The Ultimate Vegan Breakfast Burrito Bonanza

The Ultimate Vegan Breakfast Burrito Bonanza

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Preparation time:20 Mins

Cooking time:30 Mins

Servings:4 burritos

Ingredients:

• 1 (14-ounce/400g) package firm or extra-firm tofu, pressed and crumbled
• 1 tablespoon olive oil (15 ml)
• 1/2 medium onion, diced (75g)
• 1/2 red bell pepper, diced (75g)
• 1 teaspoon garlic powder (5 ml)
• 1/2 teaspoon turmeric (2.5 ml)
• 1/4 teaspoon black salt (kala namak) (1.25 ml)
• Salt and freshly ground black pepper, to taste
• Optional: 1 tablespoon nutritional yeast (15ml)
• 1 sweet potato, peeled and diced (approx. 300g)
• 1/2 red onion, cut into wedges (75g)
• 1 cup broccoli florets (100g)
• 1 tablespoon olive oil (15 ml)
• 1/2 teaspoon smoked paprika (2.5 ml)
• Salt and freshly ground black pepper, to taste
• 1 (15-ounce/425g) can black beans, rinsed and drained
• 1/2 cup diced tomato (75g)
• 1/4 cup chopped red onion (37.5g)
• 1 tablespoon chopped fresh cilantro (15ml)
• 1 tablespoon lime juice (15 ml)
• Salt and freshly ground black pepper, to taste
• 1 ripe avocado
• 1/4 cup unsweetened plant-based milk (60 ml)
• 1 tablespoon lime juice (15 ml)
• 1/4 teaspoon garlic powder (1.25ml)
• Salt and freshly ground black pepper, to taste
• 4 large flour tortillas
• Optional: Hot sauce, for serving

Instructions:

• Preheat oven. Toss sweet potato, red onion, and broccoli with olive oil, smoked paprika, salt, and pepper. Roast until tender and slightly browned.
• Sauté onion and bell pepper in olive oil. Add crumbled tofu, garlic powder, turmeric, and black salt. Cook, stirring occasionally, until heated through and slightly browned. Season to taste. Stir in nutritional yeast (if using).
• Combine black beans, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl.
• Blend avocado, plant-based milk, lime juice, garlic powder, salt, and pepper until smooth.
• Warm the tortillas in a dry skillet or microwave for pliability.
• Divide tofu scramble, roasted vegetables, black bean salsa, and avocado sauce evenly among the warmed tortillas.
• Fold in the sides of the tortilla, then roll tightly from the bottom up.
• Heat a dry skillet over medium heat. Sear the burritos seam-side down for a minute or two per side to crisp them up (optional).
• Serve immediately. Enjoy with your favourite hot sauce!

Nutrition Facts

Calories	550 calories
Fat	25g
Fiber	N/A

Recipe Info

Category	Breakfast
Cuisine	Mexican

Recipe Introduction

Quick Hook

Ever woken up craving something proper savoury? Honestly, these Best Vegan Breakfast Burritos are well worth getting out of bed for. They're packed with flavour and veggie goodness!

Brief Overview

Burritos originated in Mexico, and this version gives them a plant-based twist. This recipe is easy-medium. It takes about 50 minutes total. It makes 4 burritos, perfect for sharing… or not.

Main Benefits

These burritos are a nutritional powerhouse, loaded with protein and fibre. This makes them ideal for a weekend Vegan Brunch Ideas . What makes this recipe special is the smoky tofu scramble.

Ready for a Veggie Wake-Up Call?

Are you ready to swap bacon for something bolder? I'm talking about a Vegan Breakfast Burrito so good, it'll convert even the staunchest meat-eater. Honestly, you won't even miss the sausage!

The Story Behind the Burrito

I first made these after a particularly heavy night out. You know those mornings where only a proper fry-up will do? Well, this is the plant-based version.

It is like a hug in a tortilla. Think of it as a Meatless Breakfast Burrito but with added flavour.

What Makes This Burrito the Best ?

It’s all about the combo of textures and flavours. We're talking smoky tofu, sweet roasted veggies, and that creamy avocado sauce! And the black salt? Oh my gosh, it gives the tofu that eggy tang.

