Vegan Breakfast Burritos
Delicious and filling vegan breakfast burritos packed with scrambled tofu, black beans, and fresh vegetables, wrapped in whole wheat tortillas.
8 min
Prep
12 min
Cook
4
Serves
350
Calories
Macros · per serving
15g protein
45g carbs
12g fat
Ingredients
For 4 servings
- 400 grams firm tofu
- 1 can black beans
- 1 red bell pepper
- 1 onion
- 100 grams spinach
- 1 avocado
- 1 tomato
- 4 whole wheat tortillas
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast
- 1 teaspoon turmeric
- 1 teaspoon cumin
- salt — to taste
- pepper — to taste
Instructions
- 1
Drain and crumble the tofu into small pieces resembling scrambled eggs.
- 2
Dice the red bell pepper, onion, and tomato.
- 3
Heat olive oil in a large pan over medium heat.
- 4
Add diced onion and red bell pepper to the pan and sauté for 3-4 minutes until softened.
- 5
Add crumbled tofu to the pan, sprinkle with nutritional yeast, turmeric, cumin, salt, and pepper, and cook for 5 minutes, stirring occasionally.
- 6
Rinse and drain the black beans and add them to the pan, stir to combine and heat through for another 2 minutes.
- 7
Add spinach and cook until wilted, about 1 minute.
- 8
Warm the whole wheat tortillas in a separate dry pan for 30 seconds on each side.
- 9
Slice the avocado and tomato.
- 10
Assemble the burritos by placing tofu scramble, avocado slices, and tomato onto each tortilla, then fold and wrap tightly.
- 11
Serve the burritos warm.
Cook it this week.
NeatEat plans Vegan Breakfast Burritos — and the rest of your week — around your budget, groceries included.