Savory Breakfast Burritos

Burritos for breakfast, oh yes! To me they are a one stop shop for the most delicious, filling, and tasty breakfasts! Get all that savory goodness you love, with impeccable flavor – completely plant-based and healthy.

Breakfast Burritos

Mexican food flare is one of my absolute favorites. If ever asked, “What’s one thing you could eat consistently for the rest of your life?” I always choose burritos or burrito bowls. It’s such an all-encompassing dish with so much nutrition and flavor.

You can’t beat that.

I also love avocado, salsa, and beans – so, that helps my love, too!

Tofu scramble is one of my favorite discoveries since going plant-based. I thought it was going to be impossible to replace eggs, (in fact, it was one of the last things I gave up!) but I am in love with our tofu scramble recipe – it’s as simple as scrambling a few eggs but the flavor is much, much better.

We’ve also recently fell in love with Daiya pepperjack cheese. It’s incredible that two things I really loved before going plant-based (like eggs and pepperjack cheese) are available in plant-based options. It really makes living this kind of lifestyle much easier – and tastier!

We’ve also switched out black beans for the tri-blend canned bean, with black beans, kidney beans, and pinto beans. I love the flavor profiles it offers, beyond just the typical black bean.

There are many ways to whip up a breakfast burrito, but for the least amount of preparation and time, this is the best one.

We had green pepper and onion on hand, but sometimes we don’t, so it’s possible to still enjoy a delicious breakfast burrito without it.

We also didn’t add any greens this time, but adding fresh spinach is also an option for a nutritious addition.

Breakfast Burrito

Everything you wish a breakfast burrito to be, plant-based style!

Course Breakfast
Cuisine Mexican
Keyword Burrito
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 burritos

Ingredients

Tofu Scramble

  • 1 block tofu extra firm
  • 2 tsp olive oil
  • 1 tsp black pepper
  • 1 tsp garlic salt
  • 1 tsp turmeric
  • 1 tsp paprika
  • 2 gloves garlic minced
  • 1 tbsp vegetable broth

Sautéed Veggies (optional)

  • 1/2 diced green pepper
  • 1/2 diced onion
  • 1 can tri-blend beans rinsed
  • 1 tsp olive oil
  • 1 tsp black pepper
  • 1 tsp garlic salt

Other

  • Salsa
  • Nutritional Yeast
  • Daiya Pepperjack Cheese Non-dairy
  • Whole Wheat Wraps
  • 1 avocado (optional)

Instructions

Tofu Scramble

  1. Slice tofu into 1 inch slices and press (for at least 5 minutes)


  2. Prepare medium fry pan over medium heat with olive oil

  3. Add tofu and scramble with a fork

  4. Add spices and stir to coat evenly (it should turn yellow)

  5. Add vegetable broth and stir well

  6. Let cook for 2-3 minutes, stirring frequently

Sautéed Vegetables

  1. In a small/medium fry pan over medium heat, add olive oil, diced onion, and green pepper

  2. Stir to coat and cook for 2-3 minutes

  3. Add pepper and salt

  4. Once onion softens, add rinsed, canned beans, stirring (add more salt and pepper if necessary)

Wrap Making

  1. Spread 1/4 avocado per wrap


  2. Add beans, onions, and pepper mix

  3. Top with Daiya cheese

  4. Add tofu scramble

  5. Add salsa and nutritional yeast

 

 

 

 

 

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