Healthy Living: Vegan Breakfast Burrito

Written by MCJStaff   // July 19, 2012   // Comments Off

We all know how important it is to start the day of with a good breakfast, especially if you’re active! Here’s a great vegan breakfast burrito recipe I found on Oh She Glows, and I can’t wait to try it. It’s full of protein, and it will definitely help you get your day started on the right track!

High Protein Vegan Breakfast Burrito


1 package extra-firm tofu, rinsed and pressed
1 tsp. extra virgin olive oil
3 garlic cloves
2 cups diced sweet onion
1 cup diced potato
1 1/2 cups sliced crimini mushrooms
1/4 cup nutritional yeast
3-4 tbsp. minced fresh basil
2 tbsp. minced fresh parsley
1-1.5 tbsp. fresh lemon juice
3/4 tsp. kosher salt and black pepper
Chopped pineapple, salsa, Daiya cheese, green onion, Herbamare, or whatever you like for the garnish.


1. To press the tofu: Rinse the tofu with water and place a few kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally place several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.

2. Heat a large skillet with 1 tsp. oil over medium heat. Sauté garlic and onion for a few minutes over medium heat. Add in the diced potato and mushrooms and sauté for 12 minutes, reducing heat if necessary and stirring frequently so it doesn’t stick to the bottom.

3. Remove tofu from towels and dice on chopping board. You want the tofu very small. Reduce heat to low and stir in the nutritional yeast, tofu, fresh herbs, lemon juice, and season with salt and pepper to taste. Continue cooking on low until potato is cooked through, only a few more minutes, if necessary.

4. Add 3/4 cup of the mixture on a large tortilla wrap, spoon on salsa, and top with Daiya cheese and chopped green onion if desired.






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