A Vegan Breakfast Burrito Loaded with Tofu Scramble, Roasted Veggies and Avocado

Did you know that you don’t have to settle for a boring or unhealthy breakfast? Yes, you don’t. The ultimate vegan breakfast burrito is all you need to kickstart your day with a burst of flavor and energy! This meal is stuffed with tofu scramble, roasted veggies, and avocado, wrapped up in a whole-wheat tortilla. It’s satisfying and will keep you fueled until lunchtime, without making you feel heavy.

But, let’s talk about the highlight of the meal: The Tofu Scramble! This scramble is a groundbreaker. It isn’t like the rubbery, flavorless tofu dishes of the past. If blended well with spices, plant-based milk, the tofu transforms into a delightful, eggy texture that will have you doubt if it’s really vegan. Then, the roasted veggies – a mix of bell peppers, onions, and potatoes, roasted with a drizzle of olive oil and a sprinkle of salt and pepper, and the avocado – a good blend of fats and fiber.

A Vegan Breakfast Burrito Loaded with Tofu Scramble, Roasted Veggies and Avocado

Recipe by Vernon AlstonCourse: Breakfast, Main, Entrée DishCuisine: Mexican, Southwestern, American, Global vegan

Servings

4

servings

Prep time

44

minutes

Calories

495

kcal

While not strictly adhering to a particular traditional cuisine, this vegan breakfast burrito recipe is a fusion of flavors and ingredients from different cultures, adapted to suit a plant-based, health-conscious lifestyle. It represents the growing trend of reinterpreting classic dishes with a vegan twist, catering to diverse dietary preferences and beliefs.

Ingredients

• For the Tofu Scramble:

• 1 block (14 oz) extra-firm tofu, drained and crumbled

• 1/4 cup plant-based milk (almond, oat, or soy)

• 1 tsp turmeric

• 1 tsp garlic powder

• 1 tsp onion powder

• 1/2 tsp cumin

• 1/2 tsp paprika

• Salt and pepper, to taste

• For the Roasted Veggies:

• 1 red bell pepper, diced

• 1 yellow bell pepper, diced

• 1 red onion, diced

• 2 medium potatoes, diced

• 2 tbsp olive oil

• Salt and pepper, to taste

• Additional Ingredients:

• 4 large whole-wheat tortillas

• 1 avocado, sliced

• Hot sauce (optional)

Directions

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a large mixing bowl, toss the diced bell peppers, onion, and potatoes with olive oil, salt, and pepper until evenly coated. Spread the veggies in a single layer on the prepared baking sheet and roast for 25-30 minutes, or until tender and lightly browned, stirring occasionally.
• While the veggies are roasting, prepare the tofu scramble. In a non-stick skillet, crumble the tofu and add the plant-based milk, turmeric, garlic powder, onion powder, cumin, paprika, salt, and pepper. Cook over medium heat, stirring frequently, until the tofu is heated through and has a scrambled egg-like texture, about 5-7 minutes.
• Warm the tortillas according to package instructions.
• To assemble the burritos, divide the tofu scramble, roasted veggies, and avocado slices among the warm tortillas. If desired, add a dash of hot sauce for an extra kick. Fold the bottom of each tortilla over the filling, then fold in the sides and roll up tightly to form a burrito.
• Serve hot and enjoy this delicious, plant-based breakfast on the go!

About Yummy Tips and Tricks

1. Meal Prep: Double or triple the recipe for the tofu scramble and roasted veggies, and store them in the refrigerator for easy reheating throughout the week. This way, you can quickly assemble fresh burritos for a convenient, protein-packed breakfast on busy mornings.
2. For Tofu Texture: to have the best texture, be sure to use extra-firm tofu and drain it well before crumbling it into the skillet. This will help the tofu absorb the flavors and mimic the texture of scrambled eggs.
3. Spice it Up: Don’t be afraid to experiment with different spice blends in the tofu scramble. Try adding a dash of smoked paprika, chili powder, or even a pinch of nutritional yeast for a cheesy flavor.
4. Roast with assurance: Baking the veggies at a heat of 400°F (200°C) enhances their sweetness and produces a delicious caramelized taste. Ensure to arrange them in a layer, on the baking tray, for browning.
5. For prepping avocados for your burrito; Smash it up with a fork and add a splash of lime juice, salt and pepper to make it easier to slice and mix in.
6. Make sure to heat up the tortillas before putting the burritos. This will make them softer and less likely to rip. You can warm them in a skillet or, by wrapping them in a paper towel and heating, in the microwave for about 20 30 seconds.
7. Feel free to try with toppings or fillings! You could try adding salsa, guacamole, vegan cheese, sautéed mushrooms or a slight of vegan cream to enhance the flavors.
8. Portable Perfection: If you’re taking your burrito on the go, wrap it tightly in foil or parchment paper to keep it from falling apart. This also makes it easy to enjoy as a portable, handheld breakfast.
9. Preparing Meals in Advance; When getting ready, for the week you can prepare the burritos, in advance. Keep them in the fridge or freezer. Just heat them up in the microwave. Oven when you’re ready to enjoy them.
10. Leftovers: Any leftover roasted veggies or tofu scramble can be used for other meals, such as adding them to salads, grain bowls, or even making a vegan breakfast hash.

Alright, everyone. Here you have it; a vegan breakfast burrito packed with flavor essential nutrients and pure satisfaction. Believe me, this dish will soon become a go to choice for your breakfast regardless of whether you follow a vegan diet or not. So why delay any further? Preheat the oven. Prepare to kickstart your day on a note!

Vernon Alston

Vernon Alston, a former chef, is an extraordinary personality with a rich history of food and a creative cooking style. Being the one for Vernon high proficiency in pro cuisine and also thanks to the years of his experience, he has succeeded in enhancing his skills, thus, deputtering the reputation of him as a chef, who is league in creating unforgettable dishes.