Vegan Breakfast Burrito
Who says you need eggs for a breakfast burrito? This tofu breakfast burrito is the perfect hearty vegan breakfast option. Roasted potatoes, tofu scramble, black beans, and sautéed greens.
After sharing a batch of my tofu scramble last week, I knew I had to show you how to put it in a breakfast burrito. I love a hearty breakfast, and this vegan breakfast burrito checks all the boxes. It’s got plenty of texture, and flavor while being incredibly filling– 22 g of protein and 13 g of fiber per serving.
As a grad student in California, I fell in love with the concept of breakfast burritos and was known to swing by my favorite hole-in-the-wall spot for a giant breakfast burrito on the way to class or school most days. I can still taste the warm tortillas, smashed beans and homemade hot sauce they contained!
This version is my ode to a vegan breakfast burrito. While I still eat eggs, I prefer to swap in my vegan tofu scramble just as often for a healthier, and more sustainable choice. These burritos are also packed with roasted potatoes, black beans, sautéed spinach, and my homemade canning salsa. You’ve gotta try them!
Why we love these
Breakfast burritos always feel like a weekend brunch option to me. If we are home in St. Louis on a Saturday morning, you can bet we are headed to our favorite taqueria for breakfast tacos and burritos. They are my son’s favorite, and he requests to go every Saturday morning.
For days when I want to make breakfast at home, we turn to these. A little something for everyone while also being incredibly customizable to whatever you have on hand. You can add more veggies, swap in various sauces, add tempeh bacon, or include roasted sweet potatoes instead of regular potatoes.
However you love your breakfast burrito, you’ll want to try this one.
Key Ingredients
Here’s what you’ll need to build this vegan breakfast burrito:
- Tofu Scramble
- Roasted Potatos
- Garlicky Spinach
- Hot sauce or salsa of choice
- Black Beans
- Tortillas
Variations & Substitions
As mentioned, you can customize your burrito however you’d like. My go-to vegetable of choice is sautéed spinach with fresh garlic, but sautéed kale would also work. Or, you can add in other sautéed vegetables like zucchini, bell peppers, squash or even halved tomatoes. You can also fold those right into the tofu scramble skillet.
I kept this one ‘meat-free’ but you could also add in crumbed tempeh bacon or your favorite sausage. Breakfast-style potatoes are my absolute favorite, but they do take the most amount of time for this recipe. You can swap in frozen potatoes or hash browns and cook on the stove before adding to the burrito to save time. Or, remove them all together!
The California girl in me can’t imagine a breakfast burrito without hot sauce and salsa, but for a more mild version, you could do a pico de gallo or even my creamy jalapeño sauce for an extra kick. Other topping ideas could include cheese or vegan cheese and/or avocado.
For a gluten-free and vegan breakfast burrito, use your favorite gluten-free tortillas.
How to Make
Make the potatoes
Toss the cubed potatoes with olive oil and spices. I prefer dried rosemary for these potatoes, but cumin, smoked paprika and even chili powder would work depending on flavor preference. Roast or air fry until crispy.
Make the tofu scramble
Mash the firm tofu, and add in the dried spices like nutritional yeast, salt, turmeric, and a pinch of smoked paprika. Cook until creamy and warm, then set aside.
Make the garlicky spinach
In the same skillet that you used to make the tofu scramble, cook the spinach in a little olive oil, salt and pepper, and a grated garlic clove. This helps the garlic almost melt into the spinach and is a game-changer if you don’t think you like leafy greens!
Assemble
Warm the black beans in the microwave or in a pan, then add the tofu scramble mixture, potatoes, spinach and beans to a large flour tortilla, whole-wheat preferred. Add any hot sauce or salsa, then roll like a burrito and enjoy!
Do you know how burritos that you get in a restaurant are extra crispy on the outside? That’s because they seal the burrito on a hot surface before serving. To do this at home, heat a dry skillet over medium heat until warm. Place the rolled burrito on top, seam-side down, for 30-60 seconds until “sealed”.
How to make these for meal prep
Yes, you can freeze these breakfast burritos! I do this often with both this vegan version and my freezer breakfast burritos that contain eggs for my husband and kiddos. This works well if you want to double or triple the recipe to make a big batch for meal prep. Once you’ve made your burritos, let them cool then wrap first in plastic wrap and then in foil.
I know, I hate using plastic wrap too, but I find that wrapping both in plastic and foil prevents these burritos from becoming freezer burned. However, if you know that you are going to eat them quickly– say in the next few weeks, then you can skip the plastic wrap.
See more: Vegetarian Freezer Meals
Frequently Asked Questions
Wrap your cooked and cooled burritos in foil, then place them into an airtight container or large Ziploc bag. If you plan on making extra burritos to store in the fridge or freezer, then I highly recommend sealing them as described above so they won’t come undone when you reheat them.
These breakfast burritos will last 3-4 days in the fridge and 1-2 months in the freezer.
When reheating your burrito, remove any plastic wrap if used, then wrap it back in the foil. Place on a baking sheet and cook for 25-30 minutes, or until warmed through
More Burrito and Burrito Bowl Recipes:
- Instant Pot Vegan Burrito Bowls
- Slow Cooker Breakfast Burritos
- Vegan Green Rice Burrito Bowl
- Roasted Butternut Squash Burrito Bowls
More Vegan Breakfast Recipes:
- Baked Oatmeal with Fresh Berries
- Vegan French Toast
- Sourdough Waffles
- Easy Overnight Muesli
- Vegan Eggs Benedict
If you make this recipe, make sure to come back to leave a comment and rate it. Your feedback helps other readers and seeing you make my recipes makes my day!
Vegan Breakfast Burrito
Ingredients
- 1 recipe tofu scramble
- 2 medium yukon gold potatoes, diced
- 1 tablespoon + 1 teaspoon olive oil, divided
- 1/2 teaspoon salt and freshly ground black pepper
- 1/4 teaspoon dried rosemary, or 1 tablespoon fresh, finely chopped
- 6 ounces baby spinach leaves, roughly chopped
- 1 large garlic clove, minced or grated
- 1 cup canned black beans, warmed
- Hot sauce, or salsa, for serving
- 4 large burrito-size tortillas, whole-wheat preferred, warmed
Instructions
- Preheat the oven to 400 degrees F. Alternatively, you can preheat an Air Fryer (affiliate) to 400 degrees F. Toss the potatoes with 1 tablespoon of olive oil, salt, pepper, and rosemary. Add to a baking sheet or the basket of an air fryer and cook for 20-25 minutes in the oven, turning halfway through, or 10-12 minutes in the air fryer, stirring halfway through. Season to taste then set aside.
- While the potatoes are cooking, make the tofu scramble. Set aside.
- Heat a medium nonstick skillet over medium heat and add the remaining teaspoon of olive oil. Add the spinach and minced garlic and a pinch of salt and pepper and cook until the spinach has just wilted.
- Warm the tortillas in a dry skillet or in the microwave and layer the tofu scramble, potatoes, spinach, black beans, and hot sauce or salsa on top, if using. Roll and enjoy.