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Breakfast Burritos

Breakfast Burritos

Try this healthier (egg-free) version for a delicious and satisfying breakfast.

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Servings
3/4 cup filling with 1 tortilla
Calories Cholesterol Sat Fat Carbs
195 0mg 1g 25g
Recipe Footprint (for Recipe's Default # of Servings)
14.1 Water saved (gallons) [animal consumption only]
37.6 Manure (pounds) not deposited into the environment
17.1 Grains / feed (pounds) not consumed by animals
92.2 Methane (gallons) not created by animals
1,128 CO2 (pounds) not released into the atmosphere
.035 Animal lives saved
Recipe Chef Pamela Kurp
Course Other
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients
  • 10 oz tofu (firm water-packed) (drained and crumbled)
  • 6 flour tortillas (wheat)
  • 1 tsp olive oil
  • 1 C mushrooms (crimini) (chopped)
  • 2/3 C yellow onions (chopped)
  • 1 bell pepper (red) (chopped)
  • 1 garlic clove (minced)
  • 1 potato (cubed)
  • 8 oz sausage patties (meatless) (crumbled)
  • 1/4 tsp basil (dried)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp cumin
  • 1/8 tsp turmeric
Course Other
Cuisine Mexican
Diet Vegan
Prep Time 10 minutes
Cook Time 25 minutes
Ingredients
  • 10 oz tofu (firm water-packed) (drained and crumbled)
  • 6 flour tortillas (wheat)
  • 1 tsp olive oil
  • 1 C mushrooms (crimini) (chopped)
  • 2/3 C yellow onions (chopped)
  • 1 bell pepper (red) (chopped)
  • 1 garlic clove (minced)
  • 1 potato (cubed)
  • 8 oz sausage patties (meatless) (crumbled)
  • 1/4 tsp basil (dried)
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp cumin
  • 1/8 tsp turmeric
Servings
3/4 cup filling with 1 tortilla
Calories Cholesterol Sat Fat Carbs
195 0mg 1g 25g
Recipe Footprint (for Recipe's Default # of Servings)
14.1 Water saved (gallons) [animal consumption only]
37.6 Manure (pounds) not deposited into the environment
17.1 Grains / feed (pounds) not consumed by animals
92.2 Methane (gallons) not created by animals
1,128 CO2 (pounds) not released into the atmosphere
.035 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. In a large pan over medium heat, saute the mushrooms, bell pepper, onion, and garlic in the olive oil until tender, about 15 minutes.
    In a large pan over medium heat, saute the mushrooms, bell pepper, onion, and garlic in the olive oil until tender, about 15 minutes.
  2. Add the potatoes, sausage and spices; add the crumbled tofu and cook over medium low heat until well combined and heated through.
    Add the potatoes, sausage and spices; add the crumbled tofu and cook over medium low heat until well combined and heated through.
  3. Spoon about 3/4 cup of the tofu mixture into a warm tortilla.
    Spoon about 3/4 cup of the tofu mixture into a warm tortilla.
Recipe Notes

Top with our vegan cheesy sauce, cheese, tomatoes, salsa or other garnishes.

You can also use frozen hashbrowns in place of the fresh potato.

Cover and store for up to four days in the refrigerator.

© Mainly Vegan LLC
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