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.
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.
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
- 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
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.
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.
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.
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.
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
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.
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.
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
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Vegan Breakfast Burrito
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
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Comments & Reviews
I love these vegan burritos. I wish I had seen this before I ate. I’ll have to pin for later. 🙂
That awesome that you made this vegan! Such a great idea for anyone who can’t/doesn’t eat eggs!