High Protein Vegan Breakfast Burrito

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I like to think there are a few different types of “breakfast people”:

  • Those who prefer sweet breakfasts.
  • Those who prefer savoury breakfasts.
  • Those who enjoy a mixture of the two.

 

I think I’m somewhere in the middle, so I guess I would say #3. What about you?

While I don’t enjoy super sweet breakfast recipes, I don’t mind a bit of sweetness in the morning such as in a Vegan Overnight Oat Parfait or Green Monster. Sometimes, I also crave savoury things for breakfast and can’t fathom eating anything sweet in the morning. It really just depends on my mood. Last weekend, I woke up starving with a strange craving for a veggie burger, so I cooked one on the skillet and enjoyed it in an English muffin with hummus and salsa. Was it ever good. Eric thought I was crazy, but it turned out to be a great breakfast. I also love savoury oatmeal from time to time too.

Today’s recipe is a savoury breakfast recipe (or make that breakfast, lunch, or dinner…), after receiving quite a few requests from all of you savoury breakfast fans. I agree, there are more sweet breakfast recipes on the blog, but I will try to do some more savoury breakfasts too.

Given my recent discovery that I enjoy tofu, I decided to make my first tofu scramble and wrap it up in a burrito.

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I’ve seen tofu scrambles all over the veg blog world and everyone always seems to have their favourite version. For my first attempt, I just threw together a scramble based on the ingredients I had in my fridge. That is the beauty of them. Tofu scrambles are very versatile, so if you don’t have the exact ingredients in this recipe you can just improvise. I guess time will tell if this is my favourite version or simply the first of many experiments!

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5 from 4 reviews
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High Protein Vegan Breakfast Burrito

By

This burrito is a great way to change up your normal breakfast routine. Best of all, it makes 4 servings so you can store the leftover scramble in the fridge and simply heat and go for a quick breakfast all week long. Feel free to play around with the ingredients and seasonings depending on what you have in your fridge. Don’t like tofu? Try swapping it out for black beans or chickpeas!

Yield
Four 3/4 cup servings
Prep Time
Cook time

Ingredients:

  • 1 package extra-firm tofu, rinsed and pressed
  • 1 tsp extra virgin olive oil
  • 3 garlic cloves
  • 2 cups diced sweet onion (about 1 medium)
  • 1 cup diced potato (~115 grams or half a medium potato)
  • 1.5 cups sliced crimini mushrooms (150 grams or about 9 mushrooms)
  • 1/4 cup nutritional yeast
  • 3-4 tbsp minced fresh basil
  • 2 tbsp minced fresh parsley
  • 1-1.5 tbsp fresh lemon juice
  • 3/4 tsp kosher salt (or to taste) + black pepper
  • For garnish: chopped pineapple, salsa, Daiya cheese, green onion, Herbamare…or whatever you like!

Directions:

  1. Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally place several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water. Alternatively, you can use a tofu press if you have one.
  2. Meanwhile, heat a large skillet with 1 tsp oil over medium heat. Sauté garlic and onion for a few minutes over medium heat. Add in the diced potato and mushrooms and sauté for 12 minutes, reducing heat if necessary and stirring frequently so it doesn’t stick to the bottom.
  3. Remove tofu from towels and dice on chopping board. You want the tofu very small (see picture below). Now, reduce heat to low and stir in the nutritional yeast, tofu, fresh herbs, lemon juice, and season with salt and pepper to taste. Continue cooking on low until potato is cooked through, only a few more minutes, if necessary.
  4. Add 3/4 cup of the mixture on a large tortilla wrap, spoon on salsa, and top with Daiya cheese and chopped green onion if desired.

Tips:

This baby packs in the protein. Add a wrap and it’s easily over 22 grams of protein per burrito.

183 calories5 grams6 grams17 grams

Approx Nutritional Info (per 3/4 cup, without wrap or garnishes): 183 kcals, 5 g fat (1 g sat fat), 331 mg sodium, 22 g carbs, 6 g fibre, 6 g sugar, 17 g protein.

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This baby packs in the protein. Add a wrap and it’s easily over 22 grams of protein per burrito.

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I added 3/4 cup of the scramble to a large wrap, spooned on about 3 tbsp of salsa…

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Topped with green onion and a sprinkle of Herbamare:

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And wrapped it all up!

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Eric and I actually had this for dinner last night as I was anxious to test it on him. I thought he was going to absolutely hate it, but to my surprise, he loved it. I think it lasted about 1 minute before it disappeared from his plate. :) It was also delicious served with some leftover Vegan Caesar Cocktail and pineapple.

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Not a tofu fan?

Try swapping it out for black beans or chickpeas. Gently mash some of them up in the skillet (but leave some whole for texture). I’m sure that would be really tasty too!

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Also, my sweet side can’t help but wonder what a sweet scramble would taste like wrapped up…crêpe style. I’ve been experimenting with some crêpe recipes lately, so I just may have to add a sweet scramble to the list…

Blog Stuff

My apologies for the blog being down yesterday morning. I’ve had several outages with my host lately despite the blog being on its own private server, so I’m really not sure what’s up. Hopefully the issue is now resolved or I may have to punch the computer screen in the face. hah…ok not really. Well, maybe. ;)

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{ 20 comments… read them below or add one }

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Jody July 11, 2016
Recipe Rating:

This may be the best tofu scramble I’ve ever made! I was afraid it would be bland, but it’s perfectly seasoned and satisfying. I scramble (instead of cube the tofu) and serve it in a bowl or wrapped in a warmed collard green leaf (warmed in a skillet).

