This Vegan Breakfast Burrito is packed with protein, fiber and healthy carbs to keep you feeling full and ready to take on the day!
- 1 block medium tofu (approx 12-14oz)
- 1 tbsp avocado oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp paprika
- 1/2 tsp liquid soy seasoning (can sub tamari or soy sauce)
- 1 russet potato, cut into small cubes
- 1 red pepper, cut into cubes
- 1 tbsp avocado oil (can sub olive oil)
- 1/4 tsp salt
- 1 cup pinto beans (cooked)
- 1 avocado, sliced
- salsa for serving
- Using your hands, crumble the tofu into small pieces until it resembles scrambled eggs. Set aside.
- Heat the avocado oil in a large skillet on medium-high heat.
- Add the onion and saute for 2-3 minutes, then add the garlic and saute for another 2 minutes.
- Add the tofu, salt, cumin, turmeric, paprika and soy seasoning, cooking for another 3-4 minutes.
Roasted potatoes and peppers
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- Toss the potato and pepper cubes with 1/2 tbsp olive oil and scatter them on the baking sheet.
- Roast in the oven for 20-25 minutes.
Assemble the burrito
- Place a big spoonful of scrambled tofu in the center of the burrito with roasted potatoes, red peppers, pinto beans, avocado and cilantro.
- Tuck in the bottom edges of the burrito and fold it over the filling. (this video is helpful if you’re not sure how to roll it)
- (Optionally) grill your burrito in a pan sprayed with some oil on medium heat for 1-2 minutes on each side to teach.
- Serve as is or with a side of your favourite salsa for dipping.
- Use large tortillas. These will be much easier to roll than smaller tortillas. The best tortillas will be labeled “burrito tortilla” on them at the grocery store.
- Use medium tofu for a more eggy texture. If you want a softer texture for the scrambled tofu more similar to scrrambled eggs, use medium tofu rather than firm or extra-firm tofu for this recipe.
- Double the recipe and freeze extras. Save time in the mornings by meal prepping this recipe and making extra burritos to freeze.
- Heat them up. I personally find tortillas MUCH tastier when heated. Lightly heat these burritos in a pan sprayed with some oil on medium heat for 1-2 minutes on each side to toast.
- Make it into a burrito bowl. If you’re more into burrito bowls than wraps, skip the tortillas and plate the ingredients on top of a bowl of quinoa.
- Serving Size: 1 burrito
- Calories: 270
- Sugar: 3g
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 35g
- Fiber: 7.5g
- Protein: 9.1g
Keywords: vegan breakfast burrito, plant-based breakfast burrito, vegetarian breakfast burrito, tofu breakfast burrito