Vegan Tofu Breakfast Burritos Food

VEGAN TOFU BREAKFAST BURRITOS

Vegan Tofu Breakfast Burritos image

This is an excellent vegan breakfast burrito with tofu that is delicious and filling without any eggs or dairy.

Provided by redbetsy

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h10m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil, divided
4 potatoes, diced
salt and ground black pepper to taste
2 yellow onion, chopped, divided
2 cloves garlic, minced, or more to taste
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
¼ cup water
¼ cup nutritional yeast
1 (16 ounce) package extra-firm tofu
8 (6 inch) corn tortillas

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Heat 2 tablespoons oil in a large skillet over medium-high heat. Add potatoes to the hot oil and season with salt and pepper. Cook without stirring until edges have started to brown, about 5 minutes. Toss potatoes and cook, stirring occasionally, until tender, about 15 minutes more. Add 1 chopped onion to the pan in the last 5 minutes.
Heat 1 tablespoon oil in a separate skillet over medium-high heat. Add remaining chopped onion. Cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 2 minutes more. Stir in chili powder, cumin, and coriander. Cook and stir to coat, about 1 minute. Pour water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
Place tortillas in the preheated oven and bake until pliable and slightly browned, about 5 minutes.
Crumble tofu into the skillet with the onion-garlic mixture. Cook, stirring occasionally, until hot and coated with spices, about 15 minutes. Add nutritional yeast.
Place a tortilla on a plate and add 1/4 cup cooked potatoes and 1/4 cup tofu mixture to the center. Roll up to make a burrito. Repeat with remaining potatoes, tofu, and tortillas.

Nutrition Facts : Calories 256.3 calories, Carbohydrate 36.1 g, Fat 9.1 g, Fiber 6 g, Protein 10.8 g, SaturatedFat 1.3 g, Sodium 51.9 mg, Sugar 2.5 g

VEGAN BREAKFAST BURRITOS ON THE GO

Vegan Breakfast Burritos On the Go image

Delicious answer for vegans that want a hot breakfast on the go. My husband places all the cooked fillings (potato nuggets, sausage, and tofu scramble) in a plastic container and reheats it at work for quick burritos in the morning. Serve them with your favorite salsa.

Provided by emorycc

Categories 100+ Breakfast and Brunch Recipes Potatoes

Time 1h24m

Yield 6

Number Of Ingredients 16

Ingredients

1 (12 ounce) package extra-firm tofu
1 cup water
1 cube vegetable bouillon (such as Edward & Sons Not Chick'n Bouillon Cubes®)
1 tablespoon ground turmeric
1 teaspoon liquid amino acid (such as Bragg®)
1 teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon garlic powder
½ teaspoon ground black pepper
½ teaspoon ground ginger
½ teaspoon dried sage
1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
7 ounces ground vegan sausage (such as Gimme Lean®)
cooking spray
6 (9 inch) tortillas whole wheat tortillas
1 (8 ounce) package shredded mozzarella-style vegan cheese

Steps:

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
Combine water and bouillon cube in a large microwave-safe bowl. Heat in the microwave on high until water is hot and cube is dissolved, about 2 minutes.
Stir turmeric, liquid amino acid, onion powder, red pepper flakes, garlic powder, ground black pepper, ground ginger, and sage into the hot bouillon. Crumble tofu into the bowl and stir gently.
Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets on a baking sheet in a single layer.
Bake in the preheated oven until crisp, 28 to 32 minutes.
Heat a skillet over medium heat. Flatten ground vegan sausage onto a plate using a rubber spatula sprayed with cooking spray to prevent sticking. Slide sausage into the hot skillet; cook until browned on the bottom, 4 to 5 minutes. Flip and continue cooking, breaking sausage into smaller chunks, until fully browned. Transfer to a plate.
Add tofu scramble mixture to the hot skillet. Cook until liquid has been absorbed, about 5 minutes.
Place a tortilla on a microwave-safe plate. Sprinkle 2 tablespoons of mozzarella-style vegan cheese on top and heat in the microwave until melted, about 10 seconds. Place 6 cooked potato nuggets in 2 rows down the center of the tortilla. Add 2 tablespoons of cooked vegan sausage and 1/4 cup of the tofu scramble.
Fold one side of the tortilla in to cover the rows of potato nuggets. Fold in 2 shorter sides, then roll the rest of the tortilla over to complete the burrito. Repeat with remaining tortillas, vegan cheese, potato nuggets, vegan sausage, and tofu scramble.

Nutrition Facts : Calories 610.1 calories, Carbohydrate 81.8 g, Fat 27.9 g, Fiber 7.9 g, Protein 22.5 g, SaturatedFat 9.2 g, Sodium 1668.9 mg, Sugar 2 g

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