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Vegan variation of Breakfast Burrito
A hearty Californian-style breakfast burrito featuring a savory tofu scramble, seasoned potatoes, black beans, and creamy avocado, all wrapped in a warm flour tortilla. This protein-packed, plant-based meal is a delicious and satisfying way to start any day.
Prepare the ingredients. Press the tofu for at least 15 minutes to remove as much water as possible. While the tofu is pressing, dice the potato, chop the onion and bell pepper, and mince the garlic. Rinse and drain the canned black beans.
Cook the potatoes. Heat 1 tablespoon of avocado oil in a large non-stick skillet over medium-high heat. Add the diced potatoes in a single layer. Cook for 10-12 minutes, flipping occasionally, until they are golden brown and tender. Remove from the skillet and set aside.
Sauté the aromatics. In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and bell pepper and sauté for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Make the tofu scramble. Crumble the pressed tofu into the skillet with your hands. Add the nutritional yeast, turmeric, kala namak, cumin powder, chili powder, salt, and black pepper. Stir well to coat the tofu evenly. Cook for 5-6 minutes, stirring occasionally, until the tofu is heated through and has absorbed the flavors.
Combine the filling. Add the cooked potatoes and rinsed black beans back to the skillet with the tofu scramble. Gently stir to combine and cook for 2 minutes until everything is heated through. Remove from heat.
Assemble the burritos. Warm the tortillas in a dry skillet or microwave for 20-30 seconds to make them pliable. Lay a tortilla flat and spoon a quarter of the filling onto the lower third. Top with sliced avocado and a sprinkle of fresh coriander. Fold in the left and right sides, then tightly roll from the bottom up to enclose the filling.
A hearty Californian-style breakfast burrito featuring a savory tofu scramble, seasoned potatoes, black beans, and creamy avocado, all wrapped in a warm flour tortilla. This protein-packed, plant-based meal is a delicious and satisfying way to start any day.
This californian recipe takes 40 minutes to prepare and yields 4 servings. At 489.12 calories per serving with 24.4g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Sear and serve (optional but recommended). For a crispy, restaurant-style finish, place the rolled burrito seam-side down in a hot, dry skillet. Cook for 1-2 minutes per side until golden brown and sealed. Serve immediately with your favorite salsa.
Stir in a few handfuls of fresh spinach or kale into the tofu scramble during the last 2 minutes of cooking until wilted.
Add 1/4 cup of your favorite shredded vegan cheese to each burrito before rolling it up.
Add minced jalapeño or serrano pepper along with the onion, or add a dash of your favorite hot sauce to the finished filling.
Swap the potatoes for diced sweet potatoes, or add other vegetables like mushrooms or zucchini to the scramble.
With tofu and black beans as primary ingredients, this burrito provides a high-quality source of plant-based protein, essential for muscle repair, growth, and overall satiety.
The combination of black beans, potatoes, bell peppers, and whole tortillas contributes a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
Avocado and avocado oil provide monounsaturated fats, which are beneficial for heart health. These healthy fats help reduce bad cholesterol levels and provide long-lasting energy.
Each burrito contains approximately 570 calories, making it a substantial and filling meal. The exact count can vary based on the size of your tortillas and avocado.
Yes, this burrito is a very healthy option. It's packed with plant-based protein from tofu and beans, fiber from vegetables and beans, and healthy fats from avocado. It provides sustained energy and essential nutrients to start your day.
Absolutely. To make this recipe gluten-free, simply use your favorite brand of gluten-free tortillas. All other ingredients in the recipe are naturally gluten-free.
Kala namak, or Indian black salt, is a volcanic rock salt with a high sulfur content, which gives it a distinct eggy smell and taste. It's key for mimicking the flavor of eggs in vegan dishes. If you can't find it, you can omit it, but the scramble will lack that signature flavor. Regular salt is not a direct substitute.
For best results, let the burrito thaw in the refrigerator overnight. To reheat, remove the foil and microwave for 1-2 minutes, or bake in an oven or toaster oven at 350°F (175°C) for 10-15 minutes until heated through. You can also pan-sear it for a crispy exterior.
