Is there a silent competition between tacos and burritos? I've always leaned toward tacos, finding burritos a bit overwhelming and filling. However, when Camille suggested this recipe, I decided to give the West Coast burrito a chance.

assembled vegetarian scramble burrito

This filling is plant-based, featuring a mix of tofu, pinto beans, and quinoa — all favorites of mine. The blend of spices and sauces creates an amazing flavor profile. I love preparing this tofu scramble on Sundays so I can enjoy it in burritos, as a burrito bowl, or as a salad throughout the week. Delicious!

The scramble is the only cooking step in this recipe. After that, simply layer it with vibrant, Mexican-inspired ingredients in a burrito wrap. For added flavor, we include shredded cheese, crisp romaine lettuce, creamy avocado, dollops of sour cream, fresh cilantro, and a squeeze of zesty lime juice. These toppings bring creaminess and brightness to the tofu mix. Now, let's see how it's done!

cooked tofu vegetarian burritosqueezing lime on vegetarian breakfast burrito

Rolling your first burrito might seem daunting! Just remember to fold in the sides before rolling it tightly. It may feel loose, but we'll grill it on both sides to secure everything, plus melt the cheese. Sounds tempting? It absolutely is! Check out the detailed recipe below.

vegetarian tofu scramble burrito
Recipe Overview

Ingredients

  • ½ cup chopped onions
  • 4 cloves chopped garlic
  • 1 package extra-firm tofu
  • 1 can pinto beans, rinsed and drained
  • 1 cup cooked quinoa
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons tamari
  • 2 tablespoons lime juice
  • 2 tablespoons nutritional yeast
  • salt to taste

For serving:

  • whole wheat burrito wraps
  • shredded romaine lettuce
  • guacamole or sliced avocado
  • shredded Mexican cheese
  • sour cream
  • fresh cilantro
  • lime juice

Directions

  1. Sauté onions and garlic until soft, then mix in tofu, chili powder, cumin, oregano, tamari, lime juice, and nutritional yeast. Cook for 3 minutes, then stir in beans and quinoa until warmed.
  2. Assemble the burrito by layering the tofu scramble with all other ingredients in the wrap. To wrap, tuck in the sides and roll tightly, then sear on each side in a hot pan to set. Cut in half and savor!