Make these plant-based burritos ahead of time for a grab-and-go breakfast all week long.
It’s hard to find good breakfast options when you’re following a plant-based diet. Most traditional breakfast items use eggs and milk, including waffles and pancakes. We have already created several delicious breakfast ideas that aren’t eggs or oatmeal, but we wanted to add one more to the list. These Meal-Prep Friendly Vegan Breakfast Burritos are chock-full of vegetables, protein, and complex carbohydrates to start your day out with a healthy bang.
As a bonus, these Meal-Prep Friendly Vegan Breakfast Burritos are super easy to make in advance. Prep them up on Sunday evening, and you’ll have a grab-and-go, protein-rich breakfast option all week long. You can even store them in the freezer, if you like, so you’ll always have a healthy option on-hand.
Scrambled Eggs vs. Scrambled Tofu
The thing that makes these Meal-Prep Friendly Vegan Breakfast Burritos so special is the addition of scrambled tofu. Tofu can be a kind of tricky plant-based protein because it usually requires lots of pressing to remove the excess water. Scrambled tofu, on the other hand, couldn’t be easier to make.
You don’t have to press out the water because we’ll be cooking the tofu in a hot skillet. The water will cook out within the first few minutes, leaving you with the texture of scrambled eggs without any animal-based products. You can use firm or extra firm tofu for this recipe, just make sure to mash it with a fork before adding it to the pan.
After the water evaporates, add the turmeric to turn the tofu yellow like eggs. Turmeric also happens to contain a ton of beneficial properties, as it’s a powerful antioxidant and an anti-inflammatory ingredient. We’ll also add garlic powder, kosher salt, ground black pepper, and nutritional yeast to give our scrambled tofu a punch of flavor.
How to Make Vegan Burritos
It’s super easy to make a vegan burrito, if you pay attention to the details. For starters, we used tofu instead of eggs and added in a ton of vegetables. That adds nutrient-dense ingredients to our burritos while also creating a flavorful mix that satisfies the taste buds. By using sweet potato instead of white potato, we reduce the number of carbohydrates and amp up the vitamin A content.
All of the ingredients in these Meal-Prep Friendly Vegan Breakfast Burritos are plant-based, but you need to be careful when choosing your tortillas. Some tortillas are made with lard. This is an animal product that doesn’t fit in line with a vegan or plant-based diet. Look for tortillas made with whole-wheat grains and olive oil, canola oil, or vegetable shortening. If you’re feeling ambitious, make your own clean-eating whole wheat tortillas.
If you’re not concerned about wrapping the burrito, and you’re looking for a gluten-free option, try making our Plant-Based Cashew Flat Bread instead.
What’s the Best Way to Reheat Meal-Prep Friendly Vegan Breakfast Burritos?
Once you roll the burritos, you can store them — seam side down — on a plate in the refrigerator. You can cover the plate with plastic wrap to keep the burritos from drying out, or you can individually wrap each burrito in plastic wrap or aluminum foil. When you’re ready to eat the burritos, simply pop the unwrapped burritos in the microwave and heat until hot, about one to two minutes. You can also reheat them, wrapped in foil, in a 350°F oven for about 20 minutes.
If you made too many burritos, you can store them in the freezer for up to a month. Wrap the burritos in parchment paper or aluminum foil and place them in a freezer-safe bag. Thaw them in the fridge overnight before heating them according to the instructions above.
- 1 sweet potato large
- 8 ounces firm tofu drained
- 1 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons nutritional yeast
- 1/4 cup vegetable broth or water, divided
- 1 cup zucchini shredded
- 1/4 cup red bell pepper diced
- 4 whole wheat flour tortillas large
- avocado diced, or sugar-free salsa (optional)
Cook the sweet potato by microwaving it on high for 5 to 8 minutes or roasting it in a 375 degree Fahrenheit oven for 45 minutes, until cooked through. Once the potato is cooked, place it in a medium-sized bowl and mash it with a fork. Set aside.
Pat the tofu dry. Using a fork or a potato masher, mash to tofu until it resembles scrambled eggs.
Add the tofu to a large skillet and cook it over medium-high heat. Cook, stirring frequently, for 3 to 5 minutes, until the water is gone.
Add the garlic powder, turmeric, kosher salt, black pepper, and nutritional yeast. Continue to cook, stirring constantly, for 5 minutes.
Add 2 tablespoons of the vegetable broth to the pan and stir to coat. Remove the mixture from the pan and set aside.
Wipe out the pan and add the remaining vegetable broth, zucchini, and red pepper. Cook until the vegetables are tender, about 5 minutes.
To assemble the burritos, warm the tortillas to make them easier to roll. Evenly distribute the sweet potato between the tortillas and top it with the scrambled tofu and zucchini mixtures. Fill the burritos with diced avocado or sugar-free salsa, if using.
Roll the burritos and place them seam-side down on the plate. When they’re cooled, cover them with plastic wrap. These burritos can be stored in the refrigerator for 3 to 4 days or the freezer for up to a month.
SmartPoints (Freestyle): 8
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