Vegan Breakfast Burritos On the Go

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Delicious answer for vegans that want a hot breakfast on the go. My husband places all the cooked fillings (potato nuggets, sausage, and tofu scramble) in a plastic container and reheats it at work for quick burritos in the morning. Serve them with your favorite salsa.



Step: 1

Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.

Step: 2

Combine water and bouillon cube in a large microwave-safe bowl. Heat in the microwave on high until water is hot and cube is dissolved, about 2 minutes.

Step: 3

Stir turmeric, liquid amino acid, onion powder, red pepper flakes, garlic powder, ground black pepper, ground ginger, and sage into the hot bouillon. Crumble tofu into the bowl and stir gently.

Step: 4

Preheat oven to 425 degrees F (220 degrees C). Arrange potato nuggets on a baking sheet in a single layer.

Step: 5

Bake in the preheated oven until crisp, 28 to 32 minutes.

Step: 6

Heat a skillet over medium heat. Flatten ground vegan sausage onto a plate using a rubber spatula sprayed with cooking spray to prevent sticking. Slide sausage into the hot skillet; cook until browned on the bottom, 4 to 5 minutes. Flip and continue cooking, breaking sausage into smaller chunks, until fully browned. Transfer to a plate.

Step: 7

Add tofu scramble mixture to the hot skillet. Cook until liquid has been absorbed, about 5 minutes.

Step: 8

Place a tortilla on a microwave-safe plate. Sprinkle 2 tablespoons of mozzarella-style vegan cheese on top and heat in the microwave until melted, about 10 seconds. Place 6 cooked potato nuggets in 2 rows down the center of the tortilla. Add 2 tablespoons of cooked vegan sausage and 1/4 cup of the tofu scramble.

Step: 9

Fold one side of the tortilla in to cover the rows of potato nuggets. Fold in 2 shorter sides, then roll the rest of the tortilla over to complete the burrito. Repeat with remaining tortillas, vegan cheese, potato nuggets, vegan sausage, and tofu scramble.


Per Serving: 610 calories; protein 22.5g; carbohydrates 81.8g; fat 27.9g; sodium 1668.9mg.

Eating healthy breakfast to continue the day has become a fabulous habit. It’s a fabolous way to start my 24 hours off healthfully. The sugar hit from the pickle tree wakes me up and bring me power to take on the morning. Sugar is often vilified as the root of all disease, but fruit is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and less likely grab a side food out of the vending machine before lunchtime.

Make fruit a morning habit is simple . Simply put the fruit in your refrigerator next to the sweet drink or on the table next to your grain bowl , or move your coffee maker or tea kettle — somewhere where you’ll see it. Before you eating the rest of your food , eat your fruit. If you’re not usually a breakfast person.

Give your body a bit of sugar in the morning is important to move your metabolism for the day and insert important element to your brain, which, incidentally, requires a continue supply of sugar in the way of process glucose, amounting to around 120g daily. There is also substantial evidence to backup the idea that a diet high in fiber can reduce your risk of a number of cancers. And of course, you benefit from all the other vitamins and antioxidants in fruit, which keep you strong and healthy.

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