All Day Breakfast Burrito (high-protein)
Easy
mains
breakfasts
lunches
Everyone loves a breakfast burrito and this one can be enjoyed for breakfast, lunch or dinner. Bursting with protein from seven different ingredients, enjoy a delicious and healthy way to fuel your day.
Nutritional information is based on 1 serving of the full recipe including 2 sprays of oil spray, 2 THIS Isn’t Pork Sausages, 1 tbsp tomato ketchup (doesn’t include vegan cheese).
15
Kcal
763
Carbs
71 g
Protein
38 g
Fat
33 g
* Nutritional information per serving.
Ingredients
Scrambled tofu
- ½ clove garlic, finely chopped
- 75g/3 oz firm tofu, drained and patted dry or firm silken tofu – chopped up or gently broken up into bite-sized pieces
- ½ tsp tahini
- ½ tbsp soy sauce (use tamari if gluten-free)
- 1 tbsp nutritional yeast flakes
- ¼ tsp turmeric
- Pinch of black salt (Kala Namak) or use regular salt
- Pinch of black pepper
- Pinch of smoked paprika (optional)
- Splash of unsweetened plant milk (optional)
- Small handful of fresh spinach (optional)
- Small handful of cherry tomatoes, halved (optional)
Filling
- 2 vegan sausages, cooked according to the instructions on the packet (we like THIS Isn’t Pork Sausages – use gluten-free vegan sausages or tempeh pieces if needed)
- ½ x 400g/14 oz tin baked beans
- ½ ripe avocado, sliced
- Small handful of vegan cheese, grated (optional – we like Cathedral City Plant-Based – leave out this ingredient if you’re reducing fat)
- Ketchup, barbecue sauce, brown sauce, vegan mayonnaise, sriracha (optional)
Wrap
- 1 x large wholemeal vegan tortilla wrap (use gluten-free if needed)
Additional/alternative filling ideas: fresh herbs, fried mushrooms, hash browns, hummus, tempeh bacon or marinated tempeh pieces, vegan bacon, vegan lardons, fried potatoes
Scrambled tofu
- 1 clove garlic, finely chopped
- 150g/6 oz firm tofu, drained and patted dry or firm silken tofu – chopped up or gently broken up into bite-sized pieces
- 1 tsp tahini
- 1 tbsp soy sauce (use tamari if gluten-free)
- 2 tbsp nutritional yeast flakes
- ½ tsp turmeric
- Pinch of black salt (Kala Namak) or use regular salt
- Pinch of black pepper
- Pinch of smoked paprika (optional)
- Splash of unsweetened plant milk (optional)
- Handful of fresh spinach (optional)
- Handful of cherry tomatoes, halved (optional)
Filling
- 4 vegan sausages, cooked according to the instructions on the packet (we like THIS Isn’t Pork Sausages – use gluten-free vegan sausages or tempeh pieces if needed)
- 1 x 400g/14 oz tin baked beans
- 1 ripe avocado, sliced
- Good handful of vegan cheese, grated (optional – we like Cathedral City Plant-Based – leave out this ingredient if you’re reducing fat)
- Ketchup, barbecue sauce, brown sauce, vegan mayonnaise, sriracha (optional)
Wrap
- 2 x large wholemeal vegan tortilla wraps (use gluten-free if needed)
Additional/alternative filling ideas: fresh herbs, fried mushrooms, hash browns, hummus, tempeh bacon or marinated tempeh pieces, vegan bacon, vegan lardons, fried potatoes
Scrambled tofu
- 1½ clove garlic, finely chopped
- 225g/9 oz firm tofu, drained and patted dry or firm silken tofu – chopped up or gently broken up into bite-sized pieces
- 1½ tsp tahini
- 1½ tbsp soy sauce (use tamari if gluten-free)
- 3 tbsp nutritional yeast flakes
- ¾ tsp turmeric
- Large of black salt (Kala Namak) or use regular salt
- Large pinch of black pepper
- Large pinch of smoked paprika (optional)
- Splash of unsweetened plant milk (optional)
- Good handful of fresh spinach (optional)
- Good handful of cherry tomatoes, halved (optional)
Filling
- 6 vegan sausages, cooked according to the instructions on the packet (we like THIS Isn’t Pork Sausages – use gluten-free vegan sausages or tempeh pieces if needed)
- 1½ x 400g/14 oz tin baked beans
- 1½ ripe avocado, sliced
- Good handful of vegan cheese, grated (optional – we like Cathedral City Plant-Based – leave out this ingredient if you’re reducing fat)
- Ketchup, barbecue sauce, brown sauce, vegan mayonnaise, sriracha (optional)
Wrap
- 3 x large wholemeal vegan tortilla wrap (use gluten-free if needed)
Additional/alternative filling ideas: fresh herbs, fried mushrooms, hash browns, hummus, tempeh bacon or marinated tempeh pieces, vegan bacon, vegan lardons, fried potatoes
Scrambled tofu
- 2 cloves garlic, finely chopped
- 300g/12 oz firm tofu, drained and patted dry or firm silken tofu – chopped up or gently broken up into bite-sized pieces
- 2 tsp tahini
- 2 tbsp soy sauce (use tamari if gluten-free)
- 4 tbsp nutritional yeast flakes
- 1 tsp turmeric
- Large of black salt (Kala Namak) or use regular salt
- Large pinch of black pepper
- Large pinch of smoked paprika (optional)
- Splash of unsweetened plant milk (optional)
