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Vegan Breakfast Burrito | Dietitian Debbie

Vegan Breakfast Burrito

  • Author: Deborah Davis
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 5 1x
  • Category: Breakfast
  • Cuisine: Vegan

Description

This hand-held vegan breakfast burrito will fill you up with sustaining protein and fiber. Dress it up with lots of salsa, avocado, and/or hot sauce.


Ingredients

  • 2 red bell pepper, sliced
  • 1 onion, sliced
  • 1 tablespoon oil
  • 1 (8 ounce) block extra firm tofu
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/4 cup vegetable broth
  • 1/2 cup kidney beans
  • Salt and ground black pepper
  • 5 tortillas
  • 1 avocado, sliced
  • 1/4 cup salsa

Instructions

  1. Press the tofu wrapped in paper towels underneath a heavy object for about 5-10 min. Roughly chop into ~1/3 inch pieces and set aside.
  2. Add the pepper, onion, and oil to a large skillet. Toss to coat vegetables in oil and cook over medium-high heat until softened and the edges of the peppers blacken, ~15 min.
  3. Remove from the skillet and set aside.
  4. Add the tofu to the same skillet along with the turmeric, cumin, and broth. Cook, stirring occasionally, until all the broth is absorbed, ~7 min. Add the beans and cook another 2-4 minutes.
  5. To assemble the burritos, add 1/5 of the tofu mixture to a tortilla shell and top with pepper/onion mixture, avocado, and salsa.

Nutrition

  • Serving Size: 1 Burrito
  • Calories: 345 kcals
  • Sugar: 5 g
  • Sodium: 485 mg
  • Fat: 17.5 g
  • Saturated Fat: 2.5 g
  • Carbohydrates: 34 g
  • Fiber: 5.5 g
  • Protein: 14.5 g
  • Cholesterol: 0 mg