Ah, the breakfast burrito – a thing to behold.
While we have a vegan burrito in our cookbook, I’d yet to make one with tofu. And, truth be told, this version is a bit easier to make. No rice, no beans, no slaw. Just spiced, scrambled tofu, roasted vegetables, ripe avocado, and a sauce of your choice.
Now that you’re imagining yourself with a burrito in hand, let’s get to it!
This recipe is simple, requiring just 30 minutes from start to finish. And the ingredients are things you likely have on hand right now! The only thing I didn’t have was tortillas, which can be subbed with many things to keep this recipe gluten-free, such as corn tortillas, gluten-free wraps, or collard greens.
While red peppers and potatoes roast away, scramble up some extra-firm tofu with smoky spices like cumin, chili powder, and garlic. Nutritional yeast and hummus add a bit of “umami” to the tofu that I just love. Nutritional yeast seems to have that effect in recipes.
All that’s left to do is wrap! Simply pile as many toppings as you can fit into a tortilla and roll away. If you’ve ever watched the burrito artists at Chipotle do this, you know it’s possible but not easy. You really have to roll and tuck to get everything inside. But trust me – the end result is worth it.
I hope you all LOVE these burritos! They’re:
& So delicious
These would make a delicious on-the-go breakfast for kids in the morning or for weekend adventuring like hiking or picnics. They’re delicious on their own, but they are also tasty served with leftover breakfast potatoes, fruit, pinto beans, or Crispy Hash Browns.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy, 30-minute vegan breakfast burrito with scrambled tofu, roasted vegetables, avocado, kale, and salsa! Flavorful, healthy, satisfying.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan, Gluten-Free, Mexican-Inspired
- 1 12-ounce (340 g) package firm or extra-firm tofu*
- 1 tsp oil or 1 Tbsp (15 ml) water
- 3 cloves garlic, minced
- 1 Tbsp (15 g) hummus (store-bought or DIY)
- ½ tsp chili powder
- ½ tsp cumin
- 1 tsp nutritional yeast
- ¼ tsp sea salt
- optional: pinch cayenne pepper
- ¼ cup (15 g) minced parsley
- 5 baby potatoes, chopped into bite-size pieces
- 1 red bell pepper, thinly sliced
- 1 tsp oil or 1 Tbsp (15 ml) water
- Pinch sea salt
- ½ tsp ground cumin
- ½ tsp chili powder (not ground chili)
- 2 cups (134 g) chopped kale
- 3-4 large flour or gluten-free tortillas (ensure vegan friendly – I like TJ’s brand)
- 1 ripe avocado, chopped or mashed
- Chunky red or green salsa or hot sauce
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper. In the meantime, also wrap tofu in a clean towel and set something heavy on top – such as a cast-iron skillet – to press out excess moisture.
- Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
- In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
- In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed (1-3 Tbsp). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned – ~3-5 minutes. Set aside.
- Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm – optional). Continue until all toppings are used up – about 3-4 large burritos.
- Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).
*If avoiding soy, sub the tofu with pinto or black beans. Simply warm cooked beans over medium-low heat and season with a pinch of salt, cumin, and chili powder.
*Nutrition information is a rough estimate for 1 of 4 burritos, calculated using flour tortillas.
Serving size: 1 burrito of 4 Calories: 441 Fat: 19.6 g Saturated fat: 5 g Carbohydrates: 53.5 g Sugar: 3.4 g Sodium: 772 mg Fiber: 8 g Protein: 16.5 g