Start your day right with a flavorful and filling Vegan Breakfast Burritos! This hearty wrap is packed with seasoned scrambled tofu, sautéed veggies, and crispy potatoes, offering a delicious plant-based twist on the traditional breakfast burrito. Whether you’re vegan or simply craving a lighter, healthier breakfast, this recipe is sure to satisfy.
Why You’ll Love This Recipe
I absolutely love how this vegan breakfast burrito is so satisfying and full of flavor. The scrambled tofu gives the dish a creamy texture, while the sautéed veggies and crispy potatoes add a nice crunch. The combination of turmeric, smoked paprika, and garlic powder creates a warm, savory flavor that reminds me of the classic breakfast burrito, without any animal products. Plus, the addition of avocado, salsa, and fresh cilantro elevates the burrito to another level. It’s quick, easy to make, and perfect for meal prep or a filling breakfast.
Ingredients
1 block firm tofu, drained and crumbled
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 small onion, chopped
1 bell pepper, chopped
Salt and pepper to taste
1 small potato, peeled and diced
1 teaspoon ground turmeric
4 large flour tortillas
1 teaspoon smoked paprika
1/4 cup salsa
1/4 cup avocado, sliced (optional)
Fresh cilantro, chopped (optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Heat olive oil in a large skillet over medium heat. Add the diced potato and cook, stirring occasionally, for about 10 minutes or until the potato is tender and lightly golden.
Add the chopped onion and bell pepper to the skillet with the potatoes, and cook for another 5-7 minutes, until softened.
Sprinkle turmeric, paprika, garlic powder, salt, and pepper over the veggies and potatoes, then stir in the crumbled tofu. Cook for another 5-6 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.
Warm the flour tortillas in a dry skillet or microwave for a few seconds.
To assemble, spoon the tofu and veggie mixture onto the center of each tortilla. Top with salsa, avocado slices, and fresh cilantro if desired.
Roll up the tortillas tightly, folding in the edges as you go to form a burrito.
Serve warm and enjoy!
Servings and timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Variations
Add extra veggies: If I want to increase the veggie content, I like to throw in some spinach, mushrooms, or zucchini to the sautéed mixture.
Spicy kick: For some heat, I add a pinch of chili flakes or a dash of hot sauce to the tofu mixture.
Different fillings: Swap out the salsa for a vegan cheese or a dairy-free sour cream for extra creaminess.
Gluten-free option: I can easily make this recipe gluten-free by using corn tortillas instead of flour tortillas.
Storage/Reheating
I love making these breakfast burritos in advance for a quick grab-and-go meal. After assembling, I wrap the burritos tightly in foil or parchment paper and store them in the fridge for up to 3 days. To reheat, I microwave them for 1-2 minutes or warm them in a skillet over low heat for a few minutes. If I want to freeze them, I wrap them in foil and freeze them for up to a month. Just heat them in the microwave or oven when I’m ready to enjoy them.
Related Recipes:
FAQs
How can I make the filling extra crispy?
To make the filling extra crispy, I cook the tofu until it gets a golden-brown texture by letting it sit in the pan for a bit longer without stirring too much.
Can I add plant-based cheese to this recipe?
Yes! I sometimes add a sprinkle of shredded vegan cheese, either inside the burrito or on top before serving, for a cheesy, melty texture.
Can I make this recipe ahead of time?
Definitely! I like to make the tofu and veggie filling ahead of time and store it in the fridge. Then I just assemble the burritos in the morning or the night before.
Can I use a different protein instead of tofu?
If I don’t have tofu on hand, I can substitute with tempeh or even a vegan sausage crumble to give the burrito a different flavor and texture.
What can I serve these burritos with?
These burritos are great on their own, but I sometimes serve them with a side of fresh fruit, roasted potatoes, or a simple green salad for a more balanced meal.
Conclusion
These Vegan Breakfast Burritos are one of my go-to recipes for a nutritious, satisfying start to the day. With their perfect balance of flavors and textures, they offer a hearty, plant-based alternative to the classic breakfast burrito. They’re simple to make, customizable, and ideal for meal prep. I can easily enjoy these throughout the week, whether I’m in a rush or sitting down for a relaxed breakfast. If you’re looking for a wholesome and delicious way to kick off your morning, I highly recommend giving these a try!
📖 Recipe:
Print
Vegan Breakfast Burritos
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegan
Description
Start your morning off with a delicious, plant-based Vegan Breakfast Burrito packed with seasoned scrambled tofu, sautéed veggies, and crispy potatoes. This easy-to-make recipe is a healthier, dairy-free alternative to the traditional breakfast burrito. Perfect for meal prep or a filling breakfast on-the-go!
Ingredients
1 block firm tofu, drained and crumbled
1 tablespoon olive oil
1 small onion, chopped
1 bell pepper, chopped
1 small potato, peeled and diced
1 teaspoon ground turmeric
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
4 large flour tortillas
1/4 cup salsa
1/4 cup avocado, sliced (optional)
Fresh cilantro, chopped (optional)
Instructions
- Cook the Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook, stirring occasionally, for about 10 minutes until tender and lightly golden.
- Sauté the Veggies: Add the chopped onion and bell pepper to the skillet. Continue cooking for 5-7 minutes, until softened.
- Add the Tofu and Seasonings: Sprinkle turmeric, smoked paprika, garlic powder, salt, and pepper over the veggies. Stir in the crumbled tofu and cook for another 5-6 minutes, until the tofu is heated through and slightly crispy.
- Warm the Tortillas: Heat the flour tortillas in a dry skillet or microwave for a few seconds until warm.
- Assemble the Burritos: Spoon the tofu-veggie mixture onto the center of each tortilla. Top with salsa, avocado slices, and fresh cilantro, if desired.
- Roll Up the Burritos: Fold in the edges of the tortillas and roll tightly to form burritos.
- Serve: Enjoy immediately, or store for later!
Notes
Storage: Store leftover burritos in the fridge for up to 3 days. Wrap tightly in foil or parchment paper. Reheat in the microwave or a skillet.
Freezing: Wrap the burritos in foil and freeze for up to a month. Reheat when ready to enjoy.
Variation Ideas: Add extra veggies like mushrooms, zucchini, or spinach. For extra spice, add chili flakes or hot sauce. Make it gluten-free by using corn tortillas instead of flour.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Vegan
- Method: Stovetop, Wrap
- Cuisine: Vegan, Mexican-Inspired
Nutrition
- Serving Size: 4 servings
- Calories: 300 kcal
