Harissa Aubergine & Tofu Scramble Breakfast Burrito


- Media Credit: Wicked Healthy
Harissa Aubergine in a breakfast burrito? Absolutely. This recipe will certainly spice up your mornings!
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  • 2 T plant based butter, divided
  • 1 block firm tofu pressed and crumbled
  • ½ t turmeric
  • ½ t granulated onion or onion powder
  • ¼ t smoked paprika
  • 1/2 white onion rough diced
  • 1/2 bell pepper diced (any color)
  • ¼ C 32 grams red cabbage, sliced
  • 1 C 225 grams baby spinach
  • 2 t oil
  • 2 Harissa marinated Aubergine (from the
  • )
  • 1 t nutritional yeast
  • 1 pinch coarse sea salt
  • 1 pinch black pepper
  • 2 slices vegan cheese
  • 2 large soft flour tortilla shells


  • Preheat a skillet over medium-high heat. Add plant-based butter to melt.
  • Add crumbled tofu. If you have a second skillet add on top to press out excess water. Allow to cook for a few minutes, then remove top skillet and stir. Continue to cook and stir until all the tofu liquid cooks off.
  • Add turmeric, granulated onion and smoked paprika, and stir to combine. Move scramble to one side of the skillet.
  • To the empty side, add some more butter, onion, bell peppers, and cabbage into skillet, stir, and cook.
  • Add spinach, stir gently to combine. Move veggies and spinach to the same side as the scramble.
  • Add a splash of oil to empty section of skillet. Add harissa eggplants to skillet.
  • As aubergine cooks, add nutritional yeast to tofu scramble with a pinch of salt and pepper. Stir tofu scramble and vegetables.
  • Add PepperJack Slices to the top of the scramble and vegetables and turn eggplant and season with salt and pepper if needed.

To Assemble:

  • Spoon half of the scramble/veggie mixture into one tortilla shell, add one eggplant, fold ends in and roll burrito. Repeat to assemble second burrito.
  • Slice in half and serve immediately.
To Assemble:This recipe was republished with permission from Wicked Healthy. Find the original recipe here

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