vegan breakfast burrito

The best vegan breakfast burrito recipe with scrambled tofu and slow roasted vegan breakfast hash

The Best Vegan Breakfast Burrito

Simple Vegan Breakfast Hash

oz extra firm tofu

oz enchilada sauce

cashews

spicy chunky salsa

yeast

lime

sea salt

tortillas**

chopped cilantro

Make one batch of simple vegan breakfast hash...

Make one batch of simple vegan breakfast hash according to instructions

In a high speed blender, blend together enchilada...

In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth

Drain tofu and pat dry

Add tofu to a large skillet and use...

Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture

Heat tofu to medium high and add the...

Heat tofu to medium high and add the the sauce from the blender, lime juice, and salt

Cook tofu for 10 - 15 minutes, or...

Cook tofu for 10 - 15 minutes, or until tofu starts to become a little less soft

Assemble burritos using the tofu, chopped cilantro, and...

Assemble burritos using the tofu, chopped cilantro, and then a scoop of vegan breakfast hash

Serve immediately or freeze for later

To freeze the burritos, wrap each individual one...

To freeze the burritos, wrap each individual one in foil, then place in an airtight ziploc bag in the freezer. To reheat, remove from foil and place on a microwave safe plate. Heat until hot throughout (2 - 3 minutes)

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The best vegan breakfast burrito recipe made with scrambled tofu and homemade crispy potato hash. Meal prep and fill your freezer with a batch of these delicious burritos!

Vegan Breakfast Burritos

Easy, 30-minute vegan breakfast burrito with scrambled tofu, roasted vegetables, avocado, kale, and salsa! Flavorful, healthy, satisfying.

Scrambled Tofu Breakfast Burrito (30 minutes!)

tsp oil ((or 1 Tbsp (15 ml) water))

garlic ((minced))

Tbsp hummus (store-bought

tsp chili powder

tsp cumin

tsp sea salt

cayenne pepper ((optional))

parsley

potatoes

red bell pepper ((thinly sliced))

tsp chili powder ((not ground chili))

kale

flour

avocado

Cilantro

Chunky red or green salsa

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top - such as a cast-iron skillet - to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.

Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.

In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed (1-3 Tbsp as original recipe is written // adjust if altering batch size). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned - ~3-5 minutes. Set aside.

Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm - optional). Continue until all toppings are used up - about 3-4 large burritos.

Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).

Tofu breakfast burritos are an easy, yet hearty and satisfying breakfast. Made with tofu, spices, and vegetables, these tasty vegan breakfast burritos work great to make ahead of time and to carry along with you to eat on the go! Plus, they&#39;re ready in just 30 minutes.

Easy Scrambled Tofu Breakfast Burrito

block of extra-firm tofu (water pressed out)

chili powder

garlic powder

turmeric

½ of a small onion (diced)

burrito-size tortillas

Salsa

Avocado ((optional))

Using your fingers, crumble the tofu into a large bowl.

Add nutritional yeast, chili powder, garlic powder, and turmeric to the bowl with tofu and mix in.

In a nonstick pan or lightly greased pan, heat onions for 3 minutes. Add the tofu and cook for 5 minutes, stirring occasionally.

Add chopped kale and continue to cook for 5 more minutes.

Place tofu mix into burritos. Top with salsa and avocado. Roll them up, and enjoy!

Start your day off right with savory, hearty, and satisfying vegan breakfast burritos! This recipe features a simple tofu scramble, creamy guacamole, and tender flour tortillas.

10-Ingredient Vegan Breakfast Burrito

olive oil (extra virgin)

firm tofu (crumbled)

nutritional yeast

runny tahini

black beans (drained & rinsed)

air fryer sweet potatoes

spinach (roughly chopped)

flour tortillas

Salt & pepper

Guacamole

Vegan chipotle sauce

Pico de gallo

Salsa roja

Salsa verde

Hot sauce

Heat the olive oil in a large non-stick skillet over medium. Once hot, add the tofu crumbles and cook for 5-7 minutes, stirring occasionally, until lightly browned

Add the turmeric, nutritional yeast, and tahini, stirring until the tofu is evenly coated. Add the black beans and sweet potato cubes, cooking for 3-5 minutes.

Add the spinach and cook for another 2-3 minutes until it wilts. Taste and season the tofu scramble with salt and pepper to your liking.

Tofu scramble

To assemble your vegan burritos, warm the tortillas in a dry skillet over medium for 30 seconds per side. Alternatively, you can heat them in the microwave wrapped in a towel.

Spread a layer of guacamole, then add a scoop of tofu scramble. Top the scramble with vegan chipotle sauce, pico de gallo, salsa roja, or salsa verde. You can add a drizzle of hot sauce, fresh herbs, and a few strips of vegan bacon if you’d like.

Wrap the burrito, then grill it in a dry skillet over medium-high or a panini press for a few minutes to seal the edges. Enjoy it immediately while hot. Happy eating!

Assembly

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Top 4 vegan breakfast burrito recipes from across the web

The most viewed vegan breakfast burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Breakfast Burrito

Scrambled Tofu Breakfast Burrito (3...

Easy Scrambled Tofu Breakfast Burri...

10-Ingredient Vegan Breakfast Burri...

The most viewed vegan breakfast burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine