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Vegan breakfast wrap cut in half and being held by hand for the camera.

Vegan Breakfast Burritos

  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 burritos 1x
  • Category: Breakfast
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Description

These vegan breakfast burritos are stuffed with marinated beans, fluffy tofu scramble, and sautéed veggies. An easy high protein make ahead breakfast.


Ingredients

Scale

Marinated Black Beans

  • 1, 15 oz can black beans, rinsed and drained
  • 1 clove garlic, finely minced or 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • Juice of half a lime
  • Salt and pepper to taste

Onions and Peppers

  • 2 tsp olive oil
  • 2 bell peppers, thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 tsp smoked paprika 
  • Juice of half a lime
  • Salt and pepper to taste

Tofu Scramble

  • 1 (450g) block of extra firm tofu, drained
  • 1 tbsp soy sauce or more to taste
  • 1 heaping tbsp tahini
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Pinch of turmeric
  • 1/4 cup unsweetened almond milk
  • Salt and pepper to taste
  • 1 tbsp nutritional yeast (optional)

Burrito

  • 4 Burrito Sized Wraps
  • Greens of choice
  • Extra condiments as desired: avocado, salsa, etc.

Instructions

For the Marinated Beans

  1. To a bowl, add your beans and seasonings to a bowl and give it a good toss to coat well. 
  2. Allow beans to marinate as you prep the remaining ingredients. 

For the Peppers and Onions

  1. Heat up oil in a pan then add in your onions and sauté along with a pinch of salt. Cook and stir occasionally until onions have softened. 
  2. Add in the peppers along with the smoked paprika and sauté for 2-3 minutes until peppers have softened.
  3. Squeeze on your lime and adjust salt and pepper to your liking. 

For the Tofu Scramble

  1. To a pan over medium heat, crumble your tofu and add in your soy sauce and spices then stir to coat.
  2. Fold in your tahini then pour in milk and nutritional yeast if using.
  3. Stir your tofu mixture well and allow to cook and absorb the liquid until it looks soft and fluffy, about 5-8 minutes.
  4. Season with additional salt and pepper to taste. Remove from heat and use as desired.

Assemble Your Burrito

  1. Lay your wrap on a flat surface then top with a handful of greens, a large spoon of beans, then some peppers, a spoon of your tofu and any additional add ins you prefer.
  2. Fold in the sides of the wrap towards the middle and then fold in the edge closest to you up and over to tuck over the filling. Continue to roll and tuck in your ends as needed until you roll it up to the other side.
  3. To seal the edges, place your burrito, seam side down on to a greased heated pan and allow to cook and brown for 2-3 minutes then flip to brown on the other side, then serve.

Notes

Make sure you are using a burrito sized wrap. This will make sure your wrap is big enough for a decent filling.

Don’t overfill your burrito. You might be tempted, but avoid overfilling your burrito. If it’s overfilled you will likely have a difficult time rolling and sealing your burrito.

Because the tofu is cooked with tahini and plant milk, just note that we want to cook the liquid well to prevent the liquid from the tofu turning your wrap soggy. 

If you are sticking to the basics of the beans, the peppers and onions along with the tofu scramble then you can assemble these wraps for freezing. Just make sure your filling ingredients are room temperature before rolling into a burrito, then wrap it tightly in foil and place in the freezer. Freeze for up to 1 month. To reheat, place burrito in the microwave for 4-6 minutes, making sure to turn it halfway.

Keywords: vegan breakfast burritos, breakfast burritos, easy breakfast recipe