Description
This Vegan Breakfast Burrito is a hearty and flavorful plant-based meal perfect for a energizing start to your day. Packed with protein-rich tofu scramble, sautéed vegetables, and black beans, all wrapped in a warm whole wheat tortilla, this burrito combines delicious textures and bold flavors with wholesome ingredients.
Ingredients
Tofu Scramble
- 14 oz firm tofu, drained and crumbled
- 1 tbsp olive oil
- 1/2 tsp turmeric powder
- 1/2 tsp ground cumin
- 1/4 tsp black salt (kala namak) for eggy flavor
- Salt and pepper to taste
Vegetables
- 1 small onion, diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 small tomato, diced
- 1 garlic clove, minced
- 1/2 cup spinach, roughly chopped
Beans and Extras
- 1/2 cup canned black beans, rinsed and drained
- 2 tbsp fresh cilantro, chopped
- 1 tbsp nutritional yeast (optional)
- 1 tbsp lime juice
Wrap and Serving
- 2 large whole wheat tortillas
- Salsa or hot sauce, for serving
- Avocado slices, optional
Instructions
- Prepare Tofu Scramble: Heat olive oil in a non-stick skillet over medium heat. Add crumbled tofu, turmeric, cumin, and black salt. Cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly golden. Season with salt and pepper. Remove from the pan and set aside.
- Sauté Vegetables: In the same skillet, add a little more oil if needed. Sauté diced onion and garlic for 2-3 minutes until fragrant and translucent. Add bell peppers and cook for another 3-4 minutes until tender. Stir in diced tomato and cook for 2 more minutes. Add chopped spinach and cook until wilted.
- Combine and Season: Return the tofu scramble to the skillet with the vegetables. Add black beans, nutritional yeast, lime juice, and chopped cilantro. Stir well to combine and heat through for 2 minutes. Adjust seasoning with salt and pepper to taste.
- Warm Tortillas: Warm the whole wheat tortillas on a dry skillet or microwave until pliable.
- Assemble Burritos: Spoon the tofu and vegetable mixture evenly onto the center of each tortilla. Add avocado slices and salsa or hot sauce if desired. Fold the sides and roll tightly to enclose the filling.
- Serve: Cut the burritos in half if preferred and serve immediately while warm for a hearty vegan breakfast.
Notes
- You can substitute black beans with pinto beans or kidney beans for variation.
- Adding a pinch of smoked paprika adds a nice smoky flavor to the scramble.
- Use gluten-free tortillas if you need a gluten-free version.
- Make extra filling and store in the fridge for up to 3 days for quick breakfast prep.
- Black salt is optional but recommended for a more authentic egg-like flavor in tofu scramble.
