Vegan Breakfast Burrito

Why You’ll Love This Recipe

Loaded with plant-based protein, fiber, and vibrant vegetables, this burrito delivers bold flavors and satisfying textures. The combination of warming spices, fresh herbs, and crunchy nuts creates a well-rounded and energizing meal that’s perfect for vegans and anyone seeking a healthy, flavorful start to the day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 large beetroot, cut into thin slices
• 1/2 small head broccoli, cut into florets
• 1 cup extra-firm tofu
• 2 garlic cloves, minced
• 1 teaspoon nutritional yeast
• 1/2 teaspoon cumin
• 1 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 1/4 inch piece ginger, peeled and grated
• 1 avocado, peeled, pitted, and sliced
• 1 cup chopped kale
• Juice of 1 lime
• 1 tablespoon mixed nuts and seeds, lightly toasted
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon sea salt
• 5-6 fresh mint leaves, roughly chopped
• Worcestershire sauce (vegan if preferred)
• 2 large wholewheat or gluten-free tortillas

Directions

1. Preheat the oven to 400°F (200°C). Arrange beetroot slices and broccoli florets on a baking sheet, drizzle with half the olive oil, and season with a pinch of salt. Roast for 20-25 minutes until tender.
2. While the vegetables roast, crumble the tofu into small pieces. Heat the remaining olive oil in a skillet over medium heat. Add garlic and grated ginger, sauté for 1 minute until fragrant.
3. Add the crumbled tofu, nutritional yeast, cumin, turmeric, cayenne pepper, sea salt, and a splash of Worcestershire sauce. Cook for 6-8 minutes, stirring frequently, until tofu is heated through and slightly golden.
4. Add chopped kale and cook for another 2-3 minutes until wilted. Remove from heat.
5. Warm the tortillas briefly in a dry pan or microwave until pliable.
6. To assemble, spread a layer of roasted beetroot and broccoli on each tortilla. Top with the tofu-kale mixture, avocado slices, lime juice, chopped mint, and toasted nuts and seeds.
7. Roll up each tortilla tightly to form a burrito. Cut in half if desired and serve immediately.

Servings and Timing

This recipe serves 2 people.
Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes

Variations

• Add black beans or cooked quinoa for extra protein and fiber.
• Substitute spinach or Swiss chard for kale.
• Use roasted sweet potatoes instead of beetroot for a different flavor.
• Spice it up with fresh jalapeño or hot sauce.
• Swap nutritional yeast for vegan cheese or omit if preferred.

Storage/Reheating

Store leftover fillings separately in airtight containers in the refrigerator for up to 3 days. Reheat in a skillet or microwave before assembling fresh burritos. Tortillas are best warmed fresh.

FAQs

Can I make this recipe gluten-free?

Yes, use gluten-free tortillas to keep it gluten-free.

Is the Worcestershire sauce vegan?

Standard Worcestershire sauce contains anchovies; use a vegan version if needed.

Can I prepare the fillings ahead of time?

Yes, roast vegetables and cook tofu mixture in advance. Assemble burritos when ready to eat.

How spicy is this burrito?

The cayenne adds mild heat; adjust or omit according to your preference.

Can I freeze the fillings?

Yes, freeze cooked fillings in airtight containers for up to 1 month and thaw before reheating.

What can I use instead of beetroot?

Roasted sweet potato, butternut squash, or carrots are great alternatives.

How do I keep the burrito from falling apart?

Roll tightly and fold the sides in while rolling to secure the fillings.

Can I add more greens?

Absolutely, add extra kale, spinach, or sprouts.

How do I toast nuts and seeds?

Toast in a dry skillet over medium heat for 3-5 minutes until fragrant, stirring often.

Is this recipe suitable for meal prep?

Yes, the components store well separately and can be assembled fresh for meals.

Conclusion

This Vegan Breakfast Burrito offers a delicious and nutrient-rich start to your day with a vibrant mix of roasted vegetables, spiced tofu, fresh herbs, and creamy avocado. Easy to make and fully customizable, it’s perfect for a healthy, flavorful breakfast or brunch that satisfies and energizes.

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