10-Ingredient Vegan Breakfast Burrito
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.
Equipment
- Chef's knife
- Cutting board
- Large non-stick skillet
Ingredients
- 2 tablespoons olive oil (extra virgin)
- 1 14-ounce block firm tofu (crumbled)
- ½ teaspoon ground turmeric
- 2 tablespoons nutritional yeast
- 3 tablespoons runny tahini
- 1 15-ounce can black beans (drained & rinsed)
- 2 cups air fryer sweet potatoes
- 1 large handful spinach (roughly chopped)
- 6 large flour tortillas
- Salt & pepper to taste
Instructions
Tofu scramble
- 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.
Assembly
- 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!
Notes
Press the tofu: Removing excess water helps achieve the best scramble texture and results in better flavor absorption.
Add water if necessary: If your tahini isn’t runny and dries out the scramble, add a few tablespoons of water or plant milk while cooking to add moisture back in.
Warm the tortillas: Heat the tortillas just enough to make them pliable but avoid overcooking, which can make them brittle and hard to wrap.
Don't overstuff the burritos: Don't go overboard with fillings to prevent ripping the tortillas. Also, leave ample space at the edges to make rolling easier.
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 225.9kcal | Carbohydrates: 26.5g | Protein: 5.8g | Fat: 11.2g | Saturated Fat: 2.1g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 5.4g | Sodium: 248.7mg | Potassium: 277mg | Fiber: 3.4g | Sugar: 3g | Vitamin A: 6310.2IU | Vitamin C: 1.5mg | Calcium: 68.5mg | Iron: 1.9mg
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