I admit, sometimes I am just craving a delicious breakfast burrito, and I don’t have tortillas at home. To prevent myself from ordering something in at the cost of my life savings, I made this quick, flavorful, vegan, high-veggie recipe that can be ready in 30 minutes. If you want, you can meal prep this and freeze it, or eat it on the spot. My breakfast burrito is stuffed with sauteéd spinach and tofu, seasoned well. This recipe is endlessly customizable and can satisfy a good breakfast burrito craving.

What you may need:

Ingredients

Wrap:

100 g AP flour

1.5 tbsp olive oil

3-4 g salt

1 tsp baking powder

1/4 cup water

Filling:

1 bag of Spinach

1/3 block of tofu

tomato paste

Seasonings to taste:

Garlic

salt

nutritional yeast

paprika

onion powder

(about 1/2 tbsp to deglaze the pan) balsamic vinegar

Instructions:

Add flour, salt, and baking powder into the mixing bowl and mix.

Add olive oil and mix until uniformly crumbly.

Add in the water and knead until the dough forms a ball.

Let rest.

In a sauté pan, add a little olive oil and heat.

If you are using frozen spinach, add it with crumbled tofu to a pan and let it brown.

If you are using fresh spinach, add tofu to your pan first and let it brown.

In the meantime, chop your spinach and add it to the pot to wilt.

After browning, deglaze your pan using the balsamic vinegar, stirring quickly.

Season and salt to taste, and turn off. Let it cool a little bit.

Back to your dough.

Using a rolling pin, roll out your dough into a rough circle. Roll until a little thicker than 1/8 of an inch thick.

Add cooked filling, and wrap quickly. Don’t be afraid to get your hands dirty.

Add a wrapped burrito to a clean pan on medium heat and cover. You want to sear and steam your burrito so your wrap is cooked all the way through. When one side is sufficiently brown, flip and sear the other.

Let cool, slice, and enjoy! You can accompany your burrito with sriracha or ketchup.

A Vegan Breakfast Burrito from Scratch