High Protein Vegan Breakfast Burrito

High Protein Vegan Breakfast Burrito

Health Rating
Prep Cook Ready in Servings
20 min 20 min 40 min 4


4 tbsp Basil, fresh (minced)
1/4 tsp Black pepper (to taste)
1 1/2 cup Cremini (Italian) mushroom (sliced)
1 tsp Extra virgin olive oil
3 clove(s) Garlic
1/4 tsp Kosher salt (to taste)
1 1/2 tbsp Lemon juice
1/4 cup Nutritional yeast
2 tbsp Parsley, fresh (minced)
1 cup Potato (diced, about 1/2 potato)
2 cup chopped Sweet onion (about 1 medium)
1 package (1lb) Tofu, regular, extra firm (rinsed and drained)


Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally place several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water. Alternatively, you can use a tofu press if you have one.

Meanwhile, heat a large skillet with 1 tsp oil over medium heat. Sauté garlic and onion for a few minutes over medium heat. Add in the diced potato and mushrooms and sauté for 12 minutes, reducing heat if necessary and stirring frequently so it does not stick to the bottom.

Remove tofu from towels and dice on chopping board. You want the tofu very small. Now, reduce heat to low and stir in the nutritional yeast, tofu, fresh herbs, lemon juice, and season with salt and pepper to taste.
Continue cooking on low until potato is cooked through, only a few more minutes, if necessary.

Add 3/4 cup of the mixture on a large tortilla wrap, spoon on salsa, and top with Daiya cheese and chopped green onion if desired.

Nutrition Facts

Per Portion

Calories 273
Calories from fat 89
Calories from saturated fat 10.4
Total Fat 9.9 g
Saturated Fat 1.2 g
Trans Fat 0 g
Polyunsaturated Fat 2.2 g
Monounsaturated Fat 2.8 g
Cholesterol 0
Sodium 184 mg
Potassium 702 mg
Total Carbohydrate 21.4 g
Dietary Fiber 4.8 g
Sugars 6.6 g
Protein 24.6 g

Dietary servings

Per Portion

Meat Alternative 0.8
Vegetables 2.2

Energy sources

Recipe from:
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