Start your morning on a high note with this satisfying and wholesome breakfast burrito recipe. This plant-powered wrap combines protein-rich ingredients, fresh vegetables, and aromatic seasonings to create an energizing morning meal that’s completely vegan. Whether you’re prepping ahead or making it fresh, this recipe is perfect for a quick grab-and-go breakfast or a leisurely weekend brunch.

This breakfast creation is everything you need to fuel your day – satisfying, tasty, and adaptable to your preferences. It’s perfect whether you’re rushing out the door or enjoying a leisurely weekend breakfast. With endless ingredient combinations possible, it remains exciting meal after meal.

Why You’ll Love This Recipe:

These hearty breakfast burritos aren’t just delicious – they’re a game-changer for your morning routine. Perfect for busy professionals, meal-prep enthusiasts, or anyone seeking a satisfying plant-based breakfast, these burritos deliver the perfect balance of flavor and nutrition. They’re endlessly customizable, freezer-friendly, and can be made ahead for hassle-free mornings. Whether you’re new to vegan cooking or a seasoned pro, you’ll appreciate how these burritos keep you full and energized until lunch.

Equipment Needed:

• Large skillet or frying pan (12-inch recommended)
• Spatula for flipping and stirring
• Sharp knife and cutting board
• Measuring spoons
• Mixing bowl for seasoning tofu
• Paper towels for draining tofu
• Plate or container for mise en place
• Storage containers or foil for leftovers

Let’s dive into this simple yet satisfying recipe!

Breakfast Burrito Recipe

Recipe by Amanda AI ChefCourse: BreakfastDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

375

kcal

Ingredients

• Tofu Scramble:

• 1 block firm tofu, crumbled

• 1 tablespoon olive oil

• 1/2 cup onion, chopped

• 1/2 cup bell peppers, chopped

• 1 teaspoon turmeric

• 1/2 teaspoon garlic powder

• 1/2 teaspoon cumin

• Salt and pepper to taste

• Burrito Fillings:

• 1/2 cup black beans, rinsed and drained

• 1/2 cup avocado, diced

• 1/4 cup salsa or diced tomatoes

• 1/4 cup vegan cheese (optional)

• 2 large whole-wheat tortillas

• Optional Toppings:

• Fresh cilantro

• Hot sauce

• Vegan sour cream

Directions

• Prepare the Tofu Scramble:
  Begin by warming olive oil in a pan on medium heat. Add diced onions and bell peppers once the oil shimmers. Cook the vegetable mixture until soft and aromatic, approximately 3-5 minutes. Meanwhile, break down the firm tofu into crumbles using your fingers or kitchen utensils. Add the crumbled tofu to the pan along with turmeric, garlic powder, cumin, salt, and pepper. Stir everything together and cook for 5 to 7 minutes, allowing the tofu to lightly brown and absorb the seasonings. Once it’s cooked through, remove the tofu scramble from the heat and set it aside.
• Assemble the Burrito:
  Next, warm your whole-wheat tortillas either in the microwave or on a skillet to make them pliable and easy to roll. Lay each tortilla flat on a clean surface. Begin by placing a generous portion of the tofu scramble in the center of each tortilla. Then, top the scramble with black beans, diced avocado, and a few spoonfuls of salsa or diced tomatoes. Layer your favorite vegan cheese on top if desired. Customize your burrito by adding any additional toppings you love, such as fresh cilantro or a drizzle of hot sauce, to enhance the flavor.
• Wrap and Serve:
  Now it’s time to wrap the burritos. To assemble, tuck both edges of the tortilla over the filling, then roll from the bottom up, ensuring the sides stay tucked as you continue rolling.
  Ensure the burrito is tightly wrapped to hold all the ingredients in place. For extra crunch, place the assembled burrito in a heated pan and cook until the exterior turns golden and crispy.
  Serve the burrito immediately, or wrap it in foil for a convenient grab-and-go breakfast.
• Perfect for planning ahead – these burritos freeze beautifully and can be reheated whenever hunger strikes. Give this protein-packed breakfast burrito a try when you want something substantial and nutritious to start your day! It’s simple to assemble, bursting with taste, and ideal for batch cooking. We’d love to hear your experience – drop a comment below with your creative ingredient combinations!

Notes:

• Customize Your Breakfast Burrito: One of the best things about breakfast burritos is how versatile they are. Here are a few ideas to switch things up:
  – Add Veggies: Try adding sautéed spinach, mushrooms, or sweet potatoes for an extra veggie boost.
  – Spice It Up: Add jalapeños or a sprinkle of chili powder for a spicy kick.
  – Switch Up the Protein: If you want a different protein source, try using tempeh or vegan sausage instead of tofu.

Storage Tips for Your Breakfast burrito recipe:

Keep your breakfast burritos fresh and ready to enjoy with proper storage techniques. For short-term storage, individually wrap assembled burritos in foil and store them in the refrigerator for up to 3 days. If you’re planning for longer storage, double wrap them in foil and freezer paper, where they’ll stay fresh for up to 2 months. When meal prepping for the week, consider keeping the filling components separate to maintain optimal freshness – store prepared vegetables apart from the tofu scramble. Always remember to label and date your stored items for easy tracking. For best results when using frozen burritos, thaw them overnight in the refrigerator before reheating.

Serving Suggestions for Breakfast burrito recipe:

Transform your breakfast burrito into a complete morning feast with an array of complementary toppings and sides. Serve your burrito with fresh pico de gallo or your favorite salsa for added zest, and include creamy sliced avocado or homemade guacamole. A dollop of vegan sour cream or cashew cream adds richness, while pickled jalapeños or fresh chilis bring welcome heat. Offer a selection of hot sauces for heat-lovers, and don’t forget fresh lime wedges and chopped cilantro for brightness. Round out the meal with crispy roasted breakfast potatoes or a refreshing fruit salad for a perfectly balanced breakfast experience.

FAQ:

Q: Can I make these ahead of time?
A: Yes, they can be assembled and frozen for up to 2 months. Wrap individually in foil for best results.

Q: How do I prevent my breakfast burrito from getting soggy?
A: Let fillings cool slightly before assembling and ensure vegetables are well-drained.

Q: What’s the best way to reheat?
A: Microwave for 1-2 minutes if refrigerated, or 2-3 minutes if frozen. For a crispy exterior, finish in a pan.

Q: Can I use different vegetablesto my Breakfast burrito recipe?
A: Absolutely! Feel free to customize with your favorite vegetables, keeping in mind to cook them until tender.

Q: How do I get the tofu to have an egg-like texture?
A: Press the tofu well and crumble it finely. Season with turmeric and black salt for an eggy flavor.

Q: Can I make these gluten-free?
A: Yes, simply substitute with your favorite gluten-free tortillas.

Q: How long do they stay fresh?
A: 3 days in the refrigerator or up to 2 months in the freezer when properly wrapped.

Q: Can I make mini versions for kids?
A: Yes, use smaller tortillas and reduce the filling amount accordingly.