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.
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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High Protein Vegan Breakfast Burrito
Yield
Four 3/4 cup servings
Prep time
Cook time
Total time
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!
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
- 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.
- 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.
- 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.
- 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.
Tip:
This baby packs in the protein. Add a wrap and it’s easily over 22 grams of protein per burrito.
Nutrition Information
(click to expand)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.
~~~
This baby packs in the protein. Add a wrap and it’s easily over 22 grams of protein per burrito.
I added 3/4 cup of the scramble to a large wrap, spooned on about 3 tbsp of salsa…
Topped with green onion and a sprinkle of Herbamare:
And wrapped it all up!
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.
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!
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. ;)
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!!!
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!
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!
I tried that last week…it was fun!
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!
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!
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!
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 :)
that sounds right up my alley!
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.
Thank you for sharing this great recipe Angela! I’ve been looking for ways to add more protein to my breakfast.
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!
that does sound interesting! I was thinking something with bananas, but pb and j would also go great with that I think. Hmm…
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!
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.
That works too…exactly what we did last night. :)
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
Ooo, it looks super good! Haven’t made burritos in centuries, thanks for such a great reminder!
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!
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
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
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!
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
Hey Tali, I havent but I assume that would work well too!
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!
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 ;)
Love savory dishes for breaksfast, lunch, dinner or snacks! Bring on the plant-based protein, the rich flavors, the beautiful colors of the ingredients.