Vegan Breakfast Burrito
This Vegan Breakfast Burrito is a vibrant, nutrient-packed meal featuring roasted beetroot, sautéed broccoli, spiced tofu, and fresh kale. Enhanced with zesty lime, creamy avocado, and toasted nuts and seeds, it’s wrapped in wholewheat or gluten-free tortillas for a wholesome, flavorful breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Total Time: 45 minutes
- Yield: Serves 2
- Category: Breakfast, Vegan, Gluten-Free Option
- Method: Roasting, Sautéing, Assembling
- Cuisine: American, Plant-Based
- Diet: Vegan
Ingredients
1 large beetroot, thinly sliced
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
Instructions
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Preheat oven to 400°F (200°C). Arrange beetroot slices and broccoli florets on a baking sheet; drizzle with half the olive oil and sprinkle with salt. Roast 20-25 minutes until tender.
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Crumble tofu. Heat remaining olive oil in skillet over medium heat; sauté garlic and ginger 1 minute until fragrant.
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Add tofu, nutritional yeast, cumin, turmeric, cayenne, salt, and Worcestershire sauce splash. Cook 6-8 minutes, stirring frequently, until golden and heated through.
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Add kale; cook 2-3 minutes until wilted. Remove from heat.
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Warm tortillas until pliable.
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Assemble burritos: layer roasted beetroot, broccoli, tofu-kale mix, avocado, lime juice, mint, and toasted nuts/seeds on tortillas.
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Roll tightly, folding sides in to secure. Cut in half if desired and serve.
Notes
Add black beans or quinoa for extra protein and fiber.
Substitute kale with spinach or Swiss chard.
Swap beetroot for roasted sweet potatoes for a flavor variation.
Spice it up with jalapeño or hot sauce.
Replace nutritional yeast with vegan cheese or omit if preferred.
Store fillings separately refrigerated up to 3 days; reheat before assembling.
Find it online: https://familydinnercooking.com/vegan-breakfast-burrito/
