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Protein-Packed Breakfast Burrito Recipe
If you’re in need of a super filling and crowd-pleasing breakfast idea, this vegan breakfast burrito is perfect.
It has tons of protein from the tofu, quinoa and beans, healthy fats from the avocado, and potatoes and peppers to keep you full and energetic all morning.
The Indian spices (my favorite) curry, cumin and turmeric make this burrito super flavorful and irresistible as well!
A splash of lime makes this curry-lime dish complete, fresh and savory!
Healthy and Delicious Vegan Brunch Idea
Mornings are my favorite time of day, and especially on mornings when I go for a run I like to have something hearty to keep my energy up!
This burrito is the best fuel for busy days, and a great meal prep option because it makes a lot of food and has super cheap ingredients!
It also has tons of color and would be a great dish to impress at a brunch gathering!
Making Vegan Breakfast Burritos
Because of all the layers in this burrito recipe, you will have to use a few different pots and pans, but it’s worth it for all the different textures and flavors!
There is also an order to make the process as quick as possible: first, start by pressing your tofu.
This can be done using a tofu press (which has made my life SO much easier since I cook with tofu a lot), or the old fashioned way of draining your tofu block, wrapping it in a couple towels, and placing something heavy on top. I used to use a giant bag of brown rice for the weight and hope it wouldn’t fall!
This step is super important because the more moisture the tofu has, the more bland it will taste. Removing all that water helps the tofu soak up the flavors you are cooking with it, and makes it more dense so it doesn’t fall apart while cooking too – nobody wants bland and crumbly tofu!
While that sits for at least 10 minutes, start cooking your onion over medium heat with a splash of water or veggie stock. I always love using veggie stock over water for the flavor, so if you have some extra laying around I’d recommend trying it!
After 5 minutes, add the garlic, potatoes and pepper, and continue cooking for another 5 minutes or so.
Now you can add the beans, canned diced tomatoes, curry, cumin, salt and pepper, and cook, covered, for at least 10 minutes or until the potatoes are tender when you poke them with a fork. Once done, add the juice of 1/2 lime at the end so it has a fresh flavor.
Now you can unwrap your tofu, cut it into cubes and add it to a pan with the turmeric and a drizzle of grapeseed oil (I don’t use a lot of oil in my recipes, if any, but for this dish I really like the texture of slightly fried tofu with the other ingredients).
Feel free to cook the tofu in a splash of veggie stock if you don’t want to use oil, it will just be much softer, but still flavorful! Cook for at least 10-15 minutes or until they develop a nice coating. Add the juice of 1/2 lime once they are done and you take them off the heat.
While that is cooking, bring 2 cups of water to a boil in a small pot, add the quinoa and cook, covered, for about 15 minutes, or until the quinoa is chewy and soft (you should also be able to see the seeds open when it’s done).
Now you can assemble and use your favorite toppings! I used avocado, but other toppings that would be amazing are spinach, arugula, tahini, or your favorite sauce!
This breakfast burrito is:
If you’re looking for more breakfast recipes, try these!
Cinnamon Latte, or
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Making vegan breakfasts is easier and more delicious than you’d believe – check out this site for more ideas!
- 4-5 Small Potatoes
- 1 Can Beans
- 1 Can Diced Tomatoes
- 1 Block Extra-Firm Tofu
- 1 Onion
- 4-5 Cloves Garlic
- 2 Limes
- 1 Cup Uncooked Quinoa
- 1 Tbsp Curry Powder
- 1 Tsp Turmeric Powder
- 1 Tsp Cumin Powder
- Drizzle Grapeseed Oil (optional)
- Avocado to Top
- Press your tofu to remove water by using a tofu press, or by draining and wrapping it in towels and placing something heavy on top for at least 10 minutes.
- Meanwhile, chop onions and cook over medium heat with a splash of water for 5 minutes. Add garlic, diced potatoes and peppers and continue cooking for 5 minutes.
- Add beans, canned tomatoes, curry, cumin, salt and pepper and stir. Cover and continue cooking for at least 10 minutes or until potatoes are tender when poked with a fork. If there is still too much moisture from the canned tomatoes, just take the lid off and let it cook for a few minutes to evaporate.
- Dice tofu and place in a pan over medium heat, and with a drizzle of grapeseed oil (or you can use veggie stock, but it won't turn out as nice), turmeric, salt and pepper, and cook for about 10-15 minutes, flipping often to cook every side.
- Bring 2 cups of water to a boil, add quinoa and reduce heat to low. Allow to simmer for about 15 minutes, or until seeds have broken apart and quinoa is chewy.
- Assemble burrito and enjoy!