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Breakfast recipe · from the recipe book

Turmeric Tofu Scramble Breakfast Burritos

Golden, crumbly tofu scrambled with spinach, mushrooms and edamame, wrapped warm in flour tortillas with a cool, tangy lime yogurt sauce.

Turmeric Tofu Scramble Breakfast Burritos

Ingredients

  • 14 oz400 gFirm tofupatted dry and crumbled
  • 1 cup120 gShelled edamame, frozenthawed
  • 2 cups sliced140 gWhite mushroomssliced
  • 1 medium110 gRed onionfinely diced
  • 2 cups loosely packed60 gBaby spinach
  • 2 cloves6 gGarlicminced
  • 1 tbsp14 gOlive oil
  • ¾ tsp2 gGround turmeric
  • 1 tsp2 gGround cumin
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 4 tortillas196 gFlour tortillas, 8-inch
  • 1 container (6 oz)150 gPlain Greek yogurt, nonfat
  • ½ lime, juiced22 gLime juice
  • ½ cup chopped8 gFresh cilantrochopped

Steps

  1. Make the sauce first: stir the greek yogurt, lime juice and half the cilantro in a small bowl and chill until serving.
  2. Heat the olive oil in a large skillet over medium heat. Add the red onion and mushrooms and cook 5 to 6 minutes until the mushrooms are browned.
  3. Add the garlic, turmeric, cumin and paprika and stir for 30 seconds until fragrant.
  4. Add the crumbled tofu, salt and black pepper and cook 5 minutes, stirring, until the tofu is golden and lightly crisp in spots.
  5. Stir in the edamame and cook 2 minutes until hot, then fold in the spinach until just wilted. Move the filling to a bowl.
  6. Wipe the skillet and warm the flour tortillas one at a time, about 20 seconds per side.
  7. Spoon a quarter of the filling down the center of each tortilla, add a quarter of the lime yogurt sauce, and scatter on the remaining half of the cilantro.
  8. Fold in the sides and roll up burrito style. Toast seam side down in the skillet 1 minute to seal, and serve warm.

Check labels: Vegetarian when you buy flour tortillas labeled vegetarian.

Contains: Milk, Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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