Vegan Breakfast Burritos

These vegan breakfast burritos combine crispy pan-fried potatoes, flavorful scrambled tofu, fresh vegetables, and a fine sauce into a breakfast that is filling and makes you happy.

Prep Time 15

Cook Time 30

Total Time 45

Servings Wraps

Calories 333kcal

Ingredients

For the potatoes:

15 ml oil
2 medium potatoes about 150 g each, peeled and cut into small cubes
2 piece garlic cloves about 3–4 g each, pressed or 1 tsp. garlic powder
1 piece small red onion about 50–60 g, finely chopped
1 tsp Italian herbs
½ tsp smoked paprika
1 pinch salt
60 ml vegetable broth

For the scrambled tofu:

1 portion prepared scrambled tofu (recipe) see recipe

For the rest:

4 piece tortilla wraps about 50–60 g each
2 piece medium tomatoes diced
80 g baby spinach
1 piece red onion sliced into rings
Hot sauce to taste
Fresh herbs to taste

Metrisch - Tassenangaben

Instructions

Heat a pan and add oil. Add the potato cubes along with garlic, red onion, Italian herbs, smoked paprika, and a pinch of salt. Stir well until everything is combined. Deglaze with vegetable broth, cover, and cook for about 15 minutes, until the potatoes are soft but still slightly firm.
15 ml oil, 2 medium potatoes, 2 piece garlic cloves, 1 piece small red onion, 1 tsp Italian herbs, ½ tsp smoked paprika, 1 pinch salt, 60 ml vegetable broth
Prepare one portion of scrambled tofu according to the recipe.
1 portion prepared scrambled tofu (recipe)
Take one tortilla wrap at a time and fill it with potatoes, scrambled tofu, tomatoes, baby spinach, red onion, hot sauce, and fresh herbs as desired.
4 piece tortilla wraps, 2 piece medium tomatoes, 80 g baby spinach, 1 piece red onion
Roll up, serve, and enjoy!
Hot sauce, Fresh herbs

Nutrition