The vegan breakfast burrito that finally gave me a reason to want to get out of bed in the morning

Look, I'm not a morning person. Never have been. But last month I stumbled onto a breakfast burrito formula that actually makes my alarm feel less like a personal attack. The secret? Stop trying to replicate eggs and lean into what plants do best.

This recipe takes about 15 minutes and uses ingredients you probably already have. No nutritional yeast required, no fancy vegan cheese that costs more than actual gold.

Ingredients

• 1 large flour tortilla (burrito size)
• 1/2 block firm tofu, pressed and crumbled
• 1/2 cup black beans, drained and rinsed
• 1/4 cup salsa (your favorite kind)
• 1/2 avocado, sliced
• Handful of spinach or arugula
• 2 tablespoons olive oil
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric (for color, optional)
• Salt and pepper to taste
• Hot sauce (essential)

Instructions

1. Heat olive oil in a pan over medium-high heat. Add crumbled tofu and cook for 3-4 minutes until it starts getting golden edges.
2. Add cumin, smoked paprika, turmeric, salt, and pepper. Stir everything together and cook another 2 minutes. The tofu should look slightly crispy.
3. Toss in black beans and cook until warmed through, about 2 minutes.
4. Warm your tortilla in a dry pan or microwave for 20 seconds. You want it pliable, not crispy.
5. Layer the greens down the center of the tortilla first. This creates a barrier so your burrito doesn't get soggy.
6. Add the tofu-bean mixture on top of the greens.
7. Spoon salsa over everything, then add avocado slices.
8. Fold the bottom of the tortilla up, then fold in the sides and roll tightly. The key is confidence. Hesitate and you'll have filling everywhere.
9. Optional but recommended: return the rolled burrito to the pan seam-side down for 1-2 minutes to seal it and get a little crispy exterior.
10. Drown in hot sauce and eat immediately.

Tips and Variations

The spinach barrier trick is borrowed from professional burrito makers. It keeps the tortilla from turning into a sad, wet mess by lunchtime if you're meal prepping.

Swap black beans for pinto or refried beans. Add sautéed peppers and onions if you're feeling ambitious. Throw in some cilantro if you're not one of those people for whom it tastes like soap.

Make the tofu scramble in bigger batches on Sunday. It reheats perfectly and cuts your morning time down to five minutes. I've been doing this for three weeks and my productivity has genuinely improved because I'm not starting the day hangry.

The smoked paprika is doing more work than you think. It adds a depth that makes people ask if there's bacon in here. There's not, obviously, but the umami factor is real.