfast person but every once in awhile I’ll get a hankering for eggs or tofu.

One awesome thing to to try is to freeze your block of tofu and then thaw it before use. It gives it a whole different texture and makes it a lot firmer!

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Angela (Oh She Glows) February 23, 2012 at 2:38 pm

I tried that last week…it was fun!

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Lauren @ Oatmeal after Spinning February 23, 2012 at 1:25 pm

I am most definitely a SWEET breakfast person- but had savory this morning (which is very odd for me). Of course, I snuck in a piece of toast with peanut butter and banana to balance it all out.
I looooove tofu scrambles. I am not vegan – and therefore I eat eggs- but most of the time I prefer a tofu scramble over anything else.
Do you have a tofu press? I just got one last week and am LOVING it!

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Sonia the Mexigarian February 23, 2012 at 1:37 pm

One of my favorite meals in community college was a breakfast burrito. I hardly ever get to eat one in the morning…. but this looks so good. :) And healthy!

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TeenyLittleSuperChef February 23, 2012 at 1:42 pm

I’m definitely a mixture of the two types of breakfast people. I usually end up eating bowls of sweet-ish oats, but every now and then I like to mix it up with some scrambled tofu or savoury oats. I love the idea of this breakfast burrito. I used to eat those like they were going out of style back in my college days, although they always contained eggs and real cheese. Oh how things have changed. I think my stomach would explode if I tried one of those nowadays since going vegan. P.S. What type of potato did you use? All I have on hand are sweet potatoes, although now that I think about it, those might make them really awesome!

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Karen February 23, 2012 at 1:42 pm

I’m a savory person for through and through! I haven’t made tofu scramble in a while but I like to add an indian flair (think: curry powder, tumeric.) The vibrant color makes it that much more appealing and pairs well with the bland-ish tofu. Plus, I love curried anything :)

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Angela (Oh She Glows) February 23, 2012 at 9:40 pm

that sounds right up my alley!

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Amber K February 23, 2012 at 2:01 pm

I don’t think I have ever once craved a savory breakfast, I wonder what that would be like, lol. Although I have had “breakfast” for dinner and then it’s always savory. This looks delicious and I like the bean idea instead of tofu.

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Wendy Irene February 23, 2012 at 2:03 pm

Thank you for sharing this great recipe Angela! I’ve been looking for ways to add more protein to my breakfast.

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Lexi @ Cura Personalis Foodie February 23, 2012 at 2:09 pm

I love how versatile tofu scrambles are! I made a high protein pb&j scramble once…sounds gross but just wait until you give it a try!

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Angela (Oh She Glows) February 23, 2012 at 9:40 pm

that does sound interesting! I was thinking something with bananas, but pb and j would also go great with that I think. Hmm…

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Tess February 23, 2012 at 2:48 pm

I can totally relate to waking up and craving strange things for breakfast. I’ve been known to make a salad (not fruit salad, a regular vegetable salad complete with beans and chicken) in the morning. There’s something pretty awesome about starting your day with 3 servings of veggies!

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Deirdre @ Ladies Holiday February 23, 2012 at 2:56 pm

How about breakfast for dinner…my breakfasts consists of the same cereal, blueberry and banana concoction…so I will bookmark this for dinner next week. Thank you for the belly-grumbling inspring photos.

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Angela (Oh She Glows) February 23, 2012 at 9:41 pm

That works too…exactly what we did last night. :)

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Izzy February 23, 2012 at 4:05 pm

Ahhhh this looks so tasty! I am living in Russia and can’t find nutritional yeast or a retailer who will send it cheaply ANYWHERE! It makes me drool to see it here :-) Looks great.

Izzy

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[email protected] healthymamainfo.com February 23, 2012 at 4:56 pm

Ooo, it looks super good! Haven’t made burritos in centuries, thanks for such a great reminder!

