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.

Course Breakfast

Cuisine American, Vegan

Prep Time 20

Cook Time 10

Total Time 30

Servings people

Calories 412kcal

Author Melissa Huggins

Equipment

1 Large Skillet

Ingredients

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

Optional Toppings:

Tomatillo Salsa (or preferred salsa)
Vegan Sour Cream

US Customary - Metric

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