Eggless Breakfast Burrito Recipe

Eggless Breakfast Burrito recipe

This eggless breakfast burrito is a super quick 10 mins recipe and makes 4-5 breakfast burritos without eggs! They’re tasty, filling, vegan and high in protein!

These eggless breakfast burritos are made with delicious scrambled tofu using my easy scrambled tofu seasoning recipe.

Recipe for Eggless Breakfast Burrito

Recipe for Eggless Breakfast Burrito

This eggless burrito recipe is perfect for breakfast and super delicious! The combination of scrambled tofu, diced vegetables, black beans and spinach wrapped in a burrito can keep you full for hours!

As you know, this is a breakfast burrito without eggs, however, we are going to use firm tofu, a mixture of spices and just a few other simple ingredients to create vegan scrambled eggs.

If you don’t have black beans, omit and/or use other beans such as chickpeas. Feel free to add in other things such as plant-based bacon, ham, plant-based breakfast sausage, etc.

Breakfast Burrito without eggs

Ingredients

  • Burrito wraps / tortillas
  • Scrambled Tofu Seasoning
  • Tofu
  • Oil
  • Tomato
  • Mushrooms
  • Onion
  • Black beans
  • Spinach

To make the recipe gluten-free, simply use gluten-free burrito wraps or tortillas.


How To Make Breakfast Burrito Without Eggs

To make your eggless breakfast burrito, start by making sure you have or made scrambled tofu seasoning. Next, heat oil on a large non-stick pan on medium-high heat. Distribute the oil evenly.

On one side of the pan, crumble up tofu and on the other side, add diced tomato, mushrooms and onion and cook separately for 3-4 minutes, stirring frequently.

Once the vegetables are mostly cooked and the water from the tofu has evaporated and the tofu begins to look slightly golden, mix everything together.

Add Scrambled Tofu Seasoning and mix well. Turn the heat to a low.

Stir in black beans and baby spinach and mix until spinach has just wilted. Taste and add more seasonings or any salt and pepper as needed.

Divide the scrambled tofu mixture into 4 or 5 even amounts.

Take a tortilla wrap and add one serving of the scrambled tofu mixture and wrap it up like a burrito. Repeat with the rest of the tortilla wraps.

Allow to cool and once cooled, wrap in saran wrap or aluminum foil and store in the fridge (for up to 4-5 days) or freezer (for up to a month) until ready to eat.

When ready to eat, heat in the microwave until thawed, if frozen (about 1-2 minutes) or until just warm, if refrigerated (about 30 seconds – 1 minute). Then toast on a pan on both sides or use a panini press. Enjoy on it’s own or with a side of salsa or ketchup.

Eggless Breakfast Burrito

Eggless Breakfast Burrito

This eggless breakfast burrito is a super quick 10 mins recipe and makes 4-5 breakfast burritos without eggs! They're tasty, filling and vegan!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: Breakfast, Eggless, tofu
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 5
Calories: 316kcal

Equipment

  • Frying Pan large non-stick
  • Spatula
  • Knife and cutting board

Ingredients

  • 4-5 Burrito Wraps or Tortillas (or 5 smaller wraps)
  • 3 tbsp Scrambled Tofu seasoning
  • 1 block Tofu extra firm, crumbled with fingers
  • 1 tbsp Oil
  • 1 Tomato diced
  • 1 cup Mushrooms diced
  • 1/2 Onion diced
  • 1 cup Black beans drained and rinsed, optional
  • 2 cups Baby spinach

Instructions

  • To make your eggless breakfast burrito, start by making sure you have or made scrambled tofu seasoning. Next, heat oil on a large non-stick pan on medium-high heat. Distribute the oil evenly.
  • On one side of the pan, crumble up tofu and on the other side, add diced tomato, mushrooms and onion and cook separately for 3-4 minutes, stirring frequently.
  • Once the vegetables are mostly cooked and the water from the tofu has evaporated and the tofu begins to look slightly golden, mix everything together.
  • Add Scrambled Tofu Seasoning and mix well. Turn the heat to a low.
  • Stir in black beans and baby spinach and mix until spinach has just wilted. Taste and add more seasonings or any salt and pepper as needed.
  • Divide the scrambled tofu mixture into 4 or 5 even amounts.
  • Take a tortilla wrap and add one serving of the scrambled tofu mixture and wrap it up like a burrito. Repeat with the rest of the tortilla wraps.
  • Allow to cool and once cooled, wrap in saran wrap or aluminum foil and store in the fridge (for up to 4-5 days) or freezer (for up to a month) until ready to eat.
  • When ready to eat, heat in the microwave until thawed, if frozen (about 1-2 minutes) or until just warm, if refrigerated (about 30 seconds – 1 minute). Then toast on a pan on both sides or use a panini press. Enjoy on it’s own or with a side of salsa or ketchup.

Nutrition

Calories: 316kcal | Carbohydrates: 39g | Protein: 18g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Sodium: 369mg | Potassium: 474mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1332IU | Vitamin C: 8mg | Calcium: 196mg | Iron: 4mg

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2 thoughts on “Eggless Breakfast Burrito Recipe”

  1. 5 stars
    So good! I’m addicted to your scrambled tofu seasoning. I added some veggie bacon to my wrap- even more tasty!

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