Vegan Breakfast Burrito
Mornings can be chaotic, but breakfast doesn’t have to be. This Vegan Breakfast Burrito is packed with protein, fiber, and flavor—perfect for a satisfying, plant-based start to your day. With a hearty tofu scramble, black beans, and roasted veggies wrapped in a warm tortilla, it’s a meal-prep-friendly option that fuels your body and keeps you energized. Whether you’re vegan, veg-curious, or just love delicious food, this burrito is a must-try!
Equipment
- ✔ Sharp knife – To dice bell peppers, onions, and sweet potatoes.
- ✔ Large skillet or frying pan – For cooking the tofu scramble and sautéing veggies.
- ✔ Baking sheet – To roast the sweet potatoes.
- ✔ Oven – For roasting sweet potatoes (optional).
- ✔ Spatula or wooden spoon – For stirring and scrambling tofu.
- ✔ Mixing bowl – To season and crumble tofu before cooking.
- ✔ Measuring spoons & cups – To accurately measure spices and ingredients.
- ✔ Tongs or a spoon – For assembling the burritos.
- ✔ Foil or parchment paper – If meal prepping and storing burritos.
- ✔ Panini press or skillet (optional) – To lightly crisp the burritos before serving.
Ingredients
- 4 large whole wheat or gluten-free tortillas
- 1 block 14 oz firm tofu, drained and crumbled
- 1 can 15 oz black beans, drained and rinsed
- Veggies:
- 1 medium sweet potato diced and roasted
- 1 red bell pepper diced
- ½ small red onion diced
- 1 cup fresh spinach
- 1 small avocado sliced
- Seasonings:
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon turmeric for color
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon kala namak black salt, optional for eggy flavor
Instructions
- Preheat oven to 400°F (200°C).
- Toss diced sweet potatoes with 1 teaspoon olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes, flipping halfway through.
- Prepare the Tofu Scramble:
- Heat 1 teaspoon olive oil in a pan over medium heat.
- Add crumbled tofu and seasonings (cumin, paprika, turmeric, garlic powder, salt, and kala namak). Stir well and cook for 5–7 minutes until slightly golden.
- Sauté the Veggies:
- In the same pan, add bell peppers and red onion. Cook for 3–4 minutes until soft.
- Add spinach and cook until wilted (about 1 minute).
- Assemble the Burritos:
- Warm tortillas in a dry skillet for 20 seconds per side.
- Spread black beans in the center of each tortilla.
- Add tofu scramble, roasted sweet potatoes, sautéed veggies, and avocado slices.
- Drizzle with salsa and sprinkle nutritional yeast if using.
Notes
✔ Meal Prep Friendly: Wrap in foil and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat in the microwave or oven.
✔ Customization Tips:
Spicy Kick? Add jalapeños or hot sauce.
Cheesy Flavor? Sprinkle in vegan cheese or more nutritional yeast.
Gluten-Free? Use corn or gluten-free tortillas.
Oil-Free? Sauté veggies in vegetable broth instead of oil.
✔ Pairing Suggestions: Enjoy with a fresh fruit smoothie, coffee, or orange juice for a complete breakfast.
Cheesy Flavor? Sprinkle in vegan cheese or more nutritional yeast.
Gluten-Free? Use corn or gluten-free tortillas.
Oil-Free? Sauté veggies in vegetable broth instead of oil.
✔ Pairing Suggestions: Enjoy with a fresh fruit smoothie, coffee, or orange juice for a complete breakfast.