Cookwith

Name: Hearty Vegan Breakfast Burrito (25g Protein)
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 1/2 cup extra-firm tofu, pressed and crumbled (about 120g); 1/2 cup black beans, drained and rinsed (about 85g); 1/4 cup cooked quinoa (about 45g); 1/4 cup vegan shredded cheese (soy or pea protein-based, about 28g); 1/2 small avocado, sliced; 1/4 cup pico de gallo or salsa fresca; 2 tbsp nutritional yeast; 1/4 tsp smoked paprika; 1/4 tsp ground cumin; 1/8 tsp turmeric; 1/4 tsp garlic powder; Salt and pepper to taste; 1 tsp olive oil; 1/4 cup baby spinach, chopped; 1/4 cup red bell pepper, diced; 1/4 cup red onion, diced; 1 large (10") high-protein whole wheat or spinach tortilla (look for 10-12g protein per wrap); Fresh cilantro, for garnish (optional); Lime wedge, to serve

Hearty Vegan Breakfast Burrito (25g Protein)

TenderBanana4064

This California-inspired vegan breakfast burrito is protein-packed (25g per serving!) and blends authentic Mexican flavors with modern nutrition. Seasoned tofu, black beans, and quinoa bring hearty texture and robust flavor, while creamy avocado and zesty pico de gallo add brightness and freshness. Using a high-protein tortilla and vegan cheese boosts the protein without sacrificing taste. It’s perfect for a cool, cloudy California morning—satisfying, nutritious, and ready in under 30 minutes. Ideal for meal prep, quick breakfasts, or a savory brunch, this burrito will keep you energized all day.

Ingredients

Instructions

In a medium skillet, heat olive oil over medium heat. Add red onion and bell pepper, sauté for 2-3 minutes until softened.
Add crumbled tofu, smoked paprika, cumin, turmeric, garlic powder, nutritional yeast, salt, and pepper. Stir to combine and cook for 4-5 minutes, letting the tofu take on a golden color and absorb the spices.
Stir in black beans, cooked quinoa, and chopped spinach. Cook for another 2 minutes until heated through and spinach is wilted. Taste and adjust seasoning as needed.
Warm the tortilla in a large dry skillet or microwave for 15 seconds to make it pliable.
Sprinkle vegan cheese down the center of the tortilla. Top with the tofu-bean-quinoa mixture, avocado slices, and pico de gallo.
Fold in the sides and roll up tightly into a burrito. Place seam side down in the skillet and toast for 1-2 minutes per side until golden and warmed through.
Slice in half, garnish with cilantro, and serve with a lime wedge on the side.