This Vegan Breakfast Burrito Recipe is a veggie-packed bundle of goodness. This burrito has layers of flavor upon flavor and is served up for breakfast.
I want to tell you that I have the burrito whipped and conquered.
A nice feature of these burritos is that they're perfect for grabbing as you run out the door. You can zap them in the microwave for a few seconds, and they'll be perfect for your ride to work.
This healthy breakfast burrito recipe can also be made ahead of time. Way ahead of time. Like if you're having company over for the weekend they will keep in the refrigerator safely for three days.
Flavor upon flavor and served up for breakfast.
Short and sweet and to the point this breakfast burrito is a favorite because of it's ease in preparation. Besides tasting delicious they also keep you feeling full right on up to your next meal time.
Satisfaction guaranteed.
How to Make Vegan Breakfast Burritos
- Combine ingredients. In a mixing bowl, combine tahini, nutritional yeast, non-dairy milk, paprika powder, turmeric powder, onion powder, and red pepper flakes.
- Whisk the sauce. Whisk the ingredients until well mixed, then set aside.
- Cook the tofu. Heat olive oil in a skillet over medium-high heat. Add drained and crumbled firm tofu. Cook the tofu, stirring often, for 5-6 minutes.
- Add the sauce. Add the sauce mixture to the hot skillet with the crumbled tofu.
- Scramble. Stir well until all of the tofu is evenly coated in the sauce. Scramble the tofu in the hot skillet for about 1 minute then remove it from the heat.
- Prep avocado. Peel, pit, and chop the avocado.
- Season. Season the avocado with salt, pepper, and lime juice.
- Assemble the burritos. Spread a dollop of vegan queso on each tortilla, then add pico de gallo (recipe follows), roasted potatoes (recipe follows), the prepared avocado, and tofu scramble. Roll the burrito firmly. You can serve burritos just like this, or if you’d like to add some crispness, heat some oil in a skillet over medium heat and quickly sear the burritos.
- Cut and serve. Halve each burrito and serve with additional roasted potatoes if desired.
To Make the Pico de Gallo
Toss together the following:
- 3 plum tomatoes, chopped
- ¼ red onion, finely chopped
- 1 jalapeno, chopped (optional)
- 1 Tbsp lime juice
- Salt and pepper, to taste
- 1 pinch cumin
- 1 small clove garlic, minced
To Make the Roasted Potatoes
- Preheat oven to 425℉.
- Peel 2-3 large potatoes and cut them into wedges.
- Toss with 1 Tbsp olive oil, 1 tsp paprika powder, and salt + black pepper to taste.
- Roast in the preheated oven for 20 minutes.
TO FREEZE:
You can freeze these burritos with no problem whatsoever.
Wrap each burrito individually so that it's possible to just take one at a time.
After all the tortillas are wrapped, place them into one large freezer bag for handy storage.
Remove as many burritos as you want the night before and place them in the refrigerator to defrost overnight.
Place on a baking sheet and heat for 20 minutes at 350° for a nice warm breakfast.
The burritos will keep in the freezer for up to six months.
📋 Recipe
Vegan Breakfast Burritos Recipe
Ingredients
For the Scrambled Tofu:
- 1 Tbsp tahini
- 1 ½ Tbsp nutritional yeast
- ⅓ cup non-dairy milk
- ½ tsp paprika powder
- ¼ tsp turmeric powder
- ¼ tsp onion powder
- ¼ tsp red pepper flakes
- 12 oz. firm tofu drained
- ½ Tbsp olive oil
For the Burritos:
- 1 avocado peeled and chopped
- Salt and Black pepper, to taste
- 2 tsp lime juice
- 2 whole wheat tortillas
- ¼ cup vegan queso
- ½ cup pico de gallo (recipe follows)
- 1 cup roasted potato wedges (recipe follows)
Instructions
- In a mixing bowl, combine the tahini, nutritional yeast, non-dairy milk, paprika powder, turmeric powder, onion powder, and red pepper flakes.
