Tofu Egg Burritos
Transform your breakfast routine with these protein-packed Tofu Egg Burritos—a flavorful fusion of plant-based protein and hearty eggs wrapped in a warm flour tortilla. Perfect for busy mornings or meal prep, this recipe features extra-firm tofu crumbled and sautéed with bold spices like turmeric, cumin, and smoked paprika, giving it a savory, smoky flavor. Combined with fluffy scrambled eggs, wilted spinach, creamy avocado, melty cheddar cheese, and a zesty kick of salsa, these burritos are an irresistible handheld meal. Ready in just 30 minutes, they’re a nutritious, satisfying option for vegetarians and anyone seeking a wholesome breakfast bursting with texture and flavor.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 4 pieces Large eggs
- 2 tbsp Olive oil
- 1 small Yellow onion
- 2 pieces Garlic cloves
- 0.5 tsp Ground turmeric
- 0.5 tsp Ground cumin
- 0.25 tsp Smoked paprika
- 0.75 tsp Salt
- 0.25 tsp Ground black pepper
- 2 cups Spinach leaves
- 4 pieces Large flour tortillas
- 1 cup Shredded cheddar cheese
- 0.5 cup Salsa
- 1 large Avocado
- 2 tbsp Cilantro (optional)
Instructions
Drain the tofu and press it with a clean kitchen towel or paper towels to remove excess moisture. Crumble it into small pieces with your hands or a fork.
Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk until well combined. Set aside.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until softened and fragrant.
Add the crumbled tofu to the skillet and sprinkle with turmeric, cumin, smoked paprika, 1/2 teaspoon of salt, and black pepper. Stir and cook for 5-6 minutes, allowing the tofu to absorb the flavors.
Add the spinach to the skillet and cook for 1-2 minutes until wilted. Transfer the tofu mixture to a plate, wipe out the skillet if necessary, and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over low-medium heat. Pour in the whisked eggs and gently scramble, stirring continuously until soft curds form, about 2-3 minutes. Avoid overcooking. Remove from heat.
Warm the flour tortillas in a dry skillet or microwave until pliable.
To assemble each burrito, place a scoop of the tofu scramble onto the center of a warm tortilla. Add a portion of scrambled eggs, shredded cheddar cheese, a tablespoon of salsa, sliced avocado, and a sprinkle of fresh cilantro if desired.
Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito. Repeat with remaining tortillas and filling.
Serve the tofu egg burritos warm, with extra salsa or hot sauce on the side if desired.
Nutrition Facts
Calories |
2574 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.4 g | 208% | |
| Saturated Fat | 47.7 g | 239% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 865 mg | 288% | |
| Sodium | 4945 mg | 215% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 16.0 g | ||
| Protein | 139.4 g | 279% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 4032 mg | 310% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3254 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
