• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
About Work With Me Latest Posts

Pinterest

Instagram

Dietitian Debbie Dishes

Dishing Up Healthy, Vegetarian Eats

  • Winter
  • Recipe Index
    • Diet
      • Gluten-Free
      • Vegan
      • Vegetarian
    • Method
      • 10 Ingredients or Less
      • Healthy Bowls
      • Meal Prep
      • No Bake
      • One Pot
      • Quick and Easy
    • Course
      • Beverages
      • Breakfast
      • Dessert
      • Main Dish
      • Salads
      • Side Dishes
      • Snacks & Appetizers
      • Condiments and Sauces
    • Season
      • Fall
      • Spring
      • Summer
      • Winter
  • Nutrition

Pinterest

Instagram

About Work With Me Latest Posts
Home » Recipe » Diet » Vegan

Vegan Breakfast Burritos (With Tofu Scramble)

Created On: February 28, 2023 | By Debbie | 3 Comments

Jump to Recipe Print Share Pin

This post may include affiliate links. To learn more, see my privacy policy.

vegan breakfast burrito with tofu scramble wrapped in aluminum foil.
vegan breakfast burrito wrapped in aluminum foil.
vegan breakfast burrito wrapped in aluminum foil.

Whenever I am tired of my usual bowl of oatmeal or smoothie for breakfast, I’ll whip up a batch of these vegan breakfast burritos with tofu scramble. Using packaged diced potatoes from the store means that these can be whipped up in less than 30 minutes.

vegan breakfast burritos wrapped in foil and cut in half to show the filling in a tray.

This post was originally published May 2015; updated February 2023.

Busy mornings with a toddler mean that I need a breakfast meal prepped ahead of time! My usually go-to breakfasts are these vegan protein overnight oats or vegan banana bread baked oatmeal. However, when I am craving something savory, I make these easy vegan breakfast burritos with tofu scramble. This recipe makes a big batch of 6 burritos which is perfect for extra leftovers for our small family of 3.

Table of Contents

Toggle
  • Why You’ll Love this Recipe
  • Ingredients You’ll Need
  • Variations
  • How to Make Vegan Breakfast Burritos
  • Expert Tips
  • Storage
  • Recipe FAQs
  • More Breakfast Recipes You’ll Love
  • Vegan Breakfast Burrito

Why You’ll Love this Recipe

  • Makes 6 delicious breakfast burritos that are the perfect grab and go healthy breakfast. I usually make a batch of these on Sunday so I can just reheat them for a 5 minute breakfast on busy weeks.
  • Easily customize with your favorite fillings! We love the potatoes in these, but you can also add vegan breakfast sausage, sautéed peppers, and more.
  • This recipe is vegan, dairy free, and egg free. Use a gluten-free tortilla to make this recipe gluten free too! 

Ingredients You’ll Need

vegan breakfast burrito ingredients on a white background with text labels.
  • Medium Firm Tofu: when making tofu scramble at home, I like to use medium firm tofu rather than extra-firm tofu because the softer texture most resembles regular scrambled eggs. No need to press it – you’ll just crumble it straight into the skillet.
  • Black Salt (Kala Namak): a little bit of black salt goes a long way. To get that classic eggy taste in our tofu scramble, you’ll want to use this secret ingredient. Pick up some black salt from Amazon for all your vegan egg recipes.
  • Potatoes: We’re going to pan fry some potatoes to add to our burritos. I love the textural contrast the crispy potatoes provide! See the variations box for potato substitutions.
  • Vegan Cheese: Add a bit of vegan cheese shreds to your breakfast burrito before assembling. I like to use either cheddar or Mexican style shreds from VioLife.

See recipe card below for a full list of ingredients and measurements.

Variations

  • Instead of Tofu: you can also use scrambled Just Egg or a pre-made scramble like Hodo’s All-Day scramble instead of the tofu scramble if you prefer. You’ll want to use a whole bottle for this vegan breakfast burrito recipe.
  • Instead of Breakfast Potatoes: I made cubed potatoes, but you could also use store bought ones for easier prep (We like these diced potatoes). You could also use tater tots or hash browns instead. Sweet potatoes are also delicious in these vegan burritos.
  • Add Vegan Breakfast Sausage/Bacon: pack in the protein by adding some chopped vegan breakfast sausage or tempeh bacon to your breakfast burritos. You could also spice it up by adding vegan chorizo like the one 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

boiled red potatoes in a small saucepan.