- Whisk the ingredients until well mixed, then set aside.
- Heat olive oil in a skillet over medium-high heat. Add drained and crumbled firm tofu. Cook the tofu, stirring often, for 5-6 minutes.
- Add the sauce mixture to the hot skillet with the crumbled tofu.
- Stir well until all of the tofu is evenly coated in the sauce. Scramble the tofu in the hot skillet for about 1 minute then remove it from the heat.
- Peel, pit, and chop the avocado.
- Season the avocado with salt, pepper, and lime juice.
- Spread a dollop of vegan queso on each tortilla, then add pico de gallo, roasted potatoes, the prepared avocado, and tofu scramble. Roll each burrito firmly. You can serve burritos just like this, or if you’d like to add some crispness, heat some oil in a skillet over medium heat and quickly sear the burritos.
- Halve each burrito and serve with additional roasted potatoes if desired.
Video
Notes
For the Pico de Gallo:
Toss together the following:- 3 plum tomatoes, chopped
- ¼ red onion, finely chopped
- 1 jalapeno, chopped (optional)
- 1 Tbsp lime juice
- Salt and pepper, to taste
- 1 pinch cumin
- 1 small clove garlic, minced
For the Roasted Potatoes:
- Preheat oven to 425℉.
- Peel 2-3 large potatoes and cut them into wedges.
- Toss with 1 Tbsp olive oil, 1 tsp paprika powder, and salt + black pepper to taste.
- Roast in the preheated oven for 20 minutes.
Christie - Food Done Light
What a great burrito for breakfast. I love that it is loaded with veggies and healthy ingredients. It is the perfect way to start the day.
DessertForTwo
I'm a lentil lover! I never thought to eat them for breakfast!
Paula - bell'alimento
My kids love breakfast burritos and I know they'd dig this!
Taylor @ Food Faith Fitness
My husband LOVES burritos and breakfast...and I am always trying to get more veggies in him..love this!
Julie @ Julie's Eats & Treats
This looks like an awesome way to start my day out!!
Peter @Feed Your Soul Too
This looks awesome and a great way to start one's day.
Ginny McMeans
Thank you Peter!!! I wish I had one everyday. 🙂
JoEllen
Those look wonderful!
Sharon
This looks delish!!! I love the bulk cooking because this works perfectly for my busy lifestyle.
Ginny McMeans
Thanks Sharon! It really works great!
CJ
I think I'm going to add some potatoes to this and attempt a tofu scramble instead of the sausage! I love the idea of lentils!!
Mychael McNeeley
Excellent burritos! I made them with Tofurkey sausage instead (no Field Roast anywhere near), and used small portabellos. I also cut the oil at least in half, but I have a really nice non-stick non-teflon pan (Swiss Diamond) I could probably leave out oil entirely, although the coconut does add a nice flavor. Red lentils are so delicious. I found myself wanting to eat a big bowl of them after they were ready. Great idea for a week's worth of breakfast burritos! Thank you.
Ginny McMeans
That sounds really good `CJ! I would love to know how it turns out!
Ginny McMeans
Just great Mychael! Thank you so much for the feedback. I bet portabellas were excellent in the recipe and I am jealous of your pan!
Michelle
Love these burritos! Going to mak a double batch again today. Delicious, even my omnivorous husband loved it.
Jill
Love this recipe. I actually love veggies but still don't get enough in my daily diet. This would be a great way to add more!
Natalie
Looks so delicious and perfect for weekend brunch! YUM!
Adrianne
Yum, what a great way yo start the day! I also like that this is vegetarian as I like to not eat too much meat especially for breakfast and lunch if I can. Great fact that you can freeze, I will give them a go!
Brian Jones
That sounds so tasty, loaded with such tasty ingredients.
Danielle
We love breakfast burritos. It's so handy that you can wrap them up and pop them in the freezer for easy meals.