If you’re searching for the perfect savory, satisfying, and downright delicious start to your day, let me introduce you to vegan breakfast burritos! Picture this: a warm, pillowy tortilla wrapped around a zesty tofu scramble studded with colorful veggies, creamy avocado, cozy black beans, and a sprinkle of melty vegan cheese — it’s a breakfast you’ll want to leap out of bed for. Whether you’re meal-prepping or crafting a leisurely weekend brunch, these Vegan Breakfast Burritos are the plant-based hero your breakfast table deserves.
Ingredients You’ll Need
This recipe is a celebration of simple ingredients coming together to create something truly crave-worthy. Every component brings something special — from vibrant veggies adding color and crunch to silky firm tofu that soaks up all those savory spices. Here’s everything you need:
- Olive oil: Adds richness and helps sauté the veggies for extra flavor.
- Onion (1/2, chopped): Gives a sweet and aromatic base to the scramble.
- Bell pepper (1, chopped): Adds brightness and crunch; any color works.
- Mushrooms (1 cup, sliced): Bring a hearty, meaty texture that’s incredibly satisfying.
- Garlic powder (1/2 teaspoon): Brings a mellow depth to the mix without overpowering.
- Cumin (1/2 teaspoon): Offers warm, earthy notes for that classic burrito flavor.
- Turmeric (1/4 teaspoon): Gives a golden hue and subtle peppery punch.
- Salt (1/2 teaspoon): Makes all the other flavors pop beautifully.
- Firm tofu (1 block, 14 oz, pressed and crumbled): The protein-rich, eggy foundation of the filling.
- Nutritional yeast (1/4 cup): Packs in cheesy, umami flavor and extra B vitamins.
- Unsweetened plant-based milk (1/4 cup): Helps create a creamy, scrambled texture.
- Cooked black beans (1 cup): Pump up the protein and add a lovely creamy bite.
- Diced tomatoes or salsa (1 cup): Add freshness and a burst of juicy flavor.
- Avocado (1, sliced): Adds luxurious creaminess and healthy fats.
- Vegan shredded cheese (1/2 cup, optional): For melty, gooey goodness — totally optional but highly recommended!
- Large flour tortillas (4): The cozy blanket that wraps up all that deliciousness.
How to Make Vegan Breakfast Burritos
Step 1: Sauté the Veggies
Start by heating up your olive oil in a large skillet over medium heat. Toss in the chopped onion, bell pepper, and those hearty mushrooms, and sauté for 5 to 6 minutes until everything is tender and just starting to turn golden. This step smells amazing and brings out the natural sweetness in your veggies.
Step 2: Add Spices and Tofu
Sprinkle in the garlic powder, cumin, turmeric, and salt, stirring well so all those lovely flavors coat the veggies. Crumble in the pressed tofu, making sure it’s broken up into bite-sized pieces. Cook for about 5 more minutes, stirring frequently, so the tofu starts soaking up all the spices while taking on a bit of color.
Step 3: Make It Creamy and Cheesy
Time to level up the lusciousness! Stir in the nutritional yeast and unsweetened plant-based milk. Cook until the tofu scramble becomes creamy and everything is heated through. The nutritional yeast works its cheesy magic, giving you a classic breakfast burrito flavor… but totally vegan!
Step 4: Warm the Black Beans
Add the cooked black beans straight to the skillet with your scramble. Let them cook together for about 2 minutes, just until the beans are warmed through. This step brings heartiness and a gorgeous contrast in flavor.
Step 5: Fill and Roll the Vegan Breakfast Burritos
Warm your tortillas so they’re soft and pliable, then lay them flat. Pile on the tofu and veggie scramble, add a generous spoonful of diced tomatoes or salsa, creamy avocado slices, and a sprinkle of vegan cheese if you’re using it. Fold in the sides, roll up tightly, and you’ve just made the perfect Vegan Breakfast Burrito!
How to Serve Vegan Breakfast Burritos
Garnishes
Liven up your vegan breakfast burritos by topping them with a shower of fresh cilantro, extra avocado slices, and a dollop of vegan sour cream or creamy cashew sauce. A dash of hot sauce or squeeze of lime takes each bite over the top!
