Vegan Breakfast Burritos
Perfect for on the go, Vegan Breakfast Burritos are loaded with tofu scramble, crispy potatoes, and Mexican-inspired fillings. Eat them fresh off the stove or freeze for later!
–Vegan Vanilla Cake – Vegan Custard (Pastry Cream) – & Chocolate Ganache
Breakfast burritos are the best option to enjoy when you need a change from your usual overnight oats or green smoothies. Warm, savory, and satisfying, this protein-packed breakfast will keep you full for hours.
Sauté a crumbled block of tofu in a pan over medium heat. When the water evaporates, stir in the seasonings with some non-dairy milk. This is when the tofu begins to look like scrambled eggs!
Transfer the tofu scramble to a plate and add more oil and the potatoes to the pan. Sprinkle them with salt and pepper, and cook until lightly browned on the outside.
Turn off the heat. Combine the tofu scramble, rinsed black beans, and shredded vegan cheese in the pan with the potatoes. Add a scoop to the tortillas along with any additional fillings you like. Finish by rolling up the tortilla and serve!
Roll the burritos without the pico, avocado, or tomatoes. Wrap each one in foil or plastic wrap and store in a freezer bag or container. When you’re ready to eat, remove the foil or plastic wrap and warm the burritos in the microwave for a couple of minutes until warm.
Ingredients wide rice noodles low sodium soy sauce seasoned rice vinegar vegan oyster sauce Sriracha hot sauce, brown sugar vegetable oil cloves garlic onion, sliced carrots broccoli florets bell pepper green onions Thai basil baby corn
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