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Tofu Breakfast Burrito

This tofu burrito provides a great alternative to a typical breakfast burrito that will give you the same flavor as an egg burrito.

4 burritos
Prep time
15 minutes
Cook time
10 minutes
Total time
25 minutes
8 ounces tofu (firm, unseasoned, drained, cubed)
1 tablespoon olive oil
1 cup mushrooms (baby portabella (cremini), sliced)
onion (diced)
tomato (diced)
bell pepper (any color, diced)
1 cup cheddar cheese ((2% fat) shredded)
4 whole wheat tortillas ((8-inch))
4 tablespoons cheese ((Neufchatel), reduced-fat, softened, divided)
4 tablespoons salsa (divided)
  1. Spread the cubed tofu over layers of paper towels. Set aside to dry slightly.
  2. While the tofu is drying, heat a large skillet or sauté pan over medium heat.
  3. Add the olive oil and heat until shimmering.
  4. Add the mushrooms, onion, tomato, and bell pepper. Cook, stirring often, until tender, about 5-10 minutes.
  5. Crumble the tofu into small pieces and add it to the pan with the vegetables, along with the salt.
  6. Stir and cook until well-combined and soft, about 5 minutes. Turn off the heat and stir in the shredded cheese.
  7.  Spread 1 tablespoon of the cream cheese down the center of each tortilla, then top with a quarter of the tofu mixture. Top with 1 tablespoon of the salsa.
  8. Fold the sides of the tortilla toward the center, then roll up like a burrito. Repeat Step 7-8 with the remaining tortillas.
  9. Serve warm.
Meal Type: Breakfast
Category: 30 Minutes or Less
Food group: Vegetables, Protein, Grains
Season: Winter, Spring, Summer, Fall