- Large handful of fresh spinach (optional)
- Large handful of cherry tomatoes, halved (optional)
Filling
- 8 vegan sausages, cooked according to the instructions on the packet (we like THIS Isn’t Pork Sausages – use gluten-free vegan sausages or tempeh pieces if needed)
- 2 x 400g/14 oz tin baked beans
- 2 ripe avocados, sliced
- Large handful of vegan cheese, grated (optional – we like Cathedral City Plant-Based – leave out this ingredient if you’re reducing fat)
- Ketchup, barbecue sauce, brown sauce, vegan mayonnaise, sriracha (optional)
Wrap
- 4 x large wholemeal vegan tortilla wraps (use gluten-free if needed)
Additional/alternative filling ideas: fresh herbs, fried mushrooms, hash browns, hummus, tempeh bacon or marinated tempeh pieces, vegan bacon, vegan lardons, fried potatoes
Instructions
Scrambled tofu
- Gently fry the garlic in a little oil (using an oil spray if reducing fat) in a small saucepan or frying pan for about 30 seconds until lightly golden. Don’t let it burn.
- Add all the other ingredients to the pan and mix together.
- If you would like the mixture to be a little less dry then gradually add a splash of plant milk until you achieve the desired consistency.
- Heat to warm through for approximately 5-10 minutes.
Wrap/Assembly
- Using a large frying pan, heat a little oil (use an oil spray if reducing fat) on a low-medium heat.
- Place the tortilla into the pan and sprinkle over the vegan cheese. Heat for a couple of minutes. (You can also pop the tortilla with vegan cheese in the microwave for 30 seconds).
- Remove the tortilla from the pan and then place the scrambled tofu and other filling items down the centre of the wrap. Add the sauce of your choice.
- Fold the sides of the tortilla over the ends then roll the burrito tightly.
Scrambled tofu
- Gently fry the garlic in a little oil (using an oil spray if reducing fat) in a small saucepan or frying pan for about 30 seconds until lightly golden. Don’t let it burn.
- Add all the other ingredients to the pan and mix together.
- If you would like the mixture to be a little less dry then gradually add a splash of plant milk until you achieve the desired consistency.
- Heat to warm through for approximately 5-10 minutes.
Wrap/Assembly
- Using a large frying pan, heat a little oil (use an oil spray if reducing fat) on a low-medium heat.
- Place the tortilla into the pan and sprinkle over the vegan cheese. Heat for a couple of minutes. (You can also pop the tortilla with vegan cheese in the microwave for 30 seconds).
- Remove the tortilla from the pan and then place the scrambled tofu and other filling items down the centre of the wraps. Add the sauce of your choice.
- Fold the sides of the tortillas over the ends then roll the burritos tightly.
Scrambled tofu
- Gently fry the garlic in a little oil (using an oil spray if reducing fat) in a small saucepan or frying pan for about 30 seconds until lightly golden. Don’t let it burn.
- Add all the other ingredients to the pan and mix together.
- If you would like the mixture to be a little less dry then gradually add a splash of plant milk until you achieve the desired consistency.
- Heat to warm through for approximately 5-10 minutes.
Wrap/Assembly
- Using a large frying pan, heat a little oil (use an oil spray if reducing fat) on a low-medium heat.
- Place the tortilla into the pan and sprinkle over the vegan cheese. Heat for a couple of minutes. (You can also pop the tortilla with vegan cheese in the microwave for 30 seconds).
- Remove the tortilla from the pan and then place the scrambled tofu and other filling items down the centre of the wraps. Add the sauce of your choice.
- Fold the sides of the tortillas over the ends then roll the burritos tightly.
Scrambled tofu
- Gently fry the garlic in a little oil (using an oil spray if reducing fat) in a small saucepan or frying pan for about 30 seconds until lightly golden. Don’t let it burn.
- Add all the other ingredients to the pan and mix together.
- If you would like the mixture to be a little less dry then gradually add a splash of plant milk until you achieve the desired consistency.
- Heat to warm through for approximately 5-10 minutes.
Wrap/Assembly
- Using a large frying pan, heat a little oil (use an oil spray if reducing fat) on a low-medium heat.
- Place the tortilla into the pan and sprinkle over the vegan cheese. Heat for a couple of minutes. (You can also pop the tortilla with vegan cheese in the microwave for 30 seconds).
- Remove the tortilla from the pan and then place the scrambled tofu and other filling items down the centre of the wraps. Add the sauce of your choice.
- Fold the sides of the tortilla over the ends then roll the burrito tightly.