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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

Vegan Breakfast Burrito


  • 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


  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.

Comments (7)

(4.67 from 3 votes)
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Gavin2 months ago
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This is a great starting point for customization based on your tastes.

Lia3 months ago
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You could use beans or cauliflower?

Doreen4 months ago
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what if i don’t like Tofu what else can i use?

Gavin2 months ago
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I have found tofu is best used for making fake Mayo and that’s about it (pain to prep). I like using pearled farro in a rice cooker: 2.5:1 cups water to farro and use 1.5 tbsp miso paste (great flavor). Then I use this with a bean mix or black beans to replace the tofu. I do the recipe pretty much, but use Italian seasoning instead (easier than separate) add cumin, add paprika/dark chili powder, black Indian salt, more onion, golden potatoes instead of sweet.

KIMBERLY GEARY6 months ago
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Absolutely love this recipe! I make it all the time now. Makes a big batch and we can make several meals out of this…which I love cause then I don’t have to cook so much.

Kelly6 months ago
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Does nutritional yeast add flavor to the dish, or is its main role to provide protein? Can I omit it from a recipe?

Patti6 months ago
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You can leave it out if you don’t like it. It adds a nutty cheesy flavor. I hated nutritional yeast until I found the right brand! Quality matters.

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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.

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