Madeleine Shaw’s Scrambled Tofu Breakfast Burrito with Avocado and a Jalapeno Cherry Salsa

Are you looking for a vegan alternative to your typical breakfast burrito? Look no further. This is the best hearty vegan burrito recipe. If you didn’t know it was tofu you would think it was scrambled eggs. This recipe is oozing with flavour with the delicious and vibrant fresh cherry & jalapeno salsa complementing the spicy scrambled tofu.


Preheat the oven to 200c. Put the chopped pepper in a baking tray and drizzle with olive oil and salt, then roast for 25 minutes.

To make the scrambled tofu, add the olive oil to a pan with the spices. Crush the tofu in your hands and add to the pan and mash down, do this for 7 minutes.

Then stir in 1 tbsp of chopped coriander. Separately, mix all of the salsa ingredients together.

When you are ready to plate up, put the wrap on a plate then add the tofu, avocado, peppers and salsa. Wrap it up tightly and dig in.

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Scrambled tofu:
½ pack of firm tofu
½ tsp of cayenne pepper
1 tsp of cumin
1 tsp of turmeric powder
1 tbsp of sriracha
Salt and pepper
1 tbsp of olive oil

1 red pepper
1 tbsp of olive oil
½ avocado
1 tbsp of chopped coriander
2 wraps

100g of cherries, finely chopped
1/2 jalapeno finely chopped
¼ onion, finely chopped
1 lime juiced
Pinch of salt
1 crushed garlic clove
2 tbsp of finely chopped coriander