Vegan Breakfast Burrito

This Vegan Breakfast Burrito recipe is delicious and filling. If you prepare the tofu scramble and potatoes the night before, all you’ll need to do is reheat them and assemble the burrito for a quick and easy healthy plant-based breakfast.

To make our delicious breakfast burrito, we combined our Easy Tofu Scramble recipe and our Oven Roasted Red Potatoes recipe and wrapped them up in a tortilla. We used flour tortillas since they make better wraps, but you can also use corn tortillas if you avoid gluten. Eat them open-faced, tostada-style if you can’t wrap them without splitting the tortilla.

Our roasted potatoes use a little olive oil to get them to come out crispy and prevent them from sticking to the baking sheet. However, if you prefer to avoid oil altogether, you can roast them without oil but they might be a little mushy and may stick to the pan.

We’ve tried several different oil-free roasted potato recipes and none came out well. That could be due to the high altitude in Denver. They either came out mushy or burned. We’d love to hear your experiences roasting without oil in the comments below.

This is one of our favorite plant-based breakfast recipes! You don’t have to give up your delicious breakfast burritos just because you eat a plant-based diet!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Breakfast Burrito

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

This Vegan Breakfast Burrito recipe is delicious and filling. Prepare the ingredients the night before for a quick and easy plant-based breakfast.

• CourseMain Dish
• CuisineCheap Vegan Recipes, Mexican, Southwestern American, Vegan
• MealBreakfast

Servings	Prep Time
4 servings	20 minutes

Cook Time	Passive Time
45 minutes	10 minutes

Servings Prep Time 4 servings 20 minutes

Cook Time Passive Time 45 minutes 10 minutes

Breakfast Burrito Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe This Vegan Breakfast Burrito recipe is delicious and filling. Prepare the ingredients the night before for a quick and easy plant-based breakfast. CourseMain Dish CuisineCheap Vegan Recipes, Mexican, Southwestern American, Vegan MealBreakfast Servings Prep Time 4 servings 20 minutes Cook Time Passive Time 45 minutes 10 minutes Servings Prep Time 4 servings 20 minutes Cook Time Passive Time 45 minutes 10 minutes

Ingredients

Tofu Scramble Ingredients

• 14 oz tofu 1 pkg extra firm
• 1/4 cup vegetable broth
• 2 cloves garlic minced
• 2 cups spinach

Tofu Scramble Seasonings

• 3 tbsp water to liquify the seasonings
• 1/2 tsp black salt
• 1/2 tsp black pepper
• 1/2 tsp turmeric
• 1/2 tsp onion powder
• 1/2 tsp chili powder

Oven Roasted Red Potato Ingredients

• 2 cups red potatoes with skins, diced
• 2 tbsp vegetable broth
• 1 tsp olive oil
• 1/2 tsp salt
• 1 tsp chili powder

Vegan Breakfast Burrito Ingredients

• 4 large flour tortillas or corn tortillas if you prefer
• 1 cup Grandpa's Dipping Hot Sauce or your favorite salsa

Servings: servings

Instructions

Let's Cook the Oven Roasted Red Potatoes

1. Preheat the oven to 400 degrees.
2. Wash and cut the potatoes into small pieces. Leave the skins. They have lots of nutrients. Place in a large mixing bowl.

   
3. Add the vegetable broth to the bowl and toss to coat the potatoes evenly. Let stand 5 minutes so the broth absorbs into the potatoes.
4. Add the oil and seasonings to the bowl and toss to mix well.
5. Put the potatoes on the baking sheet and spread evenly.

   
6. Cook for 45 minutes or until golden brown, moving the potatoes around half way through to cook more evenly.

   

Let's Cook the Tofu Scramble

1. Drain the tofu over the sink to get as much water out as possible. Place a cheesecloth or double paper towel on a plate or cutting board. Put the tofu brick on one side of the towel and fold the towel over the tofu to cover it. Place a heavy pan or object on top of the tofu to press it. This will squeeze more of the water out. Let it stand while you're preparing the other ingredients.
2. Add the tofu scramble seasonings to a small bowl. Then add 3 tbsp water to the seasonings bowl and stir to mix well.
3. Heat vegetable broth in a large pan over medium heat. Add the minced garlic and cook for 1 to 2 minutes covered.
4. While the garlic is sautéing, scrape the tofu with a fork to crumble it into small scrambled egg size pieces.

   
5. Add the tofu to the pan with the minced garlic.
6. Sprinkle the seasoning mixture over the tofu. Stir the tofu until it takes on a yellow hue from the turmeric. Cover and cook for 2 to 3 minutes or until warmed through.

   
7. Add the spinach and cover to steam. The spinach will shrink down. Stir to combine.

   
8. If you cooked your potatoes the night before like we did, you can add them to the pan to heat them up. It only takes 3 or 4 minutes.

   
9. To heat up the tortillas and make them more pliable, put them in the pan over the potatoes and tofu scramble, and cover for about 1 minute.

   
10. Shuffle them after 30 seconds to heat them more evenly.

    
11. Remove the tortillas from the pan and stir the potatoes to mix up the vegan breakfast burrito filling.

    

Let's Assemble the Vegan Breakfast Burritos

1. Put 1 tortilla on a plate and add 1/4th of the vegan breakfast burrito filling. Add 2 tablespoons of hot sauce or salsa.

   
2. Wrap up the burrito and add additional 2 tbsp hot sauce over the top if desired. Serve immediately. Save the leftovers separately or at least without the hot sauce to prevent the tortillas from becoming soggy.

   

Recipe Notes

Serving size is 1 Vegan Breakfast Burrito with 1/4th of the ingredients.