Vegan Breakfast Burritos
Start your mornings on a wholesome and flavorful note with these Vegan Breakfast Burritos—a delicious plant-based twist on a classic breakfast favorite! Packed with protein-rich scrambled tofu seasoned with turmeric and nutritional yeast, sautéed veggies like spinach and red bell pepper, hearty black beans, and creamy mashed avocado, these burritos are a satisfying way to fuel your day. Wrapped in warm flour tortillas and topped with a drizzle of salsa and fresh cilantro, every bite is bursting with vibrant flavors and textures. Easy to prepare and perfect for meal prepping, these breakfast burritos are not only vegan and dairy-free but also loaded with essential nutrients to keep you energized. Enjoy them fresh or wrap them for an on-the-go breakfast that’s both nourishing and delicious! Keywords: vegan breakfast burritos, plant-based breakfast, tofu scramble, healthy breakfast burrito recipe, meal prep breakfast.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 1 tsp turmeric powder
- 2 tbsp nutritional yeast
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp pepper
- 2 tbsp olive oil
- 1 red bell pepper
- 2 cups spinach leaves
- 15 oz canned black beans
- 1 avocado
- 1 lime
- 4 large flour tortillas
- 0.5 cup salsa
- 0.25 cup fresh cilantro (optional)
Instructions
Drain and press the tofu to remove excess water. Crumble it with your hands or a fork until it resembles scrambled egg consistency.
In a small bowl, mix together turmeric powder, nutritional yeast, garlic powder, onion powder, salt, and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled tofu to the skillet.
Sprinkle the tofu with the spice mixture and stir well to combine. Cook for 5-7 minutes until the tofu is lightly browned, stirring occasionally. Remove from skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Chop the red bell pepper and sauté for about 2-3 minutes until slightly softened.
Add the spinach leaves to the skillet with the bell pepper and cook until wilted, which should take about 2 minutes.
Rinse and drain the black beans. Add them to the skillet and heat through for about 3 minutes.
Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash with a fork. Cut the lime in half and squeeze the juice over the mashed avocado, and mix well.
Warm the flour tortillas in a microwave or on a dry skillet for a few seconds until pliable.
Assemble the burritos: Spread a few tablespoons of mashed avocado onto a warm tortilla. Add a scoop of tofu scramble, a spoonful of black bean and veggie mixture, and a drizzle of salsa.
Roll the tortilla by folding in the sides and then rolling it up from the bottom.
Repeat with the remaining tortillas and fillings. Garnish with fresh cilantro if using and serve immediately.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 130% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4849 mg | 211% | |
| Total Carbohydrate | 267.0 g | 97% | |
| Dietary Fiber | 79.1 g | 282% | |
| Total Sugars | 20.0 g | ||
| Protein | 131.8 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3348 mg | 258% | |
| Iron | 36.0 mg | 200% | |
| Potassium | 5204 mg | 111% | |
*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.
