Look no further than this tofu scramble and veggie burrito for a healthy, savory, and vegetarian breakfast that will start your day off just right.

Tofu adds protein, along with optional cheese, while veggies like zucchini, bell pepper, shallots, and jalapenos round out the flavor and pack it full of vitamins and nutrients. You’ll also find plenty of zest in the spices included, ranging from oregano to cumin to chili powder. Add nutritional yeast for a bit of extra cheesy flavor, B vitamins, antioxidants, and fiber.

This burrito can easily be customized by swapping out the veggies with some of your personal favorites, but we recommend sticking with this combination for your first try.

Happy cooking!

Tofu Scramble Veggie Burrito

Ingredients:

• 1 medium zucchini, cubed
• 1 red bell pepper, diced
• 2 shallots, chopped
• 1 can green chile peppers
• 3 garlic cloves, minced
• 1-2 jalapeños, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp oregano
• Salt and pepper to taste
• Olive oil spray or 1 tablespoon olive oil
• 1 block of high-protein tofu, drained and pressed
• 2-3 tbsp low-sodium soy sauce
• Juice of 1 lime
• 1/4 cup nutritional yeast 
• 4 low-carb tortillas
• Optional: 1/4 cup fat-free shredded cheese (cheddar, mozzarella, or your favorite)
• Optional: Hot sauce of your choice

Instructions:

1. Prep the vegetables: Cube the zucchini, dice the bell pepper, mince the garlic and jalapeños, and chop the shallots.
2. Drain the tofu: Press the tofu to remove excess moisture by wrapping it in paper towels and gently squeezing.
3. Cook the aromatics: Spray a large skillet with olive oil spray and heat over medium heat. Add the chopped shallots and garlic, and cook until softened (about 1-2 minutes). Add the cumin, chili powder, and oregano, stirring to toast the spices.
4. Add the tofu: Crumble the tofu into the pan in quarter-sized chunks. Sauté for 4-5 minutes until slightly browned.
5. Add the soy sauce and lime juice: Pour in the soy sauce and lime juice, stirring to coat the tofu evenly. Let it cook for another 2 minutes.
6. Add the veggies: Add the cubed zucchini, diced bell pepper, jalapeños, and green chiles to the pan. Sauté everything together for another 2-3 minutes. We want crunchy vegetables, not overcooked ones. 
7. Finish with nooch: If the pan looks dry, add a splash of water. Sprinkle in the nutritional yeast and stir until it’s well mixed. Continue cooking for an additional 1-2 minutes.
8. Optional: Top scramble with 1/4 cup fat-free shredded cheese (cheddar, mozzarella, or your favorite)
9. Assemble the burritos: Warm the low-carb tortillas in a dry skillet or microwave. Our favorite is the Extreme Wellness Tortillas. Divide the tofu-veggie mixture among the tortillas and top with your favorite hot sauce if desired.

Enjoy!