Vegan Breakfast Burrito Recipe (Tofu + Veggies)

These vegan breakfast burritos are made with tofu scramble instead of eggs. Use the veggies here or make it your own with whatever you have in your fridge for a healthy, balanced and filling plant-based breakfast.

Course Breakfast

Cuisine Vegan

Keyword Tofu scramble burrito, Vegan breakfast burrito

Prep Time 20

Make tofu scramble 25

Total Time 45

Servings Small burritos (or 6 large)

Calories 277kcal

Equipment

Ingredients

1 batch tofu scramble
1 ½ cups black beans (14 oz can, drained and rinsed)
12 small flour tortillas , whole wheat (or 6 large/ 12 inch tortillas)
2 large avocados , ripe, sliced
2-3 cups coleslaw mix (or other leafy green/ salad mix)
¾ cup salsa

Instructions

Prepare a batch of tofu scramble.
1 batch tofu scramble
Stir a can of drained and rinsed black beans into the tofu scramble.
1 ½ cups black beans
Assemble burritos by laying out all the whole wheat wraps on a piece of tin foil and dividing the tofu scramble, sliced avocado, coleslaw mix and salsa evenly between wraps.
12 small flour tortillas, 2 large avocados, 2-3 cups coleslaw mix, ¾ cup salsa
Carefully wrap each burrito by folding in both sides then carefully picking up the bottom edge and rolling away from you. Use tin foil to secure burrito in place.
Refrigerate for up to 4 days OR use the recipe modifications in the text above to freeze.

Notes

Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.

Nutrition