Vegan Breakfast Burritos
These healthy vegan breakfast burritos taste amazing and are easy to make. You can prep the tofu scramble ahead of time then just throw them together in the morning. They can even be prepared and frozen individually for a healthy take on frozen burritos!
Servings: 4
Ingredients
For the Tofu Scramble
- 2 tbsp water or broth for sauteeing
- 4 large white mushrooms sliced
- 2 cloves garlic
- heaping 1/4 cup red onion diced
- 1/2 a red pepper diced
- 1 350 g package of extra-firm or pressed tofu crumbled
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp turmeric
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt or kala namak salt
- 3 tbsp water
To Make the Burritos
- 5 large tortillas
- 1 cup drained and rinsed black beans or pinto beans or refried beans
- avocado
- romaine lettuce or spinach
- salsa
Instructions
- Heat a non-stick pan over medium heat then add the water, mushrooms, garlic, bell pepper and onion. Cook for 5-6 minutes until softened.
- Mix all of the spices together with the water in a small dish.
- Add the crumbled tofu and spice mixture to the pan. Stir well to mix it all up and cook until the tofu is heated through.
- Heat up the refried beans, black beans or pinto beans (optional, can also just add cold).
- Prepare the wraps with a few generous spoonfuls of beans and any other fillings you desire such as avocado and salsa. Add some of the tofu scramble to each wrap. Wrap it up by folding in the sides then rolling into a burrito.
Notes
Nutrition facts are estimated using a flour tortilla.
If you don't want to do the veggies in the tofu scramble. Just use the tofu and spice mixture, heat through and enjoy!
Nutrition
Serving: 1burrito | Calories: 307kcal | Carbohydrates: 46g | Protein: 17g | Fat: 7g | Fiber: 5g