Best 3 Any Time Of Day Scrambled Tofu Burritos Recipes

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**Indulge in a culinary journey with our tantalizing tofu burritos, a versatile dish perfect for any time of the day.**

Savor the delightful combination of flavors and textures as you bite into these delectable burritos, packed with protein-rich tofu, a medley of colorful vegetables, and a symphony of spices. Whether you seek a hearty breakfast, a satisfying lunch, or a light dinner, these burritos will hit the spot with their customizable fillings and endless possibilities. Embark on a culinary adventure as you explore the three enticing recipes featured in this article: the classic scrambled tofu burrito, the black bean and corn salsa tofu burrito, and the roasted sweet potato and black bean tofu burrito. Each recipe offers a unique flavor profile, catering to diverse taste preferences. Get ready to tantalize your taste buds and elevate your mealtime experience with these extraordinary tofu burritos.

Check out the recipes below so you can choose the best recipe for yourself!

TOFU SCRAMBLE BREAKFAST BURRITO RECIPE BY TASTY



Tofu Scramble Breakfast Burrito Recipe by Tasty image

Here's what you need: medium yukon potatoes, olive oil, smoked paprika, dried oregano, garlic powder, kosher salt, pepper, extra firm tofu, low sodium soy sauce, nutritional yeast, onion powder, ground turmeric, grape tomatoes, fresh spinach, large flour tortillas, avocado, hot sauce

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17

3 medium yukon potatoes, peeled and cubed
olive oil, to taste
½ teaspoon smoked paprika
½ teaspoon dried oregano
3 teaspoons garlic powder, divided
kosher salt, to taste
pepper, to taste
14 oz extra firm tofu, 1 block
3 tablespoons low sodium soy sauce
3 tablespoons nutritional yeast
1 teaspoon onion powder
½ teaspoon ground turmeric
1 cup grape tomatoes, halved
3 cups fresh spinach
4 large flour tortillas
1 avocado, for serving, diced
hot sauce, for serving

Steps:

  • Preheat the oven to 400°F (200°C).
  • Add the potatoes to a baking sheet with a drizzle of olive oil, the paprika, oregano, ½ teaspoon of garlic powder, salt, and pepper and toss until well coated.
  • Bake for 20 minutes, flipping halfway through, until the potatoes are tender.
  • Heat a drizzle of olive oil in a large saucepan over medium heat. Once the oil begins to shimmer, crumble the block of tofu into the pan until it resembles the consistency of scrambled eggs, being careful not to over-crumble because it will continue to break apart as you cook. Cook for 4-5 minutes, until the tofu is slightly golden.
  • Add the soy sauce, nutritional yeast, the remaining 2½ teaspoons garlic powder, the onion powder, turmeric, salt, and pepper and stir until well combined. Add the tomatoes and cook for 4-5 minutes, until the tomatoes become slightly wrinkled. Add the spinach and cook until wilted, 3-4 minutes.
  • To assemble a burrito, add ¼ of the tofu scramble, ¼ of the potatoes, some avocado, and hot sauce to the center of a tortilla. Fold in the sides and roll up, keeping the filling tucked in place. Repeat with the remaining ingredients. Cut in half and serve.
  • Enjoy!

Nutrition Facts : Calories 455 calories, Carbohydrate 54 grams, Fat 19 grams, Fiber 7 grams, Protein 19 grams, Sugar 4 grams

ANY-TIME-OF-DAY SCRAMBLED TOFU BURRITOS



Any-Time-of-Day Scrambled Tofu Burritos image

Categories     Breakfast     Brunch     Dinner     Lunch     Tofu     Vegan

Yield 6 servings

Number Of Ingredients 6

One 16-ounce tub soft or firm (but not extra-firm) tofu
1 tablespoon nonhydrogenated margarine
1 cup salsa (your favorite variety-try black bean and corn, cilantro-garlic, chipotle, etc.)
1/4 to 1/2 teaspoon curry powder
Six 8- to 10-inch soft flour tortillas
About 1 1/2 cups grated vegan Cheddar or nacho cheese

Steps:

