Vegan Breakfast Burritos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Freezer-friendly breakfast burritos with scrambled tofu, sautéed vegetables, and salsa wrapped in tortillas. Tex-Mex flavored and fully vegan, they're convenient for grab-and-go mornings.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tablespoons olive oil (for frying up JUST Egg - feel free to lessen this amount if desired)
- 7 Just Eggs OR 1 ⅓ cups tofu scramble
- dash of non-dairy milk (per JUST Egg)
- salt (to taste)
- pepper (to taste)
- 1 tablespoon olive oil
- 1/2 large onion (chopped)
- 1/2 large bell pepper (diced (I mixed red and green))
- 3 tablespoons mushrooms (sliced)
- 6 tablespoons Greek vegan yogurt (or plain vegan yogurt )
- 2 1/2 teaspoons garlic powder
- 6 8-inch tortillas
- 6 tablespoons salsa
- 6 tablespoons shredded vegan cheese
- 7 teaspoons olive oil (for pan-frying burritos at the end)
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 14m
- Cook
- 26m
- Sodium
- 640mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 55mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 14M
- SODIUM
- 640MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.