Whenever I’m tired of my usual oatmeal or smoothie for breakfast, I’ll whip up a batch of these vegan breakfast burritos with tofu scramble. Using pre-packaged diced potatoes from the store means they can be assembled in less than 30 minutes.
This post was originally published in May 2015; updated February 2023.
Busy mornings with a toddler mean I need a pre-made breakfast lunch! My usual breakfasts are these vegan protein overnight oats or Baked Oatmeal Vegan Banana Bread. However, when I’m craving something savory, I make these easy vegan breakfast burritos with tofu scramble. This recipe makes a large batch of 6 burritos which is perfect for extra leftovers for our little family of 3.
Why you’ll love this recipe
- Makes 6 delicious breakfast burritos that are the Perfect healthy grab-and-go breakfast. I usually make a batch on Sundays so I can reheat them for a 5 minute breakfast during busy weekdays.
- Customize easily with your favorite fillings! We love the potatoes on these, but you can also add vegan breakfast sausage, sauteed peppers, and more.
- This recipe is vegan, dairy free, i egg free. Use a gluten-free omelet to make this recipe gluten-free too!
Ingredients you will need
- Medium Firm Tofu: When I make scrambled tofu at home, I like to use medium-firm tofu instead of extra-firm tofu because the softer texture is more like regular scrambled eggs. You don’t need to press it – you just crumble it right into the pan.
- Black Salt (Kala Namak): A little black salt goes a long way. To get that classic egg taste in our tofu mix, you’ll want to use this secret ingredient. Grab some black salt from Amazon for all your vegan egg recipes.
- Potatoes: Fry some potatoes to add to our burritos. I love the textural contrast that crispy potatoes provide! See the variation chart for potato substitutions.
- Vegan cheese: Add some shredded vegan cheese to your breakfast burrito before assembling it. I like to use VioLife Mexican Style or Cheddar Shreds.
See the recipe card below for a complete list of ingredients and measurements.
Variations
- Instead of tofu: you can also use Just Egg scrambled or a pre-made scramble like Hodo’s All Day Scrambled instead of the tofu scramble if you prefer. You’ll want to use a whole bottle for this vegan breakfast burrito recipe.
- Instead of potatoes for breakfast: I made diced potatoes, but you can also use store-bought ones to make the preparation easier (we love these diced potatoes). You can also use tater tots or hash browns instead. Sweet potatoes are also delicious in these vegan burritos.
- Add Vegan Breakfast Sausage/Bacon: add protein by adding some chopped vegan sausage or tempeh bacon to your breakfast burritos. You can also spice it up by adding vegan chorizo like they carry at Trader Joe’s.
- Add beans: add even more protein and fiber to these breakfast burritos with some black beans, pinto beans, or refried beans.
How to make vegan breakfast burritos
Step 1: Bring water to a boil in a medium saucepan. Add the potatoes and let it boil for 15 minutes. Drain and let cool for a few minutes before dicing. You can skip this step if you’re using store-bought diced potatoes.
Second step: Add the potatoes to a large skillet over high heat and sauté for 5-8 minutes or until they begin to brown. Stir in the chopped onion, red peppers and garlic powder. Cook for another 3-5 minutes or until the onion is softened. Turn off the heat and set aside.
Step Three: Make your tofu stir-fry by adding the semi-firm tofu to a pan over medium heat. Fry for 2-3 minutes. Stir in the black salt, nutritional yeast and turmeric. Cook for another 1-2 minutes. Turn off the heat and set aside.
Four steps: Assemble your burritos! Divide vegan egg and potato mixture between 6 large tortillas and top with shredded vegan cheese, avocado, vegan sour cream, fresh cilantro, green onion, salsa and hot sauce. Wrap each rolled burrito in parchment paper or aluminum foil and store in the refrigerator or freezer.
Expert advice
- Don’t stuff your burritos: use less filling vs. more to save yourself the headache of trying to stuff a burrito that has too much filling.
- Minimize prep work: Use store-bought diced potatoes to make this recipe even easier. You can skip the boiling step and throw them in a pan with the peppers and onion.
- Meal preparation tips: if you make your burritos ahead of time to store in the fridge, you may want to add watery ingredients like salsa or pico de gallo when ready to serve.
storage
- Refrigerator: wrap homemade vegan breakfast burritos in aluminum foil or parchment paper and refrigerate for up to 3 days. Reheat for 30 seconds in the microwave or about 5 minutes in the toaster oven before serving.
- Freezer: wrap each burrito in aluminum foil, place in a freezer bag and store in the freezer for up to 2-3 months. Allow the frozen burrito to thaw in the refrigerator overnight before removing the foil which is reheated in the microwave for 30-60 seconds for best results. (Reheating a frozen burrito in the microwave often means the outside gets too hot before the middle thaws.)
Frequently asked questions about recipes
Most vegan breakfast burritos contain scrambled tofu or another egg substitute, and then the other fillings are totally up to you! Here are some delicious options: breakfast potatoes, vegan sausage, black beans, rice, guacamole, salsa and vegan cheese.
Not always, some tortillas are made with butter, butter or whey, which are animal products. However, there are many brands that are vegan. Just check the ingredient label to make sure it’s vegan.
Yes, vegetarian breakfast burritos can be a healthy and delicious breakfast option that’s high in plant-based protein and fiber.
More breakfast recipes you’ll love
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Vegan Breakfast Burrito
This handmade vegan breakfast burrito with tofu scramble will fill you up with protein and fiber. Dress it up with plenty of salsa, avocado and/or hot sauce.
Avoid screen dimming
Instructions
For the potatoes
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Bring water to a boil in a medium saucepan. Add the potatoes and let it boil for 15 minutes. Drain and let cool for a few minutes before dicing. You can skip this step if you’re using store-bought diced potatoes.
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Add the oil and potatoes to a large skillet over high heat and sauté for 5-8 minutes or until they begin to brown. Stir in the chopped onion, red peppers and garlic powder. Cook for another 3-5 minutes or until the onion is softened. Turn off the heat and set aside.
Tofu scramble
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Make your tofu stir-fry by adding the semi-firm tofu to a pan over medium heat. Fry for 2-3 minutes. Stir in the black salt, nutritional yeast and turmeric. Cook for another 1-2 minutes. Turn off the heat and set aside.
assembly
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Divide vegan tofu scramble and crispy potatoes among 6 large tortillas and top with shredded vegan cheese, avocado, vegan sour cream, fresh cilantro, green onion, salsa and hot sauce. Wrap each rolled burrito in parchment paper or aluminum foil and store in the refrigerator or freezer.
notes
- Don’t stuff your burritos: use less filling vs. more to save yourself the headache of trying to stuff a burrito that has too much filling.
- Minimize prep work: Use store-bought diced potatoes to make this recipe even easier. You can skip the boiling step and throw them in a pan with the peppers and onion.
- Meal preparation tips: if you make your burritos ahead of time to store in the fridge, you may want to add watery ingredients like salsa or pico de gallo when ready to serve.
nutrition
Service: 1burrito | Calories: 316kcal | Carbohydrates: 36g | Protein: 14g | Fat: 14g | Saturated fat: 2g | Polyunsaturated fats: 4g | Monounsaturated fats: 6g | Trans fats: 0.01g | Sodium: 340mg | Potassium: 572mg | Fiber: 5g | Sugar: 4g | Vitamin A: 317UI | Vitamin C: 22mg | Calcium: 171mg | Iron: 3mg