Vegan Breakfast Burrito
This Vegan Breakfast Burrito recipe is delicious and filling. If you prepare the tofu scramble and potatoes the night before, all you’ll need to do is reheat them and assemble the burrito for a quick and easy healthy plant-based breakfast.
To make our delicious breakfast burrito, we combined our Easy Tofu Scramble recipe and our Oven Roasted Red Potatoes recipe and wrapped them up in a tortilla. We used flour tortillas since they make better wraps, but you can also use corn tortillas if you avoid gluten. Eat them open-faced, tostada-style if you can’t wrap them without splitting the tortilla.
Our roasted potatoes use a little olive oil to get them to come out crispy and prevent them from sticking to the baking sheet. However, if you prefer to avoid oil altogether, you can roast them without oil but they might be a little mushy and may stick to the pan.
We’ve tried several different oil-free roasted potato recipes and none came out well. That could be due to the high altitude in Denver. They either came out mushy or burned. We’d love to hear your experiences roasting without oil in the comments below.
This is one of our favorite plant-based breakfast recipes! You don’t have to give up your delicious breakfast burritos just because you eat a plant-based diet!
If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.
Servings | Prep Time |
4 servings | 20 minutes |
Cook Time | Passive Time |
45 minutes | 10 minutes |
|
|
This Vegan Breakfast Burrito recipe is delicious and filling. Prepare the ingredients the night before for a quick and easy plant-based breakfast.
|
- 14 oz tofu 1 pkg extra firm
- 1/4 cup vegetable broth
- 2 cloves garlic minced
- 2 cups spinach
- 3 tbsp water to liquify the seasonings
- 1/2 tsp black salt
- 1/2 tsp black pepper
- 1/2 tsp turmeric
- 1/2 tsp onion powder
- 1/2 tsp chili powder
- 2 cups red potatoes with skins, diced
- 2 tbsp vegetable broth
- 1 tsp olive oil
- 1/2 tsp salt
- 1 tsp chili powder
- 4 large flour tortillas or corn tortillas if you prefer
- 1 cup Grandpa's Dipping Hot Sauce or your favorite salsa
- Preheat the oven to 400 degrees.
- Add the vegetable broth to the bowl and toss to coat the potatoes evenly. Let stand 5 minutes so the broth absorbs into the potatoes.
- Add the oil and seasonings to the bowl and toss to mix well.
- Drain the tofu over the sink to get as much water out as possible. Place a cheesecloth or double paper towel on a plate or cutting board. Put the tofu brick on one side of the towel and fold the towel over the tofu to cover it. Place a heavy pan or object on top of the tofu to press it. This will squeeze more of the water out. Let it stand while you're preparing the other ingredients.
- Add the tofu scramble seasonings to a small bowl. Then add 3 tbsp water to the seasonings bowl and stir to mix well.
- Heat vegetable broth in a large pan over medium heat. Add the minced garlic and cook for 1 to 2 minutes covered.
- Add the tofu to the pan with the minced garlic.
Serving size is 1 Vegan Breakfast Burrito with 1/4th of the ingredients.
Leave a Reply
Want to join the discussion?Feel free to contribute!