Spicy Tofu Breakfast Burritos

Hi everyone! Today I am sharing with you how to make a super impressive and surprisingly easy dish that I think everyone should add to their cooking repertoire. I had no idea what to call this dish but Spicy Tofu Breakfast Burritos was the best thing I could come up with. After realizing how easy it is to make your own tortillas from scratch I decided to give it a try and make my own twist on the classic breakfast burrito. Breakfast burritos are known to be greasy and perfect for hangovers, but mine are surprisingly light, fresh, and a thousand times healthier (and still great for hangovers).

This is a super impressive dish filled with so many colours and tons of flavour. Telling people you made your own tortillas is going to blow their minds, but what most don’t know is that tortillas are the easiest things to make. Of course you can fill these with whatever you like but I opted for a healthy tofu scramble that doesn’t lack on flavour. These are great for brunch or dinner, but make sure to give yourself some time to make the tortillas since they need to rest. Other than that this is a pretty quick meal to put together, so lets get started!

Serves 2


For the tortillas:

1 cup of white flour
1 tablespoon of olive oil
1/4 cup of water
Pinch of salt

For the tofu scramble:
Half a block of firm tofu
1 teaspoon of turmeric
1 tablespoon of nutritional yeast
1 teaspoon of chilli powder
Pinch of pepper
Pinch of Salt
3 tablespoons of non dairy milk
Tabasco sauce

For the toppings:
1 chopped roma tomato
1/4 of a cucumber, diced
2 chopped green onions
Pinch of salt
Pinch of pepper
1 tablespoon of freshly squeezed lemon juice
Handful of baby spinach


In a medium bowl add in your flour and salt. Give this a quick mix and then add in your olive oil and water. Add in the water a tablespoon at a time while mixing with your hands. You don’t want the dough to be too wet, so add in a bit at a time. Once a ball of dough has formed, knead for 2 minutes. The dough will feel tough, so leave the dough to rest for 10 minutes.

Once the dough has rested, cut your dough into 4 equal parts. With a rolling pin, roll out each ball of dough until very thin.

In a pan on medium heat (I used a crepe pan), add in a drop of oil and use a paper towel to distribute the oil. You don’t want to fry your tortillas, the oil’s only purpose is to prevent the dough from sticking. Take one of your tortillas and add them to the pan. Make sure to keep an eye on the dough, since they can burn easily. After a minute it is time to flip and leave it for another 30 seconds or so. You just want the tortilla to still be soft so don’t let these get too brown. Remove it from the pan and continue step until all the tortillas are cooked.

For the tofu scramble, get a pan on the stove set on medium heat. Add in a drop of olive oil and crumble in your tofu. You want the tofu to resemble scrambled egg to keep some chunks bigger than others. Once your tofu has cooked for a few minutes, add in your seasonings and nutritional yeast. After a minute add in your non dairy milk and stir. To add some spice to the dish, add in a few drops of tabasco sauce. Once the milk has been absorbed by the tofu, turn off the heat.

In a small bowl add in your chopped tomatoes, cucumber, salt, pepper, lemon juice, and half of the chopped green onion. This will act as the salsa for our burritos, but if you have a salsa recipe you prefer, use it! Give this a quick mix and get ready to plate!

You can plate the dish however you want, but I wanted this to look like a dish you’d get at a nice restaurant in the city, so I layered all my components. I first laid down my tortillas, sprinkled on a handful of spinach, added my tofu scramble, then salsa, and topped this with some pea shoots and the rest of the chopped green onion. If you don’t have pea shoots then some fresh coriander would be great!

As always, be sure to follow me on my social media platforms (links are listed below) and be sure to check out my blog The Jackfruit Vegan.

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