Vegan Breakfast Burritos

The biggest selling point of breakfast burritos, at least as far as my unscientific research has shown me, is how customizable they are. All you really need is a protein, something creamy and some veggies and you’re set! They can easily be gluten free by using a gluten free wrap or you can take it a step further and wrap the contents in lettuce or kale.

This is my new go-to breakfast burrito, for how easy it is to come together and how tasty and filling it is, too!

It starts with tofu, and ends with wrapping up a perfect breakfasty medley of raw veggies with it in whatever kind of wrap you like best!

Arrange the filling in the middle, give yourself lots of room to wrap it up.

Vegan Breakfast Burrito

Quick and filling breakfast burrito with lots of room for your favourites.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Servings 4 burritos

Ingredients
  

  • 400 g firm or extra firm tofu
  • 2 tbsp vegan butter
  • ¼ tsp cayenne pepper
  • ½ tsp everything bagel seasoning
  • ½ tsp turmeric
  • 2 tbsp nutritional yeast
  • ½ red bell pepper
  • 1 tbsp pico de gallo
  • 1 tsp chopped jalapenos

Instructions
 

  • Melt the vegan butter in a pan on medium heat and crumble the tofu into it. Cook for about 5 minutes, then add the spices and nutritional yeast. Then cook until most of the water from the tofu has been released, and it's firmed up a little.
    400 g firm or extra firm tofu, 2 tbsp vegan butter, ¼ tsp cayenne pepper, ½ tsp everything bagel seasoning, ½ tsp turmeric, 2 tbsp nutritional yeast
  • As the tofu is cooking, chop whatever veggies you like. I love the way the avocado acts as a condiment here and the crunch that comes from the red pepper. The pico and jalapeno are a must for me, but not everyone's cup of tea. Use what you like!
    ½ red bell pepper, 1 tbsp pico de gallo, 1 tsp chopped jalapenos
  • Layer your tofu, veggies and toppings on your wrap and roll it up!
Keyword burrito, tofu, vegan

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