It transforms this into something special

Introducing...The Ultimate Vegan Breakfast Burrito Bonanza!

This Vegan Breakfast Burrito Bonanza is a hearty and satisfying morning meal! It is packed with smoky tofu scramble, roasted veggies, black beans, and a creamy avocado sauce.

Think southwestern flavours meet a full-on fry up, all snug in a warm tortilla. Whether you're a committed vegan or just looking for a plant-powered start to your day, this burrito is guaranteed to get your tastebuds singing a happy tune.

If you ever want to Make Ahead Veggie Breakfast Burritos , this is your recipe.

Ingredients: What You'll Need

Let’s get down to the nitty-gritty. Here's what you need to create these Plant-Based Breakfast Wrap beauties: tofu, veggies, black beans, avocado, and some spices.

Don't forget the tortillas!. The key is fresh ingredients. This is a great Easy Vegan Breakfast Recipe .

Time to Get Cooking!

So, are you ready to dive in? Let's get cooking and make some Southwestern Tofu Burrito magic. This recipe is a game-changer!

Ingredients & Equipment for the Best Vegan Breakfast Burritos

Fancy making the Best Vegan Breakfast Burritos ? Sorted! It is easier than a Sunday roast, honestly. You just need a few bits and bobs.

Don't worry if you haven't got everything, we can always work around it. These Make Ahead Veggie Breakfast Burritos are about to be a game-changer in your morning routine.

Main Ingredients: Let's Get Real

Right, let's dive into what you need for these bad boys. We're aiming for something proper tasty, so quality matters, yeah?

• Tofu Scramble : 1 (14-ounce/400g) package of firm or extra-firm tofu. Honestly, the firmer the better. Get that water out to avoid the sad, soggy scramble.
• Roasted Veg : 1 sweet potato (around 300g), diced. It needs to be vibrant orange and firm. You will be roasting this for around 25- 30 minutes at 200° C ( 400° F) .
• Black Bean Salsa : 1 (15-ounce/425g) can of black beans. Rinsed and drained, obviously.
• Avocado Sauce : 1 ripe avocado . It needs to be squishy, but not too soft.

Seasoning Notes: Spice Up Your Life

Alright, let's talk about making these burritos POP.

• Essential Spice Combo: Turmeric and garlic powder for the tofu. Honestly, that's what makes a proper Tofu Scramble Burrito .
• Flavour Enhancers: Smoked paprika in the roasted veggies is key. It adds that lovely smoky flavour that makes you feel like you are at the campfire.
• Quick Sub Options: If you haven't got black salt (kala namak), don't stress. Regular salt will do. But seriously, get some black salt when you can. It gives that eggy flavour to the tofu.

Equipment Needed: No Fancy Business

Right, you don't need a load of fancy gear for this. Keep it simple.

• Essential Tools: A large skillet, baking sheet, and a blender. Sorted.
• Household Alternatives: If you don't have a blender, just mash that avocado like a pro. A fork works wonders.

Honestly, making these Vegan Freezer Burritos is a piece of cake. Give it a go! You will be glad you did.

Why not give these a try when looking for Vegan Brunch Ideas ? They’re fantastic!. Enjoy the Easy Vegan Breakfast Recipe .

Cooking Method: The Art of the Vegan Burrito

Fancy some Best Vegan Breakfast Burritos ? Honestly, once you master this technique, you’ll be whipping them up every weekend.

The secret is layering the flavours. It's like building a veggie empire, one delicious ingredient at a time. And who doesn't love a proper empire, eh?

Prep Steps: The Vegan Mise en Place

• Essential mise en place: Dice your sweet potato. Crumble the tofu. Chop your veg. Get everything ready. This saves a mountain of stress.
• Time-saving organization tips: Prep the veg the night before. Honestly, you'll thank yourself in the morning. Think about making a big batch of Make Ahead Veggie Breakfast Burritos on Sunday, and you have a quick breakfast for the week.
• Safety reminders: Be careful with those knives! Don't want any culinary casualties, do we?

