Description
These Vegan Breakfast Burritos are a delicious and satisfying morning meal option. Packed with flavorful tofu scramble, black beans, salsa, avocado, and vegan cheese, these burritos are perfect for a hearty breakfast or meal prep.
Ingredients
Scale
Tofu Scramble:
- 1 tablespoon olive oil
- 1/2 small onion, diced
- 1/2 red bell pepper, diced
- 1 cup baby spinach, chopped
- 14 oz firm tofu, drained and crumbled
- 1/4 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black salt (kala namak) for eggy flavor
- Salt and pepper to taste
Additional Ingredients:
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup salsa
- 1 avocado, sliced
- 1 cup shredded vegan cheese
- 4 large flour tortillas
Instructions
- Tofu Scramble: Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, sauté until softened. Add spinach, cook until wilted. Stir in crumbled tofu, turmeric, paprika, garlic powder, black salt, salt, and pepper. Cook until heated through.
- Assembly: Warm tortillas. Divide tofu scramble, salsa, avocado slices, and vegan cheese among tortillas. Fold in sides and roll up tightly.
- Serve: Immediately or refrigerate for meal prep.
Notes
- To freeze, wrap burritos tightly in foil and store in a freezer bag for up to 1 month.
- Reheat in the oven or microwave until hot.
- Add hot sauce or jalapeños for extra kick!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 burrito
- Calories: 420
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 0mg
