Easy Vegan Breakfast Burritos: Perfect for a Healthy Start!
Have you ever woken up and felt like your breakfast routine was in dire need of a refresh? I know I have. There was a time when I felt breakfast lacked excitement, and I yearned for something that was not only filling but packed with flavors and nutrients to kick-start my day with a smile.
That’s how I discovered the beauty of a hearty vegan breakfast burrito – it quickly became my go-to morning meal! Let me share this amazing recipe that’s not just super tasty but also easy to whip up even on busy mornings.
Why You’ll Love These Breakfast Burritos
These vegan breakfast burritos are everything you could want to start your day off right:
- Packed with Protein: Filled with tofu scramble, black beans, and veggies, they provide a good punch of plant-based protein.
- Versatile & Customizable: You can swap in your favorite veggies or change up the spices to suit your taste.
- Make-Ahead Friendly: They’re perfect for meal prep, which means you can have a nourishing breakfast ready in minutes, even on hectic days.
Ingredients List
To make this burrito even easier for you, here’s a quick list with everything you’ll need. I find that organizing ingredients like this keeps me on track while cooking.
- Extra-firm tofu: 1 block (14 oz), pressed to remove excess water
- Olive oil: 1 tbsp, for sautéing
- Onion: 1 medium, chopped finely
- Bell pepper (red or green): 1, diced
- Garlic cloves: 2, minced
- Black beans (canned): 1 cup, drained and rinsed
- Turmeric powder: 1/4 tsp, adds color and health benefits
- Nutritional yeast: 2 tbsp, for a cheesy flavor
- Cumin: 1 tsp, ground
- Paprika: 1/2 tsp, smoked or regular
- Salt and black pepper: To taste
- Tortillas (large): 4, whole wheat or your preference
- Salsa: 1/2 cup, for topping
- Avocado: 1, sliced
Step-by-Step Instructions
Here’s how I like to put together these easy vegan breakfast burritos:
- Prepare the Tofu Scramble:
- Start by heating the olive oil in a pan over medium heat. Add the finely chopped onion and diced bell pepper, and sauté until soft (about 5 minutes).
- Crumble the tofu into the pan, making sure to break it into small bite-sized pieces.
- Add the minced garlic, turmeric, cumin, paprika, and nutritional yeast. Stir well to combine and cook for another 5-7 minutes until the tofu starts to get a light golden color.
- Add the Black Beans:
- Stir in the black beans and cook for 2-3 minutes until they’re heated through. Season with salt and pepper to taste.
- Assemble the Burritos:
- Lay out your tortillas on a clean surface. Add a portion of the tofu scramble mixture in the center of each tortilla.
- Top with salsa and slices of avocado.
- Fold in the sides of the tortilla and roll it up tightly to create a burrito.
- Serve and Enjoy:
- You can enjoy the burritos as-is or give them a quick toast in a dry skillet to make the outside crispy.
- Serve them with extra salsa or hot sauce on the side if you like it spicy.
Extra Tips to Make It Even Tastier
- Add Roasted Potatoes: If you have a bit more time, toss some cubed potatoes with olive oil, salt, pepper, and paprika, and roast them in the oven at 400°F for 20 minutes. Add these to your burrito for extra texture and flavor.
- Swap in Other Veggies: If you’re like me and love variety, try adding sautéed mushrooms, spinach, or even corn. The more colors, the better!
- Make It Spicy: Add chopped jalapeños or a sprinkle of cayenne pepper to the tofu scramble if you want some extra heat.
- Creamy Touch: Drizzle some vegan sour cream inside before rolling up the burrito for that added creamy goodness.
Nutritional Information
I like knowing what I’m putting into my body, so here’s a quick breakdown of the nutritional benefits:
| Nutrient | Per Burrito (Approx.) |
|---|---|
| Calories | 350 kcal |
| Protein | 15g |
| Carbohydrates | 45g |
| Dietary Fiber | 10g |
| Fat | 12g |
| Saturated Fat | 2g |
| Vitamin A | 20% DV |
| Iron | 25% DV |
These burritos are nutrient-dense, filled with protein and fiber that’ll help keep you feeling satisfied throughout the morning.
Meal Prep & Storage
One of my favorite things about these burritos is how well they fit into my meal prep routine. If you’re always on the go or just love the convenience of having breakfast ready, you’ll love these tips:
- Make Ahead: Prepare the tofu scramble filling in advance and store it in an airtight container in the fridge for up to 4 days.
- Freezing: Assemble the burritos, wrap each one tightly in foil or parchment paper, and place them in a freezer-safe bag. They can be stored for up to 3 months. Just reheat in the oven or microwave when ready to eat.
Final Thoughts
There you have it – a simple, flavorful vegan breakfast burrito recipe that will give you all the energy you need for the day ahead!
I love how customizable and easy this recipe is, not to mention the fact that it’s a surefire crowd-pleaser, even for those who aren’t vegan. Breakfast should be fun, tasty, and good for you, and these burritos are all that and more.
What Are Your Favorite Burrito Fillings?
I’d love to hear your favorite variations or any tweaks you make to your breakfast burritos! Drop a comment below – let’s swap some ideas and make mornings delicious together!