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Jennifer February 23, 2012 at 5:15 pm

Sounds good, though being no novice to tofu scrambles, here’s what I would do differently: Don’t both pressing the tofu. It wastes time and I actually prefer the texture of the tofu if you let the water cook out (about ten minutes on medium high heat). Also, why chop when you can just squeeze it in your hands (wash them first)? If you still have big chunks, just break them up in the pan and don’t bother making more dishes. Based on both of these recommendations, I think I may just be a lazy cook. But it works!

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Angela (Oh She Glows) February 23, 2012 at 9:42 pm

You know, I wondered about whether pressing was required or not! Next time I wil try it without pressing…thanks!
And yea, I’ve totally used my hands to crumble the tofu before. heh

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Taylor February 23, 2012 at 6:50 pm

Thank you so much for this delicious looking recipe! I was literally JUST thinking about how I am getting a little bored of my breakfasts and need to spice it up a bit. I am so excited to try your burrito recipe this week. It seriously looks incredible! Thank you!!!
Taylor from thehippiechow.com

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Marcella February 23, 2012 at 7:53 pm

I always crave the oddest things for breakfast! I love “fried” quinoa (sesame oil, quinoa, mixed veggies and soy sauce). I’m a huge savory person who rarely craves dessert, so that extends to breakfast as well. A huge bowl of veggies and rice–bring it on!

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Tali February 23, 2012 at 8:58 pm

Hi Angela, have you tried making the recipe with tempeh? I have been trying to avoid soy because of the plant hormones and tempeh is a bit better for you because it is fermented.

Thanks

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Angela (Oh She Glows) February 24, 2012 at 9:47 am

Hey Tali, I havent but I assume that would work well too!

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Jennifer @VeganPCOSGoddess February 23, 2012 at 9:37 pm

I’m definitely a mix of the two! Some days I love my smoothies, others oatmeal or chia seeds, and then there are days when I just love a tofu scramble. Can’t wait to try this one out! Oh and breakfast for dinner is also one of my favorite things to do!

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Miriam February 23, 2012 at 9:59 pm

I think I err on the sweet side on the weekdays (quicker, more convenient) and enjoy more elaborate savory breakfasts on the weekend. Isn’t it funny how much more sophisticated our taste buds get as we get older? Adios poptarts ;)

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val February 23, 2012 at 10:46 pm

Love savory dishes for breaksfast, lunch, dinner or snacks! Bring on the plant-based protein, the rich flavors, the beautiful colors of the ingredients.

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Susan February 23, 2012 at 11:10 pm

I’m mostly a #1 but enjoy a good omelette every once in a while especially with spinach and salsa and a side of toast and jam! :)

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[email protected] February 24, 2012 at 12:19 am

I love tofu but have yet to try it scrambled. This looks great!

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Katherine February 24, 2012 at 1:10 am

This sounds amazing!! I recently starting making tofu scrambles. I like to add spinach and tomatoes to mine (and some turmeric for the fun yellow color…it’s the little things in life!)
I’ve never tried it with potatoes OR as a burrito, so I’ll have to try that this weekend. Thanks for another great idea!!

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Jamie Sabourin February 24, 2012 at 1:33 am

I really appreciate your blog and all the great things you make. You are incredibly inspiring and I love red quinoa and black bean salad. I am definitely going to be making this burrito soon!

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Angela (Oh She Glows) February 24, 2012 at 9:46 am

Thank you Jamie!

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Jennifer @ Peanut Butter and Peppers February 24, 2012 at 7:21 am

Yum!! I love that you recommend subbing the tofu with beans. Going to try this, this weekend or maybe even for dinner tonight!!

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Allison February 24, 2012 at 9:42 am

OOOOO, pineapple! Yes, please!

