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Vegan Breakfast Burritos (Tofu, Potatoes)

  • 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

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!


Scale

Ingredients

  • 8  – 10 , ten inch tortillas of choice
  • one block extra form tofu, (lightly pressed and diced)
  • 45 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)

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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