Vegan Breakfast Burrito
This homemade vegan breakfast burrito is so good because it combines savory tofu scramble, fresh veggies, and homemade creamy vegan mayo in a warm tortilla, creating a delicious and satisfying start to your day. Packed with nutrients and flavor, it’s a perfect plant-based breakfast option that’s easy to make and enjoy on the go!
My Tofu Breakfast Scramble is where this recipe originated from. The scramble is delicious on its own, so I decided to try it in a burrito. Oh my, they are amazing!
If you are in search of more healthy vegan breakfast options, be sure to try my banana oat gluten-free pancakes, this smoky vegan tempeh bacon, and our dairy-free sweet potato muffins.
Reasons you will love these healthy breakfast burritos
- Flavor-Packed: These vegan breakfast burritos are bursting with savory flavors from tofu scramble, fresh veggies, and zesty spices, making every bite delicious.
- Quick and Convenient: Easy to prepare and perfect for meal prep, these breakfast burritos are great for busy mornings or enjoying on the go.
- Customizable: Versatile and adaptable, you can customize these burritos with your favorite ingredients, from avocado and salsa to beans and greens.
Ingredients you will need
- Tofu- This is not a shelf-stable silken tofu recipe. You will want to purchase tofu from the refrigerator or produce section of your grocery store. Firm or extra firm works best.
- Veggies- Mushroom, onions, bell peppers, tomatoes, and spinach are the vegetables we like best.
- Soy sauce- For those avoiding gluten, amino acids are a good substitute.
- Seasonings- We use garlic powder, onion powder, turmeric, nutritional yeast flakes, and dry steak seasoning.
- Tortillas- Flour or corn tortillas will work. The Plantiful Path website has a great oil-free tortilla recipe.
How to make vegan breakfast burritos
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
Using previously frozen tofu is not required for making tofu scramble, but it is a great idea. Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling. Watch the 5-minute video below to see how it changes the texture and firmness.
STEP #1: If using fresh (not previously frozen) tofu, drain and press it before using. Crumble the tofu into a bowl and set aside. This is my favorite tofu press, and I often put my tofu press in it in the refrigerator overnight so it is ready for breakfast in the morning.
If using previously frozen tofu, allow it to defrost, then drain the water from tofu and gently squeeze out any excess moisture over a bowl or sink. Crumble tofu into a bowl and set aside.
STEP #2: Dice mushrooms, onions, and bell pepper. Any color–red, yellow, orange, green–can be used. Sometimes I even use diced cherry tomatoes instead.
STEP #3: In a nonstick frying pan, saute onion, red pepper, and mushrooms in approximately 2 tablespoons of veggie broth or water for approximately 3-4 minutes. I use this stone nonstick pan and highly recommend it.
STEP #4: Add the crumbled tofu to the pan with veggies. Go ahead and sprinkle in all of the seasonings. If additional liquid is needed, use another 1-3 tablespoons of veggie broth or water.
STEP #5: Toss in the baby spinach, cover the pan with a lid, and allow leaves to wilt, for approximately 2 minutes
STEP #6: Remove from heat. Smear some of my homemade vegan mayo (optional) on the wrap and spoon in 2-3 tablespoons, wrap up, and enjoy.
Frequently Asked Questions
The Ezekiel brand has oil-free wraps, but I have found that they tear and crack easily when you try to roll or fold them. The Plantiful Path website has a great oil-free tortilla recipe.
Either flour or corn tortillas will work just fine for these burritos.
You will need to keep the breakfast scramble leftovers in an airtight container in the refrigerator for up to 7-10 days. Do not wrap in tortilla to store or they will become soggy.
The best type of tofu for scrambles is the firm or extra firm tofu that you find in the refrigerator or produce section of your grocery store. It has the perfect density. You’ll want to avoid using silken shelf-stable types for this recipe because they are too soft. We have a great article that discusses the different types of tofu and how to use them.
More Favorite Vegan Breakfasts
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Vegan Breakfast Burrito
Ingredients
- 1 12 oz block tofu pressed & drained, tofu should be firm or extra firm
- 1/2 cup onion diced
- 1/2 cup red bell pepper diced
- 1 handful fresh baby spinach
- 1/4 teaspoon sea salt
- 2 teaspoon nutritional yeast
- 2 teaspoon ground turmeric
- 1 teaspoon Bragg's Amino Worcester sauce that is anchovie free
- veggie broth for sauteing
- Whole grain soft tortillas (Ezekiel makes a good tortilla)
- Vegan low-fat mayo (recipe linked)
Instructions
- Using previously frozen tofu is not required for making tofu scramble, but it is a great idea. Freezing the tofu ahead of time and allowing it to thaw gives it a much firmer texture that is great for crumbling. Watch the 5-minute video below to see how it changes the texture and firmness.
- If using fresh (not previously frozen) tofu, drain and press it before using. Crumble the tofu into a bowl and set aside. This is my favorite tofu press, and I often put my tofu press in it in the refrigerator overnight so it is ready for breakfast in the morning.If using previously frozen tofu, allow it to defrost, then drain the water from tofu and gently squeeze out any excess moisture over a bowl or sink. Crumble tofu into a bowl and set aside.
- In a nonstick frying pan, saute onion, red pepper, and mushrooms in approximately 2 tablespoons of veggie broth or water for approximately 3-4 minutes. I use this stone nonstick pan and highly recommend it.
- Add the crumbled tofu to the pan with veggies. Go ahead and sprinkle in all of the seasonings. If additional liquid is needed, use another 1-3 tablespoons of veggie broth or water.
- Add baby spinach, cover pan with lid, and allow leaves to wilt, approximately 2-3 minutes.
- Remove from heat. Smear some of my homemade vegan mayo (optional) on the wrap and spoon in 2-3 tablespoons, wrap up, and enjoy.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
It is just me so…
My question is can these Breakfast Burritos be frozen to uses later?
Hi Liz- I think they would do just fine being frozen because the scramble itself freezes well.
Hi Terri
I love to see your blog posts on my Facebook page when I’m scrolling through. You have inspired me to start my own blog page. Before going plant based I had some great recipes that my kids raved about. I was really inspired to try and replicate those recipes using plants. In my search I was told that it was impossible to do that. I have come up with some great recipes because of the great help from people like you that have already been through the battle. So thank you for that. If I could share my page and maybe a little advice I would appreciate it. Here is my site http//:www.plantbasegoodness.com
Nice recipe, Terri! I love a low-fat tofu scramble recipe. Definitely going to try this out today for my family 🙂
I hope you and your family enjoy it as much as mine does! 🙂