Vegan Breakfast Burrito

Everything you love about a breakfast burrito — smoky beans, golden tofu scramble, crispy potatoes, and creamy avocado — all wrapped up in a warm tortilla. This is the breakfast that keeps you full until dinner!

Servings: 2

Prep time: 10 mins | Cook time: 25 mins | Total: 35 mins

INGREDIENTS

• 2 pieces large flour tortillas

• 1 cups firm tofu crumbled

• 1 cups canned black beans drained

• 2 cups baby potatoes diced small

• 1 pieces avocado sliced

• 4 tablespoons salsa

• 1 teaspoons turmeric

• 1 teaspoons smoked paprika

• 2 tablespoons olive oil

• 2 tablespoons nutritional yeast

• 1 pinch salt and pepper

• 1 tablespoons hot sauce to serve

INSTRUCTIONS

1. Cook the potatoes: Heat 1 tbsp 2 tablespoons olive oil in a pan over medium-high heat. Add 2 cups baby potatoes diced small and cook for 15 minutes, stirring occasionally, until golden and crispy. Season with 1 pinch salt and pepper.

2. Make the tofu scramble: In a separate pan, heat remaining 2 tablespoons olive oil over medium heat. Add 1 cups firm tofu crumbled and cook for 3 minutes. Add 1 teaspoons turmeric, 1 teaspoons smoked paprika, and 2 tablespoons nutritional yeast. Stir and cook for 3 more minutes until golden.

3. Warm the beans: Add 1 cups canned black beans drained to the tofu pan and stir for 2 minutes until warmed through.

4. Warm the tortillas: Warm 2 pieces large flour tortillas in a dry pan for 30 seconds per side or microwave for 20 seconds until pliable.

5. Assemble and roll: Lay tortillas flat. Divide the tofu scramble, beans, potatoes, 1 pieces avocado sliced, and 4 tablespoons salsa between them. Fold in the sides, then roll tightly. Serve immediately with 1 tablespoons hot sauce to serve!

Nutritional Info (per burrito): 

Calories: ~580 | Protein: 26g | Carbs: 72g | Fat: 20g | Fibre: 16g | Iron: 8mg

💡 Tip: Wrap your assembled burrito in foil and toast it in a dry pan for 2 minutes per side — this seals it shut and makes the outside beautifully crispy!

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