Tofu Scramble Breakfast Burrito

Name: Tofu Scramble Breakfast Burrito
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Ingredients: 200 g Tofu, drained and patted dry; 160 g Black bean, drained; 120 g Avocado, sliced; 100 g Salsa; 2 Tortilla, large; ½ tbsp Olive oil; 0.17 tsp Salt; ¼ tsp Black pepper, ground; 2 tbsp Water

Tofu Scramble Breakfast Burrito · ready in 24 min · 2 servings · 560 kcal per serving · easy · 9 ingredients

A hearty vegan morning burrito where crumbly tofu, black beans, salsa, and avocado bring cafe comfort without leaving the skillet.

Prep: 10 min
Cook: 14 min
Total: 24 min
Serves: 2
kcal: 560
Difficulty: easy

Breakfast Quick (30 min or less)Vegetarian Vegan Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 2 servings

200 gTofu, drained and patted dry
160 gBlack bean, drained
120 gAvocado, sliced
100 gSalsa
2Tortilla, large
½ tbspOlive oil
0.17 tspSalt
¼ tspBlack pepper, ground
2 tbspWater

Equipment

stovetop, measuring spoon, bowl, knife, spoon, cutting board, skillet, spatula, plate

Instructions

Gather ingredients
Measure all ingredients, drain the beans, pat the tofu dry, and set out a skillet, spatula, bowl, knife, spoon, and cutting board. · 4 min
What to look for: All ingredients are measured and tools are within reach.
Mash tofu
Crumble the tofu into a bowl with your fingers, then season it with salt and black pepper so it looks like soft curds. · 2 min
What to look for: The tofu resembles loose scrambled egg curds.
Warm bean salsa
Heat half the olive oil in the skillet, add black beans and salsa, cook until glossy and hot, then scrape the mixture into a bowl. · 4 min
What to look for: Beans are shiny and the salsa has thickened slightly.
Scramble tofu
Heat the remaining olive oil in the skillet, add tofu, and cook while folding until the curds are hot, lightly golden, and still moist. · 5 min
What to look for: Tofu is steaming, golden in spots, and still tender.
Fill tortillas
Warm the tortillas in the dry skillet, then spoon tofu, beans, avocado, and extra salsa across the center of each one. · 3 min
What to look for: Tortillas are flexible and the filling is centered.
Fold burritos
Fold the sides over the filling, roll each tortilla tightly from the bottom, and place the seam against the board. · 2 min
What to look for: Each burrito is compact with tucked sides.
Toast burritos
Set the burritos seam side down in the skillet and toast until the tortilla is sealed, lightly browned, and crisp in spots. · 4 min
What to look for: Seams stay closed and the tortillas show golden patches.
Serve warm
Serve the burritos warm with any remaining salsa spooned over the top for a saucy vegan breakfast. · 1 min
What to look for: Burritos are plated while warm and ready to eat.

Nutrition (per serving)

kcal	560
Protein	26 g
Carbohydrates	61 g
of which sugars	5 g
Fat	25 g
of which saturated	4 g
Fibre	15 g
Sodium	991 mg

Nutri-ScoreA

Allergens

Contains: gluten, soybeans, soy

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Reheat wrapped in foil at 180°C / 356°F until hot throughout, then unwrap briefly if a crisper tortilla is desired.

Ingredient substitutions

Tofu

Black bean: Use when extra beans are preferred, though the scramble texture will be less curdy.

Black bean

Tofu: Use only if more scramble texture is wanted and less bean flavor is acceptable.

Avocado

Salsa: Use for a lighter burrito with more acidity and less creaminess.

Salsa

Avocado: Use when a milder, creamier filling is preferred.

Olive oil

Water: Use to steam the tofu and beans with less richness.

Salt

Black pepper: Use for more bite when reducing sodium.