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Tofu Scramble Breakfast Burrito

Our plant based recipe for Tofu Scramble Breakfast Burrito is so easy and delicious you can make it anytime. Add your favorite toppings to our tofu scramble to make these even more delicious. We love this to start the day, but it 's also a perfect breakfast for dinner.
  • Cooking time15 min
  • Prep time10 min
  • Portions 4
recipe image Tofu Scramble Breakfast Burrito


  • 1 10 to 12 ounce package extra-firm tofu, drained and coarsely chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon ground turmeric
  • 2 cloves garlic, pressed
  • 2 tablespoons Country Crock® Spread
  • 1 small red bell pepper, chopped
  • 1 5-ounce package baby spinach
  • 4 6-inch whole-wheat tortilla, warmed
  • 1 tablespoon Sriracha, or your favorite hot sauce
  • 2 green onions, chopped
Energy (kcal)255 kcal
Energy (kJ)1068 kJ
Protein (g)5.6 g
Carbohydrate incl. fibre (g)32.6 g
Carbohydrate excl. fibre (g)28.3 g
Sugar (g)8.2 g
Fibre (g)4.3 g
Fat (g)12.6 g
Saturated fat (g)3.3 g
Unsaturated fat (g)8.5 g
Monounsaturated fat (g)5.3 g
Polyunsaturated fat (g)3.3 g
Trans fat (g)1.6 g
Cholesterol (mg)0 mg
Sodium (mg)242 mg
Salt (g)0.61 g
Vitamin A (IU)3444 IU
Vitamin C (mg)39.4 mg
Calcium (mg)129 mg
Iron (mg)2.10 mg
Potassium (mg)456 mg


  1. Combine tofu, cumin, turmeric and garlic. Set aside
  2. Melt Country Crock Spread in large skillet. Cook red pepper 2 minutes or until slightly softened. Add tofu stirring often, 5 minutes or until beginning to brown.
  3. Add spinach and cook 1 to 2 minutes or until just wilted.
  4. Serve tofu mixture in tortillas. Top with Sriracha, avocado, vegan cheese and green onions if desired.