Vegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! 23 G Protein. High protein breakfast burrito or tacos. Nutfree Recipe. Can be Gluten-free, Soyfree. Freezer friendly option
Cuisine: American, Vegan Glutenfree
Keyword: easy vegan breakfast burrito, high protein vegan breakfast burrito
Author: Vegan Richa
1/4cupwater or broth
3/4tspgarlic powderor 2 cloves minced
1/2tspthyme or rosemaryor both
1/2tspfreshly ground black pepper
1/4tspblack salt(kala namak, Indian Sulphur black salt)
Add potatoes and 1/4 cup broth to a skillet. Mix, cover and cook for 12 mins. Stir once in between, add a few tbsp more water to deglaze if needed..
Add oil, garlic powder/minced garlic, onion powder smoked paprika, thyme or rosemary, salt and toss to coat. You can also add finely chopped peppers or other veggies at this point.
Toss well to coat. Cover and cook for 2-3 mins or until cooked to preference. Add a dash of black pepper and Remove from pan.Alternatively toss the potatoes with oil and the spices in a baking dish and bake at 400 F for 25 -30 mins.
Lightly squeeze the tofu between paper towels to remove excess flowing water, then crumble into a bowl.
To the same pan (after removing potatoes), add the crumbled tofu, turmeric, salt, and half the black pepper and mix well. Cover and cook for 3 to 4 mins. Mix in kala namak and more black pepper and set aside.
Chickpea flour omelet:*
Mix the chickpea flour with 3/4 cup water and a good pinch of salt. Add more water to make a thin pancake like batter. You dont want too thick a batter as the thicker pancakes will be harder to roll with the burrito.
Heat a cast iron skillet over medium heat. When hot, Drizzle some oil and move the pan to spread. Add the batter to the pan to make a pancake that fits easily in the tortilla (atleast an inch smaller), that you are planning to use for the burrito. Cook for 3-4 mins, then cover to steam and finish cooking for another 1- 2 mins. Remove from pan and repeat to make 3 more.
Assemble the burrito:
Layer the chickpea pancake over the burrito. (If the chickpea pancakes end up making the rolling harder, slice the pancakes into thin strips and add to the burrito later with the onions)
Add layers of spinach, tofu scramble, breakfast potatoes. Then add some chopped tomato, onion, pepitas or other seeds or chopped nuts for crunch. Add some salt, and a drizzle of sriracha or hot sauce or salsa.
Roll the burrito by folding one side over the filling, then folding the sides in. continue to tuck and roll while holding the sides in. (see video).
When ready to serve heat a skillet or a grill and cook the burrito until golden on most sides and serve. This helps seal the wraps and makes them more compact and easier to eat. Store: These burritos can now be refrigerated for upto 3 days(before or after roasting). They also freeze well for a few weeks (Sub potatoes with veggies like zucchini, peppers, cauliflower or spiced beans or quinoa. for freezer friendly). See notes for reheating.
To make tacos, use small tortillas or tacos. Heat them on the gas stove or grill and stuff with all of some of the fillings and salsa and serve.
*Chickpea flour pancakes are optional. You can make the burritos with just the scramble, potatoes and greens.
To make this gluten-free: Use glutenfree tortillas or wraps or tacos.
How to Freeze and Reheat: Freeze each burrito tightly wrapped in parchment or foil.To reheat, unwrap, wrap lightly in paper towels(to absorb moisture), and microwave for 2 mins or so (depends on size of burrito and microwave). Or thaw for half hour, then bake in the oven for 15 mins.Nutrition is for 1 burrito, including a large 10 inch tortilla. Values will vary depending on the wraps used.