It was a sunny Saturday morning when Lauren and Cassidy decided to shake up their breakfast routine. Lauren, always on the lookout for protein-packed meals, suggested they try making vegan breakfast burritos. Cassidy, intrigued by the idea, eagerly agreed. They gathered their favorite vegetables, spices, and tofu, and set to work in the kitchen. The result was a flavorful, satisfying burrito that quickly became a weekend favorite.
Since then, these vegan breakfast burritos have become a staple in their household. Lauren loves how customizable they are, allowing her to use whatever vegetables are on hand. Cassidy appreciates that they can be made ahead and frozen, making busy mornings a breeze. Whether enjoyed fresh or reheated, these burritos never fail to delight.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
- 1 diced bell pepper or sweet potato
- ½ cup diced vegetables of choice
- 16 oz firm tofu
- 1 tsp curry powder
- 1 tsp onion powder
- ½ tsp ground turmeric
- ½ tsp salt
- Optional: sprinkle of black pepper
- 1 handful spinach or kale
- 1 tbsp minced garlic (optional)
- 1 tbsp nutritional yeast (optional)
- Tortillas (your choice of size)
- Optional add-ins: vegan cheese, salsa, hash browns, sliced avocado
Instructions
Prepare the filling
- Grease a nonstick pan or add a tablespoon of oil to prevent sticking.
- Sauté the diced vegetables and optional garlic over medium heat until they begin to brown.
- Drain the tofu and crumble it into the pan, breaking it up with a spatula.
- Stir in the curry powder, onion powder, turmeric, salt, and optional black pepper.
- Continue to cook, stirring occasionally, until the tofu is hot and any excess liquid has evaporated.
- Stir in the spinach or kale until wilted.
- If using, add the nutritional yeast and mix well.
Assemble the burritos
- Warm the tortillas slightly to make them more pliable.
- Spoon the tofu and vegetable mixture into the center of each tortilla.
- Add any optional add-ins like vegan cheese, salsa, hash browns, or sliced avocado.
- Fold in the sides of the tortilla and roll it up tightly to form a burrito.
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesServe or store
- Serve the burritos immediately, or wrap them individually in foil and store in the refrigerator for up to 3 days.
- For longer storage, place the wrapped burritos in a resealable bag and freeze for up to 2 months.
Reheat the burritos
- To reheat from frozen, remove the foil and place the burrito on a microwave-safe plate.
- Loosely wrap it in a slightly damp paper towel and microwave for 2 minutes.
- Turn the burrito over and continue to heat in 30-second increments until heated through.
- Alternatively, reheat in the oven at 350°F (175°C) until warmed throughout.
These vegan breakfast burritos are a testament to how simple ingredients can come together to create a delicious and satisfying meal. The combination of seasoned tofu, fresh vegetables, and optional add-ins offers a versatile breakfast option that can be tailored to your preferences.
Whether you're enjoying a leisurely weekend brunch or need a quick grab-and-go meal during the week, these burritos are sure to keep you fueled and satisfied. Lauren and Cassidy hope this recipe brings as much joy to your mornings as it does to theirs.