Side Dishes
Pair your burritos with a simple fruit salad, crisp roasted potatoes, or a refreshing green salad. If you want to go all out, some smoky breakfast hash or sautéed greens make this a full-on brunch feast.
Creative Ways to Present
You can individually wrap each burrito in parchment or foil for a portable, on-the-go meal, or slice them in half and array on a platter for a vibrant brunch spread. Sprinkle extra vegan cheese on top and bake for a melty “smothered” style, or offer a make-your-own burrito bar so everyone can customize their garnishes.
Make Ahead and Storage
Storing Leftovers
If you have extra vegan breakfast burritos, they store beautifully! Place any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days, making them a go-to option for busy mornings.
Freezing
For longer storage, wrap each burrito tightly in foil or parchment and freeze in a zip-top bag. They keep well for up to one month. To prevent freezer burn, make sure they’re wrapped snugly before storing.
Reheating
When you’re ready to enjoy, reheat frozen vegan breakfast burritos in the oven at 350°F for about 20 minutes, or microwave for 2–3 minutes until piping hot. If reheating from the fridge, a quick zap in the microwave works perfectly.
FAQs
Can I use different veggies in my vegan breakfast burritos?
Absolutely! Swap in spinach, kale, diced zucchini, or whatever vegetables you love or have on hand. The burritos are super versatile, and experimenting with different ingredients keeps breakfast exciting.
Is there a way to make these gluten-free?
Yes, just use your favorite gluten-free tortillas instead of regular flour ones. Everything else in the recipe is naturally gluten-free, so you can enjoy flavorful vegan breakfast burritos no matter your dietary needs.
How can I make the tofu scramble taste “eggy”?
If you want that classic eggy flavor, try adding a pinch of black salt (kala namak) to your tofu scramble. It’s a game-changer for any vegan breakfast burritos and gives a surprisingly authentic taste!
Can I add potatoes or hash browns to the filling?
Definitely! Crispy potatoes or hash browns make a hearty, “diner-style” burrito. Just cook them separately and mix into the tofu scramble before assembling, or use them as a layer inside each wrap.
What’s the best way to keep burritos warm for a crowd?
Once assembled, wrap your vegan breakfast burritos in foil and place them on a baking sheet in a 200°F oven. They’ll stay perfectly warm and ready to serve until everyone’s gathered around the table.
Final Thoughts
If you’ve never made vegan breakfast burritos at home, now is the moment! These beauties are endlessly customizable, genuinely satisfying, and perfect to make ahead. Give them a try and I promise your mornings will never be boring again!
Print
Vegan Breakfast Burritos Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 burritos
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegan
Description
These Vegan Breakfast Burritos are a delicious and satisfying morning meal. Packed with flavorful tofu scramble, black beans, veggies, and plant-based goodness, they are perfect for a hearty breakfast or brunch.
Ingredients
Tofu Scramble:
- 1 tablespoon olive oil
- 1/2 onion (chopped)
- 1 bell pepper (chopped)
- 1 cup mushrooms (sliced)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon turmeric
- 1/2 teaspoon salt
- 1 block (14 oz) firm tofu (pressed and crumbled)
- 1/4 cup nutritional yeast
- 1/4 cup unsweetened plant-based milk
Additional Ingredients:
- 1 cup cooked black beans
- 1 cup diced tomatoes or salsa
- 1 avocado (sliced)
- 1/2 cup vegan shredded cheese (optional)
- 4 large flour tortillas
Instructions
- Prepare Tofu Scramble: Heat olive oil in a skillet, sauté onion, bell pepper, and mushrooms. Add spices and crumbled tofu, cook until creamy.
- Assemble Burritos: Warm tortillas, fill with tofu scramble, beans, tomatoes, avocado, and cheese.
- Roll Up: Fold in sides, roll tightly into burritos.
- Serve: Enjoy immediately or wrap for later.
Notes
- These burritos freeze well—just wrap tightly and store for up to 1 month. Reheat before serving.
- Customize with hot sauce, spinach, or hash browns for variety.
Your email address will not be published. Required fields are marked *