Description
These Vegan Breakfast Burritos are a wholesome and flavorful morning meal featuring spiced crumbled tofu, sautéed vegetables, and warm flour tortillas. Packed with protein and vibrant colors, they make a perfect plant-based breakfast that’s both satisfying and easy to prepare.
Ingredients
Scale
Vegetable & Protein Base
- 1 block firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 small potato, peeled and diced
Seasonings
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Assembly
- 4 large flour tortillas
- 1/4 cup salsa
- 1/4 cup avocado, sliced (optional)
- Fresh cilantro, chopped (optional)
Instructions
- Cook Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 10 minutes until tender and lightly golden.
- Sauté Vegetables: Add the chopped onion and bell pepper to the skillet. Continue cooking for 5-7 minutes, until softened.
- Add Spices and Tofu: Sprinkle turmeric, smoked paprika, garlic powder, salt, and pepper over the veggies. Stir in the crumbled tofu and cook for another 5-6 minutes, until the tofu is heated through and slightly crispy.
- Warm Tortillas: Heat the flour tortillas in a dry skillet or microwave for a few seconds until warm.
- Assemble Burritos: Spoon the tofu-veggie mixture onto the center of each tortilla. Top with salsa, avocado slices, and fresh cilantro, if desired.
- Roll Burritos: Fold in the edges of the tortillas and roll tightly to form burritos.
- Serve: Enjoy immediately, or store for later!
Notes
- For extra protein, add black beans or cooked quinoa to the filling.
- Use gluten-free tortillas to make this recipe gluten-free.
- Avocado and cilantro are optional but add creaminess and freshness.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
