Burritos with Spicy Scrambled Tofu and Veggies

Main Courses

Serves 2

Photography by Jenna Northcutt


Burritos with Spicy Scrambled Tofu and Veggies


For 1 Batch(es)

For the spice mix

  • 1/2 teaspoon(s) garlic powder
  • 1/2 teaspoon(s) cumin powder
  • 1/4 teaspoon(s) chili powder
  • 1/2 teaspoon(s) turmeric
  • 1 teaspoon nutritional yeast
  • 3/4 teaspoon(s) salt
  • Freshly ground pepper, to taste
  • 3 tablespoons water (more if necessary)

For the burritos

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 1/2 hot pepper, small diced
  • 2 cups spinach, kale or other leafy green, sliced into ribbons
  • Salt and pepper, to taste
  • 8 ounces non-GMO extra-firm tofu, pressed dry
  • Prepared spice sauce
  • 2 medium potatoes, diced and roasted
  • 2 burrito-size flour tortillas
  • Shredded cheese (optional)
  • 2 scallions, thinly sliced (optional)
  • Chopped cilantro (optional)
  • Hot sauce, for serving

Burritos with Spicy Scrambled Tofu and Veggies Directions

  1. Combine the spice mix into a thin sauce and set aside.
  2. Heat the oil in a large frying pan. Add the onion and pepper and sauté until soft. Add the greens and sauté until wilted. Season with salt and pepper.
  3. Move the veggies to the side of the pan and add the tofu to the other—breaking it into crumbles.
  4. Pour the spice sauce over the tofu—incorporating it fully until the tofu turns yellow. Sauté for 5 minutes then add the potatoes to the pan.
  5. While the mixture is heating through, warm the flour tortillas separately over a low burner and keep warm in a kitchen towel.
  6. Fill each tortilla with some tofu mixture, top with cheese, scallions and cilantro if using, roll up and serve with hot sauce on the side.

Recipe notes

The secret to a tasty tofu scramble is the spices. Make them vibrant to add color and flavor and make them moist so they disperse. Add whatever veggies tempt you!