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Maria @ Sinfully Nutritious February 24, 2012 at 10:36 am

Your scramble looks great. After making hundreds of scrambles, I have discovered, if you really want it to mimic eggs, break it in small chunks, toss in SALTED boiling water. Cook about 5-7 minutes, drain, season as you would normally with turmeric and nutritional yeast. You will have light fluffy tofu that is EXACTLY like scrambled eggs. I have fooled omnis. I have the exact recipe on my blog. This recipe is shockingly like eggs. I promise, you will never make it any other way again. I use the same method with sliced of tofu, carving out a “center” and filling with cheesy sauce for fried/dippy eggs. My daughter and husband love it.

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Clem February 24, 2012 at 1:19 pm

I usually prefer sweet breakfasts, but every once in a while I just need a good tofu scramble. I like to wrap them up, too, mostly for lunch. So. Yummy. Have you tried adding turmeric powder to your scramble? It gives it such a gorgeous yellow colour.

Love your blog, I read it all the time, but somehow I always forget to comment!

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Angela (Oh She Glows) February 24, 2012 at 4:22 pm

No but I will have to try that out next time! Thanks for your comment btw :)

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Dmarie February 26, 2012 at 10:55 am

who knew vegan food could look so mouth-watering? I look forward to seeing more of your site!

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Lexi @ Cura Personalis Foodie February 26, 2012 at 6:38 pm

I am definitely a SWEET breakfast person! Nothing like a bowl of oatmeal + nut butter + banana :)

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Shaina Reynolds February 26, 2012 at 10:07 pm

Do you like the Daiya cheese? I am still a “trying-to-be-vegan” but I so much miss the creaminess that comes with cheese! I’ve tried a cheddar-flavored rice cheese and did not like it at all. Discouraged, I haven’t tried anything else. Dealing with upset stomachs occasionally just to taste some cheese. :-( I’m weak. Should I try the Daiya? Crepe and burrito both look delicious! I am going to try with black beans!

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Angela (Oh She Glows) February 27, 2012 at 10:12 am

Daiya is pretty good! I don’t have it often, but it’s good when you really want that cheese-like taste. It can upset some ppl’s stomachs though, so just be cautious of that.

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michelle February 29, 2012 at 3:12 pm

do you know if this has any b12 benefits? i bought it awhile back but don’t see anything about it on the packaging. THANKS

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Jennifer February 29, 2012 at 7:03 pm

Hey Angela! I love all of your recipes… this one included. Almost all of our staples are from your site and now it’s mostly my boyfriend that finds your goodies to make! He has started making your recipes at work (he’s a firefighter) and they all love them! So keep the recipes coming! I have a question though, it took an extra 15 minutes at the end to have the potato cook. It was cut small and thin but still took a lot longer for me than you. Did you do something different? thanks so much! Loved the flavor! I’m taking it for night shift tonight:)

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Angela (Oh She Glows) March 1, 2012 at 8:56 am

Hey Jennifer, Im glad to hear that :) Who knew firemen would be eating my recipes?? haha.

Im not sure about the potato, I know I chopped mine VERY small, so maybe that was it. Or I could have estimated the time wrong too.

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Gabby March 2, 2012 at 9:18 pm

Do you think you could freeze these? Like already made into burritos that you could just microwave or defrost overnight?

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Kelsie March 3, 2012 at 4:18 am

Girl, you’re crazy! Chopping up that tofu like that! Just mash it with a fork! It’ll have the perfect egg-y consistency. And, if you miss that egg taste, I’ve heard that Himalayan black salt has a great egg flavor :)

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Alexandria Lewis March 3, 2012 at 6:36 am

I make up breakfast bean burritos every so often and they have always freeze well for me. I am going to do a batch of the tofu scramble and freeze them as well- I am very sure I will have similar success with the tofu as I did with the bean burritos :-)

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Vanessa March 3, 2012 at 11:01 am

This was a lot of work, but worth it. I’m definitely a savory breakfast person. I’m pretty new to the plant-based way of eating. I have no desire to eat eggs, but I do miss a good scramble. This fills that void. And I feel kind of lucky that I actually like tofu. Your recipes have made my transition to this new lifestyle amazingly easy.

