Vegan Breakfast Burrito

Why You’ll Love This Recipe

This Vegan Breakfast Burrito is everything you want in a breakfast—filling, nutritious, and full of flavor. It’s easy to customize with your favorite ingredients, can be made ahead for grab-and-go mornings, and keeps you energized for hours. The tofu scramble mimics eggs perfectly, while the combination of beans, veggies, and spices creates a savory, comforting meal. Whether you’re vegan or just looking to add more plant-based meals to your routine, this burrito will become a go-to favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the tofu scramble:

• Firm tofu, drained and crumbled
• Olive oil or avocado oil
• Garlic, minced
• Turmeric powder
• Nutritional yeast
• Salt and pepper
• Plant-based milk (unsweetened, optional for creaminess)

For the filling:

• Black beans or pinto beans, rinsed and drained
• Red bell pepper, diced
• Onion, chopped
• Spinach or kale, chopped
• Cherry tomatoes, halved
• Avocado, sliced
• Salsa or hot sauce

For serving:

• Large flour tortillas (or whole wheat or gluten-free wraps)
• Fresh cilantro (optional)
• Lime wedges (optional)

Directions

1. Prepare the tofu scramble: Heat oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Crumble the tofu into the pan and cook for 4–5 minutes, stirring occasionally.
2. Season the tofu: Add turmeric, nutritional yeast, salt, pepper, and a splash of plant-based milk for creaminess. Stir until well combined and the tofu takes on a soft, scrambled egg-like texture. Remove from heat.
3. Sauté the vegetables: In a separate pan, cook onion and bell pepper until softened, about 4 minutes. Add spinach and cook until wilted. Stir in beans and cherry tomatoes, heating through.
4. Assemble the burritos: Warm the tortillas in a dry skillet or microwave. Layer tofu scramble, vegetable mixture, avocado slices, and salsa in the center of each tortilla.
5. Wrap and serve: Fold in the sides, then roll up tightly into a burrito. Slice in half if desired and serve with extra salsa or lime wedges.

Servings and timing

This recipe makes 4 burritos.
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes

Variations

• Spicy version: Add jalapeños, chili powder, or sriracha for a kick.
• Mexican-style: Include roasted corn and a sprinkle of fresh cilantro.
• High-protein option: Add cooked quinoa or extra beans for more plant-based protein.
• Breakfast bowl: Skip the tortilla and serve the filling over rice or greens.
• Cheesy version: Use vegan cheese shreds or a homemade cashew cheese sauce.

Storage/Reheating

Store leftover burritos in the refrigerator for up to 4 days. For meal prep, wrap each burrito in foil or parchment paper and store in an airtight container. To freeze, wrap tightly and store for up to 2 months.
Reheat refrigerated burritos in a skillet over medium heat or in the microwave for 1–2 minutes. For frozen burritos, thaw overnight in the fridge and reheat as above.

FAQs

Can I make these burritos ahead of time?

Yes! They’re perfect for meal prep—just assemble, wrap, and refrigerate or freeze until ready to heat.

How do I keep the burritos from getting soggy?

Let the filling cool slightly before assembling, and avoid overloading with wet ingredients like salsa or tomatoes.

Can I use another protein instead of tofu?

Yes, tempeh or vegan sausage crumbles make great alternatives.

Are these burritos gluten-free?

Use gluten-free tortillas to make the recipe completely gluten-free.

What vegetables work best?

Bell peppers, onions, spinach, and mushrooms are classic choices, but feel free to use any veggies you like.

Can I add vegan cheese?

Definitely! A sprinkle of vegan cheddar or mozzarella adds great flavor and creaminess.

What’s the best way to reheat frozen burritos?

Thaw overnight, then heat in a skillet, oven, or microwave until warmed through.

Can I eat these cold?

Yes, they taste great cold as a quick grab-and-go breakfast or lunch.

How long do they last in the fridge?

Stored properly, they stay fresh for up to 4 days.

What sauces go well with this burrito?

Try salsa, guacamole, chipotle mayo, or vegan sour cream for dipping.

Conclusion

The Vegan Breakfast Burrito is a delicious, hearty, and nourishing way to start your morning. Packed with flavor, protein, and wholesome ingredients, it’s perfect for busy mornings or a satisfying weekend brunch. Easy to make ahead and endlessly customizable, this burrito proves that plant-based eating can be both healthy and irresistibly tasty.

Vegan Breakfast Burrito

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A hearty and flavorful Vegan Breakfast Burrito filled with tofu scramble, sautéed vegetables, beans, and creamy avocado. This protein-packed, plant-based wrap makes a perfect quick breakfast, brunch, or meal prep option.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 burritos
• Category: Breakfast, Brunch
• Method: Stovetop
• Cuisine: Mexican-Inspired
• Diet: Vegan

Ingredients

• 14 oz firm tofu, drained and crumbled
• 1 tablespoon olive oil or avocado oil
• 2 cloves garlic, minced
• 1/2 teaspoon turmeric powder
• 1 tablespoon nutritional yeast
• Salt and black pepper to taste
• 2 tablespoons unsweetened plant-based milk (optional for creaminess)
• 1 can (15 oz) black beans or pinto beans, rinsed and drained
• 1 red bell pepper, diced
• 1 small onion, chopped
• 1 cup spinach or kale, chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/4 cup salsa or hot sauce
• 4 large flour tortillas (or whole wheat or gluten-free wraps)
• Optional: fresh cilantro, lime wedges

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Instructions

1. Heat oil in a skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant.
2. Crumble tofu into the pan and cook for 4–5 minutes, stirring occasionally.
3. Add turmeric, nutritional yeast, salt, pepper, and plant-based milk. Stir well until the tofu becomes soft and resembles scrambled eggs. Remove from heat.
4. In another pan, sauté onion and bell pepper for 4 minutes until softened. Add spinach and cook until wilted. Stir in beans and cherry tomatoes, heating through.
5. Warm tortillas in a skillet or microwave until pliable.
6. Assemble burritos by layering tofu scramble, sautéed vegetables, avocado slices, and salsa in the center of each tortilla.
7. Fold in the sides and roll up tightly. Slice in half if desired and serve with extra salsa or lime wedges.

Notes

• Let fillings cool slightly before assembling to prevent soggy burritos.
• Use gluten-free tortillas for a gluten-free option.
• Add jalapeños or chili flakes for a spicy version.
• For extra protein, add quinoa or more beans.
• Perfect for meal prep—wrap and freeze for up to 2 months.

Nutrition

• Serving Size: 1 burrito
• Calories: 380
• Sugar: 3g
• Sodium: 520mg
• Fat: 17g
• Saturated Fat: 2g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 7g
• Protein: 20g
• Cholesterol: 0mg