Description
Looking for a hearty, satisfying, and flavorful start to your day? These Vegan Breakfast Burritos are packed with plant-based protein, savory vegetables, and bold seasonings, all wrapped up in a warm tortilla. Whether you’re meal prepping for the week or enjoying a cozy brunch, these burritos deliver big on taste and keep you full and energized—all without a single animal product.
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Ingredients
For the Scrambled Tofu Filling:
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1 block (14 oz) firm tofu, drained and crumbled
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1 tbsp olive oil
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½ tsp turmeric powder
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp smoked paprika
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1 tbsp nutritional yeast (for a cheesy flavor)
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Salt and pepper to taste
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2 tbsp plant-based milk (optional, for creaminess)
For the Burrito Fillings:
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1 cup canned black beans, drained and rinsed
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1 small red bell pepper, diced
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½ small red onion, diced
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1 small zucchini, chopped
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1 cup baby spinach or kale
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1 small avocado, sliced
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¼ cup fresh cilantro, chopped
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4 large flour tortillas (use gluten-free if needed)
Optional Add-Ons:
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Vegan cheese shreds
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Salsa or pico de gallo
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Hot sauce or vegan chipotle mayo
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Lime wedges for serving
Instructions
Step 1: Prepare the Tofu Scramble
Drain and press the tofu using paper towels or a tofu press.
Crumble the tofu into small chunks with your hands or a fork.
Heat 1 tbsp olive oil in a nonstick skillet over medium heat.
Add tofu and cook for 3–4 minutes, stirring occasionally.
Sprinkle in turmeric, garlic powder, onion powder, smoked paprika, nutritional yeast, salt, and pepper.
Add plant-based milk to create a creamy texture if desired.
Cook for another 3–4 minutes, stirring frequently, until heated through and golden.
Step 2: Cook the Veggies
In a separate skillet, sauté the onion, bell pepper, and zucchini with a touch of olive oil for 5–7 minutes until tender.
Add spinach or kale during the last 2 minutes and cook until wilted.
Stir in the black beans to warm through. Season with salt and pepper to taste.
Step 3: Warm the Tortillas
Warm the tortillas in a dry skillet or microwave for 10–15 seconds until pliable.
This makes rolling easier and prevents cracking.
Step 4: Assemble the Burritos
Lay each tortilla flat and add a scoop of tofu scramble in the center.
Top with sautéed veggies and beans.
Add sliced avocado, fresh cilantro, and any optional toppings you love.
Fold in the sides and roll up tightly like a burrito.
Step 5: Optional – Grill the Burritos
Place the burritos seam-side down in a skillet or grill pan and cook for 2–3 minutes per side until golden and crispy.
This adds texture and helps seal the burrito.
Step 6: Serve or Store
Slice in half and serve with salsa, hot sauce, or fresh lime.
For meal prep, wrap each burrito in foil or parchment paper and refrigerate or freeze.
Notes
Use Firm Tofu – Holds its shape and mimics scrambled eggs well.
Add Avocado Right Before Serving – Prevents browning and keeps it fresh.
Double the Batch – These freeze beautifully for busy mornings.
Customize Your Fillings – Add mushrooms, sweet potato, or vegan sausage for variation.
Don’t Overfill – It’s tempting, but a balanced burrito is easier to roll and eat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American-Mexican Fusion