- Prep-time: / Ready In:
- Makes 4 burritos
- Serving size: 1 burrito
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Loaded with sweet potatoes, peppers, and onions, the tofu filling for this vegan breakfast burrito makes it extra-tasty and ultra-versatile. The filling is made by sautéeing vegetables with a few choice seasonings, stirring in some crumbled tofu, then baking the mixture in the oven to dry it out and meld the flavors. It can be prepared ahead so it’s ready to roll in tortillas on busy weekday mornings, or you can make a big batch of it for a weekend brunch. For more Mexican flavor, include some sliced tomato, onion, and avocado along with a few drops of hot sauce before rolling the burritos.
By Del Sroufe,
Ingredients
- 1 cup peeled and finely chopped sweet potato
- 1 cup chopped yellow onion
- 1 cup chopped red sweet pepper
- 2 tablespoons dried basil, crushed
- 2 teaspoons ground turmeric
- 3 cloves garlic, minced
- 1 teaspoon dried thyme, crushed
- 1 pound extra-firm tofu, crumbled
- ¼ cup nutritional yeast
- Sea salt and freshly ground black pepper
- Salsa
- 4 9- to 10- inch whole grain flour tortillas
Instructions
- Preheat the oven to 350°F. In a large skillet, cook the sweet potato, onion, and sweet pepper over medium heat for 10 minutes, stirring occasionally, and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Add basil, turmeric, garlic, and thyme; cook and stir for 1 minute or until garlic is softened. Stir in the tofu and yeast, and season with salt and black pepper.
- Spread the mixture into a nonstick 15×10-inch baking pan. Bake 35 minutes or until tofu is lightly browned, turning occasionally.
- Spoon the tofu mixture and salsa onto each tortilla, just below the center. Fold the bottom edge of the tortilla over the filling. Fold in opposite sides; roll up tortilla.
Per serving (1 burrito): 354 calories, 48 g carbohydrates, 6.1 g protein, 10 g total fat, 2.1 g saturated fat, 0 g cholesterol, 333 mg sodium, 8.8 g fiber, 6.1 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (24)
(5 from 11 votes)1 hour to prep breakfast? What kind of people live like this, most of us have 15 minutes tops and that includes the eating
How would the burritos tastes on butter bib lettuce?
Absolutely delicious! This will definitely be a staple for us. We heated the tortillas over the gas burner (both corn and flour) to soften them up a bit before rolling them up. La Tortilla Factory makes an organic, no-oil corn tortilla that was perfect for this (got them at Whole Foods).
Amazing! Huge hit for the family.
Delicious and visually appealing. Very filling. I used Ezekiel 4:9 sprouted flourless tortillas, but had a hard time rolling them up. I’ll have to keep looking and experimenting with the tortillas. However, we gobbled them up!
Hello Robin here’s a tip about the Ezekiel tortillas- don’t overheat them so you can roll them easily without breaking.. Heat the hot pan and just barely heat them both sides ..
Try Trader Joes carb savvy tortillas made w whole wheat (1.5 grams of fat per tortilla, 6 grams of fiber, 9 grams of carbs)
I need a brand of oil free whole grain tortillas. All the ones I find have partially hydrogenated oil.
Hi Luna, Try finding the Ezekial whole grain tortillas. I found them at Whole Foods. You may be able to get them online.
These are great but I’m having trouble finding oil-free whole grain flour tortillas. What should I use?
I absolutely love this recipe, so favorful, delicious & filling. I never knew Tofu could do all that with it. Visually & Physically appealing.... Thank you all
I really enjoyed this, it came together nicely!
Wondering what the best brand of quality nutritional yeast would be? Thank you!
(I accidently responded to another person UGH) I use BRAGG’s Premium Nutritional Yeast (with a Shaker top) which makes it easy to sprinkle on a salad as well as measure into this recipe. Wherever a recipe calls for Parmesan, I use Nutritional Yeast. Of course, it doesn’t melt like cheese would, but it gives that ‘umami’ taste and tons of excellent vitamins. And, it’s Kosher and gluten-free!
This is a great starting point for customization based on your tastes.
I love to use Bobs Red Mill brand.
I use BRAGG's Premium Nutritional Yeast (with a Shaker top) which makes it easy to sprinkle on a salad as well as measure into this recipe. Wherever a recipe calls for Parmesan, I use Nutritional Yeast. Of course, it doesn't melt like cheese would, but it gives that 'umami' taste and tons of excellent vitamins. And, it's Kosher and gluten-free!
You could use beans or cauliflower?
what if i don't like Tofu what else can i use?
I have found tofu is best used for making fake Mayo and that’s about it (pain to prep). I like using pearled farro in a rice cooker: 2.5:1 cups water to farro and use 1.5 tbsp miso paste (great flavor). Then I use this with a bean mix or black beans to replace the tofu. I do the recipe pretty much, but use Italian seasoning instead (easier than separate) add cumin, add paprika/dark chili powder, black Indian salt, more onion, golden potatoes instead of sweet.
Absolutely love this recipe! I make it all the time now. Makes a big batch and we can make several meals out of this...which I love cause then I don't have to cook so much.
Does nutritional yeast add flavor to the dish, or is its main role to provide protein? Can I omit it from a recipe?
You can leave it out if you don’t like it. It adds a nutty cheesy flavor. I hated nutritional yeast until I found the right brand! Quality matters.
Patti, What brand of nutritional yeast do you use, please? Thanks.