Salsa Tofu Breakfast (Anytime) Burritos

Sometimes a solid, savory breakfast just hits the spot. I’m a diehard oatmeal fan, but once in a while I really want an alternative to sweet breakfasts and to animal-centric ones like bacon and eggs.

Enter – scrambled tofu. These burritos are quick to throw together and surprisingly flavorful! The filling is good enough to eat plain, but you could always add your favorite toppings like avocado, guacamole, cilantro, etc

If you haven’t yet been won over by tofu’s chameleon-like versatility, you might be after trying this one. 🙂

Turmeric is the secret ingredient that gives the tofu it’s scrambled egg-like color.

Ingredients

  • 1 block extra firm tofu, drained and pressed
  • 1 red or green bell pepper
  • 1 15-oz can black beans (or 1.5-2 cups cooked)
  • 2/3 cup salsa
  • 1/2 cup chopped onion
  • 1/4 tsp oregano
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion flakes (optional)
  • 1/4 tsp turmeric
  • Salt to taste ( I used about 1/8 tsp)
  • 1/4 cup chopped fresh cilantro
  • Tortillas, and any additional burrito fixin’s

Directions

Chop the onion.

Heat a little oil in a saute pan (I used a wok), and saute the onion over medium–high heat until soft. Crumble the tofu block into the pan. Note: The firmer the tofu you use the harder it will be to crumble, but using a wooden spoon and a little elbow grease will do the trick.

Add the spices and stir. When the tofu starts to brown, add the chopped bell pepper and beans.

When the tofu is more or less evenly browned, and the bell pepper is cooked, it’s done! While it’s still warm, stir in the salsa and cilantro.

Serve the scrambled tofu by itself, or wrap into a tortilla and top as you like!

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18 responses

    • Aw, thanks so much Erin!! 🙂

      Yeah, I love that tofu is so cheap and magically goes with everything from chocolate to salsa. It also carries an unbelievable amount of water, so pressing it makes it more cook-able. I just cut it how I want, put the pieces between paper towels, cover that with clean kitchen towels and pile a couple heavy cookbooks on top for 10-20 min. If you have a Trader Joe’s nearby, they make an extra high protein tofu that doesn’t need to be pressed!

  1. What fun that you popped over to All Mussed Up, and just as fun to follow you back here – I made something like this for dinner last night, but with an Asian twist (sweet soy sauce, fish sauce, lime juice). I like your sensibility! (:

  2. Pingback: Scrambled Tofu with Herbs and Cheese | Becca's Green Kitchen

  3. Pingback: A good thing to do with TJ’s tofu « Things I love at Trader Joes

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