Vegan Breakfast Burrito

I feel like breakfast sometimes can be boring and very similar day after day. I love using tofu as an egg replacement on occasion to mix things up! This breakfast burrito is filled with nutritious and delicious ingredients and is filled with protein from the tofu. The roasted potatoes add a nice crunch to the burrito and cooking the tofu with curry powder and turmeric adds a nice flavor to the meal. Additionally this burrito is veggie packed. This recipe makes 1 serving.

Processed with VSCO with m5 preset


  • 1 tortilla (any will work, I used regular flour)
  • 2/5 block of firm tofu
  • small handful spinach
  • 4-5 cherry tomatoes
  • 1/4 green bell pepper
  • 1/2 tbsp olive oil
  • 1 tsp curry powder
  • 1 tsp turmeric
  • 1/3 avocado
  • 1/2 potato


  • cube the potato and air fry with some salt and pepper for 14-15 minutes at 400F until crispy on the outside
  • cut the bell pepper and the tomatoes
  • mash the tofu with the spices then add to a pan with chopped vegetables and olive oil
  • cook until vegetables are cooked through, 4-6 minutes
  • warm the tortilla in the microwave for 20-30 seconds
  • add the tofu and veggie scramble, potatoes, and avocado into the tortilla then wrap it up into either a burrito or taco to enjoy

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