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Wendy Johnson March 3, 2012 at 12:54 pm

Afternoon Angela,
I am working on a class project: Event Planning. How much would you charge to cater an event with 500-600 people serving a vegan luncheon buffet at a golf course? How much notice would you need? What services do you provide? If not, could you recommend a vegan caterer? Estimates are acceptable for class.

Thank you for your help,

Wendy S. Johnson, Dowling College

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Angela (Oh She Glows) March 4, 2012 at 9:42 pm

Hey Wendy,

I haven’t had any experience with catering, so I’m afraid I wouldn’t be able to give accurate estimations. This might help you with contacts though: http://veg.ca/directory/list/catering goodluck!

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Julie March 17, 2012 at 2:37 pm

Angela, this was fantastic. I’m such a sweets person, but I was inspired by this recipe today and made my own burrito! With pineapple!

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Ember March 26, 2012 at 9:51 am

Instead of mushrooms I think I will use black olives! I am going to make this in the morning. Thank you!

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Natasha February 9, 2013 at 5:39 pm

I just made this and it was lovely. I slightly changed it: added shredded carrot and diced zucchini and some Bragg’s Amino’s with a small drizzle of sweet chilli sauce at the end. Loved it and have leftovers for the next 2 days :) Thanks for a great recipe and great website :)

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Romina February 25, 2013 at 4:05 pm

Hello, I love this recipe! Can you please advise what you suggest for a burrito/gluten free brand? I am still having a hard time finding the right brand.

Thanks.

-Romina

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anon April 6, 2013 at 12:00 pm

Looks good! I’m a diabetic and I’m trying to go as vegetarian as I can for my health – 22 g. carbs would work well and protein should keep me full. I’m bookmarking your blog and looking forward to new recipes. Pinterst brought me here so you might start posting there!

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Ciera August 25, 2013 at 10:38 pm

OMG… this was SO GOOD. I made this for my daughter’s birthday breakfast celebration with family that are not vegan or vegetarian. THEY LOVVVVVVVED IT!!!! Everyone couldn’t stop raving about it. This is DEFINITELY going in my “regulars” folder. Also, I added black beans and some red and green peppers. Offered avocado, green onions, and salsa as additions. IT WAS SOOOOOOOOOOOOOOOO GOOOOOOOOD!!!!!!

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Patience September 13, 2013 at 12:28 am

I literally can’t stop looking over your website! I honestly want to try EVERY recipe! What kind of wraps do you use? I have been looking for a good vegan wrap tp use for my wraps : ) Thanks!

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Lydia Browning October 1, 2013 at 5:50 pm

Mmmmm…..making this tonight for dinner! I’m finding that a lot of your recipes go great with the INSANITY fitness and nutrition plan: 40% protein, 40% carbs, 20% fat. Thanks for all the lovely ideas!

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Demos October 15, 2013 at 11:46 am

Angela I just made this and its just wonderful. It is extremely tasty and i added abit of spicy vegan cheese which just made it just heavenly. Having leftovers for tomorrow!

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Kim November 29, 2013 at 10:02 pm

Wow. This is fantastic! I made it with some navy beans that I had accidentally overcooked, instead of the tofu. Excellent! Thanks for the recipe!

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Jessica Fig May 4, 2014 at 2:34 pm

Thank you so much for this recipe! I have been a huge fan of your blog for a while now. So far, every recipe I have tried has been amazing. This one in particular was SO good! I used leeks instead of onions since I had some from the farmer’s market and I just had the scramble in a whole wheat tortilla with salsa and scallions (no daiya cheese on hand). This was my first attempt at a tofu scramble and it was delicious!
Lately I have been HOOKED on VOO – something I once considered odd (before I tried it) is now one of my absolute favorite go-to breakfasts with so many possible variations. I can’t get enough! I’m so glad to have a savoury breakfast to add to the rotation now with this recipe. Your recipes make eating vegan so easy and enjoyable! Every so often I will get in a cooking “funk” where I have trouble coming up with new ideas for meals. Ever since I found your blog I have found new inspirations to cook and try new things every day. Thank you so much!

