Easy Southwest Vegan Breakfast Burrito With Scrambled Tofu ‘Eggs’

Red pepper and sweet onion along with scrambled tofu, cilantro and avocado give this breakfast a southwest twist. Add seasonings of choice, my recommendations below, and you’ll be ready for the day in no time!

Scrambled eggs are the epitome of an American breakfast. Unfortunately, eggs are atrocious for your health. Not to worry though, there is a delicious vegan alternative!

This 20 minute breakfast packs a powerful protein punch, without the cholesterol and unhealthy fats that eggs provide. Dr.Gregor from  Nutritionfacts.org has great information on the myths surrounding eggs. Click here for more information on eggs.

This recipe uses tofu. Just like eggs, there are also many myths centered around tofu. In short, tofu is a bean, simple as that. Eating it as close to it’s whole state as possible (not processed) is the healthiest way to go, but that goes for all plant foods. Now that we’ve cleared up the myths surrounding eggs, let’s read about some of the fallacies surrounding tofu consumption! Click here for a doctor’s take on soy. 

Now on to the recipe. From start to finish, this should take no longer than about 15 minutes. How is that for fast food?


  • 1 pkg tofu, any firmness- Pressed if possible.
  • 1 red pepper, minced
  • 1 onion, chopped
Raw red pepper and oinons before they are cooked to soft and tender

Before cooking vegetables.

Add chopped onion and diced red pepper to a nonstick skillet. Turn heat to medium-high and saute, adding water if vegetables begin to stick, 1 tbl at a time. Cook until onions are translucent and peppers are soft.

Add tofu, squish with hands to ‘scramble’. Stir frequently. Cook for an additional 5 minutes before adding the seasonings.The tofu will remain moist.

Tofu, peppers, and onions scrambled in a pan

Tofu, peppers, and onions scrambled in a pan.


  • 1/4 cup almond milk
  • 1/4 cup nutritional yeast
  • 3 cloves garlic (or more to taste)
  • 1 tsp cumin
  • black pepper to taste
  • 2 tsp paprika
  • dash of caynne pepepr
  • pinch of salt
  • 2 tsp chili powder or ancho pepper powder

Add all seasonings to tofu, continue to cook for an additional 10 minutes, turning heat down if necessary. Tofu should absorb the almond milk and not be watery. This may take longer if your tofu has not been pressed. Pressing is not necessary.

The finished tofu will be soft and ‘springy’ like scrambled eggs. 

Wrap the tofu filling in any tortilla on hand, or in my case, a spring roll because I did not have the time this morning to make tortillas. (Which, by the way, is my least favorite kitchen duty.)


Scrambled vegan egg burrito in a spring roll.

Looks pretty hey? This burrito is a simple, healthy version of breakfast on the go. Full of flavor and packed with complete protein from tofu, it’s easy to make a healthy choice in the morning. While others are waiting in line at the drive through, you can start your day effortlessly, and save some money at the same time!

As with all of my recipes, please make it your own! Season away, and let me know what you added in your filling. I’d love to try a new combination. Happy Monday!



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