Vegan Breakfast Burritos

Looking for a hearty, satisfying, and plant-based way to start your morning? These Vegan Breakfast Burritos are packed with flavor, protein, and wholesome ingredients. Perfect for busy weekdays or a laid-back brunch, these burritos are freezer-friendly and easy to customize.

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Why You’ll Love This Recipe
Plant-Powered Goodness – 100% vegan and loaded with nourishing ingredients.
Meal Prep Friendly – Make a batch, wrap them up, and freeze for quick grab-and-go breakfasts.
Satisfyingly Savory – Packed with tofu scramble, roasted veggies, and creamy avocado.
Customizable – Mix and match fillings based on what you have in your fridge.
Portable & Convenient – Great for on-the-go mornings or school lunches.

Ingredients You’ll Need

For the Tofu Scramble:
1 block (14 oz) extra-firm tofu, pressed and crumbled
1 tbsp olive oil
1/2 tsp turmeric powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper, to taste
2 tbsp nutritional yeast
1/4 cup unsweetened plant-based milk (like almond or oat)

For the Burrito Filling:
1 tbsp olive oil
1 small red onion, diced
1 red bell pepper, chopped
1 cup baby spinach, chopped
1/2 cup cooked black beans (rinsed and drained)
1/2 cup cooked sweet potatoes or hash browns
1 ripe avocado, sliced or mashed
1/4 cup salsa or pico de gallo
4 large flour tortillas (burrito-sized)

Optional Add-ins:
Vegan cheese shreds
Jalapeños
Chopped cilantro
Hot sauce
Lime wedges for serving

Tools You’ll Need
Large skillet
Tofu press or clean towel
Mixing bowl
Spatula
Aluminum foil or parchment (for wrapping)
Knife and cutting board

Step-by-Step Instructions

Step 1: Prepare the Tofu Scramble

1. Press the tofu using a tofu press or wrap in a clean towel and place a heavy pan on top for 10-15 minutes.
2. Crumble the tofu into bite-sized pieces into a mixing bowl.
3. Heat 1 tbsp olive oil in a skillet over medium heat. Add the crumbled tofu.
4. Sprinkle in turmeric, garlic powder, onion powder, smoked paprika, salt, and pepper.
5. Stir in nutritional yeast and plant-based milk. Cook for 5-7 minutes until the mixture is warmed through and lightly golden. Set aside.

Step 2: Sauté the Vegetables

1. In the same skillet, heat 1 tbsp olive oil over medium heat.
2. Add diced onion and bell pepper. Sauté for 4-5 minutes until slightly soft.
3. Toss in the chopped spinach and cook for another 1-2 minutes until wilted.
4. Stir in black beans and sweet potatoes. Cook for 2 more minutes, mixing everything well.

Step 3: Warm the Tortillas

1. Warm each tortilla in a dry skillet for 20-30 seconds per side or wrap all tortillas in foil and heat in the oven at 350°F for 5 minutes.
2. This step makes them more pliable and less likely to tear when wrapping.

Step 4: Assemble the Burritos

1. Lay each tortilla flat and add a scoop of tofu scramble down the center.
2. Top with sautéed veggies and beans, followed by avocado and a spoonful of salsa.
3. Add any optional toppings like vegan cheese, jalapeños, or hot sauce.
4. Fold in the sides of the tortilla and roll up tightly into a burrito.

Step 5: Serve or Store

1. Serve immediately with lime wedges and extra salsa.
2. To store, wrap each burrito in foil or parchment paper.
3. Keep in the fridge for up to 4 days or freeze for up to 2 months.

Tips for the Best Vegan Breakfast Burritos
Press the Tofu – Removing excess moisture helps the tofu absorb all the delicious seasonings.
Customize Freely – Swap in mushrooms, kale, zucchini, or your favorite veggies.
Use Whole Wheat Tortillas – For extra fiber and nutrition.
Toast the Burrito – For added crispiness, pan-fry the wrapped burrito in a skillet for 2-3 minutes per side.
Label & Date – If freezing, label your burritos so you can easily grab the one you want.

Serving Suggestions
Fresh Fruit – Serve with a bowl of berries or melon for a sweet contrast.
Breakfast Potatoes – Add roasted or air-fried potatoes on the side.
Smoothie – Pair with a green smoothie or fruit-based blend for a refreshing start.
Coffee or Tea – A bold black coffee or herbal tea pairs perfectly with the savory burrito.

How to Store & Reheat

Storing:
Refrigerate: Wrap burritos tightly and store in an airtight container for up to 4 days.
Freeze: Wrap individually in foil and place in a freezer-safe bag. Freeze for up to 2 months.

Reheating:
Microwave: Remove foil, wrap in a damp paper towel, and heat for 1-2 minutes.
Oven: Bake at 350°F wrapped in foil for 20 minutes if frozen, 10 minutes if chilled.
Skillet: Heat over medium heat for a crispy outside and warm filling.

Frequently Asked Questions

1. Can I use chickpeas instead of tofu?
   Absolutely! Mashed chickpeas make a great high-protein substitute.
2. Are these burritos gluten-free?
   Use gluten-free tortillas and double-check all ingredients to keep them gluten-free.
3. How do I keep burritos from getting soggy?
   Let the fillings cool slightly before wrapping, and avoid overfilling with wet ingredients.
4. Can I eat them cold?
   Yes! These are delicious chilled as well, especially during summer.
5. What’s a good plant-based cheese for this recipe?
   Look for a dairy-free cheddar-style cheese or a creamy cashew cheese spread.

Final Thoughts
These Vegan Breakfast Burritos are the ultimate morning fuel – flavorful, satisfying, and totally customizable. Whether you’re prepping for a week ahead or feeding a hungry crowd, this recipe makes breakfast easy and exciting. With a balance of protein, fiber, and healthy fats, you’ll be powered up and ready to take on the day.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your burritos turn out.
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 340 | Protein: 15g | Carbohydrates: 30g | Fat: 18g | Fiber: 5g | Sodium: 390mg

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