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There are 2 halves tofu scramble burrito on top of each other. They are wrapped in foil and there are a few lemon wedges on the side.

Tofu Scramble Burrito - Mediterranean style

This delicious tofu scramble burrito combines kalamata olives, tomatoes, artichokes and spinach for a fun Mediterranean twist. Perfect for a healthy and extra filling breakfast or lunch.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings 3 burritos
Author plantbasedjess


  • 1 cup white onion - diced
  • 1 tbsp nutritional yeast
  • ½ tsp turmeric powder
  • ½ tsp salt - or to taste
  • ½ tsp black pepper - or to taste
  • 454 g extra firm tofu - patted dry
  • 2 clove of garlic - crushed
  • cup kalamata olive - pitted and roughly chopped
  • 8 oz cherry tomatoes - quatered
  • 14 oz canned artichokes - drained and roughly chopped
  • 2 large handful of baby spinach
  • ¼ cup fresh basil - roughly chopped
  • Half lemon - juiced
  • 3 large tortillas (burrito size)


  • Start by cooking the onions in a large pan over medium heat in a little bit of olive oil (or water) until they are cooked through and soft, about 5 minutes.
  • Then, add the spices (turmeric, nutritional yeast, salt and pepper), mix well and cook for about 30 more seconds.
  • Crumble the tofu with your hands into the pan in bite size chunks. Mix well to incorporate the spices into the tofu pieces.
  • Then, add the kalamata olives, tomatoes, artichokes and garlic. Cook for about 5 minutes while stirring frequently.
  • Add the basil, spinach and lemon juice and cook for about 1 to 2 minutes or until the spinach leaves are wilted.
  • Lay a large tortilla on a cutting board and add about a third of the scramble tofu mixture in the first bottom half. If desired, also add sliced avocado, lettuce, red pepper flakes, etc.
  • Then, fold the 2 sides on top of the filling and roll. Slice in half. Enjoy immediately.
  • The leftover tofu scramble can be kept in the fridge for up to 3 days.