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Mediterranean Tofu Scramble Breakfast Burrito

Recipe for a delicious Breakfast Burrito filled with Mediterranean tofu scramble, avocado, salad, tomatoes and bell pepper. It’s such a delicious and filling breakfast! 

Mediterranean Tofu Scramble Breakfast Burrito |

Breakfast Burritos are one of my favorite breakfast/brunch recipes – everything you love for breakfast stuffed in a warm wheat tortilla. What could be better?!

For this Breakfast Burrito, I’ve used my Mediterranean Tofu Scramble recipe. Of course, you could use a simple basic tofu scramble too, but I love the added saltiness of the sun-dried tomatoes and olives in this Burrito. It goes so well with the avocado, bell pepper, salad and cherry tomatoes.

The Key Ingredient: Kala Namak

The key ingredient for the tofu scramble filling is KALA NAMAK. If you don’t have kala namak sitting in your spice cabinet already, I highly recommend getting Kala Namak asap. It is a Himalayan Black Salt and due to its high sulfur content, it’s perfect for all dishes that profit from an “eggy” taste and smell. And what would be a more perfect use for the salt than in tofu scramble?

Mediterranean Tofu Scramble Breakfast Burrito |

Mediterranean Tofu Scramble Breakfast Burrito |

Mediterranean Tofu Scramble Breakfast Burrito |

Mediterranean Tofu Scramble Breakfast Burrito

Elephantastic Vegan
Recipe for a delicious Breakfast Burrito filled with Mediterranean Tofu Scramble, avocado, salad, tomatoes, and bell pepper.
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 411 kcal


Ingredients for the Mediterranean Tofu Scramble

  • 1 1/2 cup firm tofu
  • 3/4 teaspoon kala namak
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon canola oil
  • 1/4 cup sun-dried tomatoes , small chopped
  • 1/2 cup pitted green olives
  • 1 tablespoon freshly chopped basil

Rest of the ingredients for the burritos

  • 2 Homemade Wheat Flour Tortillas (store-bought or make your own!)
  • 1/2 avocado , peeled, de-seeded and cut in cubes
  • 1/4 yellow bell pepper , cut in strips
  • 10 cherry tomatoes , halved
  • a few salad leaves


  • Heat the canola oil in large pan and scramble the tofu with your hands or use a fork to do so before adding it to the pan.
  • Add the curry powder, turmeric and kala namak. Mix well, so the tofu gets an even yellow color.
  • Keep it on medium high heat while stirring for about 5 minutes. Add more kala namak or spices to taste.
  • Add the small chopped sun-dried tomatoes, olives and basil to the pan, heat it for about 2-3 minutes until hot.
  • Heat the tortillas in a pan until warm and soft.
  • Assembly time! Place a few salad leaves on the tortilla, add the bell pepper, avocado cubes, halved cherry tomatoes and mediterranean tofu scramble.
  • Fold in the sides and roll it in, then put it in an electric contact griller (or heat in a pan) to seal the edges. Cut in half & enjoy!


Calories: 411kcalCarbohydrates: 38gProtein: 19gFat: 22gSaturated Fat: 3gSodium: 1717mgPotassium: 1338mgFiber: 7gSugar: 11gVitamin A: 825IUVitamin C: 57.1mgCalcium: 139mgIron: 5.5mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramIf you give this Mediterranean Tofu Scramble Breakfast Burrito a try I’d love to hear how it turned out for you! Leave a comment or post a picture on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

Mediterranean Tofu Scramble Breakfast Burrito |

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