Vegan Breakfast Burritos

Southwest Breakfast Burritos

Making fancy breakfast or brunch food seems like a lot of work to me. So when I got a wild hair to make brunch for myself on a Tuesday morning, my first thought was to forget about it and just grab some oatmeal. Then I remembered I’m out of oatmeal.

Darn.

Well, since the excuses are out of the way, how about something fun but still easy? These Southwest Breakfast Burritos came out perfectly and hit the spot. With a short list of ingredients and the fact that they’re on the table in less than 30 minutes, they’re a great option for a savory and hearty breakfast anytime. The only thing I wish I’d done differently was include a mimosa!



Vegan Tofu Scramble


Vegan Southwest Breakfast Burritos


Southwest Breakfast Burritos

Serves 2

For the tofu:

  • 8 oz extra firm tofu
  • 1 Tbs olive oil
  • 1/2 bell pepper, thinly sliced
  • 1/4 red onion, thinly sliced
  • 1/4 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric
  • 1/4 tsp chili powder
  • 2-3 Tbs water

For the potatoes

  • 2 yukon gold potatoes, washed and chopped into 1/2″ – 1″ cubes
  • 1 Tbs olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp smoked paprika

To assemble:

  • 2 large tortillas (I like whole wheat or sprouted)
  • salsa
  • chopped avocado

Drain and dry tofu well with paper towels. Tear or cut the tofu into appx. 1″ chunks and set aside.

Heat 1 Tbs olive oil in a pan over medium heat. Add red onion and bell pepper, cooking until soft or about 5 minutes.

Meanwhile, heat 1 Tbs olive oil over medium heat in another pan and add potatoes, seasoning with salt, pepper and smoked paprika. Cook, turning occasionally, until browned and crispy, about 10 minutes. The potatoes should be done about the same time as the tofu.

When the red onion and bell pepper have softened, add in the tofu. Mix together sea salt, garlic powder, cumin powder, turmeric and chili powder in a small bowl with water until it becomes a sauce. Pour the sauce over the tofu and veggies, stirring to incorporate. Cook an additional 5-7 minutes until tofu browns slightly.

Remove potatoes and tofu mixture from heat. Assemble breakfast burritos by filling tortillas with potatoes, tofu, avocado and salsa, if desired. Serve immediately.


Vegan Tofu Breakfast Burritos


Southwest Breakfast Burritos


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Southwest Breakfast Burritos
 
Author:
Serves: 2
Ingredients
  • For the tofu:
  • 8 oz extra firm tofu
  • 1 Tbs olive oil
  • ½ bell pepper, thinly sliced
  • ¼ red onion, thinly sliced
  • ¼ tsp sea salt
  • ½ tsp garlic powder
  • ½ tsp cumin powder
  • ¼ tsp turmeric
  • ¼ tsp chili powder
  • 2-3 Tbs water
  • For the potatoes:
  • 2 yukon gold potatoes, washed and chopped into ½" - 1" cubes
  • 1 Tbs olive oil
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ tsp smoked paprika
  • To assemble:
  • 2 large tortillas (I like whole wheat or sprouted)
  • salsa
  • chopped avocado
Instructions
  1. Drain and dry tofu well with paper towels. Tear or cut the tofu into appx. 1" chunks and set aside.
  2. Heat 1 Tbs olive oil in a pan over medium heat. Add red onion and bell pepper, cooking until soft or about 5 minutes.
  3. Meanwhile, heat 1 Tbs olive oil over medium heat in another pan and add potatoes, seasoning with salt, pepper and smoked paprika. Cook, turning occasionally, until browned and crispy, about 10 minutes. The potatoes should be done about the same time as the tofu.
  4. When the red onion and bell pepper have softened, add in the tofu. Mix together sea salt, garlic powder, cumin powder, turmeric and chili powder in a small bowl with water until it becomes a sauce. Pour the sauce over the tofu and veggies, stirring to incorporate. Cook an additional 5-7 minutes until tofu browns slightly.
  5. Remove potatoes and tofu mixture from heat. Assemble breakfast burritos by filling tortillas with potatoes, tofu, avocado and salsa, if desired. Serve immediately.


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One thought on “Southwest Breakfast Burritos

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