Ingredients
- 1 block extra firm tofu, drained
- 1 block firm tofu, drained
- 3 tablespoons nutritional yeast
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon turmeric powder
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 red bell pepper, sliced
- 1 head garlic, minced
- 1 cup sun-dried tomatoes, drained
- 1 can artichoke hearts, drained and squeezed dry
- 1 cup fresh spinach
- 1 package vegan cheddar cheese, shredded
- 10 large burrito-size tortillas
- Green onions for garnish
- Hot sauce or sriracha to taste
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a large nonstick sheet pan with olive oil.
- Add the extra firm tofu, firm tofu, nutritional yeast, salt, black pepper, garlic powder, and turmeric powder to a food processor. Blend until smooth and creamy.
- Add the sun-dried tomatoes, artichoke hearts, and spinach to the food processor. Pulse until evenly combined but still slightly chunky.
- Transfer the tofu mixture to a large bowl and stir in the diced onion, sliced bell pepper, and minced garlic.
- Spread the mixture evenly onto the prepared sheet pan and smooth into an even layer.
- Sprinkle the vegan cheddar cheese evenly over the top.
- Bake for 30 minutes until lightly golden and firm around the edges.
- Allow the mixture to cool slightly, then cut it into 10 equal rectangles.
- Warm the tortillas slightly to make them flexible.
- Place one tofu rectangle onto each tortilla and top with green onions and hot sauce if desired.
- Fold in the tortilla sides and roll tightly into burritos.
- Optional: Toast each burrito in a skillet until crispy and golden brown on both sides.
- Serve immediately or wrap individually for meal prep.
Notes
- Warm tortillas before rolling to prevent cracking.
- Whole wheat or gluten-free tortillas work well in this recipe.
- Black beans or pinto beans can be added for extra protein.
- Toast burritos in a skillet or air fryer for a crispier texture.
- Freeze wrapped burritos individually for quick breakfasts.
- Use pepper jack-style vegan cheese for a spicier version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 burrito
- Calories: 340
- Sugar: 4g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 0mg
