Dairy-Free Breakfast Burritos
Start your morning off right with these flavorful Dairy-Free Breakfast Burritos, a wholesome and nutritious choice that’s perfect for busy mornings or leisurely brunches. Packed with protein-rich extra-firm tofu, hearty black beans, and fresh spinach, these burritos offer a satisfying plant-based alternative to traditional breakfast wraps. The vibrant blend of spices like turmeric and garlic powder infuses the tofu with a savory, egg-like flavor, while diced red bell pepper and green onions add a pop of color and crunch. Topped with creamy avocado slices and zesty tomato salsa, all wrapped in a warm flour tortilla, these burritos are easy to customize and convenient to enjoy on the go. Ready in just 35 minutes, this dairy-free recipe is perfect for vegans, vegetarians, or anyone looking for a healthy and delicious start to the day.
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Recipe Information
Ingredients
- 14 oz Extra-firm tofu
- 2 tbsp Olive oil
- 0.5 tsp Turmeric
- 0.5 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.25 tsp Salt
- 0.25 tsp Black pepper
- 1 medium Red bell pepper, diced
- 3 Green onion, sliced
- 15 oz Black beans, drained and rinsed
- 2 cups Fresh spinach
- 0.5 cup Tomato salsa
- 1 Avocado, sliced
- 4 Large flour tortillas
Instructions
Drain the tofu and pat dry with paper towels, then crumble it into small pieces in a bowl.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled tofu and cook, stirring occasionally, for about 5-7 minutes until it begins to brown.
Add turmeric, garlic powder, onion powder, salt, and black pepper to the tofu. Mix well and cook for another 2-3 minutes, stirring continuously, until the tofu is well-coated with spices.
Remove the tofu from the pan and set aside. In the same skillet, add the remaining tablespoon of olive oil.
Add diced red bell pepper to the skillet and sauté for 3-4 minutes until they start to soften.
Add the sliced green onions and black beans to the pan, cooking for an additional 2 minutes, until heated through.
Stir the fresh spinach into the skillet and sauté until wilted, about 2 minutes.
Return the spiced tofu to the skillet, mixing it with the vegetables and beans. Stir in the tomato salsa and heat through for 1-2 minutes.
Warm the tortillas in the microwave or on a dry skillet for a few seconds until pliable.
Divide the tofu and vegetable mixture among the four tortillas. Top each with slices of avocado.
Roll each tortilla into a burrito by folding in the sides and rolling tightly from the bottom.
Serve immediately, or wrap in foil or parchment paper to take on the go.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2484 mg | 108% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 19.1 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3259 mg | 251% | |
| Iron | 29.0 mg | 161% | |
| Potassium | 3759 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
