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Vegan Breakfast Burrito

Simple to make, but absolutely exploding with flavor, this breakfast burrito is filled with our famous tofu scramble and vegan sausage. Feel free to add your favorite hot sauce to the mix if you’re craving some spice or a ripe avocado for a traditional Mexican flavor combination.
Reprinted from THE BLOSSOM COOKBOOK by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright 2017, Ronen Seri and Pamela Elizabeth
Course Breakfast
Cuisine American, Vegan
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Calories 412kcal
Author Melissa Huggins

Ingredients

  • 2 (14-ounce) blocks firm or extra-firm tofu , drained
  • 1 tablespoon ground turmeric
  • 3 tablespoons chopped scallions
  • ¼ cup chopped red bell pepper
  • ½ cup black beans , cooked (canned is fine)
  • ½ cup cooked brown rice
  • 1 tablespoon vegan butter
  • cups chopped vegan sausage
  • teaspoons salt
  • ¼ teaspoon black pepper
  • 4 large tortillas
  • 2 ripe avocados , halved, pitted, and sliced

Optional Toppings:

Instructions

  • Using your hands, crumble the tofu into a large bowl. Add the turmeric, scallions, bell pepper, black beans, and brown rice. Mix well. Set aside.
  • In a large sauté pan, melt the vegan butter over medium-high heat. Add the vegan sausage and sauté until it begins to brown, 1 to 2 minutes. Add the tofu and vegetable mixture and sauté for 2 to 3 minutes. Add the salt and black pepper and stir.
  • Set one tortilla on each of four plates. Divide the filling evenly among the tortillas. Add ½ sliced avocado to each tortilla and roll up tightly into a burrito. Garnish with Tomatillo Salsa and Sour Cream, if desired.

Notes

 
 

Nutrition

Calories: 412kcal | Carbohydrates: 44g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Sodium: 648mg | Potassium: 519mg | Fiber: 10g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 22.4mg | Calcium: 85mg | Iron: 3.9mg