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Quick & Easy Vegan Breakfast Burrito

Updated: Jul 2, 2022

If you are looking for a filling, but still healthy, and delicious plant-based breakfast recipe that you can take on-the-go with you, this is the perfect recipe for you. This Breakfast Burrito is made with a tasty, protein packed tofu scramble which is very quick and easy to make, as well as some delicious and flavorful potatoes!



Ingredients:

  • 4-5 medium size potatoes, peeled and cubed

  • 2 tsp each smoked paprika and garlic powder

  • 2 tbsp vegan butter

  • 110g firm tofu

  • 1 tsp turmeric

  • 2 tsp each garlic powder, cumin

  • 1 tbsp nutritional yeast *

  • salt & pepper to taste

  • 10 g vegan cheese, optional

  • 2 flour tortillas

  • vegan mayo or hummus

  • handful of fresh parsley, chopped



Instructions:

  1. Fill a large pot with water, add a generous pinch of and cook the cubed potatoes, until fork tender but not overcooked.

  2. When the potatoes are cooked, drain them.

  3. In a pan melt the vegan butter, add your cooked potatoes along with the seasonings, and salt and pepper to taste. Stir occasionally and cook until the potatoes are golden brown and crispy. Set aside while you make the tofu scramble.

  4. To make the tofu scramble, crumble the tofu directly into the same pan you used to make the potatoes, using your clean hands.

  5. Add the seasonings, nutritional yeast and cook for 3-5 minutes.

  6. Next, add grated vegan cheese and cook for an additional 3 minutes, to let the cheese melt.

  7. Spread a layer of vegan mayo or hummus on a flour tortilla, followed by the tofu scramble, and the potatoes.

  8. Fold 2 sides of your tortilla towards the center and start rolling the burrito up, starting from the side closest to you.

  9. Serve warm and enjoy!



Notes:

To make sure your burrito is sealed, I recommend toasting it in a pan.


 

Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a review below!

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