This vegan breakfast burrito with tofu scramble and black beans is a perfect high protein meal that is also ideal for a healthy meal prep.
A few weeks ago I was working with my girl Edgy Veg‘s friend Louis on some strategies for sports and fitness nutrition while he transitioned to a plant-based diet. One of the things we worked on were healthy post-workout breakfast or meals that could be made ahead. Working with him on his diet got me thinking of great vegan breakfast options and that was the inspiration for this amazing vegan breakfast burrito with tofu scramble.
Table of contents
Why This Recipe Works
In general, after a solid morning workout, I recommend around 30 grams of protein and a source of carbohydrates to help get that protein into the muscles faster. This vegan breakfast burrito is the perfect post-workout meal as it fits the bill. But if you’re not here for the meal planning tips, there are some more reasons to love this recipe!
- High in protein (24g per serving)
- Meal-prep friendly
- Packed with flavour
- Uses pantry staples
- Simple but delicious
Tofu — Be sure you pick up extra firm tofu. No need to press the tofu ahead of time as any liquid will cook out in the skillet.
Seasoning and Spices — We use a handful of seasoning and spices to pack flavour into this burrito! We’ve got turmeric, cumin, chili powder, nutritional yeast, salt, and pepper.
Vegetables — We’ve got onion, belly peppers, and spinach but you can also add whatever else is in your fridge!
Tortillas — I like large whole grain flour tortillas for these vegan breakfast burritos. You can swap for whatever tortilla you like or even spinach tortillas to pack some extra healthy goodness into your meal.
How to Make This Recipe
Step 1: In a small bowl, mix together the turmeric, chili, cumin, nutritional yeast, and soy milk. Set aside.
Step 2: Preheat a large nonstick skillet over medium heat with the olive oil. Add the garlic and onion and saute until softened, about 4 minutes.
Step 3: Crumble the tofu and add that to the pan along with the red pepper, spinach and black beans.
Step 4: Pour in the turmeric soy milk mixture and toss everything in the “sauce”. Cook just until the spinach wilts.
Step 5: Divide between two large flour tortillas and add any desired toppings (salsa, avocado, vegan cheese, cabbage etc.) Roll up into a burrito and enjoy.
The easiest way to crumble tofu is to simply crumble it up with your hands, a fork, or a potato masher!
Avoid overfilling your burrito as it’ll make it difficult to roll them up.
Make this breakfast burrito spicier by adding a pinch of cayenne powder. You can also serve your burritos with a spicy salsa instead of mild one.
You are welcomed to swap the seasoning and spices to whatever you prefer or have in your pantry.
If you’re having trouble rolling up the burritos, you can warm the tortilla up on a clean skillet so it’s more pliable.
You absolutely can — simply use 1 to 2 eggs per person depending on how hungry you are. With the swap, your breakfast burritos will still be a high protein breakfast.
You can make a big batch of these burritos, roll them up tin foil, and then pop in the freezer. Then when it’s time to eat, unwrap them from the foil and wrap them in a damp paper towel. Microwave on high for 2 minutes and enjoy!
You can store this make ahead breakfast in the freezer for 1 month, so go ahead, make a big batch.
You can swap black beans for pinto beans or navy beans. Add some jalapeno to make this spicier, add some roasted potatoes, swap the spinach for a different leafy green, and more! This recipe is very flexible for you to do as you please!
More Recipes You Might Like
If you want more easy vegan post-workout breakfast recipes like this vegan breakfast burrito, here are some more to choose from!
- Gluten Free Vegan No Bake Protein Bars Three Ways
- Apple Pie Vegan Protein Granola Cups
- Peanut Butter Chocolate Protein Balls
- Vegan Sweet Potato Breakfast Bowl
- High Protein Avocado Toasted with White Beans Roasted Tomatoes
- Banana Peanut Butter Protein Pudding
- Peanut Butter and Jelly Chia Pudding
Now tell me, what are some of your favourite post-workout snacks and breakfasts? Leave me a comment below with your go-tos!
Vegan Breakfast Burrito with Tofu Scramble
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened soy milk
- 2 tsp extra virgin olive oil
- 1 small onion diced
- 2 clove garlic minced
- 8 oz extra firm tofu crumbled
- 1 red bell pepper diced
- 2 cups baby spinach
- 1 cup black beans drained and rinsed
- Salt and pepper to taste
- 2 large whole grain flour tortillas
- Salsa for serving
- Avocado for serving
- Vegan cheese if desired
- In a small bowl, mix together the turmeric, chili, cumin, nutritional yeast, and soy milk. Set aside.
- Preheat a large nonstick skillet over medium heat with the olive oil. Add the garlic and onion and saute until softened, about 4 minutes.
- Crumble the tofu and add that to the pan along with the red pepper, spinach and black beans.
- Pour in the turmeric soy milk mixture and toss everything in the “sauce”. Cook just until the spinach wilts.
- Divide between two large flour tortillas and add any desired toppings (salsa, avocado, vegan cheese, cabbage etc.)
- Roll up into a burrito and enjoy.
- The easiest way to crumble tofu is to simply crumble it up with your hands, a fork, or a potato masher!
- Avoid overfilling your burrito as it’ll make it difficult to roll them up.
- Make this vegan breakfast burrito spicier by adding a pinch of cayenne powder. You can also serve your burritos with a spicy salsa instead of mild one.
- You are welcomed to swap the seasoning and spices to whatever you prefer or have in your pantry.
- If you’re having trouble rolling up the burritos, you can warm the tortilla up on a clean skillet so it’s more pliable.
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
I made some of these for a post-workout snack and they were great so I decided to make a big batch to freeze.
Today I went for my run and excitedly popped one in the microwave when I got back (wrapped in a damp kitchen towel). After two minutes the insides were still frozen, after three still frozen and after four a very hot soggy mess. I was wondering what wattage your microwave is? And if you have any other reheating tips? Defrost fully first? Oven? Anything would help! I have loads in the freezer and don’t want them to go to waste! Thanks!
Abbey Sharp says
Yes I would let them defrost fully. If you’re finding the wrap is getting soggy I would replace with a fresh wrap and heat up the filling separately. Hope that helps!
Lovely Lady, you hit the ball out of the ballpark with this one. It isn’t dry & tasteless like others I’ve tried. I’m new to plant based eating and love it. ? This is going into my weekly rotation!!!
Abbey Sharp says
yay!! I’m so glad. Thanks for your comment Anna 🙂
I’ll use it tomorrow, great, thanks!
Abbey not only inspired me to try something with tofu on it, but also LEGIT made tofu taste good in this recipe. I’ve found an alternative to eggs and bacon, even as a carnivore.
Abbey Sharp says
Yay!! So glad 🙂 Thanks Leanna