Loaded with plant-based protein, this breakfast burrito will keep you full and energized all morning. Prepare the tempeh the night before, and you can have a grab-and-go breakfast ready in less than 15 minutes!
Why Breakfast?
If breakfast is the most important meal of the day, make sure you make the best of it! This easy vegan breakfast burrito gives you all the nutrients and energy you need to get you through the morning, so you're not starving and dragging by the time lunchtime comes around!
Breakfast Burrito Recipe Ingredients
- Tempeh. if you've never used tempeh for protein before you are in for a treat. You may need to make a trip to Trader Joe's or Whole Foods if your regular store doesn't carry it. By us, more and more supermarkets carry tempeh in the same section where tofu is found.
- Extra Virgin Olive Oil. Our oil of choice for cooking and raw preparations
- Salt Turmeric, Onion Powder, Garlic Powder, Black Pepper and Red Pepper Flakes (optional) will add heat.
- Whole Grain Tortillas. Buy the large burrito size or the smaller size, depending on how large you want to make your burrito. You can also purchase flat wraps instead.
- Hummus. Homemade or store-bought.
- Avocado. Everything tastes better with avocado 🙂
- Tomatoes. Cut into strips to fit in the wrap easier.
Variations
- Eggs: If you aren't worried about keeping it vegan, you can use real scrambled eggs in place of the tempeh.
- Cheese: All kinds of cheese, like cheddar cheese, pepper jackor vegan cheese, will work well in this recipe.
- Veggies: Mushrooms, red bell peppers, corn, zucchini or squash. Any vegetable will work. Veggie will bulk to your breakfast burrito adding fiber and keeping you full longer.
- Black Beans or Refried Beans: for extra fiber and protein
- Cilantro: If you like cilantro it will add flavor to your burrito
- Guacamole: Instead of avocados, you can use a guacamole mash for a slightly different flavor.
- Salsa: Try different varieties of salsa to kick your breakfast burrito up a notch.
- Sauces: Add hot sauce, tomatillo salsa verde, taco sauce, or any sauce your heart desires to change up the flavors and add a new element to our breakfast burrito recipe.
How To Make Breakfast Burritos
When you want to have burritos for breakfast, but want to keep it vegan, this recipe is perfect.
- We sauteed crumbled tempeh in a little bit of olive oil with some onion and garlic powder, black pepper and red pepper flakes for some heat, and turmeric, for a scrambled egg look (and because we love putting it on everything).
- We spread our tortilla with homemade hummus and added lots of tempeh, tomatoes and avocado in the center of each tortilla. You can make this breakfast burrito your own by using your favorite spreads and vegetables!
Tips for Making Breakfast Burritos
- Soak tempeh in boiling water for 10 minutes, to keep it from getting bitter. Make sure to drain it well before you saute it!
- Prepare the tempeh the night before, and have this breakfast burrito ready in the morning in no time!
- When rolling your burrito, use your fingers to gently tuck in the ingredients, so they stay inside the tortilla. Make sure your tortillas are nice and soft, so they don't crack while you roll them.
- Our recipe can be used for make-ahead freezer-friendly Breakfast Burritos as well. Cooked and assembled burrito can be frozen for a quick and easy breakfast with minimal effort. All you will have to do is microwave and go!
- If you don't like the idea of freezing avocado (they will turn color), you can meal prep ahead and freeze serving-size portions of the tempeh mixture, then thaw in the microwave in seconds and build your burrito.
What Can I Serve with Breakfast Burritos?
Our vegan breakfast burrito will go perfectly with our homemade Cold Brew or Ginger Turmeric Tea . It also plays well with all kinds of Mexican flavors -- chips and salsa, guacamole, sweet fried plantains, or tostones. Add these breakfast wraps to any brunch and it fits in.
This breakfast burrito doubles as a lunch burrito too! Pack one of the halves, grab a bag of tortilla chips, and lunch is ready! (or, make two burritos, we don't know how hungry you are!).
More Great Vegan Breakfast Ideas
Here are more breakfast burrito serving suggestions to round out your meal!
- Overnight Oasts
- Buckwheat Pancakes with Mangoes and Blueberries
- Tropical Green Smoothie
- Date Sweetened Chocolate Chia Pudding
- Morning Glory Muffins
Tempeh Breakfast Burrito
- Total Time: 30 minutes
- Yield: 3 burritos 1x
- Diet: Vegan
Description
Loaded with plant-based protein, this breakfast burrito will keep you full and energized all morning. Prepare the tempeh the night before, and you can have a grab-and-go breakfast ready in less than 15 minutes!
Ingredients
- 8oz tempeh
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp turmeric
- ½ tsp onion powder
- ½ tsp garlic powder
- Black pepper and red pepper flakes, to taste (optional)
- 3 burrito size whole grain flour tortillas
- ½ cup hummus (homemade or store-bought)
- 1 large avocado, sliced
- 2 tomatoes, cut into strips
Instructions
- Crumble the tempeh in a large heatproof bowl. Pour boiling water over it (just enough to cover) and let it sit for 10 minutes. Drain well
- Heat the olive oil in a large non-stick skillet. Add the tempeh, salt, turmeric, onion and garlic powder, back pepper and red pepper flakes (if using) and mix well, so the spices are evenly distributed and coat the tempeh. Cook over medium-high heat, stirring constantly, for 4-5 minutes. Set aside
- To assemble the burritos, spread ⅓ of the hummus on a tortilla. Add ⅓ of the cooked tempeh, ⅓ of the sliced avocado and ⅓ of the tomatoes horizontally, in 3 rows (see picture above). Fold the outer sides of the tortilla in and carefully start rolling the burrito from the side closest to you (use your fingers to tuck in the filling a little bit)
Notes
- To reduce the calorie count you may use a smaller burrito tortilla, a lower calorie tortilla, a low carb tortilla, or a cauliflower wrap. Calories will also depend on which flour tortilla wrap you are using.
This post was originally published in August 1st, 2018 - We have updated images and step-by-step pictures.
- Prep Time: 25 minutes (includes soaking time)
- Cook Time: 5 minutes
- Category: breakfast
- Method: stove top
- Cuisine: Mexican
Nutrition
- Serving Size: 1 burrito
- Calories: 519
- Sugar: 1.8
- Sodium: 1113
- Fat: 23.4
- Saturated Fat: 3.5
- Unsaturated Fat: 16.3
- Trans Fat: 0
- Carbohydrates: 57.1
- Fiber: 11.7
- Protein: 23.6
- Cholesterol: 0
Keywords: Burrito, breakfast, breakfast burrito, vegan, protein, tempeh, kosher, quick easy , recipe
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