plant-based gluten free primitivish

Vegan Breakfast Burrito

I never took a stab at making tofu scramble because I don’t think tofu is the healthiest way to eat soy. Even organic tofu is heavily processed and deprived of essential nutrients. When I do eat soy, I opt for the fermented version: tempeh. During the fermentation, tempeh retains all of the dietary fiber, vitamins and protein of the whole soybean. It’s also extra tasty!

5 from 2 votes

Vegan, Gluten-Free Breakfast Burrito

Course Breakfast, Brunch
Cuisine Gluten Free, Plant-based, Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 Humans


Vegan scrambled "eggs"

  • 1 cup Organic Tempeh
  • 1/4 cup Filtered Water
  • 1/4 cup Nutritional Yeast
  • 1/2 tsp Tumeric (optional)


  • 2 leafs of Collard greens or swiss chard
  • 1 Organic Tomato
  • 1 Avocado
  • 1/2 cup Organic Sprouts

Potato hash

  • 2 large Organic Potatoes
  • 1/2 red Onion
  • 1 tbsp Olive oil (optional)
  • Seasoning to taste


  1. Pre-heat oven to 400°F

  2. Chop potatoes and onion, place in cooking pan, mix with oil and seasoning, cook for 20 minutes.

  3. Chop tempeh in small, half inch pieces. In a saucepan, add ingredients of Vegan scrambled "eggs" and cook on medium for 10 minutes.

  4. Remove stem from collard greens. Chop tomato and avocado. Assemble burrito as seen in image below.

  5. Serve with potato hash and enjoy!

Assembling the Burrito

Potato Hash


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