Here’s a delicious recipe for Vegan Breakfast Burritos that you can easily prepare at home. This recipe is packed with flavor and nutrients, making it a perfect start to your day!
Vegan Breakfast Burrito Recipe
Ingredients:
For the Filling:
- Tofu Scramble:
- 14 oz block of extra-firm tofu, drained
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- ½ teaspoon black salt (or regular salt)
- ¼ teaspoon turmeric (for color)
- Veggie Hash:
- 2 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
- Extras:
- 8 large flour tortillas (or gluten-free tortillas)
- Optional toppings: avocado slices, salsa, hot sauce, fresh cilantro
Instructions:
Prepare the Tofu Scramble:
- In a skillet, heat olive oil over medium heat.
- Crumble the tofu into the skillet and add nutritional yeast, black salt, and turmeric. Cook for about 5-7 minutes, stirring occasionally until heated through and slightly golden. Set aside.
Make the Veggie Hash:
- In another skillet, heat a tablespoon of olive oil over medium heat.
- Add the diced potatoes and season with salt and pepper. Cook for about 10-15 minutes until they begin to soften.
- Add the diced onion and bell pepper to the skillet. Sauté for an additional 5 minutes until the vegetables are tender.
- Stir in the minced garlic and cook for another minute until fragrant.
Assemble the Burritos:
- Warm each tortilla in a pan or microwave to make them pliable.
- Lay a tortilla flat on a clean surface. Add a generous scoop of tofu scramble followed by a scoop of veggie hash.
- If desired, add avocado slices or your favorite toppings.
Roll the Burritos:
- Fold in the sides of the tortilla over the filling, then roll from the bottom up tightly to enclose the filling completely.
- If desired, you can pan-fry the burritos seam-side down in a skillet with a little oil for about 2-3 minutes on each side until golden brown.
Serve:
- Slice in half and serve warm with salsa or hot sauce on the side.
Tips:
- Make Ahead: These burritos can be made ahead of time and frozen. Wrap each burrito tightly in foil or plastic wrap before storing them in an airtight container. To reheat, unwrap and microwave for about 2-3 minutes or bake at 350°F (175°C) for about 20 minutes.
- Customize: Feel free to add other vegetables like spinach, mushrooms, or zucchini based on your preference.
Enjoy your hearty Vegan Breakfast Burritos as a satisfying meal to kickstart your day!
