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.
Vegan Breakfast Burrito
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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
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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.
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Cook plant-based sausage according to packaged instructions and set aside.
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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.
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Assemble by placing spinach first on wrap, followed by tofu scramble and then sausage and potatoes. Tightly roll and wrap in foil for storage.
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Freeze for future or leave in the fridge for up to 3 days.
Notes
Nutrition
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The post Vegan Breakfast Burritos first appeared on The Upside by Vitacost.com.