Vegan Breakfast Burrito Recipe

Vegan Breakfast Burrito Recipe

Author: Sara Smith Prep Time: 15 minutes
Cook Time: 25 minutes Total Time: 40 minutes
Yield: 2 servings Category: Breakfast Cuisine: Mexican Diet: Vegan

Ingredients

  • 1 russet potato
  • 1 tablespoon oil
  • Salt
  • 1/4 cup cooked or canned beans
  • 1/4 cup Soyrizo
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon nutritional yeast
  • Handful of spinach
  • 1 block firm tofu
  • 1 large tortilla
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Instructions

  1. Cut the potato into small ½-inch pieces.
  2. In a bowl, mix the potato pieces with 1 teaspoon of olive oil and a pinch of salt.
  3. Preheat your toaster oven to 400°F.
  4. Lay the cut-up potato pieces on a tray, ensuring they have space.
  5. Bake the potato pieces for about 20 minutes, turning halfway.
  6. Heat a non-stick pan on high.
  7. Add your oil and crumble the tofu into the pan.
  8. Mix in the turmeric, nutritional yeast, and a pinch of salt; cook for about 8 minutes.
  9. Add spinach and cook for another minute until wilted.
  10. Scoop the tofu scramble into a bowl.
  11. In the same pan, add more oil, cook soyrizo for about 5 minutes, then set aside.
  12. Mix the potatoes, tofu, and soyrizo together.
  13. Grab the tortilla and place the mixture in the center.
  14. Fold in the sides and roll it up from the bottom.

Notes

  1. This burrito is customizable with your choice of veggies and spices.