Vegan Breakfast Burrito
This Vegan Breakfast Burrito is a hearty, protein-packed, and flavorful meal that’s perfect for starting your day on a nutritious note. Featuring a tofu scramble, sautéed vegetables, creamy avocado, and a warm tortilla, this burrito is both satisfying and customizable. Whether you make it fresh or meal prep for the week, this recipe is easy to follow and full of wholesome ingredients.
Equipment
- 1 Large skillet
- 1 Mixing bowl
- 1 Wooden spoon or spatula
- 1 Knife
- 1 Cutting Board
- 1 Measuring Spoons Set
- 1 Measuring Cups Set
Ingredients
For the Tofu Scramble:
- ½ block 200g firm tofu, crumbled
- 1 tablespoon olive oil or vegetable broth for oil-free option
- ¼ teaspoon turmeric powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin powder
- 1 tablespoon nutritional yeast
- Salt and black pepper to taste
For the Vegetables:
- ½ small onion diced
- ½ cup bell peppers diced (any color)
- ½ cup mushrooms sliced
- 1 cup spinach or kale chopped
- 1 clove garlic minced
For Assembly:
- 2 large flour tortillas or gluten-free alternative
- ½ avocado sliced or mashed
- ¼ cup vegan shredded cheese optional
- 2 tablespoons salsa or hot sauce
Instructions
Prepare the Tofu Scramble
- Heat a skillet over medium heat and add olive oil.
- Crumble the tofu into the pan and cook for 2-3 minutes.
- Stir in turmeric, smoked paprika, cumin, nutritional yeast, salt, and black pepper.
- Cook for another 3-4 minutes, stirring occasionally, until the tofu is golden and slightly crispy. Remove from the pan and set aside.
Cook the Vegetables
- In the same skillet, add a bit more oil if needed and sauté the diced onions, bell peppers, and mushrooms for 3-4 minutes until softened.
- Add garlic and cook for another 30 seconds.
- Stir in the chopped spinach and cook for 1 more minute until wilted.
Warm the Tortillas
- Heat tortillas on a dry skillet for about 30 seconds on each side or microwave them for 10 seconds to soften.
Assemble the Burritos
- Lay each tortilla on a flat surface.
- Divide the tofu scramble and sautéed vegetables evenly between the two tortillas.
- Add avocado slices, vegan cheese (if using), and a drizzle of salsa or hot sauce.
- Fold in the sides of the tortilla, then roll tightly from the bottom up.
Serve or Store
- Serve immediately or toast the burrito in the skillet for a crispy texture.
- If meal prepping, wrap in foil or parchment paper and store in the fridge for up to 3 days or freeze for up to a month.
Notes
- Protein Boost: Add black beans, chickpeas, or tempeh for extra protein.
- Spicy Option: Mix in jalapeños or red pepper flakes for added heat.
- Meal Prep Tip: To freeze, wrap each burrito tightly in foil, then place in an airtight bag. Reheat in a skillet or microwave when ready to eat.
- Low-Carb Alternative: Swap tortillas for a collard green wrap.