Tofu Breakfast Burritos

Name: Tofu Breakfast Burritos
Total time: 45 minutes
Yield: Makes two 10" or four 8" burritos
Ingredients: 3 Tbsp. extra-virgin olive oil, plus more; ⅓ 14-oz. package soft, medium, or firm tofu (about 4½ oz.), drained, diced; 1 Tbsp. unsalted butter; Salt and freshly ground pepper; ½–¾ cup store-bought frozen hash browns or Tater Tots, cooked according to package directions; 3 large eggs, beaten; 2 10" or 4 8" flour tortillas; Shredded cheddar; Tons of chopped fresh cilantro; Salsa Verde (recipe follows); Tapatío or your favorite hot sauce; 2 tomatillos, husked, rinsed; 2 garlic cloves; 1 serrano chile; ½ jalapeño; Zest and juice of ½ lime; ¼ shallot; 1 cup torn fresh cilantro; ½ cup fresh Thai basil; ½ cup diced yellow onion; ¼ cup fresh mint leaves; ¼ avocado; ¼ cup rice vinegar; ¼ cup neutral oil (like corn or vegetable oil); ¼ cup extra-virgin olive oil; 2 Tbsp. mirin; 1 Tbsp. toasted sesame seeds; Salt and freshly ground pepper

By Roy Choi

November 19, 2025

Crosssection of Tofu Breakfast Burritos against green background

Photo by Bobby Fisher

The tofu burrito was one of the early mainstays on Kogi’s menu, and part of the reason why it’s stuck around for so long is because it satisfies whether you eat meat or not. Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito, and you’re eating a little less meat without sacrificing the flavor or the experience.

Recipe notes

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