Dairy-Free Classic Breakfast Burrito
Start your day with a satisfying and wholesome Dairy-Free Classic Breakfast Burrito—packed with vibrant flavors, plant-powered protein, and nutrient-dense ingredients. This recipe features a savory scramble of spiced extra-firm tofu, sautéed red bell peppers, onions, and garlic, paired perfectly with black beans and fresh spinach for a hearty bite. Topped with creamy avocado, zesty salsa, and fresh cilantro, all wrapped in a warm, pliable tortilla, it’s a deliciously healthy twist on a breakfast classic. With just 30 minutes from prep to plate, this dairy-free and vegan-friendly burrito is perfect for busy mornings, meal prep, or a quick on-the-go option. Try it today to fuel your morning with flavor and energizing goodness!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 0.5 Red bell pepper
- 0.5 Small onion
- 2 Garlic cloves
- 200 grams Extra-firm tofu
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Ground cumin
- 1 cup Black beans, cooked
- 1 cup Fresh spinach
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 Large flour tortillas
- 1 Avocado
- 0.5 cup Salsa
- 0.25 cup Fresh cilantro, chopped
Instructions
Chop the red bell pepper and onion into small pieces. Mince the garlic cloves.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion, bell pepper, and minced garlic to the skillet. Sauté for about 5 minutes, or until the vegetables are soft.
Crumble the tofu into the skillet using your hands or a fork, aiming to achieve a scrambled appearance.
Stir in the turmeric powder, ground cumin, salt, and black pepper. Cook for another 5 minutes, allowing the spices to coat the tofu and vegetables evenly.
Add the black beans and fresh spinach to the skillet. Stir well and cook for another 2-3 minutes, or until the spinach is wilted and the beans are heated through.
Remove from heat and set aside.
Warm the flour tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork until smooth.
To assemble the burritos, place a quarter of the tofu mixture in the center of each tortilla.
Top with a dollop of mashed avocado and a spoonful of salsa.
Sprinkle with chopped cilantro before rolling the tortilla into a burrito. Fold the sides over the filling and roll tightly.
Serve immediately while warm, or wrap in foil for a portable breakfast option.
Nutrition Facts
Calories |
1672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.7 g | 91% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3304 mg | 144% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 16.3 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1812 mg | 139% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2938 mg | 63% | |
*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.
