These high-protein vegan breakfast burritos are perfect for busy mornings. They’re filling, freezer-friendly, and packed with plant protein to keep you satisfied for hours. Ideal for weekly meal prep and quick grab-and-go breakfasts.
🌯 Why You’ll Love These Burritos
- High in plant protein 22-28g
- Great for meal prep (freezer friendly)
- Ready in under 30 minutes
- Perfect for breakfast or lunch
Protein base
- 400 g firm tofu, drained and crumbled
- 1 cup cooked black beans (or kidney beans)
Veggies
- 1 red capsicum (bell pepper), diced
- 1 small red onion, diced
- 1 cup baby spinach, chopped
Seasoning
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp turmeric
- ½ tsp garlic powder
- Salt and black pepper to taste
To assemble
- 4–6 large whole-wheat tortillas
- Optional: avocado slices, salsa, or vegan cheese
👩🍳 Instructions
1️⃣ Cook the tofu scramble
Heat olive oil in a large pan over medium heat.
Add the crumbled tofu and cook for 5–6 minutes, stirring gently until lightly golden.
2️⃣ Add seasoning
Sprinkle in smoked paprika, cumin, turmeric, garlic powder, salt, and pepper.
Stir well so the tofu is evenly coated.
3️⃣ Add vegetables
Add onion and capsicum. Cook for 3–4 minutes until softened.
Stir in spinach and cook for 1 minute until wilted.
4️⃣ Add beans
Add the black beans and stir gently. Cook for another 2 minutes until heated through.
Remove from heat.
5️⃣ Assemble burritos
Warm tortillas slightly so they don’t tear.
Spoon the filling into the centre of each tortilla.
Add optional toppings if using, then roll tightly.
❄️ Meal Prep & Storage
- Fridge: Store wrapped burritos for up to 4 days
- Freezer: Wrap individually and freeze for up to 2 months
- Reheat: Microwave 2–3 minutes or pan-toast for a crispy finish
💪 Protein Boost Tip
For even higher protein:
- Add nutritional yeast
- Use high-protein wraps
- Add extra beans or chickpeas
🥗 Serving Suggestions
- Serve with salsa or hot sauce
- Pair with fruit for a balanced breakfast
- Great post-workout meal