Step-by-Step Process: Building the Veggie Dream

1. Roast the veg: Preheat your oven to 200° C ( 400° F) . Toss sweet potato, red onion, and broccoli. Add olive oil, smoked paprika, salt, and pepper. Roast for 25- 30 minutes , or until tender.
2. Tofu scramble time: Sauté onion and bell pepper in olive oil. Add crumbled tofu, garlic powder, turmeric, and black salt. Cook for 5- 7 minutes , stirring. Season. Nutritional yeast if you want.
3. Black bean salsa: Combine black beans, tomato, red onion, cilantro, lime juice, salt, and pepper in a bowl. Easy peasy.
4. Creamy avo sauce: Blend avocado, plant-based milk, lime juice, garlic powder, salt, and pepper. Should be smooth.
5. Warm those tortillas: Dry skillet. Microwave. Whatever floats your boat. Warm them for pliability.
6. Assemble!: Evenly distribute tofu scramble, roasted veggies, black bean salsa, and avocado sauce onto tortillas.
7. Fold it up: Fold in the sides, then roll tightly.
8. Optional: Sear it: Dry skillet, medium heat. Sear seam-side down. 1- 2 minutes per side. Crispy!

Pro Tips: Level Up Your Vegan Burrito Game

• Press that tofu! Get rid of the water for a firmer scramble. Like squeezing the drama out of a reality TV show.
• Don't skip black salt: This stuff mimics eggs. Crucial for Tofu Scramble Burrito authenticity.
• Avoid overfilling. Or you’ll have a burrito explosion. Nobody wants that. Consider making Vegan Freezer Burritos for later!

So there you have it. The Best Vegan Breakfast Burritos recipe. Get experimenting! Change it up a bit! This Veggie Breakfast Burrito is so versatile.

Enjoy, and don't forget to share your culinary creations with us. Happy cooking.

Recipe Notes for the Best Vegan Breakfast Burritos

Right then, before you dive headfirst into making these Best Vegan Breakfast Burritos , let’s have a proper chat about a few bits and bobs that'll make your life easier.

Honestly, these tips are game changers! Consider this a quick debriefing, yeah? We want to make sure you will create Make Ahead Veggie Breakfast Burritos .

Serving Up These Beauties

Plating and Presentation Ideas: Forget fancy, alright? These are burritos, not canapés! Just whack them on a plate. You know? But, a dollop of vegan sour cream on top does make it look a bit posh.

Sprinkle some chopped cilantro for a bit of colour. Complementary Sides or Beverages: My personal fave? A big mug of strong, builder's tea.

Or if you're feeling fancy, a Vegan Brunch Ideas like an iced latte hits the spot. Salsa verde is also ace.

Keeping Your Burritos Fresh

Refrigeration Guidelines: Got leftovers? Wrap those Vegan Breakfast Burrito up tight in cling film, or pop them in an airtight container.

They'll be good in the fridge for up to 3 days . Freezing Options (if applicable): These are brilliant as Vegan Freezer Burritos ! Let them cool completely, then wrap each burrito individually in foil.

You can keep them in the freezer for up to 2 months . Reheating Instructions: For fridge burritos, microwave for a few minutes.

For frozen ones, defrost overnight in the fridge and then microwave or toast in a pan until heated through. Keep an eye so they are not burning!

Mix It Up a Bit

Dietary Adaptations: Gluten-free? No worries, just use gluten-free tortillas. Easy peasy. Seasonal Ingredient Swaps: In the summer, swap the roasted veggies for grilled courgette and peppers.

Lush! You can create delicious Veggie Breakfast Burrito no matter what.

Understanding the Goodness

Simplified Nutrition Information: Look, I'm no nutritionist, but these Plant-Based Breakfast Wrap are packed with good stuff! Tofu for protein, veggies for vitamins, and beans for fibre.

Key Health Benefits: This Southwestern Tofu Burrito is a great way to start your day with a balanced meal. It's a healthy and delicious way to get your fill of plant-based protein and fibre.

Right, that's it from me! Honestly, don’t be intimidated by all the steps. These Easy Vegan Breakfast Recipe are totally doable and delicious! Give it a go.

You've got this!. Get creative, have fun, and enjoy your Tofu Scramble Burrito !