Description
Delicious and customizable vegan breakfast burritos filled with crispy roasted potatoes, eggy tofu scramble, and fresh toppings.
Ingredients
Scale
- 4 to 6 burrito-sized flour tortillas
- Vegan Queso Sauce (store-bought or homemade)
- Eggy Tofu Scramble (made from firm tofu)
- Crispy Roasted Potatoes (diced and roasted)
- Pico de Gallo (fresh tomatoes, onions, and cilantro)
- 1 large or 2 medium avocados, diced
- 1 tablespoon fresh lime juice
- Sea salt or kosher salt, to taste
- Hot sauce, for serving
Instructions
- Preheat your oven to 425°F (220°C). Cube the potatoes, toss them in olive oil, salt, and spices, and roast for 25-30 minutes.
- Crumble the pressed tofu into a heated skillet with olive oil. Add turmeric, onion powder, and garlic powder, and cook for about 5-7 minutes.
- Squeeze fresh lime juice onto diced avocado and sprinkle it with sea salt.
- Assemble the burritos by spreading vegan queso sauce on one side of a tortilla, then add tofu scramble, roasted potatoes, pico de gallo, and avocado.
- Fold in the edges of the tortilla and roll it up tightly.
- Cook the burritos seam-side down in a heated pan until golden brown, about 3-4 minutes per side.
- Serve warm with hot sauce on the side.
Notes
These burritos can be assembled ahead of time and stored in the fridge or freezer. Ensure not to overload them to avoid rolling difficulties.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 burrito
- Calories: 375
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
Keywords: vegan breakfast, breakfast burritos, tofu scramble, healthy recipes, plant-based meals