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Ana December 28, 2014 at 12:55 pm

I am curious as to what type of wraps you use?

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Elaine Romero January 25, 2015 at 2:47 pm

I just made these breakfast burritos for breakfast. It was fun to try a non-tumeric version. I loved how the nutritional yeast worked with the lemon. I loved the secondary use for all the organic basil in my fridge. I had some pre-baked potatoes and carrots that were lovely to add in. I, also had an extra couple leaves of Swiss Chard that I folded in since I had no fresh parsely.This is my first of your recipes. Looking forward to more.

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Seanine Bowen July 3, 2015 at 9:20 am
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I made these breakfast burrito’s this morning for myself. I think ended up with 12, so I will be freezing them to have them readily available. They turned out GREAT!!! The very first one I made I put some Mexican ‘Go Veggie’ cheese along with tomato and salsa and I definitely prefer them with that cheese substitute. I’ve tried it several times and just don’t care for it. Following your recipe…..they turned out delicious

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Kate July 8, 2015 at 8:37 am

Hey- this looks delicious, but I am just wondering what one would suggest if I can’t eat soy (Tofu in this case) to make sure I still have protein in there?

Thank you!

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Shruti July 10, 2015 at 12:03 pm

Could someone explain to me what the use or properties are of the nutritional yeast? Is it absolutely necessary?

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Kathy Maguire June 29, 2016 at 3:38 pm

Yeast is full of B’s. B vitamins. Plus its a healthy flavouring.

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Angel September 3, 2015 at 12:48 pm
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My husband made this for us last week. So dang delicious!!!!! I can’t wait to try more Oh She Glows recipes (I just got the cookbook for my birthday).

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lee November 21, 2015 at 5:15 pm

Oh my gosh! I am pregnant and have been so hungry because im not eating enough in the mornings. I think I’ll start having veggie burgers! I dont take them to work because I don’t liketo microwave and don’t often eat them for dinner because my husband isn’t a huge fan. I am so excited to do this!

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Tonya June 27, 2016 at 2:29 pm
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Breakfast is the hardest for me as a vegan, before I was eggs and potatoes were my number 1 go to. I can’t stand sweet breakfast foods so this burrito was perfect! I have made it previously and added daiya cheese and that make it feel even more rich. They freeze well too. I made a batch on Sunday and put them in the freezer, I pull out one every night and put it into the fridge for morning.

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Jody July 11, 2016 at 11:53 am
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This may be the best tofu scramble I’ve ever made! I was afraid it would be bland, but it’s perfectly seasoned and satisfying. I scramble (instead of cube the tofu) and serve it in a bowl or wrapped in a warmed collard green leaf (warmed in a skillet).

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Angela Liddon July 11, 2016 at 12:57 pm

So glad to hear that, Jody! I bet this would be great wrapped in a warmed collard green leaf — I’ll definitely have to try it. :)

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LORENA MADUENO September 3, 2017 at 3:35 pm
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I made this recipe for the first time this morning and not only was it delicious but my teen boys thought so too! Now that was shocking to hear, but Im happy it was a success. Printing recipe and adding to my favorites binder. Thank you Angela for sharing such yummy recipes.

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Angela Liddon September 5, 2017 at 12:09 pm

So happy to hear this one is a keeper, Lorena! :)

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Meagan Miller February 25, 2018 at 11:02 pm

Hi there! Love your blog! I’m trying to cut out more meat in my diet and looking for vegetarian/vegan options. I run across a lot of recipes with tofu. But I’m concerned about the estrogen effect? What are your ideas on that?

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