Vegan Breakfast Burrito
A quick and hearty vegan breakfast burrito packed with scrambled tofu, black beans, and fresh vegetables wrapped in a warm tortilla.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
14g protein
42g carbs
15g fat
Ingredients
For 4 servings
- 400 grams extra firm tofu
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup black beans
- 1 red bell pepper
- 2 cups spinach
- 1 avocado
- 4 flour tortillas
- 1 lime
- 0.5 cup salsa
Instructions
- 1
Drain and press the tofu to remove excess moisture, then crumble it into a bowl.
- 2
Heat olive oil in a pan over medium heat. Add crumbled tofu, turmeric, salt, black pepper, garlic powder, and onion powder. Cook for 5 minutes, stirring occasionally, until tofu is heated through and lightly golden.
- 3
Rinse and drain the black beans. Dice the red bell pepper.
- 4
Add black beans and red bell pepper to the pan with the tofu. Cook for another 3 minutes until the pepper is tender.
- 5
Stir in the spinach and cook for an additional 2 minutes until wilted.
- 6
Warm the flour tortillas in a separate pan or microwave for about 30 seconds each.
- 7
Slice the avocado and lime.
- 8
Place a portion of the tofu mixture onto each tortilla. Top with avocado slices, a squeeze of lime juice, and salsa. Roll up the tortillas to form burritos.
Cook it this week.
NeatEat plans Vegan Breakfast Burrito — and the rest of your week — around your budget, groceries included.