Vegan Breakfast Burritos
These Vegan Breakfast Burritos are flavorful, easy to make, and packed with protein and veggies for a perfect plant-based morning meal!
Servings: 4 servings
Ingredients
- 1 diced bell pepper or sweet potato (choose your favorite)
- 1/2 cup diced vegetables of choice (onions, zucchini, mushrooms, etc.)
- 16 oz firm tofu (ensure soy-free options if preferred, such as chickpea tofu)
- 1 tsp curry powder
- 1 tsp onion powder
- 1/2 tsp ground turmeric
- 1/2 tsp salt plus an optional sprinkle of black pepper
- 1 handful spinach or kale
- 1 tbsp minced garlic (optional)
- 1 tbsp nutritional yeast (optional)
- Tortillas (your choice of size and type)
- Burrito add-ins vegan cheese, salsa, hash browns, or sliced avocado
Instructions
- Start by dicing your bell pepper or sweet potato into small, bite-sized pieces. Chop your additional vegetables of choice as well. In a mixing bowl, crumble the firm tofu into pea-sized chunks to mimic scrambled eggs.
- Heat your skillet over medium heat and add a splash of oil or a few tablespoons of water for oil-free cooking. Toss in the diced bell pepper or sweet potato and sauté for 5–7 minutes until they begin to soften. Add your other diced vegetables and minced garlic, stirring occasionally, and cook until all veggies are tender.
- Push the cooked vegetables to the side of the skillet or transfer them temporarily to a bowl. Add the crumbled tofu to the pan and sprinkle it evenly with curry powder, onion powder, ground turmeric, salt, and black pepper if using. Stir frequently, cooking for about 5 minutes until the tofu is heated through and slightly browned.
- Mix the sautéed vegetables back in with the seasoned tofu. Toss in the handful of spinach or kale and cook until the greens wilt, which usually takes 1–2 minutes. If using, sprinkle nutritional yeast for a cheesy, nutty flavor. Taste and adjust seasoning as needed.
- Warm your tortillas in a dry pan or microwave until pliable. Spoon generous amounts of the tofu scramble mixture onto each tortilla. Add any burrito extras you love, such as vegan cheese, salsa, hash browns, or sliced avocado. Roll up your burrito tightly, folding in the sides as you go.
- Serve your Vegan Breakfast Burritos immediately, or wrap them in foil for an on-the-go breakfast.
Equipment
- Large non-stick skillet or cast iron pan
- Spatula
- Knife and chopping board
- Measuring Spoons
- Mixing Bowl
- Serving plates or parchment paper
Notes
- Use whole grain or low-carb tortillas for added fiber and fewer calories.
- Store burritos wrapped tightly in the fridge for up to 3 days or freeze individually for up to 2 months.
- Customize with add-ins like vegan cheese, salsa, hash browns, or sliced avocado for extra flavor and texture.