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Tempeh Breakfast Burrito

  • Author: Vicky & Ruth
  • Total Time: 30 minutes
  • Yield: 3 burritos 1x


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!


  • 8oz tempeh
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Black pepper and red pepper flakes, to taste (optional)
  • 3 burrito size whole grain tortillas
  • 1/2 cup hummus (homemade or store bought)
  • 1 large avocado, sliced
  • 2 tomatoes, cut into strips


  1. 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
  2. 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
  3. To assemble the burritos, spread 1/3 of the hummus on a tortilla. Add 1/3 of the cooked tempeh, 1/3 of the sliced avocado and 1/3 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)
  • Prep Time: 25 minutes (includes soaking time)
  • Cook Time: 5 minutes
  • Category: breakfast or lunch
  • Method: stove top
  • Cuisine: Mexican


  • 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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