Tofu Scramble Burritos with Beans and Soy Chorizo

Makes 4 servings



  • 1 cup uncooked brown rice
  • 1/3 cup red salsa
  • 1 tsp. taco seasoning
  • 1 cup frozen potatoes or hash browns
  • 1 cup canned black beans, drained
  • 8-oz. pkg. soy chorizo
  • 1 block firm tofu, drained and crumbled into bite-sized pieces
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. nutritional yeast
  • 1/4 tsp. turmeric powder
  • Salt and pepper, to taste
  • 1/4 cup vegan cheese shreds (optional)
  • 4 large wheat tortillas
  • 1/4 cup Vegenaise



    • Preheat the oven to 350°F.
    • Bring 2 cups of water to a boil. Add the brown rice, reduce the heat, and let simmer, covered, for 45 minutes. Then let the rice sit, covered, for another 15 minutes. (Or cook the brown rice in a rice cooker with 2 cups of water.)
    • Stir the salsa and ½ teaspoonful taco seasoning into the cooked rice.
    • Bake the frozen potatoes in the oven until cooked through (about 15 minutes).
    • Place the beans in a small pot and cook on the stovetop over medium heat for 5 minutes.
    • Heat the soy chorizo in a small frying pan for 5 minutes. Add water as needed to prevent sticking.
    • Oil another frying pan and cook the tofu over medium heat. Add the nutritional yeast, turmeric, remaining ½ teaspoonful taco seasoning, and salt and pepper. Simmer until the tofu is warm and excess liquid has evaporated. Optional: Add the vegan cheese shreds and simmer until melted.
    • Warm the tortillas in the oven or microwave, if desired. Layer ½ cup cooked rice, ¼ cup black beans, ¼ cup soy chorizo, ¼ cup potatoes, and ½ cup tofu scramble on each tortilla, roll into a burrito, and drizzle with 1 tablespoonful Vegenaise.
    • Serve and enjoy!



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By | 2017-09-10T12:46:48+00:00 September 22nd, 2017|Breakfast, Healthy Recipes|Comments Off on Tofu Scramble Burritos with Beans and Soy Chorizo

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