If you really know me, you know that breakfast is my least favorite meal of the day. Sometimes when I wake up, I wish I could just skip to lunch! Unless I can have a hot, steaming plate of fluffy pancakes with vegan sausage or homemade biscuits and gravy, breakfast is pointless to me. Unfortunately though, I do need something to eat in the mornings. Which is why these vegan tofu breakfast burritos have stolen my heart! Made with only three major ingredients, they’re quick, easy, and the recipe makes a perfect 5 portions––great for meal prepping for the week! Heat them up in the microwave and you have an easy hot breakfast. They may not be pancakes, but they sure are good. :)

INGREDIENTS

2 packages of extra firm or firm tofu

1 tsp olive oil

2 tbsp nutritional yeast

1 tsp onion powder 

1 tsp garlic powder (or your favorite seasoning––I used Trader Joe’s new Vegan Chicken-Less Seasoning!)

crushed red pepper (optional)

salt

pepper

2 cups spinach

1 cup vegan cheese (I used Violife cheddar!)

5 protein wraps (I used Mission’s new Plant-Powered protein tortillas.)

1. Drain and press tofu. Heat olive oil in a pan on medium heat. Crumble tofu in your hands until it’s in large chunks. Let sear on one side for 5-6 minutes on medium to high heat.

2. Add nutritional yeast, onion powder, your seasoning of choice/garlic powder, crushed red pepper, salt, pepper, and spinach. Stir until spinach is wilted and seasonings are well incorporated.

3. Add in your vegan cheese and stir until melted into the tofu.

4. Divide the tofu scramble into 5 portions and fill the tortillas with it.

5. Store your tortillas in the fridge (will last for about a week) or in the freezer (best option!) for an easy microwave breakfast throughout the week!

NOTE: The Mission brand tortillas contain about 7g of protein––so, in one serving of this recipe is about 20g of protein!