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A hand holding a half of a vegan breakfast burrito

Vegan Breakfast Burrito

  • 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


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



Scrambled tofu: 

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



  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.


  • 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.


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

Keywords: vegan breakfast burrito, plant-based breakfast burrito, vegetarian breakfast burrito, tofu breakfast burrito