Description
Vegan breakfast burritos are a hearty, customizable morning meal packed with tofu scramble, beans, veggies, and dairy-free cheese. These plant-based wraps are portable, protein-rich, and perfect for meal prep or on-the-go mornings.
Ingredients
Scale
- 4 large whole wheat or gluten-free tortillas
- 1 block (14 oz) firm tofu, crumbled
- 1 tbsp olive oil
- ½ tsp turmeric
- ½ tsp cumin
- ¼ tsp black salt (or regular salt)
- ½ cup canned black beans, drained and rinsed
- ½ cup bell peppers, chopped
- ½ cup mushrooms, sliced
- ½ cup spinach, chopped
- ¼ cup onion, diced
- ½ cup vegan shredded cheese
- Salsa or hot sauce, to taste
Optional: avocado slices or guacamole
Instructions
- Heat olive oil in a skillet over medium heat. Add crumbled tofu and season with turmeric, cumin, and black salt. Cook for 5–7 minutes until golden.
- In another pan, sauté onion, bell pepper, mushrooms, and spinach until tender.
- Warm black beans in a small pot or microwave with a pinch of chili powder (optional).
- Lay tortillas flat and layer with tofu scramble, sautéed veggies, black beans, and vegan cheese.
- Roll tightly into burritos.
- Optional: pan-fry burritos for a crispy outside or warm in the oven.
- Serve with salsa, hot sauce, or avocado.
Notes
- For freezer-friendly burritos, wrap each tightly in foil and freeze. Reheat in oven at 350°F (175°C) for 20–25 minutes or microwave 2–3 minutes.
- Substitute tofu with chickpeas, tempeh, or lentils.
- Use collard greens or lettuce wraps for low-carb variations.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 burrito
- Calories: ~350
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 16g
- Cholesterol: 0mg