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Burrito with Breakfast Scrambled Tofu

by Naturopathes de La Boite à Grains 05 Jun 2024
Burrito à Déjeuner au Tofu Brouillé - La Boite à Grains



  • 2 cups sweet potatoes, peeled and coarsely chopped
  • 2 tablespoons avocado oil
  • 2 tablespoons finely chopped red onion
  • 1 block semi-firm tofu, crumbled
  • ½ tsp. Himalayan black salt **
  • Ground black pepper to taste
  • ½ teaspoon smoked paprika
  • ¼ teaspoon garlic powder
  • ¾ cup vegetable broth (divided into ½ and ¼)
  • Whole-wheat or corn tortillas (for a gluten-free version)
  • Optional toppings: red onions, vegan cheese, vegenaise, diced avocado, tomatoes, greens, etc.

For egg lovers, the scrambled tofu can be replaced by 6 free-range eggs. However, reduce the total amount of vegetable broth to ¼ cup.

breakfast burrito tofu scramble


  • Place the sweet potatoes in a steamer and steam until the flesh pierces easily with a fork.
  • Meanwhile, heat avocado oil in a large skillet. Add the red onions and brown for a minute before adding the crumbled tofu. Fry for a few minutes.
  • Add the spices, including Himalayan black saltblack salt ground black peppersmoked paprika andgarlic powder. Stir to distribute the spices evenly over the scrambled tofu.
  • Add ½ cup of vegetable broth. Cover and simmer for ten minutes.
  • Meanwhile, place the well-cooked sweet potatoes in a medium-sized bowl. Using the back of a fork, coarsely mash the potato flesh.
  • Add the sweet potatoes to the scrambled tofu mixture. Stir vigorously to combine.
  • Add ¼ cup of vegetable broth. Stir until broth is well absorbed.
  • To assemble the burritos, place the scrambled tofu mixture in the center of the flatbreads. Add your choice of toppings: red onions, vegan cheese, vegenaise, diced avocado, tomatoes, greens, etc. Roll up burritos while holding toppings in place. Wrap burritos in aluminum foil if desired.
  • Freezer option: Assemble burritos with breakfast. Avoid adding tomatoes or avocados. Roll each burrito tightly in a piece of aluminum foil. To defrost: let stand at room temperature for 30 minutes, then bake for 15 to 20 minutes at 400°C. oF or reheat in a panini oven.

    *To crumble the tofu: Press the tofu block into a clean cloth to remove excess water. Over a bowl, crumble the tofu with your fingertips. For egg lovers, scrambled tofu can be replaced by 6 eggs.

    **Himalayan black salt is a heated salt with a slightly sulfured taste. This is why it is used in scrambled tofu recipes, as it is reminiscent of natural egg flavor.

    Good breakfast!

    About the author

    Naturopaths of La Boite à Grains

    Team of licensed and certified naturopaths (ND) in Gatineau, Outaouais.

    Original article written by Véronique Cousineau, Naturopath


    La Boite à Grains

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