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vegan breakfast burrito

Vegan breakfast burrito

  • Author: Jess
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 burritos 1x
  • Category: Breakfast
  • Method: Cook
  • Cuisine: Mexican


This vegan protein burrito is perfectly balanced and great for on the go!



Scrambled tofu: 

Other ingredients:

  • 1 large sweet potato, peeled and cut into small cubes
  • 1/2 tbsp avocado oil
  • 1/4 tsp salt
  • 1 avocado, sliced
  • 1 cup spinach
  • 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.
  5. To prepare the sweet potato, preheat the oven to 400 degrees F and line a baking pan with parchment paper.
  6. Scatter the sweet potato cubes on the pan and coat with 1/2 tbsp avocado oil.
  7. Roast in the oven for 30 minutes.
  8. Place the spinach, avocado, scrambled tofu and sweet potato into the tortilla wrap and roll it up.
  9. (Optionally) grill your burrito in a pan or panini press
  10. Serve with a side of your favourite salsa


I love grilling my burritos for that toasty crunchy wrap! Just add the burritos in the pan you used for the tofu on medium-high heat and cook for 1 minute on each side.

Add the salsa or any other sauce you love directly into these burritos.


  • Serving Size: 1 burrito
  • Calories: 159
  • Sugar: 3g
  • Fat: 12g
  • Saturated Fat: 2g
  • Carbohydrates: 12g
  • Fiber: 4g
  • Protein: 3g

Keywords: vegan burrito recipe, healthy break burritos