Meal Prep Vegan Breakfast Burritos
Start your day with this delicious vegan breakfast burrito packed with savory tofu, veggies, and all the tasty fillings! It’s the perfect way to fuel up with a quick, satisfying meal that everyone will love.
Servings: 10 Burritos
Calories: 310kcal
Equipment
- 1 Sheet pan
Ingredients
- 1 block extra firm tofu drained but not pressed
- 1 block firm tofu drained but not pressed
- 3 tablespoons nutritional yeast
- 2 teaspoons salt
- 1 teaspoon pepper
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric powder
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 red bell pepper sliced
- 1 head of garlic minced
- 1 cup sun dried tomatoes drained (8.5 oz jar)
- 1 can artichoke hearts drained and water squeezed out
- 1 cup spinach packed
- 1 package vegan cheddar cheese
- 10 tortillas burrito size
- green onions
- sriracha or your favorite hot sauce
Instructions
- Preheat the oven to 400 degrees.
- In a food processor, add firm tofu, extra firm tofu, nutritional yeast, salt, pepper, garlic powder, and turmeric powder, and blend until smooth. Stir in the sun dried tomatoes, artichoke hearts, and spinach and pulse 6 times. Mix again with a spoon, and pulse another 6 times. Mix in the onion, bell pepper, and garlic.
- On a nonstick sheet pan, drizzle the olive oil and spread it evenly over the pan. Scoop the tofu mixture onto the pan and press to flatten evenly across with a spatula.
- Sprinkle vegan cheddar cheese over on top and bake for 30 minutes.
- Remove from oven, cut into 10 evenly-sized rectangles, and place one on each tortilla. Top with hot sauce and green onions. Wrap the tortilla like a burrito, folding the two shorter sides over the rectangle, and then the two longer flaps over to close.
- Optional step: For a crispy browned effect, heat a saute pan with a little oil or vegan butter and place the burritos flaps down on the pan until a golden crisp forms. Flip and brown the other side, and repeat for all burritos.
- Wrap finished burritos in parchment paper or tin foil and freeze until ready to enjoy.
- To eat, microwave for 3-4 minutes, or heat on a pan or in an air fryer or toaster oven.
Notes
Storing Tips: These make-ahead vegan breakfast burritos last up to three months in the freezer and about four days in the fridge. Just keep them wrapped in parchment or foil to stay fresh. When you're ready to eat, heat them up, and they’re good as new. Perfect for easy, stress-free breakfasts anytime!
Nutrition
Calories: 310kcal | Carbohydrates: 41g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 950mg | Potassium: 623mg | Fiber: 5g | Sugar: 8g | Vitamin A: 751IU | Vitamin C: 21mg | Calcium: 170mg | Iron: 4mg