Vegan Breakfast Burritos (Tofu, Potatoes)

Crispy tofu, perfectly seasoned potatoes and veggies all rolled up to create the Best Vegan Breakfast Burritos ever! Freezer friendly and easily gluten free!

These Vegan Burritos are my absolute favourite breakfast and they’re healthy too!  I have them at least 3 times a week, not kidding!

This recipe makes quite a few Burritos so stash the rest in your freezer for a fast and easy breakfast or snack.

I knew I had to come up with a savoury breakfast for myself when I started cutting eggs and meat from my diet- Enter Tofu, veggies and potatoes- Win win? I’ve been tweaking this recipe for awhile now. I am so happy with the outcome! These are super tasty breakfast burritos folks!

HOW TO MAKE VEGAN BREAKFAST BURRITOS:

You’ll need one block of extra firm tofu, sliced lengthwise into 3 pieces and lightly pressed between paper towels and diced. Place on large sheet tray with the potatoes, onions and green peppers. Bake it in the oven, no stirring necessary!

While the tofu and veggies are getting all crispy in the oven, sauté some mushrooms and zucchini with some herbs and spices. Toss in some tomatoes and spinach at the end. Add both mixtures together. Voila!

Don’t worry if your mushroom mixture seems to wet. The potatoes will sop up all those delicious pan juices.

There you have it guys add your burrito mix to your wrap, roll it up, crisp it up and Devour!  I like mine with ketchup on the side?

Freeze the rest for a rainy day!

These Vegan Breakfast Burritos are:

My favourite breakfast!

Filling

The Best

Easy

full of veggies and tofu!

super Healthy

Savoury

Addicting

Delicious

Freezer Friendly

easily gluten free

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

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Here are some more tasty Vegan Breakfast recipes for you: 

• Vegan Waffles (Healthy, Oil free)
• Vegan Buttermilk Pancakes
• Strawberry Rhubarb Muffins (Vegan)
• Vegan French Toast (Tofu)
• Best Home Fries Recipe (Breakfast Potatoes)
• The Best Tofu Scramble (Vegan)
• Healthy Oatmeal Breakfast Bars (Vegan, GF)

Freezer friendly Tofu Breakfast Burritos video below!

Vegan Breakfast Burritos (Tofu, Potatoes)

★★★★★ 5 from 1 reviews

• Author: Verna
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8-10 Burritos 1x
• Category: Breakfast & Baking, Gluten free,
• Cuisine: American

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Description

Crispy tofu, perfectly seasoned potatoes and veggies all rolled up to create the Best Vegan Breakfast Burritos ever! Freezer friendly and easily gluten free!

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Scale 1x2x3x

Ingredients

• 8  – 10 , ten inch tortillas of choice
• one block extra form tofu, (lightly pressed and diced)
• 4 – 5 cups peeled and chopped potatoes, about 4 – 5 medium potatoes, ( I like red potatoes )
• 1 cup chopped onion, ( 1 medium onion)
• 1 cup chopped green pepper,( 1 green pepper)
• 3 cups mushrooms, (sliced)
• 1 cup zucchini,(diced)
• 1 cup chopped tomato,(1 large tomato)
• 1 cup fresh spinach,(chopped) ( firmly packed)
• 1 tsp bouillon paste, ( see notes*)
• 1/4 cup water
• 2 tbsp oil,(optional)
• 1 tsp salt
• 1/4 tsp pepper
• 1 tsp granulated garlic
• 1 tbsp tamari or  Coconut aminos
• 2 tbsp nutritional yeast
• 1 tsp sage ( powder)
• 1 tsp ground fennel
• 1 tsp fresh rosemary, (finely chopped)
• 1/2 tsp crushed red pepper flakes,(optional)
• 1/2 tsp  black salt(see notes)

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Instructions

1. Preheat oven to 400 degrees
2. Slice tofu length wise into 3 pieces, press lightly between paper towels, then dice tofu into cubes.
3. Dice potatoes and chop green peppers into bite size pieces, 3/4 inch or so
4. Add the above ingredients to large bowl with the salt & pepper, garlic and 1 tbsp oil, mix well
5. Place on parchment lined baking sheet,( I use an 15×21 baking sheet for this recipe)and Bake for 30 minutes, no stirring necessary
6. While the veggies are baking, add 1 tbsp oil ,mushrooms and zucchini to large saute pan (I use non stick) add a twist or two of salt and pepper mill, saute for couple minutes
7. Add rest of ingredients (except tomatoes and spinach and veggies from oven), and cook for another minute or two
8. Remove from heat when mushrooms are tender and zucchini still has a bite to it
9. Add in the tomatoes, spinach and veggies from the oven, mix everything together. Season with salt and pepper if necessary
10. Add 3/4 to 1 cup filling to a tortilla, wrap it up. Crisp burrito for a couple of minutes on each side in dry pan on med heat
11. Slice in half and Enjoy with your favourite condiments, (ketchup, hot sauce, salsa)!

Notes

• I mix 1 tsp of “Better than Bouillon Vegetarian No Beef Soup Base” with the 1/4 cup of water, I love the flavour , but of course you can just use 1/4 veggie broth instead of water and omit the bouillon.
• Black salt is optional of course, I love the eggy flavour it adds
• For gluten free use gluten free tortillas
• I wrap burritos in plastic wrap and  freeze  individually
• To REHEAT  from frozen: unwrap and heat in MICROWAVE, then crisp in pan, OR place frozen burrito in 350 degree OVEN, cover lightly with foil. Bake  for approx 12 min, turning halfway.
• Nutrient chart below was calculated without the tortillas

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