Our go to breakfast on the weekend is always Sean’s Field Roast breakfast sandwiches. We love them (maybe a little too much), but sometimes you just gotta mix it up.

Before I was vegan, breakfast burritos were hands down my number 1 favorite breakfast. I’ve made vegan breakfast burritos a few times now, but I finally mastered the recipe with these tofu and spinach burritos. Plus, there’s about 30 grams of protein in just 1 of them! Talk about starting your day off strong.

Ingredients

-1/2 medium red onion, chopped

-3 cloves garlic, minced

-12 oz extra firm tofu, pressed & then cut into small cubes

-Extra virgin olive oil

-1/4 teaspoon turmeric

-1/4 teaspoon cumin

-Pink himalayan salt & black pepper to taste

-Black beans, desired amount

-Avocado, mashed, desired amount

-Salsa of choice, desired amount

-Tortillas

-Spinach, desired amount (I use a lot and save the leftovers for a snack later)

-3 Tablespoons nutritional yeast

-Hot sauce of choice, I use Cholula’s

-Vegan sour cream, optional

Directions

-Place a medium sized skillet over medium heat & add oil. Once heated, add your onions & season with pink himalayan salt & black pepper. Cook until cooked down & starting to lightly brown ( about 3 – 4 minutes ) . Add garlic & cook, stirring constantly for another minute

-Add in tofu. Add in turmeric, cumin, & another pinch of salt & pepper. Stir until fully combined. Remove from heat

-In another skillet, add oil & heat over medium heat. Once heated, add spinach & stir frequently until the spinach starts wilting. Add 3 Tablespoons nutritional yeast & 3 teaspoons hot sauce. Stir until combined & cook until all of the spinach is wilted

-To assemble your burritos, line up all of your ingredients & roll up

xoxo