Delicious and easy -to -make burrites for vegan breakfast are loaded with tofu, queso vegan and hash of easy potato vegetables. They freeze perfectly for fast morning breakfasts and filling the week!
Do you want more vegan breakfast ideas? Try my sandwiches for vegan breakfast (Friendly Friender), the best scramble tofu and Just Egg True.
There is usually no time for fluffy pancakes or vegan tortillas during the busy week mornings. We need a meal or refreshment that is filled, nutritious and full of flavor to take and exit through the door.
If you have the mood of something salty, try – Burritos for Vegan Breakfast. They are made with filling ingredients like Eggy Tofu Scramble mixed with an incredible vegan and a breakfast hash with potatoes and beans.
Breakfast Burritos are the best option to enjoy when you need a change in the usual oats during the night or green smoothies. This breakfast full of protein, warm, salty and satisfactory, will keep you full for hours.
How to do Burritos for Vegan Breakfast
Find the complete recipe with measures on the recipe card below.
First, make the queso vegan super easy on the blender. Leave it aside while you have the hash.
For breakfast hash, all you have to do is warm oil in a large pan and add the potatoes (I used a combination of sweet and yellow). Stir to cook the oil, salt with salt and pepper, cover it and cook for about 10 minutes.
Discover and add the paprika and cook for another 15 minutes, until the potatoes are cooked and golden. Finally, add the garlic, cook for a minute and then remove it from the heat and stir the drained and rinse beans.
Then make the tofu easy. Stir the delicious queso to the tofu. Yum.
Finally, MUNEU THE BURRITOS Putting a large trout floor. Add a little of the tofu-tee mixture, followed by the hash. You can add anything else you want, such as avocado slices, vegan cream, galo peak, cilantro or hot sauce, but I keep them simple to freeze them.
Fold the sides on the filling and roll it, putting the edges as you go.
Frequently asked questions
Yes, this is my favorite thing in this recipe. Wrap each with paper or other wrap and put it in a bag or container for the freezer. Freeze up to 3 months.
Since I am usually in a hurry, I just wrap a paper and microwave towel for 1 minute, then fly and microwave for another 1-2 minutes, until hot in the middle.
You can also cook at 350 degrees wrapped in baked paper for about 20-30 minutes.
Do not add a lot of liquid to the filling, like the aqueous sauce, especially if it is frozen. Ensure -You’s that your tofu scramble is not super aquatic; Cook the tofu water off and then mix the queso.
Do the queso
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Soak the cashews: Bring 3-4 cups of water to a boil (I use my tea boiler). Pour the hot water over the cashews and soak it for 5 minutes or up to an hour.
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Mix: Drain the cashews, discard the water in a soak and add to a high power blender. Add the sauce, jalapeños and juices, nutritious yeast and salt and mix until it is very soft. Scrape the sides of the blender if needed. Leave it aside.
Do the hash
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Heat the oil over medium heat in a large pan. Add the potatoes and throw them in oil, salt with salt and pepper, then put a lid in the pan and cook it for 10 minutes.
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Remove the lid and increase the heat to half. Add the paprika and cook for another 15 minutes, stirring occasionally, until the potatoes are cooked and golden.
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Lower the heat to the medium and add the garlic and cook for another 1-2 minutes, stirring so that it does not burn. Remove from the heat and stir the beans.
Make the tofu stir
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Heat a tablespoon of olive oil in a pan over medium heat. Remove the tofu from the package and drain the water. You collapse the tofu in the pan with your hands and then cook, stirring frequently, for 3-4 minutes until the tofu water is over.
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Add the nutritional yeast, salt and black turmeric and stir to the tofu. Bake 5-10 minutes.
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Remove from the fire. Pour the queso into the pan with the tofu and stir.
Mount the burritos
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Place a tortilla floor. Add some tofu with queso, followed by a generous portion of the hash. Add the hot sauce, the cilantro, the tomato or anything you like (but avoid adding anything else if it is frozen).
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Fold the sides of the tortilla over the filling and then roll them, putting the edges as you go.
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If you want, you can have a pan with oil and pan fry the burritos on each side until golden brown, about 3 minutes on each side.
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Serve -immediately, or wrap them in paper or in another wrap and freeze them. To reheat a frozen burrito, wrap in the sheet and heat it in the oven to 350 degrees F for 20-30 minutes, or in the microwave for about 2-3 minutes, passing in half, until hot.
- Glutenage – Use a large gluten -free omelette.
- Lower Sodium – To keep the lower sodium, use canned beans without salt and do not add so much salt to the queso, hash or to the tofu.
- I am free .t – Use the egg searched instead of tofu or chickpea.
Service: 1of 8 burritos ; Calories: 476kcal ; Carbohydrates: 57g ; Protein: 18g ; Fat: 21g ; Saturated fat: 4g ; Polyinsaturated fat: 5g ; Monoinsaturated fat: 11g ; Sodium: 1115mg ; Potassium: 932mg ; Fiber: 9g ; Sugar: 8g ; Vitamin A: 8672IU ; Vitamin C: 25mg ; Calcium: 178mg ; Parró: 5mg
#Burritos #Vegan #Breakfast
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