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.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Crack the eggs into a small bowl, add a pinch of salt and pepper, and whisk until well combined. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Warm the flour tortillas in a dry skillet or microwave until pliable.

Step 8

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.

Step 9

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.

Step 10

Serve the tofu egg burritos warm, with extra salsa or hot sauce on the side if desired.

Nutrition Facts

Serving size	1411.3 grams (1411.3g)

Amount per serving	% Daily Value*
Calories	2574

Total Fat 162.40g	208%
Saturated Fat 47.70g	239%
Polyunsaturated Fat 6.40g
Cholesterol 865mg	288%
Sodium 4945mg	215%
Total Carbohydrate 162.20g	59%
Dietary Fiber 32.50g	116%
Total Sugars 16.00g
Protein 139.40g	279%

Vitamin D 160IU	800%
Calcium 4032mg	310%
Iron 26mg	146%
Potassium 3254mg	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.

Source of Calories

Fat: 54.8%

Protein: 20.9%

Carbs: 24.3%