  • Drain the tofu and cut into 1/2-inch slices. Blot well between layers of paper towels.
  • Heat the margarine in a medium skillet. Add the tofu and mash with a potato masher or large fork.
  • Stir in the salsa and curry powder to taste, then cook over medium heat for 3 to 4 minutes, until heated through. Turn up the heat and cook a little longer if there is excess liquid that needs to evaporate.
  • Divide the scrambled tofu mixture among the tortillas, placing it in the center of each in a kind of oblong shape, and leaving room at each end. Sprinkle some cheese over the tofu (3 to 4 tablespoons for each tortilla).
  • Microwave each burrito for 30 to 40 seconds, or until the cheese is melted. Fold two ends over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve at once.
  • menu suggestions
  • See the suggestions for the previous recipe, Tofu Rancheros (page 58), which work just as well with this dish.
  • nutrition information
  • Calories: 314
  • Total Fat: 16g
  • Protein: 11g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Sodium: 840mg

BREAKFAST BURRITOS



Breakfast Burritos image

A delightful breakfast, these burritos filled with soft scrambled eggs, scallion-flecked refried beans and buttery avocado slices are also great any time of the day. Cilantro adds freshness, and a few drops of your favorite hot sauce will deliver a nice zing. The nontraditional open-ended rolling technique used here will tightly encase the filling in the smaller-sized tortillas while ensuring the optimal tortilla-to-stuffing ratio. To seal completely, wrap each tortilla in a strip of foil and twist both ends. For convenience, the little wraps can be made ahead of time, stored in the refrigerator or freezer and reheated in an oven.

Provided by Yewande Komolafe

Categories     breakfast, dinner, easy, lunch, quick, weekday, weeknight, beans, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 medium (soft taco-sized) flour tortillas
5 ounces Monterey Jack cheese, coarsely grated (1 1/4 cups)
2 tablespoons neutral oil, such as grapeseed or canola
2 scallions, thinly sliced
1/2 teaspoon ground cumin
1 cup refried black beans (from a 16-ounce can)
6 large eggs, beaten
Kosher salt
Hot sauce, for drizzling (optional)
1 small ripe avocado, pitted, peeled and sliced
1/4 cup fresh cilantro leaves

Steps:

  • Heat broiler to high and line two sheet pans with foil.
  • Place the tortillas on the sheet pans. Sprinkle half of the cheese over the tortillas. Broil, one pan at a time, until the cheese is just beginning to melt, about 20 seconds.
  • In a medium nonstick skillet, heat 1 tablespoon oil over medium. Add the scallions and cumin and cook, stirring, until fragrant, about 1 minute. Add the refried beans, stir to combine and cook until the beans are warmed through, about 2 minutes. Divide the beans among the tortillas, spooning in even lines down the centers.
  • Wipe out the skillet and set over to medium-low heat. Pour in the remaining 1 tablespoon oil, add the whisked eggs and season lightly with salt. Cook, stirring occasionally, until the eggs are just set, about 3 minutes. Divide the eggs evenly among the tortillas, in lines over the beans. Drizzle on hot sauce, if using.
  • Sprinkle the remaining cheese over the eggs and top with avocado and cilantro. To roll, fold one side over the filling to enclose it, then tightly roll away from you, leaving the ends open. Serve immediately, or wrap in foil and refrigerate for up to 24 hours. Reheat in a 400-degree oven or toaster oven until warm, about 8 minutes.

Tips:

  • Tofu choice: Use extra-firm or firm tofu for a better texture in your scrambled tofu.
  • Crumbling the tofu: Use a fork or your fingers to crumble the tofu into small pieces. This will help it cook evenly and resemble scrambled eggs.
  • Seasoning: Don't be afraid to experiment with different seasonings to flavor your scrambled tofu. Some popular options include turmeric, nutritional yeast, garlic powder, onion powder, smoked paprika, and cayenne pepper.
  • Cooking the tofu: Cook the tofu over medium heat, stirring frequently, until it is heated through and slightly browned. This will take about 5-7 minutes.
  • Vegetables: Feel free to add your favorite vegetables to the scrambled tofu. Some good options include bell peppers, onions, mushrooms, spinach, and tomatoes.
  • Cheese: If you are not vegan, you can add cheese to your scrambled tofu burritos. Some good options include cheddar, mozzarella, or pepper jack cheese.
  • Salsa: Serve your scrambled tofu burritos with your favorite salsa. This will add flavor and moisture to the burritos.

Conclusion:

Scrambled tofu burritos are a delicious and versatile meal that can be enjoyed for breakfast, lunch, or dinner. They are packed with protein, vegetables, and healthy fats, and they can be customized to your liking. With a little planning and preparation, you can easily make scrambled tofu burritos at home. So next time you are looking for a quick and easy meal, give scrambled tofu burritos a try!

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