Cheap & Easy Vegan Breakfast Burrito Bowl Recipe

Vegan breakfast burritos are the king of mornings! Picture this: “cheezy” tofu scramble, crispy potato wedges, and beans piled high under mountains of guac. Oh, and we also turned it into a giant vegan breakfast burrito bowl.. Now we’re talkin’!

Ever since my post on Living Vegan on a Budget, I’ve had people reach out with awesome questions/requests!

It is my goal to convince as many as possible that vegan living on a budget is 100% possible.. It’s fantastic to have this kind of response!

Now readers are asking for vegan budget recipes with prices.. Ask and ye’ shall receive! 🙌 Don’t we all love real-world examples of thriving on a vegan budget?

That being said, this recipe is amazing (whether you’re on a budget or not!). This proves how deliciously flavorful living on a vegan budget can be.

Cheap & Easy-As-Hell Vegan Breakfast Burrito Bowls for Everyone!

What’s the real story?

You’d never guess, but the thought of a breakfast burrito gagged me once upon a time.. I hated eggs, so the non-vegan version turned me off for years! (Why did I wait so long to try tofu scramble!?)

Needless to say, I’ve been in love with vegan breakfast burritos since I took my first bite. It’s something about the combination of salsa and fantastic tofu scramble that makes me weak-in-the-knees!

Years later, I’ve finally perfected Tofu Scramble at home.. I don’t have time for bland sh*t! Seriously, though! Once you know how, tofu scramble is addictive to make.

Now, since I’m promoting this vegan breakfast burrito bowl as “budget-friendly”, let’s break the ingredients down by price!

Per serving:

Potatoes cost $.48

Dinosaur Kale cost $.49

Tofu Cost $.66

Bulk Pinto Beans cost $.82

Avocado cost $.33

Tomato cost $.53

Tortilla Cost $1.30

That means, per serving, this recipe costs only $4.61! Also, that’s with almost completely organic ingredients.. Don’t care about organic? Yours will be even cheaper! 😀

Also, you might be wondering why I didn’t include spices on the price list.

First, I keep these stocked all the time, so it’s not fair to say I bought it for this recipe alone.

Second, I buy spices for cheap in bulk (even organic!), so the cost is very insignificant for how much we’re using.

Lastly, you can always work with what you have access to! I recently found this (hilariously accurate) quote:

Hot sauce covers the taste of poverty

– Unknown

Nick @ ServingRealness.com Serves 4 Big Bowls 459 Cheap & Vegan Breakfast Burrito Bowl Recipe Vegan breakfast burritos are the king of savory breakfasts! Think: "cheezy" tofu scramble, crispy potato wedges, and beans piled high under mountains of guac. Oh, and we also turned it into a giant vegan breakfast burrito bowl.. Now we're talkin'! 30 minPrep Time 15 minCook Time 45 minTotal Time Save Recipe Save Recipe Print Recipe My Recipes My Lists My Calendar Ingredients 4 russet potatoes, scrubbed and cubed

1 tablespoon oil

Salt & pepper

1-2 teaspoons garlic powder

5 dinosaur/lacinato kale leaves, washed

For the Tofu Scramble 1 block firm/extra-firm tofu, excess water pressed out

1 1/2 tablespoons nutritional yeast

1/2 teaspoon ground turmeric

1/4 teaspoon onion powder

Dash of red pepper flakes

1/4 teaspoon ground cumin

To Assemble 2 cups prepared pinto beans (homemade or canned and rinsed)

1 tortilla, mine was whole-wheat

1 avocado

1 tomato (optional)

Hot sauce or salsa (optional) Instructions Heat a nonstick pan with oil over medium-high heat Add potatoes to hot oil, stir to incorporate evenly Add salt, pepper, and garlic powder to taste Cook potatoes until pierced easily with fork (about 7-12 minutes) While those are going, wash your kale and "massage" the leaves to tenderize (like you're gently crumpling paper in your hand) The last minute-or-so of cooking, add the kale to the potatoes Remove from pan and keep covered and warm For the Tofu Scramble Make sure your tofu has been pressed for 30 minutes - 1 hour to remove excess water. This can be as simple as stacking cookbooks on top of baking trays, or you might consider getting a tofu press . Roughly chop tofu into cubes and add to the same pan over medium-high heat Once your tofu is starting to look golden, prepare the sauce Add seasonings to small bowl Add a dash (or two) of water and whisk until a pour-able sauce is formed Pour over tofu and stir to coat evenly* Cook tofu for another minute-or-so Remove from heat To Assemble Vegan Breakfast Burrito Bowls Prepare bowl with tortilla first, then fillings, and lastly the tomato and avocado on top! Notes *The key to the tofu scramble is to first push the tofu to one side of the pan. When pouring the sauce, try to get as much on the tofu as possible (while avoiding the pan). If you're too sloppy about it, the sauce has a habit of just burning to the pan, rather than soaking into the tofu. Nutrition Calories 459 cal Fat 12 g Carbs 76 g Protein 14 g Click Here For Full Nutrition, Exchanges, and My Plate Info 7.8.1.2 70 Nick Abell

So, What Are You Waiting For!?

Put on some salsa music, grab some tortilla chips, and fiesta like there’s no tomorrow! No one’s judging your lack of spice tolerance, I promise 😉

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