Vegan Breakfast Burrito
Who says you need eggs for a breakfast burrito? This tofu breakfast burrito is the perfect hearty vegan breakfast option. Roasted potatoes, tofu scramble, black beans, and sautéed greens.
Ingredients
- 1 recipe tofu scramble
- 2 medium yukon gold potatoes, diced
- 1 tablespoon + 1 teaspoon olive oil, divided
- 1/2 teaspoon salt and freshly ground black pepper
- 1/4 teaspoon dried rosemary, or 1 tablespoon fresh, finely chopped
- 6 ounces baby spinach leaves, roughly chopped
- 1 large garlic clove, minced or grated
- 1 cup canned black beans, warmed
- Hot sauce, or salsa, for serving
- 4 large burrito-size tortillas, whole-wheat preferred, warmed
Instructions
- Preheat the oven to 400 degrees F. Alternatively, you can preheat an Air Fryer to 400 degrees F. Toss the potatoes with 1 tablespoon of olive oil, salt, pepper, and rosemary. Add to a baking sheet or the basket of an air fryer and cook for 20-25 minutes in the oven, turning halfway through, or 10-12 minutes in the air fryer, stirring halfway through. Season to taste then set aside.
- While the potatoes are cooking, make the tofu scramble. Set aside.
- Heat a medium nonstick skillet over medium heat and add the remaining teaspoon of olive oil. Add the spinach and minced garlic and a pinch of salt and pepper and cook until the spinach has just wilted.
- Warm the tortillas in a dry skillet or in the microwave and layer the tofu scramble, potatoes, spinach, black beans, and hot sauce or salsa on top, if using. Roll and enjoy.
Notes
*To "seal" the burrito, after rolling, place the burrito seam-side down in a non-stick skillet over medium heat for ~30 seconds.
Nutrition
Serving: 1burritoCalories: 415kcalCarbohydrates: 64gProtein: 15gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 707mgPotassium: 1004mgFiber: 9gSugar: 8gVitamin A: 20021IUVitamin C: 16mgCalcium: 210mgIron: 6mg