4.8 from 48 votes
Vegan Tofu Breakfast Burritos
What a great way to change up your normal breakfast routine! With these Vegan Tofu Breakfast Burritos you can rest assured that your taste buds will be fully satisfied.
Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 8
Calories: 441 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
For Burritos
- 2 tablespoon olive oil
- 1½ pound potatoes cut into small pieces
- 1 red onion chopped
- 2 cloves garlic minced
- 1 teaspoon oregano
- 8 spinach tortillas gluten free
- 2 ounce Vegan Cheddar Cheese shredded
For Eggless Egg Salad
- 12 ounce tofu extra firm
- ⅓ cup vegenaise
- 1 tablespoon yellow mustard
- ¼ teaspoon cayenne pepper
- 1 teaspoon Turmeric
- 2 tablespoon fresh parsley chopped
- 1 tablespoon Dill chopped
- 2 tablespoon fresh cilantro chopped
- 2 green onions chopped
- 1 cup cherry tomatoes chopped
- 1 tablespoon lime juice
- salt and pepper to taste
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
Instructions
- In a large skillet heat the olive oil over medium-high heat. Add the potato cubes and cook for about 7 minutes. Do not stir often, so that the potatoes get a nice golden crust. Add the red onion, garlic and oregano and cook for another 7 minutes or until the potatoes are fork tender. Season with salt and pepper as necessary. I also garnished mine with a bit of parsley but this step is optional.
- In a large bowl crumble up the tofu using your hands. Add the remaining ingredients for the eggless egg salad and stir well. Adjust seasoning with salt and pepper as necessary. Also if you prefer a creamier eggless egg salad add additional vegenaise.
- To assemble the burritos, top each tortilla with about ½ cup of the potato mash, followed by about ½ cup of the eggless egg salad and sprinkle with a bit of cheese. Roll up the burritos and wrap in foil.
- Refrigerate leftover burritos wrapped in foil for about 2 to 3 days. You can also heat them up a bit in the microwave before serving.
Cup of Yum
Notes
- Vegenaise can be found in most grocery stores. If it's not with the regular mayo, check the organic aisle.
- Refrigerate leftover burritos wrapped in foil for about 2 to 3 days. You can even freeze these bad boys for up to 1 month as long they're stored in an airtight container or wrapped securely.
Nutrition Information
Serving
1serving
Calories
441kcal
(22%)
Carbohydrates
57g
(19%)
Protein
12g
(24%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Sodium
740mg
(31%)
Potassium
435mg
(12%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
330IU
(7%)
Vitamin C
12.7mg
(14%)
Calcium
231mg
(23%)
Iron
5.4mg
(30%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 441
% Daily Value*
| Serving | 1serving | |
| Calories | 441kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 12g | 24% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Sodium | 740mg | 31% |
| Potassium | 435mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 231mg | 23% |
| Iron | 5.4mg | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.