Description
Crispy tofu, perfectly seasoned potatoes and veggies rolled up to create the Best Vegan Breakfast Burrito ever! Freezer friendly, healthy, easily gluten free! Perfect meal prep for busy mornings!
Ingredients
Scale
- 8 to 10 large flour tortillas
- one block extra firm tofu
- 4 - 5 cups potatoes, peeled and diced (see notes for options)
- 1 medium yellow onion, chopped
- 1 green pepper, chopped into bite size pieces
- 1 teaspoon granulated garlic (powder)
- 3 cups sliced mushrooms
- 1 cup zucchini, diced
- 1 cup chopped tomato, (1 large tomato)
- 1 cup fresh spinach, firmly packed and rough chopped
- 2 tablespoons oil, divided
Seasonings:
- 1 teaspoon better than boullion no beef vegetable soup base, (optional)
- 1/4 cup water
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon tamari or Coconut aminos
- 2 tablespoons nutritional yeast
- 1 teaspoon sage ( powder)
- 1 teaspoon ground fennel
- 1 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon crushed red pepper flakes (optional)
- 14 - 1/2 teaspoon black salt (optional for eggy flavour)
Instructions
- Preheat oven to 400 degrees, mix the seasonings in a bowl and set aside. Slice tofu lengthwise into 2-3 pieces, press lightly between paper towels, then dice into cubes. Prep rest of ingredients.
- For the filling: Add the tofu, potatoes and peppers to large bowl with the salt & pepper, garlic and 1 tbsp oil, mix well. Place on parchment lined baking sheet, I use an 15x21 baking sheet for this recipe . Bake for 30 minutes, no stirring necessary
- While the veggies are baking, heat a large non stick skillet over medium heat add 1 tbsp oil, mushrooms and zucchini and a pinch of salt and pepper. Sauté for 3 minutes or so. Add in the seasonings and cook for another minute or two. Remove from heat when mushrooms are tender and zucchini still has a bite to it
- Add in the tomatoes, spinach and veggies from the oven. Mix everything together. Season with salt and pepper if necessary
- To assemble burritos: 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
- Slice in half and serve with your favourite condiments, (ketchup, hot sauce, salsa and or my 3 ingredient chipotle sauce from my vegan burrito recipe-so good!) Enjoy your tasty vegan breakfast! Freeze the rest for a rainy day!
Notes
- Can substitute frozen large cubed hash browns
- For gluten free: use gluten free tortillas
- To store and freeze: Will keep covered in fridge for 4-5 days. 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.
- calories on the Nutrient chart below were calculated without the tortillas
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast & Baking, Gluten free,
- Method: Stovetop and oven
- Cuisine: American, Canadian
Keywords: tofu breakfast burrito, vegan breakfast burrito