Description
Start your morning off with a delicious, plant-based Vegan Breakfast Burrito packed with seasoned scrambled tofu, sautéed veggies, and crispy potatoes. This easy-to-make recipe is a healthier, dairy-free alternative to the traditional breakfast burrito. Perfect for meal prep or a filling breakfast on-the-go!
Ingredients
1 block firm tofu, drained and crumbled
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper, chopped
1 small potato, peeled and diced
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
4 large flour tortillas
1/4 cup salsa
1/4 cup avocado, sliced (optional)
Fresh cilantro, chopped (optional)
Instructions
- Cook the Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 10 minutes until tender and lightly golden.
- Sauté the Veggies: Add the chopped onion and bell pepper to the skillet. Continue cooking for 5-7 minutes, until softened.
- Add the Tofu and Seasonings: Sprinkle turmeric, smoked paprika, garlic powder, salt, and pepper over the veggies. Stir in the crumbled tofu and cook for another 5-6 minutes, until the tofu is heated through and slightly crispy.
- Warm the Tortillas: Heat the flour tortillas in a dry skillet or microwave for a few seconds until warm.
- Assemble the Burritos: Spoon the tofu-veggie mixture onto the center of each tortilla. Top with salsa, avocado slices, and fresh cilantro, if desired.
- Roll Up the Burritos: Fold in the edges of the tortillas and roll tightly to form burritos.
- Serve: Enjoy immediately, or store for later!
Notes
Storage: Store leftover burritos in the fridge for up to 3 days. Wrap tightly in foil or parchment paper. Reheat in the microwave or a skillet.
Freezing: Wrap the burritos in foil and freeze for up to a month. Reheat when ready to enjoy.
Variation Ideas: Add extra veggies like mushrooms, zucchini, or spinach. For extra spice, add chili flakes or hot sauce. Make it gluten-free by using corn tortillas instead of flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Vegan
- Method: Stovetop, Wrap
- Cuisine: Vegan, Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal
