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Vegan Breakfast Burritos Recipe


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4 from 240 reviews

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

These Vegan Breakfast Burritos are a hearty and flavorful plant-based start to your day, featuring seasoned tofu, sautéed potatoes, bell peppers, and onions wrapped in warm flour tortillas. Perfect for a nutritious breakfast or brunch, they offer a delicious alternative to traditional breakfast burritos without any animal products.


Ingredients

Scale

For the Tofu Filling

  • 1 block firm tofu, drained and crumbled
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 bell pepper, chopped
  • 1 small potato, peeled and diced
  • 1 teaspoon ground turmeric
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste

For Assembly

  • 4 large flour tortillas
  • 1/4 cup salsa
  • 1/4 cup avocado, sliced (optional)
  • Fresh cilantro, chopped (optional)


Instructions

  1. Cook the Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 10 minutes until they are tender and lightly golden brown.
  2. Sauté the Veggies: Add the chopped onion and bell pepper to the skillet with the potatoes. Continue cooking for 5 to 7 minutes until the vegetables are softened and fragrant.
  3. Add the Tofu and Seasonings: Sprinkle ground turmeric, smoked paprika, garlic powder, salt, and pepper over the veggies. Stir in the crumbled tofu and cook for another 5 to 6 minutes, allowing the tofu to heat through and develop a slight crispness.
  4. Warm the Tortillas: Heat the flour tortillas in a dry skillet over low heat or microwave them for a few seconds until they are warm and pliable.
  5. Assemble the Burritos: Spoon the tofu and vegetable mixture onto the center of each warm tortilla. Top with salsa, avocado slices, and fresh chopped cilantro if desired.
  6. Roll Up the Burritos: Fold in the sides of each tortilla and roll tightly to enclose the filling and form burritos.
  7. Serve: Enjoy your burritos immediately while warm, or store them wrapped in foil for later consumption.

Notes

  • To make this recipe gluten-free, substitute the flour tortillas with gluten-free tortillas or large lettuce leaves.
  • Feel free to customize the filling by adding black beans, corn, or vegan cheese.
  • Leftover burritos can be wrapped in foil and refrigerated for up to 3 days, and reheated in a skillet or microwave.
  • Adjust spices according to your taste preferences for more heat or smokiness.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: Mexican-inspired