Meal-Prep Friendly Vegan Breakfast Burritos

5 from 2 votes

Fuel up for the day with these tasty, plant-based breakfast burritos. Make them ahead of time for an easy, go-to nutritious breakfast all week long!

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Breakfast

Cuisine: Tex-Mex

Keyword: Plant-Based, Vegan

Servings: people

Calories: 276kcal

Cook the sweet potato by microwaving it on high for 5 to 8 minutes or roasting it in a 375 degree Fahrenheit oven for 45 minutes, until cooked through. Once the potato is cooked, place it in a medium-sized bowl and mash it with a fork. Set aside.
Pat the tofu dry. Using a fork or a potato masher, mash to tofu until it resembles scrambled eggs.
Add the tofu to a large skillet and cook it over medium-high heat. Cook, stirring frequently, for 3 to 5 minutes, until the water is gone.
Add the garlic powder, turmeric, kosher salt, black pepper, and nutritional yeast. Continue to cook, stirring constantly, for 5 minutes.
Add 2 tablespoons of the vegetable broth to the pan and stir to coat. Remove the mixture from the pan and set aside.
Wipe out the pan and add the remaining vegetable broth, zucchini, and red pepper. Cook until the vegetables are tender, about 5 minutes.
To assemble the burritos, warm the tortillas to make them easier to roll. Evenly distribute the sweet potato between the tortillas and top it with the scrambled tofu and zucchini mixtures. Fill the burritos with diced avocado or sugar-free salsa, if using.
Roll the burritos and place them seam-side down on the plate. When they're cooled, cover them with plastic wrap. These burritos can be stored in the refrigerator for 3 to 4 days or the freezer for up to a month.

SmartPoints (Freestyle): 8