close
description
Get Our 5-Star Recipe App!

400+ recipes from 50 leading chefs.

Personalized shopping lists and weekly recipe updates.

Big Breakfast Burrito

Sending
(104)
  • Ready In:
  • Makes 4 burritos

Loaded with sweet potatoes, peppers, and onions, the tofu filling for this vegan breakfast burrito makes it extra-tasty and ultra-versatile. The filling is made by sautéeing vegetables with a few choice seasonings, stirring in some crumbled tofu, then baking the mixture in the oven to dry it out and meld the flavors. It can be prepared ahead so it’s ready to roll in tortillas on busy weekday mornings, or you can make a big batch of it for a weekend brunch. For more Mexican flavor, include some sliced tomato, onion, and avocado along with a few drops of hot sauce before rolling the burritos.

From The Forks Over Knives Plan

Ingredients

  • 1 cup peeled and finely chopped sweet potato
  • 1 cup chopped yellow onion
  • 1 cup chopped red sweet pepper
  • 2 tablespoons dried basil, crushed
  • 2 teaspoons ground turmeric
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme, crushed
  • 1 pound extra-firm tofu, crumbled
  • ¼ cup nutritional yeast
  • Sea salt and freshly ground black pepper
  • Salsa
  • 4 9- to 10- inch whole grain flour tortillas

Instructions

  1. Preheat the oven to 350°F. In a large skillet, cook the sweet potato, onion, and sweet pepper over medium heat for 10 minutes, stirring occasionally, and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
  2. Add basil, turmeric, garlic, and thyme; cook and stir for 1 minute or until garlic is softened. Stir in the tofu and yeast, and season with salt and black pepper.
  3. Spread the mixture into a nonstick 15×10-inch baking pan. Bake 35 minutes or until tofu is lightly browned, turning occasionally.
  4. Spoon the tofu mixture and salsa onto each tortilla, just below the center. Fold the bottom edge of the tortilla over the filling. Fold in opposite sides; roll up tortilla.

Learn to cook the FOK way.

Master the essential skills and techniques to create delicious oil-free, plant-based meals at home. Spots are limited.

Enroll Today

Find new favorite recipes.

Our chefs add new plant-based recipes every week to keep mealtime exciting and satisfying.

Get the App
description
about the author

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

see more from this author
description
Free Download

7 Keys to Success on a Healthy Vegan Diet

Get tried-and-true strategies to make your plant-based diet easy and enjoyable.

More from Forks Over Knives

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.

Thank you! You have been successfully subscribed.