Choosing Chia · by Jessica Hoffman★ 5.0
Vegan Breakfast Burrito
NUTRITION · PER SERVING45M COOK
CAL 20%·PRO 32%
CARBS 43G43% OF CAL
10G FIBER5G SUGAR27G OTHER
FAT 21G46% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegan breakfast burrito loaded with seasoned tofu, potatoes, pinto beans, avocado, and salsa in a tortilla. High in protein and fiber for sustained energy.
mainmexicansandwichtofubeans🍪 sheet pan🍳 skillet🔥 oven♨️ grilldairy freeveganvegetarian
View the full recipe on Choosing Chia →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 block medium tofu (approx 12-14oz)
- 1 tbsp avocado oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1/2 tsp salt
- 1/4 tsp turmeric powder
- 1/4 tsp paprika
- 1/2 tsp liquid soy seasoning (can sub tamari or soy sauce)
- 1 large tortilla (gluten-free or grain-free if needed.)
- 1 russet potato, cut into small cubes
- 1 red pepper, cut into cubes
- 1 tbsp avocado oil (can sub olive oil)
- 1/4 tsp salt
- 1 cup pinto beans (cooked)
- 1 avocado, sliced
- salsa for serving
At a glance
PER SERVING · TIME 45M
CAL 20%·PRO 32%
CARBS 43G43% OF CAL
10G FIBER5G SUGAR27G OTHER
FAT 21G46% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 799mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 971mg
- Calcium
- 400mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 799MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.