Spicy Vegan Breakfast Burritos – Connoisseurus Veg

These delicious vegan breakfast burritos are packed with scrambled tofu, black beans, and roasted potatoes! Super satisfying, easy to make and great for meal prep!

I love savory vegan breakfast recipes. But to be more specific: I love it spicy savory vegan breakfast recipes. They are perfect when I need a little extra to help me wake up!

These vegan breakfast burritos are my new favorite morning meal. They’re delicious, spicy, go great with coffee, and perhaps best of all, the ingredients can be cooked ahead of time so all I have to do in the morning is heat them up and roll them up. Because, let’s face it, what’s the point of having a good breakfast if it involves work before coffee?

Ingredients you will need

• potato A red potato works best for this recipe, but feel free to substitute red potatoes, golden potatoes, or even a sweet potato if you like.
• Olive oil. Another high-heat oil such as corn oil, avocado oil, or canola oil could be substituted.
• cornstarch
• Spices. We are using ground cumin, garlic powder, onion powder and turmeric.
• salt and pepper
• onion
• garlic
• tofu Extra firm tofu works best for this recipe and you don’t need to press it. That said, feel free to use firm or super-firm tofu if that’s what you have on hand.
• black beans Use canned or precooked beans.
• Salsa Use your favorite sauce, of any variety! Mild, medium or hot is fine!
• fresh coriander Omit if you don’t like cilantro.
• Tortillas You’ll need large (burrito-sized) flour tortillas to make these vegan breakfast burritos. Smaller tortillas will not fit all fillings. Gluten-free tortillas can be substituted as long as they are large enough.
• avocado
• Additional fillings. Use whatever you like! Try more salsa, hot sauce, vegan cheese, or vegan sour cream.

Tip: If you want your burrito filling to taste like egg, try using kala namak, also known as black salt, instead of regular table salt. This product is high in sulfur, so it’s great for making things taste like eggs. Look for it in Indian grocery stores.

How are they made?

The following is a detailed photo tutorial on how to make this dish. Scroll down if you want to jump straight to the recipe!

• Start the potatoes first. Rub and cut the potatoes, then toss them with a little olive oil, cornstarch, spices and salt.
• Place the potatoes on a baking tray lined with baking paper and roast until they are easily pierced with a fork.

• Heat the oil in a large pan, then add the diced onion. Sweat the onion for a few minutes until it starts to soften.
• Add the minced garlic and fry with the onion for about 1 minute, until fragrant.

• Add crumbled tofu to pan, along with beans and spices. Cook everything briefly, just until the mixture dries out a little.
• Stir in the sauce and simmer for about 10 minutes, until the sauce thickens.
• Remove the pan from the burner and stir in the cilantro, along with salt and pepper.

• Time to wrap your burritos! Place a strip of potatoes and filling in the center of each tortilla, along with a few slices of avocado and any other filling you’re using.
• Fold one side of the tortilla over the fillings, set aside, and roll up your vegan breakfast burrito!

Leftovers and storage

Assembled burritos will keep in an airtight container in the refrigerator for about 3 days or in the freezer for 3 months, although the avocado may brown. Wrapping them in aluminum foil is recommended, but not required!

To prepare meals, store the tofu filling and potatoes in separate airtight containers, then heat and assemble the burritos just before serving.

More savory vegan breakfast recipes

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Spicy Vegan Breakfast Burritos

These delicious vegan breakfast burritos are packed with scrambled tofu, black beans, and roasted potatoes! Super satisfying, easy to make and great for meal prep!

Ingredients

For the roasted potatoes

• 1
  medium russet potato,
  scrubbed and cut into ½- to 1-inch cubes
• 2
  teaspoons
  olive oil
• 1 ½
  teaspoons
  cornstarch
• 1
  teaspoon
  ground cumin
• ¼
  teaspoon
  onion powder
• ¼
  teaspoon
  Garlic powder
• ¼
  teaspoon
  salt,
  or to taste

For the tofu filling

• 1
  spoon
  olive oil
• 1
  small onion,
  diced
• 2
  garlic cloves,
  chopped
• 7
  ounces
  extra firm tofu
  (half of a 14-ounce package)
• 1
  cup
  canned black beans,
  drained and rinsed
• 1
  teaspoon
  ground cumin
• ½
  teaspoon
  turmeric
• ½
  cup
  sauce in a jar
• ¼
  cup
  chopped fresh cilantro
• salt and pepper,
  Taste (see note)

For the Burritos

• 4
  large (burrito-sized) flour tortillas.
• 1
  ripe avocado,
  in slices
• Choice of additional toppings including vegan cheese, sour cream, hot sauce and extra sauce

Instructions

Make the potatoes

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Place the potatoes in a large bowl and add the oil, cornstarch, cumin, onion powder, garlic powder and salt.

3. Roast the potatoes for about 20 minutes, until they are easily pierced with a fork.

Make the tofu filling

1. While the potatoes are roasting, heat the oil in a large frying pan over medium heat.

2. Add the onion and cook for about 5 minutes, stirring often, until soft and translucent.

3. Stir in the garlic and sauté with the onion for about 1 minute, until fragrant.

4. Crumble the tofu in the pan, then add the beans, cumin and turmeric. Cook everything for about 2 minutes, stirring often, until the mixture starts to dry out.

5. Stir in the sauce and continue to cook the mixture for 5 minutes, stirring occasionally.

6. Remove the pan from the heat. Stir in the coriander, salt and pepper.

Assemble the burritos

1. Place an omelet on a work surface and arrange a quarter of the potatoes and a quarter of the tofu filling in a strip near the center. Add avocado slices and any other toppings you want to include.

2. Fold the side of the tortilla closest to you over the fillings, tuck the sides in, then close the burrito.

3. Repeat until remaining tortillas and fillings are used.

Recipe notes

You can add extra eggy flavor to your burrito by using kala namak (also known as black salt) instead of regular salt. Kala namak can be bought online or in Indian markets.

nutritional data

Spicy Vegan Breakfast Burritos

Quantity per serving (1 burrito)

calories 489
Calories from fat 203

% Daily Value*

fat 22.5 g35%

Saturated fat 4.9 g25%

sodium 875 mg36%

potassium 835 mg24%

Carbohydrates 60.2 g20%

Fiber 10.1 g40%

Sugar 4.8 g5%

protein 15.6 g31%

calcium 265 mg27%

iron 5 mg28%

* Percent Daily Values ​​are based on a 2000 calorie diet.