If you’re looking for a hearty and satisfying breakfast to start your day, these Vegan Breakfast Burritos are a fantastic option. Packed with protein-rich scrambled tofu, flavorful black beans, creamy avocado, and fresh veggies, all wrapped up in a soft tortilla, these burritos are not only delicious but also nutritious. It’s an easy and customizable recipe that can be enjoyed by anyone, whether vegan or not.
Ingredients
1 tablespoon olive oil
1/2 block firm tofu, drained and crumbled
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon paprika
Salt and pepper, to taste
1/2 cup cooked black beans
1/4 cup diced bell pepper
1/4 cup diced red onion
1/4 cup corn kernels (fresh or frozen)
1/4 cup fresh cilantro, chopped
2 large tortillas
1 avocado, sliced
Salsa (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat the olive oil in a skillet over medium heat.
Add the crumbled tofu to the skillet, along with turmeric, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu turns golden and slightly crispy.
Add the black beans, bell pepper, red onion, and corn to the skillet. Stir everything together and cook for another 5 minutes, or until the vegetables are tender and everything is heated through.
Remove from heat and stir in the chopped cilantro.
While the tofu mixture cooks, warm the tortillas in a separate skillet or microwave for a few seconds.
To assemble the burritos, divide the tofu mixture evenly between the two tortillas.
Top with sliced avocado and salsa, if desired.
Roll up the tortillas tightly, folding in the sides to keep everything in place, and serve immediately.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Variations
For extra flavor, add some hot sauce or your favorite salsa to the tofu mixture.
Feel free to swap out the veggies for whatever you have on hand. Zucchini, mushrooms, or spinach would work great in place of the bell pepper or corn.
If you want more protein, consider adding some vegan cheese or nutritional yeast for a cheesy flavor.
Storage/Reheating
These breakfast burritos can be stored in an airtight container in the fridge for up to 3 days. When ready to eat, simply reheat in the microwave for 30-45 seconds or warm them up in a skillet over low heat until heated through. If you prefer, you can also freeze the burritos for up to 2 months. Just wrap them in foil or plastic wrap before freezing, and reheat directly from the freezer.
FAQs
Can I make these burritos ahead of time?
Yes! You can prepare the filling ahead of time and store it in the fridge for up to 3 days. When you’re ready, just warm it up and assemble the burritos.
Can I use a different protein instead of tofu?
If you’re not a fan of tofu, you can substitute it with tempeh or even chickpeas for a different texture and flavor. Just make sure to season them similarly.
Can I make this recipe gluten-free?
Yes, simply use gluten-free tortillas to make these burritos gluten-free. The rest of the ingredients are naturally gluten-free.
How can I make these burritos spicier?
For a spicy kick, add some chopped jalapeños to the tofu mixture or drizzle hot sauce on top of the finished burrito. You could also sprinkle in some chili flakes for extra heat.
Can I use canned black beans for this recipe?
Yes! Canned black beans work just fine. Just make sure to drain and rinse them before adding them to the skillet.
Conclusion
These Vegan Breakfast Burritos are the perfect way to start your day with a nutritious and filling meal. Packed with plant-based protein, fresh veggies, and creamy avocado, they’re both satisfying and full of flavor. Whether you’re looking for a quick breakfast or prepping ahead for a busy week, this recipe is easy to make and incredibly versatile. Give it a try – it’s a breakfast that’s bound to leave you feeling energized and ready to take on the day!
📖 Recipe:
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Vegan Breakfast Burritos
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Vegan
Description
These Vegan Breakfast Burritos are packed with protein-rich scrambled tofu, black beans, fresh veggies, and creamy avocado, all wrapped in a soft tortilla. A healthy, delicious, and customizable breakfast option that’s quick and easy to prepare.
Ingredients
1 tablespoon olive oil
1/2 block firm tofu, drained and crumbled
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon paprika
Salt and pepper, to taste
1/2 cup cooked black beans
1/4 cup diced bell pepper
1/4 cup diced red onion
1/4 cup corn kernels (fresh or frozen)
1/4 cup fresh cilantro, chopped
2 large tortillas
1 avocado, sliced
Salsa (optional)
Instructions
- Heat the olive oil in a skillet over medium heat.
- Add the crumbled tofu to the skillet, along with turmeric, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the tofu turns golden and slightly crispy.
- Add the black beans, bell pepper, red onion, and corn to the skillet. Stir everything together and cook for another 5 minutes, or until the vegetables are tender and everything is heated through.
- Remove from heat and stir in the chopped cilantro.
- While the tofu mixture cooks, warm the tortillas in a separate skillet or microwave for a few seconds.
- To assemble the burritos, divide the tofu mixture evenly between the two tortillas.
- Top with sliced avocado and salsa, if desired.
- Roll up the tortillas tightly, folding in the sides to keep everything in place, and serve immediately.
Notes
For extra flavor, add some hot sauce or your favorite salsa to the tofu mixture.
Feel free to swap out the veggies for whatever you have on hand. Zucchini, mushrooms, or spinach would work great in place of the bell pepper or corn.
If you want more protein, consider adding some vegan cheese or nutritional yeast for a cheesy flavor.
If storing leftovers, these burritos can be kept in the fridge for up to 3 days, or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burrito
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
