Breakfast Burrito
This is my incredibly easy, super healthy, plant-based breakfast burrito. It’s loaded with protein. So let me show you how to make it. First we need potatoes. I’ll be using shredded hash browns. I’m making eight burritos, so I’m going to be using two cups of potatoes. I get a skillet on the stove over a medium heat with a touch of olive oil. Toss the potatoes in and shake them around for a second then let them cook for a few minutes. Back to the cutting board, I prep a whole red pepper, diced and a whole onion, diced. Then back to the pan, the potatoes should be browning a bit. Toss them around and then leave them be again. If you like this recipe be sure to check out this one too! and this one!
Potatoes
After a few minutes I top the potatoes with a big pinch of salt, and some fresh black pepper. Now I move the potatoes to the side so that I can add in half of the onion and half of the red pepper. Let that cook for a few minutes. Toss them around and then mix it in! I’m going to do this all out of the same pan so I add the potatoes to a bowl, wipe the pan out, and get it ready for our tofu. Keep the pan hot, add in some oil. I’m going to be using a full block of super firm tofu. Toss it in, break it up. Then I add in a couple shakes of garlic powder, about a teaspoon of turmeric, and a big pinch of salt. Let that cook for a moment and stir it up.
Tofu
Then I also add in a quarter cup of nutritional yeast, and a half cup of water. Mix that in and let it simmer together until the water is thinned out. I add a little cilantro, and throw that into a bowl. Now for our tempeh, I’m going to cook the tempeh down for just a moment in some olive oil. Then I add in the other half of our onion and pepper. Then I also add in three or four chipotle peppers in adobo sauce, some salt, about a teaspoon of cumin, a bit of garlic powder, and a half cup of water. Stir that up and let the water cook down.
Tempeh
Once the water is all cooked down I add in a cup of spinach and let that cook down as well. For our canned black beans we are just going to drain them, and rinse them. The last thing I want to prep is some sauce. In my blender I add a cup of cashews, a cup of water, a teaspoon of lemon juice, a big pinch of salt and a tablespoon of olive oil. Blend that up! Then I add about three or four chipotle peppers and a little adobo sauce and blend again. Once you get it to the consistency you like, add it to a container to store.
Taste Test
All of the ingredients are ready! We just need to build the burrito. I do it by weight, I place my tortilla then start with potatoes 33 grams, 57 grams of the tofu egg, 56 grams of the tempeh, 30 grams of black beans. I like to save a majority of the sauce for after the fact but I do want to put a little inside, probably 10 grams. Fold up the burrito! It comes out to 312 calories, 26 grams of protein, 9 grams of fat and 43 grams of carbs. Wrap them up, freeze them overnight and cook tomorrow. The next day you can toss them into the microwave for about three minutes per side, covered. The other way to cook is about fifteen minutes in the air fryer at 400ºf. This breakfast burrito recipe is so tasty and easy! Watch the full video here!
The Healthy Breakfast Burrito That Changed My Life
Ingredients
- 2 cups shredded hash browns
- olive oil
- 1 red pepper
- 1 onion
- salt
- black pepper
- 1 block super firm tofu
- garlic powder
- 1 tsp turmeric
- 1/4 cup nutritional yeast
- cilantro
- tempeh
- 6-8 chipotle peppers
- adobo sauce
- 1 tsp cumin
- 1 cup spinach
- 1 can black beans
- 1 cup cashews
- 1 tsp lemon juice
Instructions
- Add potatoes to skillet on a medium heat with some olive oil, shake them around then let them cook a few minutes.
- Dice whole red pepper and whole onion.
- Toss around potatoes. Add salt, and black pepper. Move potatoes to the side and add in half of the onion and half of the red pepper. Let cook a few minutes. Mix together!
- When potatoes are done transfer them to a bowl and set them aside. Keep the pan hot, add in some more oil, then the whole block of tofu. Break the tofu up and add garlic powder, turmeric, and salt. Let that cook for a moment then stir it up.
- I also add in the nutritional yeast, water, and stir that then let it simmer together until the water is thinned out. Add some cilantro and toss it into a bowl.
- Add the tempeh to the pan with some olive oil and let it cook for a moment. Add in the rest of the onion and red pepper, as well as chipotle peppers, adobo sauce, salt, cumin, garlic powder, water and stir. Let the water cook down.
- Once it has cooked down, add spinach and let that cook. Drain and rinse black beans.
- In the blender I add cashews, water, lemon juice, salt and olive oil. Blend! Add chipotle peppers and adobo sauce, blend again! Get a tortilla and combine everything together! Freeze the burrito overnight then microwave for 3 minutes on each side the next day or air fry at 400ºf for 15 minutes! Enjoy!
Is the recipe written out some place? I can’t find it on your site
This was so good. I froze most of them and reheated them up to a month later and I loved the flavors. I always thought tempeh was weird, but it blended into this.