Vegan Breakfast Burrito
Start your day right with this hearty and satisfying vegan breakfast burrito, packed with flavorful ingredients and wholesome nutrition.
Are you looking for a delicious and nutritious breakfast option that fits a whole-food plant-based lifestyle?
Look no further!
This Vegan Breakfast Burrito is not only easy to prepare but also bursting with flavors and textures that will keep you energized throughout the morning.
Perfect for meal prep or a quick breakfast on the go, this recipe is a must-try from vegancooking.recipes.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Feel free to substitute firm tofu with scrambled chickpeas for a different texture. You can also use other vegetables like zucchini or mushrooms based on your preference.
Tips & Notes
- •For extra flavor, add spices like cumin or smoked paprika to the tofu mixture.
- •You can also add avocado or guacamole inside the burrito for creaminess.
Recipe Variations
- •Swap out the black beans for pinto beans or lentils.
- •Add some vegan cheese or hot sauce for an extra kick.
Storage & Freezing
Store any leftover burritos in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 1-2 minutes or heat in a skillet until warmed through.
Frequently Asked Questions
Can I make these burritos ahead of time?
Yes! You can prepare the filling in advance and store it in the refrigerator for up to 3 days. Just warm it up before assembling the burritos.
Are these burritos gluten-free?
To make these burritos gluten-free, use gluten-free tortillas instead of whole wheat.
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Start your day right with this hearty and satisfying vegan breakfast burrito, packed with flavorful ingredients and wholesome nutrition.
Nutrition (per serving)
Ingredients
Instructions
- 1
Heat the olive oil in a large skillet over medium heat.
- 2
Add the diced red bell pepper and sauté for 3-4 minutes until softened.
- 3
Add the crumbled tofu to the skillet, along with the turmeric, black pepper, and nutritional yeast.
- 4
Cook for an additional 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden.
- 5
Stir in the black beans and chopped spinach, cooking until the spinach wilts, about 2-3 minutes.
- 6
Remove the skillet from heat and stir in the sliced green onions.
- 7
Warm the whole wheat tortillas in a separate pan or microwave for a few seconds until pliable.
- 8
Divide the tofu mixture evenly among the tortillas, placing it in the center.
- 9
Top with sliced avocado and any additional toppings you prefer.
- 10
Fold the sides of the tortillas in, then roll them up from the bottom to form burritos.
- 11
Serve with salsa on the side and enjoy your Vegan Breakfast Burritos!
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