Vegan Breakfast Burrito

This vegan breakfast burrito will take your lazy Sunday mornings to the next level. It’s the perfect combo of a tasty tofu scramble with vegan sausage, an easy homemade salsa and shredded vegan cheese, wrapped in a whole-wheat tortilla.

Course Breakfast

Cuisine Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings

Ingredients

Tofu Scramble

1 tablespoon olive oil
1 vegan sausage, sliced to ½-inch pieces
¼ red onion, chopped
1 red pepper, thinly sliced
8 ounces extra-firm tofu

Tofu Sauce

½ teaspoon sea salt
½ teaspoon garlic powder
½ teaspoon ground cumin
½ teaspoon turmeric powder
3-4 tablespoons water

Salsa

1 avocado, peeled, pitted, and diced
½ cup finely diced seeded tomatoes
1 small shallot, minced (about 2 tablespoons)
1 clove garlic, minced
1 jalapeño pepper, seeded and minced (optional)
1 tablespoon fresh lime juice
½ teaspoon sea salt
¼ teaspoon ground cumin
¼ cup chopped cilantro

For the Burrito

1 teaspoon vegetable oil
1 cup shredded vegan cheese
4 10-inch flour tortillas

Instructions

Tofu Scramble

Press tofu by patting it dry and rolling it in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
While the tofu is draining, prepare the sauce by adding salt, garlic powder, ground cumin and turmeric to a small bowl, and adding enough water to make a pourable sauce. Set aside.
Warm a large skillet or frying pan over medium heat. Once hot, add olive oil and vegan sausage. Cook for about 10 minutes, or about half the time it says on the package instructions. Then, add the onions and red pepper and cook for the remaining time.
In the meantime, unwrap the tofu and use a fork to crumble it into bite-sized pieces.
Use a spatula to move the sausage and veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add the turmeric sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until the tofu is slightly browned.

Salsa

Place mashed avocado, finely diced tomatoes, minced shallot and garlic, jalapeño pepper (if using), lime juice, salt, cumin and cilantro in a medium bowl and mix to combine. Set aside.

Assemble the Burrito

Spoon about ¼ cup of the salsa onto each tortilla, followed by a quarter of the tofu scramble and ¼ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.

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