Step One: Bring water to a boil in a medium saucepan. Add the potatoes and boil for 15 minutes. Drain and allow to cool a few minutes before dicing. You can skip this step if using store-bought chopped potatoes.

diced potatoes sautéed with red onion and bell pepper in a cast iron skillet.

Step Two: Add potatoes to a large skillet over high heat and stir fry for 5-8 minutes or until they start to brown. Stir in the chopped onion, red peppers, and garlic powder. Cook for another 3-5 minutes or until onion is softened. Turn off heat and set aside.

tofu scramble in a skillet with spatula.

Step Three: Make your tofu scramble by adding the medium firm tofu to a pan on medium heat. Stir fry for 2-3 minutes. Stir in the black salt, nutritional yeast, and turmeric. Cook another 1-2 minutes. Turn off the heat and set aside.

tortilla with burrito fillings before rolling.

Step Four: Assemble your burritos! Divide up the vegan eggs 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 fridge or freezer.

Expert Tips

  • Don’t overstuff your burritos: using less filling vs more to save yourself the headache of trying to fill a burrito that has too much stuffing.
  • Minimize prep work: use store bought diced potatoes to make this recipe even simpler. You can skip the boiling step and just toss them into a skillet with your peppers and onion.
  • Meal prep tips: if prepping your burritos in advance to store in the fridge, you may want to add watery ingredients like salsa or pico de Gallo when ready to serve.
vegan breakfast burrito wrapped in foil and cut in half to show the filling sitting on a plate.

Storage

  • Fridge: wrap the homemade vegan breakfast burritos tightly in tin foil or parchment paper and store in the refrigerator for up to 3 days. Reheat for 30 seconds in the microwave or about 5 minutes in a toaster oven before serving.
  • Freezer: wrap each burrito tightly in 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 fridge overnight before removing the foil reheating in the microwave for 30-60 seconds for best results. (Reheating a burrito from frozen in the microwave often means the outside gets too hot before the middle thaws.)

Recipe FAQs

What do you put in a vegan breakfast burrito?

Most vegan breakfast burritos contain tofu scramble or another egg replacement and then the other fillings are totally up to you! Here are some delicious options: breakfast potatoes, vegan breakfast sausage, black beans, rice, guacamole, salsa, and vegan cheese.

Are wheat tortillas vegan?

Not always, some tortillas are made with lard, butter, or whey which are animal-based products. However, there are many brands that are vegan-friendly. Just double check the ingredients label to make sure it is vegan.

Are veggie breakfast burritos healthy?

Yes, veggie breakfast burritos can be a healthy and delicious breakfast option that is high in plant-based protein and fiber.

More Breakfast Recipes You’ll Love

  • Carrot Cake Baked Oatmeal Recipe

    Easy Carrot Cake Baked Oatmeal

  • Blood Orange Berry Smoothie

  • Chunky Grain Free Granola

  • blueberry oatmeal in white bowl

    Healthy Blueberry Oatmeal

Did you love this recipe? Make sure to leave a ⭐️ rating and tag #dietitiandebbie on instagram!

vegan breakfast burrito sliced in half and set up vertically on plate to show the filling.

Vegan Breakfast Burrito

Created by: Deborah Murphy

Course Breakfast
Cuisine Vegan
Prep Time 15 minutes minutes
Cook Time 25 minutes minutes
Total Time 40 minutes minutes
6 servings
This hand-held vegan breakfast burrito with tofu scramble will fill you up with sustaining protein and fiber. Dress it up with lots of salsa, avocado, and/or hot sauce.
Print
Pin
Share
Rate
Prevent your screen from going dark

Ingredients
  

For the Potatoes

  • 20 oz red skinned potatoes (about 4 potatoes) OR 1 (20 oz) package diced potatoes
  • 2 tablespoons olive oil
  • 1/2 red bell pepper, chopped
  • 1 small red onion, chopped
  • 1/2 teaspoon garlic powder

Tofu Scramble

  • 1 tablespoon oil
  • 1 block (19 oz) medium-firm tofu
  • 2 tablespoons nutritional yeast
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon black salt
  • 1/4 teaspoon garlic powder

Assembly

  • 6 large flour tortillas
  • avocado, salsa, cilantro, hot sauce, vegan cheese, vegan sour cream

Instructions

For the potatoes

  • Bring water to a boil in a medium saucepan. Add the potatoes and boil for 15 minutes. Drain and allow to cool a few minutes before dicing. You can skip this step if using store-bought chopped potatoes. 
  • Add oil and potatoes to a large skillet over high heat and stir fry for 5-8 minutes or until they start to brown. Stir in the chopped onion, red peppers, and garlic powder. Cook for another 3-5 minutes or until onion is softened. Turn off heat and set aside. 