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Angela Liddon July 11, 2016

So glad to hear that, Jody! I bet this would be great wrapped in a warmed collard green leaf — I’ll definitely have to try it. :)

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Tonya June 27, 2016
Recipe Rating:

Breakfast is the hardest for me as a vegan, before I was eggs and potatoes were my number 1 go to. I can’t stand sweet breakfast foods so this burrito was perfect! I have made it previously and added daiya cheese and that make it feel even more rich. They freeze well too. I made a batch on Sunday and put them in the freezer, I pull out one every night and put it into the fridge for morning.

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lee November 21, 2015

Oh my gosh! I am pregnant and have been so hungry because im not eating enough in the mornings. I think I’ll start having veggie burgers! I dont take them to work because I don’t liketo microwave and don’t often eat them for dinner because my husband isn’t a huge fan. I am so excited to do this!

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Angel September 3, 2015
Recipe Rating:

My husband made this for us last week. So dang delicious!!!!! I can’t wait to try more Oh She Glows recipes (I just got the cookbook for my birthday).

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Shruti July 10, 2015

Could someone explain to me what the use or properties are of the nutritional yeast? Is it absolutely necessary?

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Kathy Maguire June 29, 2016

Yeast is full of B’s. B vitamins. Plus its a healthy flavouring.

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Kate July 8, 2015

Hey- this looks delicious, but I am just wondering what one would suggest if I can’t eat soy (Tofu in this case) to make sure I still have protein in there?

Thank you!

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Seanine Bowen July 3, 2015
Recipe Rating:

I made these breakfast burrito’s this morning for myself. I think ended up with 12, so I will be freezing them to have them readily available. They turned out GREAT!!! The very first one I made I put some Mexican ‘Go Veggie’ cheese along with tomato and salsa and I definitely prefer them with that cheese substitute. I’ve tried it several times and just don’t care for it. Following your recipe…..they turned out delicious

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Elaine Romero January 25, 2015

I just made these breakfast burritos for breakfast. It was fun to try a non-tumeric version. I loved how the nutritional yeast worked with the lemon. I loved the secondary use for all the organic basil in my fridge. I had some pre-baked potatoes and carrots that were lovely to add in. I, also had an extra couple leaves of Swiss Chard that I folded in since I had no fresh parsely.This is my first of your recipes. Looking forward to more.

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Ana December 28, 2014

I am curious as to what type of wraps you use?

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Jessica Fig May 4, 2014

Thank you so much for this recipe! I have been a huge fan of your blog for a while now. So far, every recipe I have tried has been amazing. This one in particular was SO good! I used leeks instead of onions since I had some from the farmer’s market and I just had the scramble in a whole wheat tortilla with salsa and scallions (no daiya cheese on hand). This was my first attempt at a tofu scramble and it was delicious!
Lately I have been HOOKED on VOO – something I once considered odd (before I tried it) is now one of my absolute favorite go-to breakfasts with so many possible variations. I can’t get enough! I’m so glad to have a savoury breakfast to add to the rotation now with this recipe. Your recipes make eating vegan so easy and enjoyable! Every so often I will get in a cooking “funk” where I have trouble coming up with new ideas for meals. Ever since I found your blog I have found new inspirations to cook and try new things every day. Thank you so much!

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Kim November 29, 2013

Wow. This is fantastic! I made it with some navy beans that I had accidentally overcooked, instead of the tofu. Excellent! Thanks for the recipe!

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Demos October 15, 2013

Angela I just made this and its just wonderful. It is extremely tasty and i added abit of spicy vegan cheese which just made it just heavenly. Having leftovers for tomorrow!

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Lydia Browning October 1, 2013

Mmmmm…..making this tonight for dinner! I’m finding that a lot of your recipes go great with the INSANITY fitness and nutrition plan: 40% protein, 40% carbs, 20% fat. Thanks for all the lovely ideas!

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Patience September 13, 2013

I literally can’t stop looking over your website! I honestly want to try EVERY recipe! What kind of wraps do you use? I have been looking for a good vegan wrap tp use for my wraps : ) Thanks!

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Ciera August 25, 2013

OMG… this was SO GOOD. I made this for my daughter’s birthday breakfast celebration with family that are not vegan or vegetarian. THEY LOVVVVVVVED IT!!!! Everyone couldn’t stop raving about it. This is DEFINITELY going in my “regulars” folder. Also, I added black beans and some red and green peppers. Offered avocado, green onions, and salsa as additions. IT WAS SOOOOOOOOOOOOOOOO GOOOOOOOOD!!!!!!

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anon April 6, 2013

Looks good! I’m a diabetic and I’m trying to go as vegetarian as I can for my health – 22 g. carbs would work well and protein should keep me full. I’m bookmarking your blog and looking forward to new recipes. Pinterst brought me here so you might start posting there!

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Romina February 25, 2013

Hello, I love this recipe! Can you please advise what you suggest for a burrito/gluten free brand? I am still having a hard time finding the right brand.

Thanks.

-Romina

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Natasha February 9, 2013

I just made this and it was lovely. I slightly changed it: added shredded carrot and diced zucchini and some Bragg’s Amino’s with a small drizzle of sweet chilli sauce at the end. Loved it and have leftovers for the next 2 days :) Thanks for a great recipe and great website :)

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