Savory Tempeh Breakfast Burrito with Spiced Carrot Fries
A protein-packed breakfast burrito featuring marinated tempeh, fluffy scrambled eggs, and melted cheese wrapped in corn tortillas. The tempeh is steamed then seared until golden, creating a savory centerpiece that pairs beautifully with roasted peppers and onions. Served alongside chipotle-honey glazed carrot fries topped with fresh cilantro, this hearty meal works equally well for breakfast, brunch, or dinner. The combination of textures from crispy seared tempeh, creamy eggs, and tender roasted vegetables makes this a satisfying and nutritious option that can easily feed a family.
Ingredients
- 6 eggs, whisked
- 1 tbsp milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup water
- 1 tbsp oil, cooking
- 1 tbsp oil, cooking
- 4 tortillas, burrito-sized corn
- 1 cup roasted peppers and onions, leftover from Tuesday(optional)
- 1 cup cheese, shredded cheddar or Mexican blend
- salsa, for serving(optional)
- 8 oz tempeh, sliced into thin stripsextra-firm tofu1:1vegetarian
use same marinade and cooking method
- 3 tbsp tamari
- ½ tsp chili powder
- ½ tsp coriander, ground
- 1 lb carrots, sliced into sticks
- 2 tsp adobo sauce, from a can of chipotles in adobo
- 2 tsp honey
- 1 tsp tamari
- 2 tbsp cilantro leaves, chopped or torn
- 1 tbsp oil, cooking
Instructions
- 1
Heat oven to 425F
- 2
Steam tempeh in microwave-safe bowl with water, covered with paper towel for 2 minutes
- 3
Drain tempeh and toss with marinade, set aside
- 4
Toss carrots with oil and salt, spread on sheet pan
- 5
Roast carrots until tender, flipping halfway through, 12 to 20 minutes
- 6
Heat nonstick pan with oil over medium heat
- 7
Remove tempeh from marinade and sear on all sides until golden brown, about 3 minutes per side
- 8
Set tempeh aside and wipe pan clean
- 9
Add second portion of oil to pan
- 10
Pour eggs into pan and scramble gently until just cooked through, 5 to 6 minutes
- 11
When carrots are tender, stir in chipotle sauce and cook 2 minutes more
- 12
Warm tortillas according to package directions
- 13
Warm leftover peppers and onions in microwave
- 14
Fill each tortilla with tempeh, scrambled eggs, peppers and onions, and cheese
- 15
Fold and roll tortillas to enclose filling
- 16
Top carrot fries with cilantro
- 17
Serve burritos with salsa and carrot fries
Tips
Steam tempeh first to remove bitterness and help it absorb the marinade flavors better
Don't overcook the scrambled eggs - remove them from heat while still slightly wet as they'll continue cooking
Warm tortillas to make them more pliable and prevent cracking when rolling
Good to Know
Assembled burritos keep refrigerated 2-3 days, carrot fries best fresh but keep 2 days refrigerated
Tempeh can be marinated overnight, carrots prepped day before
Serve immediately while eggs are warm and cheese is melted
Common Mistakes
Don't skip steaming tempeh or it will taste bitter
Avoid high heat when scrambling eggs to prevent them from becoming rubbery
Don't overfill tortillas or they won't roll properly
Substitutions
Vegan Options
General Alternatives
use same marinade and cooking method
FAQ
Can I make these burritos ahead of time?
Yes, assemble and wrap individually in foil. Refrigerate up to 3 days or freeze up to 1 month. Reheat in oven at 350F for 15-20 minutes.
What if I don't have leftover peppers and onions?
Slice 1 bell pepper and 1/2 onion, sauté in oil over medium heat for 8-10 minutes until tender and slightly caramelized.
Can I freeze the carrot fries?
Carrot fries don't freeze well as they become mushy. They're best served fresh or stored refrigerated for up to 2 days and reheated in the oven.