Hearty Vegan Tofu Breakfast Burritos

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Hearty Vegan Tofu Breakfast Burritos

Looking for a quick, protein-packed, and satisfying vegan breakfast you can prep ahead and take on the go? These Tofu Breakfast Burritos check all the boxes! Made with crumbled tofu, vibrant veggies, and bold spices, these burritos are flavorful, nutritious, and 100% plant-based. Ideal for meal prep, busy mornings, or a filling brunch.

Whether you’re new to tofu or a long-time fan, this easy burrito recipe is sure to become a favorite in your rotation!

 Ingredients

These simple, wholesome ingredients make a burrito that’s both nutritious and satisfying:

  • ▢ 1 block extra-firm tofu, pressed to remove water
  • ▢ 2 tablespoons nutritional yeast – adds a cheesy, umami flavor
  • ▢ 1 tablespoon chili powder – for smoky warmth
  • ▢ 1 teaspoon garlic powder – for savory depth
  • ▢ ½ teaspoon turmeric – for color and anti-inflammatory benefits
  • ▢ 1 cup chopped kale – rich in fiber and antioxidants
  • ▢ ½ small onion, finely diced
  • ▢ 4 burrito-sized tortillas – use whole grain or gluten-free, if desired
  • ▢ Salsa, for topping
  • ▢ Avocado (optional), for creaminess and healthy fats

 Step-by-Step Instructions

Step 1: Prep the Tofu
Using your fingers, crumble the pressed tofu into a large bowl until it resembles scrambled eggs.

Step 2: Season It Up
Sprinkle the tofu with nutritional yeast, chili powder, garlic powder, and turmeric. Mix thoroughly so the tofu is evenly coated.

Step 3: Cook the Aromatics
Heat a nonstick or lightly oiled skillet over medium heat. Add the diced onions and sauté for 3–4 minutes until soft and translucent.

Step 4: Add Tofu
Stir in the seasoned tofu and cook for about 5 minutes, stirring occasionally to prevent sticking.

Step 5: Add the Greens
Mix in the chopped kale and cook for another 5 minutes, until the kale is wilted and tender.

Step 6: Assemble the Burritos
Warm the tortillas slightly to make them more pliable. Spoon the tofu mixture into each one, top with salsa and sliced avocado (if using), then roll tightly into burritos.

Serve immediately, or wrap in foil for a portable breakfast!

 Tips & Variations

  • Veggie Swap: Don’t have kale? Try spinach, grated zucchini, mushrooms, bell peppers, or cherry tomatoes. Great way to clean out the fridge!
  • Make-Ahead Magic: These burritos are freezer-friendly! Wrap in foil and store in the freezer for up to 1 month. Reheat in the microwave or oven before serving.
  • Spice It Up: Add cumin, smoked paprika, or red pepper flakes for more boldness.
  • Not strictly vegan? Add a sprinkle of vegan cheese or your favorite dairy-free sour cream for extra indulgence.

 Nutrition Highlights (Per Serving)

Nutrient Amount
Calories 273 kcal
Carbs 37 g
Protein 15 g
Fat 7 g
Saturated Fat 2 g
Fiber 5 g
Sugar 4 g
Sodium 599 mg
Calcium 173 mg
Iron 4 mg
Potassium 448 mg
Vitamin A 2,305 IU
Vitamin C 17 mg

Note: Nutrition values are approximate and based on one burrito without avocado.

Recipe Details

  • Author: Terrence Paschal
  • Course: Breakfast
  • Cuisine: Mexican-Inspired, Vegan
  • Method: Stovetop
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Diet: Vegan, Dairy-Free, Egg-Free

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