Oh boy, let me tell you about my absolute favorite vegan breakfast burritos! These beauties have been a staple in my home for years, and I can’t imagine a weekend without them. I remember the first time I made them; I had a house full of friends who were skeptical about vegan food. But after just one bite, I was proclaimed the breakfast queen! They were gobbled up so quickly (thank goodness I made a double batch) that it became a regular Saturday morning tradition.
What I love about these breakfast burritos is how versatile they are. Sometimes I load them up with extra veggies, or I might add a little bit of spice depending on what I’m feeling. It’s one of those recipes where you can clear out the fridge and still create something delicious! Plus, they’re great for meal prep – you can wrap them up and stick them in the freezer for busy mornings. Let’s dive into the details of making these scrumptious burritos!
What’s in Vegan Breakfast Burritos?
Whole Wheat Tortillas: These are the foundation of our burrito. I now prefer whole wheat because they offer more fiber and nutrients. You can also use gluten-free tortillas if that’s your jam.
Firm Tofu: This is the star of the show! Tofu mimics scrambled eggs and provides a good protein boost. Make sure you get firm or extra-firm tofu for the best texture.
Spinach: Fresh spinach adds a lovely color, nutrients, and goes really well with the tofu. If you can, use organic spinach – it’s often more flavorful.
Bell Peppers: I usually toss in a mix of colors (red, green, and yellow) for visual appeal and a sweet crunch. They really brighten up the dish!
Onion: A must-have for that savory base flavor! I’m a fan of red onion, but you can use yellow or white if that’s what you have.
Garlic: Because garlic makes everything better! It adds depth and an irresistible aroma that fills your kitchen.
Spices: I like using cumin, paprika, and turmeric for flavor and a bit of color. They enhance the taste of the tofu and make it feel like a comforting breakfast.
Avocado: A creamy dollop on top! Avocado brings a rich texture and healthy fats that make everything better.
Is Vegan Breakfast Burritos Good for You?
Absolutely! These burritos are packed with a variety of nutrients.
Tofu: It’s an excellent source of protein and contains all essential amino acids, making it a fantastic plant-based protein source.
Spinach: This leafy green is loaded with vitamins A, C, and K, along with iron and magnesium – all of which are essential for our health.
Bell Peppers: Rich in antioxidants, especially vitamin C, bell peppers help boost immunity and skin health.
The only consideration would be to watch the salt – especially if you’re using store-bought tortillas or canned beans. Go for low-sodium options wherever possible, and you’ll have a wholesome breakfast delight!
Ingredients List
– 4 whole wheat tortillas (serves 4)
– 1 block firm tofu, drained and crumbled
– 2 cups fresh spinach
– 1 cup diced bell peppers (mix of colors)
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– ½ teaspoon turmeric
– Salt and pepper to taste
– 1 avocado, sliced (for topping)
How to Make Vegan Breakfast Burritos?
1. Start by heating a pan over medium heat. Add a splash of oil and sauté the diced onions until they are translucent.
2. Toss in the minced garlic and bell peppers, cooking for an additional 2-3 minutes until they soften.
3. Crumble the tofu into the pan, following with the cumin, paprika, turmeric, salt, and pepper. Stir everything together, letting it cook for about 5-7 minutes until the tofu is slightly golden and heated through.
4. Add in the fresh spinach and mix until it wilts down. This should take about a minute.
5. While everything cooks, warm your tortillas in a separate pan or microwave for a few seconds.
6. Once the filling is done, spoon an equal portion onto each tortilla. Top with avocado slices.
7. Roll the tortillas up, tucking the ends in to prevent any filling from spilling out. If desired, place seam-side down in the pan for a minute to crisp up the exterior.
8. Slice in half and serve hot!
Breakfast Bonanza Suggestions
– Feel free to switch up the veggies based on what you have on hand. Zucchini, mushrooms, or even kale work well too!
– Want a bit more spice? Add some diced jalapeños to the filling for a kick!
– You can easily make these burritos ahead of time. Just wrap them tightly in foil or parchment paper and freeze. When you want one, pop it in the microwave or oven until heated through.
I can’t recommend this vegan breakfast burrito recipe enough. It’s perfect for any morning, whether you’re lounging at home or bustling out the door. If you give it a try, I’d love to hear how it goes! So get cooking, and share your breakfast burrito adventures with me!