Vegan Breakfast Burrito

This flavorful vegan breakfast burrito is simply amazing, loaded with tofu scramble, skillet potato, avocado, and spring mix salad, all wrapped with a soft, warm and pliable gluten-free vegan tortilla is so filling, the perfect breakfast burrito for breakfast or brunch!

5 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: vegan breakfast burritos

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 299kcal

Equipment

1 large skillet

Ingredients

For The Potatoes

1 medium potato scrubbed and cut into bite-sized chunks
1 tablespoon olive oil
1/2 teaspoon onion powder
1/2 teaspoon nutritional yeast flakes
1/4 teaspoon salt

For The Tofu Scramble

1 pound extra-firm tofu
2 tablespoons nutritional yeast flakes
1 teaspoon curry powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt or to taste
2 tablespoons olive oil
1/2 small onion finely chopped
3 cloves garlic minced

Additional Ingredients

6 Tortillas warmed
1 avocado sliced
Baby spring mix or your favorite salad green

Instructions

To Prepare The Potatoes

potatoes to a bowl, season with onion powder, nutritional yeast flakes, and salt.
Heat olive oil in a large skillet over medium-high, add potatoes in a single layer and cook until brown for about 10 minutes, turning halfway.
For the last 3 minutes, I cover the skillet to make sure the middle of the potatoes is cooked. Remove from skillet and set aside in a bowl while you prepare the tofu

To Prepare The Tofu

Prepare the tofu -Drain, rinse tofu and mash in a large bowl with a fork. Add nutritional yeast flakes, curry powder, Italian seasoning, and salt to the tofu mix to fully combine.
Heat oil in a large skillet over medium-high, add onion, garlic and cook stirring constantly until onion is soft, about 2 minutes.
Add seasoned tofu and cook stirring until golden and beginning to slightly brown on the edges and any liquid as evaporated, about 5. Remove from the heat and set aside.
To Assemble the breakfast burritos, add potatoes, tofu scramble, avocado slices, spring mix on each warm tortilla, roll up with the ends fold under.

Nutrition