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vegan breakfast burrito sliced in half and set up vertically on plate to show the filling.
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5 from 1 vote

Vegan Breakfast Burrito

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Vegan
Diet: Vegan
Servings: 6 servings
Calories: 316kcal

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

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