Name: Vegan Breakfast Burrito
Prep time: 5 min
Cook time: 25 min
Ingredients: 1 Tbsp. avocado oil; 4 large russet potatoes (cubed); 1 medium green bell pepper (diced); 1 medium red bell pepper (diced); 1 medium onion (diced); 3 large garlic cloves (minced); 1 tsp. Himalayan pink salt; 1/4 tsp. ground black pepper; 14 oz. plant-based sausage; 16 oz. organic spinach (washed and drained); 8 large tortilla wraps; 1 Tbsp. avocado oil; 14 oz. extra firm tofu (pressed and crumbled); 1/4 tsp. Himalayan pink salt; 1/8 tsp. ground black pepper; 1/4 tsp. onion powder; 1/4 tsp. ground turmeric

Kickstart your morning with a vegan breakfast burrito! This easy-to-follow recipe combines tofu scramble, potato hash browns, spinach and plant-based sausage all wrapped in a warm tortilla. It’s a perfect grab-and-go meal that’s both nutritious and satisfying, making it an ideal choice for busy mornings.

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Vegan Breakfast Burrito

Prep Time 5 minutes

Cook Time 25 minutes

Servings 17

Calories 195 kcal

Ingredients

1 Tbsp. avocado oil
4 large russet potatoes cubed
1 medium green bell pepper diced
1 medium red bell pepper diced
1 medium onion diced
3 large garlic cloves minced
1 tsp. Himalayan pink salt
1/4 tsp. ground black pepper
14 oz. plant-based sausage
16 oz. organic spinach washed and drained
8 large tortilla wraps

Tofu scramble

1 Tbsp. avocado oil
14 oz. extra firm tofu pressed and crumbled
1/4 tsp. Himalayan pink salt
1/8 tsp. ground black pepper
1/4 tsp. onion powder
1/4 tsp. ground turmeric

Instructions

In medium frying pan on medium-high heat, add avocado oil. Toss in tofu crumbles and seasoning. Cook for 5 minutes, stirring occasionally. Remove from heat and set aside.
Cook plant-based sausage according to packaged instructions and set aside.
In large skillet over medium heat, add oil. Stir in cubed potatoes and cook for 6 minutes. Add bell peppers, onion and garlic. Cook for an additional 14 minutes or until potato is fork tender. Season with salt and pepper and set aside.
Assemble by placing spinach first on wrap, followed by tofu scramble and then sausage and potatoes. Tightly roll and wrap in foil for storage.
Freeze for future or leave in the fridge for up to 3 days.