Food Recipes Vegan Breakfast Burrito With Tofu Scramble 4.3 (3) 1 Review An easy and flavorful tofu scramble is the filling in this vegan breakfast burrito. The tofu so closely resembles scrambled eggs it’s hard to tell at first glance it’s not actually eggs. Seasoned with ground turmeric, cumin, and nutritional yeast, the tofu cooks into a tasty filling. Make sure to drain the tofu and press on it with paper towels to remove as much moisture as possible. Enjoy this vegan breakfast burrito stuffed with a tofu scramble at home or even on the go. Wrapped in foil or parchment paper it’s a great option for those mornings on the run. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on May 18, 2018 Print Share Share Tweet Pin Email Not eggs, but a tofu scramble is what’s stuffed inside this vegan breakfast burrito. Seasoned with nutritional yeast, turmeric, and cumin, it’s an irresistible breakfast that’s great for on-the-go, too. Get the recipe:Vegan Breakfast Burrito With Tofu Scramble. Photo: Jennifer Causey Hands On Time: 25 mins Total Time: 25 mins Yield: Serves 4 (serving size: 1 burrito) Jump to Nutrition Facts Ingredients 2 medium poblano chiles (6 oz.) 1 (14-oz.) pkg. firm tofu, drained and patted dry 2 tablespoons olive oil ¾ teaspoon fine sea salt 2 teaspoons nutritional yeast ½ teaspoon ground turmeric ½ teaspoon ground cumin 1 ripe avocado, sliced ½ cup fresh or jarred salsa 4 (8-in.) whole-wheat tortillas, warmed Directions Preheat oven to broil with oven rack 4 inches from heat. Broil poblanos on a sheet pan, turning occasionally, until charred on all sides, about 5 minutes. Let poblanos cool slightly, about 5 minutes. Remove and discard stems, skin, and seeds; thinly slice poblanos. Using a fork, mash tofu in a bowl until mostly crumbled with some larger pieces remaining. Heat oil in a large skillet over medium-high. Add tofu and salt, and cook, stirring often, until some liquid evaporates, about 3 minutes. Add nutritional yeast, turmeric, and cumin, and cook, stirring often, until fragrant, about 2 minutes. Divide tofu mixture, poblanos, avocado, and salsa among tortillas, placing filling in center of each tortilla. Fold sides and bottom edge of tortilla over filling, and roll up. Print Nutrition Facts (per serving) 370 Calories 22g Fat 3g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 370 % Daily Value * Total Fat 22g 28% Saturated Fat 4g 20% Sodium 973mg 42% Total Carbohydrate 3g 1% Total Sugars 3g Protein 15g Calcium 206mg 16% Iron 2mg 11% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.