Description
This Vegan Breakfast Burrito is a wholesome and flavorful morning meal featuring fresh spinach, protein-rich tofu scramble, black beans, roasted red peppers, creamy avocado, and zesty pickled onions wrapped in a warm tortilla. Perfect for a nutritious and satisfying start to your day, it’s easy to assemble and can be served with a side of salsa and lime wedges for an added burst of flavor.
Ingredients
Wrap
- 4 large tortillas
Filling
- 1 cup fresh spinach
- 1 recipe tofu scramble (approximately 1 cup)
- ½ cup cooked black beans, drained and rinsed
- 1 roasted red bell pepper, thinly sliced
- 1 avocado, thinly sliced
- ⅓ cup pickled onions or chopped scallions
- 1 serrano or jalapeño pepper, thinly sliced
- Sea salt, to taste
To Serve
- Lime wedges
- Salsa
Instructions
- Prepare the tortillas and greens: Lay out the large tortillas flat on a clean surface. Evenly divide the fresh spinach leaves among the four tortillas as the base layer for the filling.
- Add the tofu scramble: Spoon an equal amount of the prepared tofu scramble on top of the spinach on each tortilla, spreading it gently to cover the area evenly.
- Layer the remaining fillings: Add ½ cup cooked black beans (divided among the tortillas), followed by thin slices of roasted red bell pepper, avocado, and pickled onions or scallions. Place thin slices of serrano or jalapeño pepper as desired for some heat. Season each burrito filling lightly with sea salt and a squeeze of fresh lime juice to enhance the flavors.
- Roll the burritos: Fold the left and right sides of each tortilla over the filling, then fold the bottom edge up over the filling and begin rolling tightly toward the top. Tuck the sides and keep the filling secure as you roll to form neat burritos.
- Wrap and serve: Wrap each burrito in foil to keep warm and make handling easier. Slice in half if desired, and serve alongside lime wedges and your preferred salsa for dipping or topping.
Notes
- Use any large flour or corn tortillas that you prefer or have available.
- To make the tofu scramble, crumble extra-firm tofu and sauté with turmeric, garlic powder, black salt (kala namak), and your choice of vegetables and seasoning.
- Feel free to customize the peppers and spice level according to your taste.
- Pickled onions add a tangy crunch but chopped scallions can be used as a milder alternative.
- For extra protein, add cooked quinoa or vegan cheese inside the burrito.
- These burritos can be made ahead and wrapped tightly for an easy grab-and-go breakfast.
