Make these plant-based burritos ahead of time for a take-away breakfast all week.
Finding good breakfast options can be difficult when you are on 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 packed with vegetables, protein, and complex carbohydrates to get the day off to a healthy bang.
As a bonus, these Meal-Prep Friendly Vegan Breakfast Burritos are super easy to prepare in advance. Prepare them on Sunday evening and you have a high protein breakfast option to go all week long. You can even store them in the freezer if you want so you always have a healthy option on hand.
Scrambled eggs versus scrambled eggs
The special thing about these Meal-Prep Friendly Vegan Breakfast Burritos is the addition of scrambled eggs. Tofu can be kind of a tricky plant-based protein as it usually takes a lot of pressure to remove the excess water. Scrambled egg tofu, on the other hand, couldn’t be easier to prepare.
You don’t have to squeeze out the water as we are cooking the tofu in a hot pan. The water boils down in the first few minutes and leaves the texture of scrambled eggs without animal products. You can use firm or extra firm tofu for this recipe. Make sure to mash it with a fork before adding it to the pan.
After the water has evaporated, add the turmeric to turn the tofu yellow like eggs. turmeric also contains a ton of beneficial properties as it is a powerful antioxidant and anti-inflammatory ingredient. We’ll also add garlic powder, kosher salt, ground black pepper, and nutritional yeast to add a touch of flavor to our scrambled egg tofu.
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 a ton of vegetables. This adds nutrient-rich ingredients to our burritos while creating a flavorful blend that will satisfy the taste buds. By using sweet potatoes instead of white potatoes, we reduce the number of carbohydrates and increase 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 from lard. This is an animal product that does not fit a vegan or plant-based diet. Look for tortillas made from whole grains and olive oil, canola oil, or vegetable fat. If you are feeling ambitious, do it yourself clean eating whole wheat tortillas.
If you’re not worried about wrapping the burrito and are looking for a gluten-free option, try ours Plant-based cashew flatbread instead.
What’s the best way to reheat meal-friendly vegan breakfast burritos?
Once you’ve rolled the burritos, you can store them seam-side down on a plate in the refrigerator. You can cover the platter with plastic wrap to keep the burritos from drying out, or you can individually wrap each burrito in plastic wrap or aluminum wrap. When you’re ready to eat the burritos, just put the unwrapped burritos in the microwave and heat them until they’re hot for about a minute or two. You can also warm them up wrapped in foil in a 350 ° F oven for about 20 minutes.
If you’ve 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 in a freezer-safe bag. Thaw them in the refrigerator overnight before heating them according to the directions above.
- 1 sweet potato big
- 8th Ounces firm tofu drained
- 1 teaspoon Garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoon Nutritional yeast
- 1/4 Cup Vegetable broth or water, shared
- 1 Cup zucchini shredded
- 1/4 Cup Red pepper diced
- 4th Whole wheat flour tortillas big
- avocado diced or sugar-free salsa (optional)
Cook the sweet potato by heating it in the microwave for 5 to 8 minutes or toasting 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. Put aside.
Pat the tofu dry. Mash into tofu with a fork or potato masher until it resembles scrambled eggs.
Put the tofu in a large pan and cook 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. Cook for 5 minutes, stirring constantly.
Add 2 tablespoons of the vegetable stock to the pan and stir. Remove the mixture from the pan and set aside.
Wipe the pan and add the remaining vegetable stock, zucchini and peppers. Cook until the vegetables are tender, about 5 minutes.
To assemble the burritos, heat the tortillas so they can be rolled more easily. Distribute the sweet potato evenly on the tortillas and top with the scrambled egg, tofu and zucchini mixture. Fill the burritos with diced avocados or sugar-free salsa, if used.
Roll the burritos and place them seam down on the plate. When they have cooled, cover them with plastic wrap. These burritos can be stored in the refrigerator for 3 to 4 days or in the freezer for up to a month.
SmartPoints (Freestyle): 8th
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