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. ;)
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! :)
I love tofu but have yet to try it scrambled. This looks great!
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!!
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!
Thank you Jamie!
Yum!! I love that you recommend subbing the tofu with beans. Going to try this, this weekend or maybe even for dinner tonight!!
OOOOO, pineapple! Yes, please!
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.
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!
No but I will have to try that out next time! Thanks for your comment btw :)
who knew vegan food could look so mouth-watering? I look forward to seeing more of your site!
I am definitely a SWEET breakfast person! Nothing like a bowl of oatmeal + nut butter + banana :)
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!
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.
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
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:)
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.
Do you think you could freeze these? Like already made into burritos that you could just microwave or defrost overnight?
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 :)
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 :-)
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.
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
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!
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!
Instead of mushrooms I think I will use black olives! I am going to make this in the morning. Thank you!