Vegan Classic Breakfast Burrito
Start your morning right with the Vegan Classic Breakfast Burrito—an irresistible, plant-based twist on a breakfast staple that’s loaded with flavor and nutrition. This hearty recipe features a savory tofu scramble seasoned with turmeric, garlic, and cumin, paired with protein-rich black beans, sweet red bell peppers, and fresh spinach for a vibrant and wholesome filling. Creamy avocado slices, zesty salsa, and a sprinkle of fresh cilantro take these vegan burritos to the next level, all rolled up in warm, soft flour tortillas. Quick to prepare in just 30 minutes, this recipe is perfect for busy mornings or weekend brunches. Whether you’re seeking a vegan breakfast option or simply a delicious way to start the day, these satisfying burritos deliver on taste, health, and convenience.
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Recipe Information
Ingredients
- 14 ounces extra-firm tofu
- 2 tablespoons olive oil
- 0.5 teaspoon turmeric powder
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin powder
- 0.5 teaspoon salt
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup spinach leaves
- 1 avocado, sliced
- 4 large flour tortillas (vegan)
- 0.25 cup fresh cilantro, chopped
- 0.5 cup salsa
Instructions
Drain and press the tofu to remove excess moisture. Crumble the tofu into small pieces using your hands or a fork.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the crumbled tofu and stir in turmeric powder, nutritional yeast, garlic powder, onion powder, cumin powder, and salt. Cook for 5-7 minutes, stirring frequently, until the tofu is heated through and slightly golden.
Transfer the tofu to a plate and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the diced red bell pepper and cook for 2-3 minutes until slightly softened.
Add the black beans and spinach leaves to the skillet with the bell pepper. Cook for another 3-4 minutes until the spinach is wilted and heated through.
Warm the tortillas in the microwave or on a skillet until pliable.
To assemble the burritos, place a portion of the tofu scramble in the center of each tortilla. Add a layer of the black bean and bell pepper mixture, sliced avocado, a spoonful of salsa, and sprinkle with fresh cilantro.
Fold in the sides of the tortilla and roll it up tightly from the bottom to form a burrito. Repeat with the remaining tortillas and fillings.
Serve the breakfast burritos immediately, with extra salsa on the side if desired.
Nutrition Facts
Calories |
2271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.8 g | 134% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3753 mg | 163% | |
| Total Carbohydrate | 232.3 g | 84% | |
| Dietary Fiber | 53.4 g | 191% | |
| Total Sugars | 19.2 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3203 mg | 246% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 3719 mg | 79% | |
*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.
