Vegan Tempeh Bacon Breakfast Burrito
A savory, protein-rich burrito loaded with crispy tempeh bacon, creamy avocado, fresh veggies, and smoky spices, all wrapped in a warm tortilla.
Ingredients
For the Tempeh Bacon:
- ½ block tempeh about 4 oz, sliced into thin strips
- 1 tbsp soy sauce for umami goodness
- 1 tbsp maple syrup for that sweet-savory magic
- 1 tsp liquid smoke for the "bacon" effect
- ½ tsp smoked paprika because smoky is better
- ½ tsp garlic powder flavor booster
- ½ tsp black pepper just a hint of heat
- 1 tbsp olive oil for that crispy edge
For the Burrito Filling:
- ½ avocado mashed, because creamy is key
- ½ cup cherry tomatoes diced, for freshness
- ¼ cup red onion finely chopped
- ¼ cup fresh spinach because balance
- 2 tbsp salsa adds the zing
- 2 large whole wheat tortillas or your go-to wrap
Instructions
- Mix the soy sauce, maple syrup, liquid smoke, smoked paprika, garlic powder, and black pepper in a bowl.
- Coat the tempeh slices in the marinade and let them soak for 5 minutes.
- Heat olive oil in a pan over medium heat.
- Cook the tempeh slices for 3-4 minutes per side until crispy.
- Mash the avocado in a bowl with a fork.
- Dice the cherry tomatoes and chop the red onion.
- Warm the tortillas in a pan or microwave for a few seconds.
- Spread mashed avocado on each tortilla.
- Layer crispy tempeh bacon, cherry tomatoes, red onion, spinach, and salsa on top.
- Wrap the burrito tightly, slice in half, and admire your creation.
Notes
Nutritional Values (Per Serving)
- Calories: ~350
- Total Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Iron: 20% DV
- Magnesium: 15% DV
- Folate: 25% DV
- Potassium: 22% DV
- Calcium: 10% DV
Additional Notes & Tips
- No liquid smoke? Use extra smoked paprika.
- Want extra crunch? Add shredded cabbage.
- Need more protein? Toss in some black beans.
- Make it meal-prep friendly. Store tempeh bacon in the fridge for easy assembly.