Vegan Breakfast Burritos

Wake up to flavor-packed mornings with these irresistible Vegan Breakfast Burritos, a perfect combination of plant-based goodness and bold seasonings. Featuring scrambled tofu spiced with turmeric and nutritional yeast for a rich, eggy texture, sautéed bell peppers, fresh spinach, and hearty black beans, this recipe delivers a satisfying meal in every bite. Creamy avocado mashed with zesty lime and a touch of salsa add vibrant, tangy layers that make these burritos truly crave-worthy. Quick to prepare in just 35 minutes, these breakfast wraps are ideal for a busy morning, weekend brunch, or even meal prepping. Wrapped in warm flour tortillas and garnished with optional fresh cilantro, they’re a customizable, high-protein vegan option that’s sure to fuel your day with flavor and nourishment. Perfect for fans of healthy, plant-based breakfasts!

Nutriscore Rating: 89/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 1 tsp turmeric powder
• 2 tbsp nutritional yeast
• 0.5 tsp garlic powder
• 0.5 tsp onion powder
• 0.5 tsp salt
• 0.25 tsp pepper
• 2 tbsp olive oil
• 1 red bell pepper
• 2 cups spinach leaves
• 15 oz canned black beans
• 1 avocado
• 1 lime
• 4 large flour tortillas
• 0.5 cup salsa
• 0.25 cup fresh cilantro (optional)

Directions

Step 1

Drain and press the tofu to remove excess water. Crumble it with your hands or a fork until it resembles scrambled egg consistency.

Step 2

In a small bowl, mix together turmeric powder, nutritional yeast, garlic powder, onion powder, salt, and pepper.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the crumbled tofu to the skillet.

Step 4

Sprinkle the tofu with the spice mixture and stir well to combine. Cook for 5-7 minutes until the tofu is lightly browned, stirring occasionally. Remove from skillet and set aside.

Step 5

In the same skillet, add another tablespoon of olive oil. Chop the red bell pepper and sauté for about 2-3 minutes until slightly softened.

Step 6

Add the spinach leaves to the skillet with the bell pepper and cook until wilted, which should take about 2 minutes.

Step 7

Rinse and drain the black beans. Add them to the skillet and heat through for about 3 minutes.

Step 8

Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl. Mash with a fork. Cut the lime in half and squeeze the juice over the mashed avocado, and mix well.

Step 9

Warm the flour tortillas in a microwave or on a dry skillet for a few seconds until pliable.

Step 10

Assemble the burritos: Spread a few tablespoons of mashed avocado onto a warm tortilla. Add a scoop of tofu scramble, a spoonful of black bean and veggie mixture, and a drizzle of salsa.

Step 11

Roll the tortilla by folding in the sides and then rolling it up from the bottom.

Step 12

Repeat with the remaining tortillas and fillings. Garnish with fresh cilantro if using and serve immediately.

Nutrition Facts

Serving size	(1655.5g)

Amount per serving	% Daily Value*
Calories	2419.0

Total Fat 101.4g	0%
Saturated Fat 17.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 4848.9mg	0%
Total Carbohydrate 267.0g	0%
Dietary Fiber 79.1g	0%
Total Sugars 20.0g
Protein 131.8g	0%

Vitamin D 0IU	0%
Calcium 3348.4mg	0%
Iron 36.0mg	0%
Potassium 5203.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 36.4%

Protein: 21.0%

Carbs: 42.6%