How to Make the BEST Vegan Breakfast Burritos (1 pan + 4 ways!)

soyrizo

🥗Healthier: mushroom chorizo

💰Cheaper: spiced lentils

Mushroom chorizo is lower in fat and calories, while lentils are budget-friendly and protein-rich.

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: brewer's yeast

Ground flaxseed adds fiber and omega-3s, while brewer's yeast is often cheaper.

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: pita bread

Whole grain tortillas offer more fiber, while pita is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

Preheat the oven to 400°F (200°C).

Crumble extra firm tofu into a loaf pan.

Add nutritional yeast, garlic powder, turmeric, plant milk, and olive oil to the crumbled tofu.

Mix well and place in the oven to bake for about 25 minutes.

Cube yellow potatoes and place them in a bowl.

Drizzle olive oil over the cubed potatoes and add salt, garlic powder, onion powder, and smoked paprika or chili powder.

Mix the potatoes and transfer them to a baking sheet, ensuring they have space to crisp up.

Bake the potatoes in the oven for about 25 minutes, flipping halfway through.

For the tortillas, quickly run them under water to dampen one side, stack them, and place them in the oven for 1-2 minutes to soften.

Once the tofu scramble is done, add vegan cheese and black pepper, mixing it in before assembling the burritos.

To assemble, place a warm tortilla on a piece of aluminum foil or parchment paper.

Add cooked veggie sausages (halved), fresh spinach, tofu scramble, and breakfast potatoes on top of the tortilla.

Roll the burrito tightly, tucking in the ends, and wrap it in foil or parchment paper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens