Spicy Tofu Breakfast Burritos with Black Beans & Avocado
These vegan breakfast burritos pack a punch with smoky chipotle-seasoned tofu scramble, protein-rich black beans, and creamy avocado. Perfect for meal prep, they’re freezer-friendly and reheat in minutes. A high-protein, gluten-free option that’s bold, satisfying, and ready in 20 minutes!
Equipment
- Non-stick skillet
- Mixing bowl
- Tortilla warmer or microwave
Ingredients
For the Tofu Scramble:
- 14 oz firm tofu pressed and crumbled
- 1 tbsp olive oil
- 1 tsp turmeric (for color)
- 1 tsp smoked paprika
- 1 tsp cumin
- ½ tsp garlic powder
- 1 chipotle pepper in adobo, minced (optional for heat)
- 2 tbsp nutritional yeast
- Salt and pepper to taste
For the Filling:
- 1 cup cooked black beans
- ½ cup roasted red peppers sliced
- 1 avocado sliced
- ¼ cup pickled red onions
- 1 jalapeño, thinly sliced (optional)
- 4 large whole wheat tortillas (or gluten-free wraps)
Optional Toppings:
- Fresh cilantro
- Lime wedges
- Vegan cashew queso or hot sauce
Instructions
Prepare the Tofu Scramble:
- Heat olive oil in a skillet over medium heat. Add crumbled tofu and sauté for 2 minutes.
- Stir in turmeric, smoked paprika, cumin, garlic powder, chipotle pepper, and nutritional yeast. Cook 5–7 minutes until golden and fragrant. Season with salt and pepper.
Warm the Tortillas:
- Lightly heat tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
Assemble the Burritos:
- Layer each tortilla with tofu scramble, black beans, roasted red peppers, avocado, pickled onions, and jalapeño.
- Fold the sides inward, then roll tightly from the bottom to seal.
Freeze or Serve:
- Meal Prep Tip: Wrap burritos in parchment paper and freeze for up to 3 months. Reheat in the microwave for 2–3 minutes or bake at 375°F (190°C) for 15 minutes.
- Serve with fresh cilantro, lime, and hot sauce.