Description
These Vegan Breakfast Burritos are a delicious and nutritious way to start your day, featuring a savory tofu scramble with seasoned veggies wrapped in warm flour tortillas. Perfectly spiced with turmeric and smoked paprika, these burritos are both satisfying and cruelty-free.
Ingredients
Scale
Tofu Mixture
- 1 block firm tofu, drained and crumbled
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 bell pepper, chopped
- 1 small potato, peeled and diced
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Other Ingredients
- 4 large flour tortillas
- 1/4 cup salsa
- 1/4 cup avocado, sliced (optional)
- Fresh cilantro, chopped (optional)
Instructions
- Cook Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 10 minutes until tender and lightly golden.
- Sauté Vegetables: Add the chopped onion and bell pepper to the skillet. Continue cooking for 5-7 minutes, until softened.
- Season and Add Tofu: Sprinkle turmeric, smoked paprika, garlic powder, salt, and pepper over the veggies. Stir in the crumbled tofu and cook for another 5-6 minutes, until the tofu is heated through and slightly crispy.
- Warm Tortillas: Heat the flour tortillas in a dry skillet or microwave for a few seconds until warm to make them pliable for wrapping.
- Assemble Burritos: Spoon the tofu-veggie mixture onto the center of each tortilla. Top with salsa, avocado slices, and fresh cilantro, if desired.
- Wrap Burritos: Fold in the edges of the tortillas and roll tightly to form burritos.
- Serve: Enjoy immediately, or store for later consumption.
Notes
- You can substitute the potato with sweet potatoes for a different flavor profile.
- For gluten-free option, use gluten-free tortillas.
- Avocado and cilantro are optional but add great freshness and creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat burritos in a skillet or microwave before serving.