Tofu scramble

  • Make your tofu scramble by adding the medium firm tofu to a pan on medium heat. Stir fry for 2-3 minutes. Stir in the black salt, nutritional yeast, and turmeric. Cook another 1-2 minutes. Turn off the heat and set aside. 

Assembly

  • Divide up the vegan tofu scramble and crispy potatoes 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 fridge or freezer.

Notes

  • Don’t overstuff your burritos: using less filling vs more to save yourself the headache of trying to fill a burrito that has too much stuffing.
  • Minimize prep work: use store bought diced potatoes to make this recipe even simpler. You can skip the boiling step and just toss them into a skillet with your peppers and onion. 
  • Meal Prep Tips: if prepping your burritos in advance to store in the fridge, you may want to add watery ingredients like salsa or pico de Gallo when ready to serve. 

Nutrition

Serving: 1Burrito | Calories: 316kcal | Carbohydrates: 36g | Protein: 14g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 340mg | Potassium: 572mg | Fiber: 5g | Sugar: 4g | Vitamin A: 317IU | Vitamin C: 22mg | Calcium: 171mg | Iron: 3mg

Make this recipe?

Share it with me on Instagram @dietitiandebbie and tag me #dietitiandebbie

Email Recipe Pin Recipe Share Recipe

posted in: Beans & Lentils, Breakfast, Main Dish, Sandwiches & Wraps, Vegan

Previous
Miso Soba Noodle Soup
Next
Vegan Spinach Quiche (with JUST Egg)

Reader Interactions

    5 from 1 vote (1 rating without comment)

    Leave A Reply! Cancel reply

    Share your thoughts!
    Your email address will not be published. Required fields are marked with *
    Rate this recipe!




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Comments & Reviews

  1. Katie | Healthy Seasonal Recipes says

    May 19, 2015

    I love these vegan burritos. I wish I had seen this before I ate. I’ll have to pin for later. 🙂

    Reply
  2. rachel @ Athletic Avocado says

    May 19, 2015

    That awesome that you made this vegan! Such a great idea for anyone who can’t/doesn’t eat eggs!

    Reply

Primary Sidebar

Debbie - Author of Dietitian Debbie.

Welcome!

I'm Debbie, a Registered Dietitian and the writer behind this blog where you’ll find healthy, seasonal, vegan & vegetarian recipes! I'm on a mission to inspire you to eat more plants.

More About Me

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Search

Fall Recipes

  • roasted butternut squash and red pepper soup in bowl with croutons.
    Butternut Squash and Red Pepper Soup
  • red lentil pumpkin soup
    One Pot Red Lentil Pumpkin Soup
  • vegan apple crisp in bowl.
    Apple Crisp with Maple Syrup
  • Easy Kale Apple Walnut Salad
  • vegan baked pumpkin donuts with maple frosting on white marble
    Vegan Baked Pumpkin Donuts
  • Four Bean Vegan Chili
    Vegan Slow Cooker Chili

Popular Recipes

  • Simple Curry Spiced Quinoa
    Simple Curry Spiced Quinoa (Vegan, Gluten Free)
  • Warm Faro Salad with Roasted Vegetables
    Warm Farro Salad with Roasted Root Vegetables
  • 8 Healthy Ways to Flavor Your Oats
  • beet juice made in blender.
    Beet Juice Recipe (Blender)
  • pineapple cucumber smoothie in glass with slice of cucumber.
    Pineapple Cucumber Smoothie
  • vegan cream cheese stuffed peppers on a white plate.
    Cream Cheese Stuffed Peppers

What's For Dinner?

V
Vegan
GF
Gluten Free
VG
Vegetarian
  • Quick and Easy Recipes. Quick + Easy
  • One Pan Recipes. One Pan
  • Healthy Bowl Recipes. Salads
  • Healthy Bowl Recipes. Healthy Bowls

Browse Topics

  • Breakfast
  • Dessert
  • Main dish
  • Salads
  • Side Dishes
  • Snacks & Appetizers
  • Vegan
  • Vegetarian
Dietitian Debbie Submark

FREE Healthy 7-Day Vegetarian Meal Plan!

When you subscribe to the newsletter.

Connect

Follow on Pinterest

Follow on Instagram

Get In Touch

©2025, Dietitian Debbie Dishes. All Rights Reserved. About Privacy Policy Accessibility Policy
Back To Top
Design by Pixel Me Designs
×

Free Healthy 7-Day Vegetarian Meal Plan!

Subscribe to the newsletter for the latest + our free meal plan!

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.