Vegan Breakfast Burrito

This Vegan Breakfast Burrito is loaded with scrambled tofu, crispy potatoes and pinto beans for a healthy breakfast that is packed full of protein. These burritos can be made ahead of time and are also freezer-friendly!

A healthy vegan breakfast recipe

Usually, my breakfasts consist of green smoothies, chia pudding or steel-cut oats, but every once in a while I like to hop on the savoury breakfast bandwagon and I wake up craving something hearty & salty. 

These vegan breakfast burritos are just that. A savoury and substantial breakfast packed with the perfect balance of carbs, protein and healthy fats. 

I’ve tried making a few variations of this recipe before coming up with the best combo. But the combination of scrambled tofu, pinto beans, roasted red pepper and crispy roasted potatoes is the absolute best. All these ingredients get rolled up in a flour tortilla and can be enjoyed just as is, toasted in a skillet or placed in the fridge/freezer to save for later.

Ingredients you’ll need

• Scrambed tofu: this is made by breaking up the tofu into a pan and sauteeing it with a seasoning and spices. The scrambled tofu will act as the vegan egg substitute in these burritos and give it that similar eggy texture.
• Roasted potatoes: Yukon gold pototes are the best option to use for roasting that will become nice and crispy. These give some crispyness to the breakfast burrito and make it more satiating.
• Pinto beans: these beans are a great source of fibre, protein and magnesium. You can use canned pinto beans or cook up some dried pinto beans to use in the burrito.
• Roasted red peppers: I absolutely love the flavour of roasted red peppers and it is delicious in these burritos. You can roast the peppers directly with the potatoes in the oven on the same baking tray.
• Avocado: this adds some creaminess and richness to the breakfast burrito and also keeps it from being dry. If you do want to freeze the burritos though I recommend leaving this ingredient out, as the avocado can become a bit slimey after beig frozen.
• Cilantro: an optional ingredient but adds a nice fresh herby flavour and helps brighten up the taste of the burrito.
• Tortillas: large flour tortillas are traditionally used to make breakfast burritos. If you need to make this recipe gluten-free or would prefer to use a whole-grain tortilla you can use those instead.

Recipe vartiations and substitions

One thing I love about these Vegan Breakfast Burritos is how customizable they are! You can add or omit any ingredients you want from these burritos. Here are some suggestions:

Substitutions:

Scrambled tofu: not a fan of tofu or just don’t want to use it? Try a vegan egg substitute like just egg instead. You could also make a chickpea omelette and use that as the egg substitute in this burrito.

Potatoes: Try swapping out the potatoes for roasted sweet potatoes. If you don’t want to use potatoes at all you can also swap this ingredient out for some roasted cauliflower that will add some heartiness to the burrito.

Pinto beans: swap these out of any other type of bean you love. Black beans or red kidney beans would work well. If you’re not a fan of beans at all you can just leave them out entirely.

Variations:

Mix it up and add some of these ingredients to your burrito!

• Salsa
• Vegan Queso
• Letttuce or arugula
• Sprouts
• Vegan ground meats

How to make a Vegan Breakfast Burrito

Make a batch of scrambled tofu and roast the red peppers and potatoes in the oven. Once the ingredients are all prepared add some of each ingredient to the center of the tortilla.

Roll the tortilla by tucking in the ends and rolling it over itself with the sides tucked in. Enjoy as it is or heat it up in a pan on medium heat for a couple of minutes.

FAQ

If you tried this Vegan Breakfast Burrito or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Vegan Breakfast Burrito

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• Author: Jessica Hoffman
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4–6 burritos 1x
• Category: Breakfast
• Method: Cook
• Cuisine: Mexican
• Diet: Vegan

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Description

This Vegan Breakfast Burrito is packed with protein, fiber and healthy carbs to keep you feeling full and ready to take on the day!

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Ingredients

Scale 1x2x3x

Scrambled tofu: 

• 1 block medium tofu (approx 12-14oz)
• 1 tbsp avocado oil
• 1 onion, chopped
• 2 garlic cloves, chopped
• 1/2 tsp salt
• 1/4 tsp turmeric powder
• 1/4 tsp paprika
• 1/2 tsp liquid soy seasoning (can sub tamari or soy sauce)

Other ingredients:

• 1 russet potato, cut into small cubes
• 1 red pepper, cut into cubes
• 1 tbsp avocado oil (can sub olive oil)
• 1/4 tsp salt
• 1 cup pinto beans (cooked)
• 1 avocado, sliced
• salsa for serving

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Instructions

Tofu

1. Using your hands, crumble the tofu into small pieces until it resembles scrambled eggs. Set aside.
2. Heat the avocado oil in a large skillet on medium-high heat.
3. Add the onion and saute for 2-3 minutes, then add the garlic and saute for another 2 minutes.
4. Add the tofu, salt, cumin, turmeric, paprika and soy seasoning, cooking for another 3-4 minutes.

Roasted potatoes and peppers

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
2. Toss the potato and pepper cubes with 1/2 tbsp olive oil and scatter them on the baking sheet.
3. Roast in the oven for 20-25 minutes.

Assemble the burrito

1. Place a big spoonful of scrambled tofu in the center of the burrito with roasted potatoes, red peppers, pinto beans, avocado and cilantro. 
2. Tuck in the bottom edges of the burrito and fold it over the filling. (this video is helpful if you’re not sure how to roll it) 
3. (Optionally) grill your burrito in a pan sprayed with some oil on medium heat for 1-2 minutes on each side to teach. 
4. Serve as is or with a side of your favourite salsa for dipping.

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Notes

• Use large tortillas. These will be much easier to roll than smaller tortillas. The best tortillas will be labeled “burrito tortilla” on them at the grocery store.
• Use medium tofu for a more eggy texture. If you want a softer texture for the scrambled tofu more similar to scrrambled eggs, use medium tofu rather than firm or extra-firm tofu for this recipe.
• Double the recipe and freeze extras. Save time in the mornings by meal prepping this recipe and making extra burritos to freeze.
• Heat them up. I personally find tortillas MUCH tastier when heated. Lightly heat these burritos in a pan sprayed with some oil on medium heat for 1-2 minutes on each side to toast.
• Make it into a burrito bowl. If you’re more into burrito bowls than wraps, skip the tortillas and plate the ingredients on top of a bowl of quinoa.

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Nutrition

• Serving Size: 1 burrito
• Calories: 270
• Sugar: 3g
• Fat: 9g
• Saturated Fat: 2g
• Carbohydrates: 35g
• Fiber: 7.5g
• Protein: 9.1g

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