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Tofu Scramble & Smokey Black Bean Breakfast Burritos

Say hello to the ultimate high-protein, flavour-packed breakfast burrito that will actually keep you full! This isn’t your average burrito, with creamy scrambled tofu and a hint of spice, smokey black beans with vegan ground meat, and a zesty lime coriander crema to bring it all together. It’s hearty, satisfying, and packed with plant-based protein, fibre, and bold flavours in every bite.

Whether you need a quick grab-and-go breakfast, a post-workout meal, or a make-ahead meal prep option, these burritos have your back. And let’s be honest, who doesn’t love waking up to a warm, cheesy, flavour-loaded burrito?

Why You’ll Love This Recipe

- High in Plant-Based Protein – With a mix of tofu, black beans, and vegan ground meat, you’re getting a protein-packed start to your day.
- Balanced & Nourishing – This burrito has fibre, healthy fats, and essential vitamins to keep you feeling full and energized.
- Meal Prep-Friendly – These burritos store well in the fridge or freezer, making busy mornings easier.
- Totally Customizable – Add avocado, extra salsa, or pickled jalapeños to make it your own.

Nutritional Benefits

 Protein Powerhouse – The combination of tofu, black beans, and vegan ground meat gives you over 40g of protein per serving, supporting muscle growth and satiety.

 Gut-Friendly Fibre – Black beans and whole wheat tortillas are rich in fibre, helping to support digestion and keep you full longer.

 Calcium & Iron Boost – Tofu and nutritional yeast provide plant-based calcium, while black beans and spinach offer non-heme iron to keep energy levels up.

Anti-Inflammatory Spices – Turmeric, cumin, and smoked paprika not only enhance flavour but also provide antioxidant and anti-inflammatory benefits.

 Zesty & Fresh – The lime coriander crema adds a burst of vitamin C and fresh herbs, making every bite even more delicious.

Make-Ahead & Storage Tips

Want to make mornings easier? These burritos are perfect for meal prep!

  • Store in the fridge for up to 3 days or freeze individually for up to 1 month.
  • Reheat in a pan for a crispy finish or warm in the oven at 350°F (175°C) for 10-15 minutes.

Whether you’re meal-prepping or enjoying it fresh, these breakfast burritos are guaranteed to be a satisfying, nutrient-dense way to start your day. Let me know if you try them!

Courses ,
Difficulty Beginner
Time
Prep Time: 10 mins Cook Time: 30 mins Total Time: 40 mins
Servings 8
Description

A protein-packed, flavour-loaded breakfast burrito with creamy tofu scramble, smoky black beans, and a zesty lime coriander crema. Perfect for meal prep or a satisfying morning meal!

Ingredients
    Scrambled tofu
  • 2 - 350g extra firm tofu (drained and crumbled by hand)
  • 10 slices tofurkey (diced into small squares, roasted in oil until slightly crisp)
  • 2 tbsp extra virgin olive oil
  • 2 tbsp vegan butter
  • ½ tsp asafoetida (hing (omit for GF option))
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp chilli flakes
  • 8 curry leaves (you can use dry or fresh)
  • 1 red bell pepper (diced)
  • 2 plum tomatoes (diced or 20 baby tomatoes cut in 4)
  • 1 1/2 tbsp Liquid Aminos
  • 1/4 tsp kala namak
  • 2 tbsp nutritional yeast
  • 1/4 cup vegan cream cheese
  • 1 tbsp tahini paste
  • 1 tsp maple syrup
  • Salt and pepper to taste
  • 1 1/2 cup fresh baby spinach (chopped)
  • 1/2 lemon squeeze
  • 1/4 cup fresh chopped coriander
    • Smokey Black Beans
  • 2 cans black beans (400mL each)
  • 300 g vegan ground meat
  • 1/2 tsp asafoetida (hing (omit for GF option))
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • 3/4 cup salsa of choice (I use a peach salsa)
  • 8 protein tortilla wraps (I used PC brand (use GF tortillas for gluten free options))
  • 1/2 cup vegan cheddar cheese
  • Optional- pickled jalapeno, avocado slices, and additional salsa
    • Lime Coriander Crema
  • 1 tbsp extra virgin olive oil
  • 1 cup vegan coconut yogurt or sour cream
  • 1/2 cups vegan mayonnaise
  • 1 lime zested and juiced
  • 2 1/2 tsp maple syrup
  • 1/2 tsp asafoetida (hing (omit for GF option))
  • Large handful of coriander - leaves only
  • ½ jalapeno- seeded (optional for heat)
  • Salt and pepper to taste
Instructions
    Step 1: Make the Tofu Scramble

  1. Heat a drizzle of olive oil in a large pan over medium heat. Add the diced Tofurkey and cook until slightly crispy, about 2-4 minutes. Remove from the pan and set aside.

  2. In the same pan, heat the olive oil and vegan butter. Add asafoetida, cumin, turmeric, chili flakes, and curry leaves, stirring for about 30 seconds until fragrant.

  3. Crumble in the tofu, stir well and allow to roast for 15 mins, stirring often until it’s crispy on the outside.

  4. Toss in the roasted tofurkey, red bell pepper and tomatoes, cooking for 2-3 minutes until veggies softened. Then add liquid aminos, kala namak, nutritional yeast, vegan cream cheese, tahini, and maple syrup. Stir well and let it cook for 5-10 minutes, stirring often allowing the flavours to meld.

  5. Season with salt and pepper to taste, then mix in the baby spinach and cook for another 1-2 minutes until wilted.
  6. Finish with a squeeze of lemon juice and fresh chopped coriander. Set aside.
    7. Step 2: Prepare the Smoky Black Beans
  7. In another pan, heat a drizzle of olive oil over medium heat. Add asafoetida, cumin, smoked paprika, and thyme, stirring for about 30 seconds until fragrant.
  8. Add the vegan ground meat and cook for 4-5 minutes until browned.
  9. Stir in the black beans and salsa, letting everything simmer for 5-10 minutes. Adjust seasoning to taste.
    10. Step 3: Make the Lime Coriander Crema
  10. In a small blender, add olive oil, vegan yogurt/sour cream, vegan mayo, lime zest & juice, maple syrup, asafoetida, coriander leaves, and jalapeño (if using).
  11. Blend or whisk until smooth. Season with salt and pepper to taste.
    12. Step 4: Assemble the Burritos

  12. Lay out each tortilla and layer on the tofu scramble, smokey black beans, and vegan cheddar cheese.

  13. Spread a spoonful of lime coriander crema in the center.

  14. Add optional pickled jalapeños, avocado slices, or extra salsa for even more flavour. If freezing omit the avocado and extra salsa as it will get mushy. 

  15. Fold in the sides and roll the burrito tightly.
  16. Pro Tip: For a crispy burrito, heat a pan over medium heat and lightly toast the burrito for 1-2 minutes per side until golden brown.
    17. Step 5: Serve or Store

  17. Enjoy immediately with extra lime crema and salsa on the side!

  18. For meal prep: Wrap each burrito in foil or parchment paper and store in the fridge for up to 3 days or freeze for up to 1 month.

  19. To reheat from frozen: Warm in the microwave on defrost for 4-5 mins, then warm in a skillet over medium heat until crispy. Oven option- pop in the oven at 350°F (175°C) for 10-15 minutes.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 602kcal
% Daily Value *
Total Fat 27g42%
Total Carbohydrate 56g19%
Dietary Fiber 16g64%
Sugars 4g
Protein 41g82%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://makeitbrunch.com/recipe/tofu-scramble-smoky-black-bean-breakfast-burritos/