vegan breakfast burrito

The best vegan breakfast burrito recipe with scrambled tofu and slow roasted vegan breakfast hash

The Best Vegan Breakfast Burrito

Simple Vegan Breakfast Hash

oz extra firm tofu

oz enchilada sauce

cashews

spicy chunky salsa

yeast

lime

sea salt

tortillas**

chopped cilantro

Make one batch of simple vegan breakfast hash...

Make one batch of simple vegan breakfast hash according to instructions

In a high speed blender, blend together enchilada...

In a high speed blender, blend together enchilada sauce, cashews, salsa, and nutritional yeast until completely smooth

Drain tofu and pat dry

Add tofu to a large skillet and use...

Add tofu to a large skillet and use a potato masher to scramble it until it resembles egg like texture

Heat tofu to medium high and add the...

Heat tofu to medium high and add the the sauce from the blender, lime juice, and salt

Cook tofu for 10 - 15 minutes, or...

Cook tofu for 10 - 15 minutes, or until tofu starts to become a little less soft

Assemble burritos using the tofu, chopped cilantro, and...

Assemble burritos using the tofu, chopped cilantro, and then a scoop of vegan breakfast hash

Serve immediately or freeze for later

To freeze the burritos, wrap each individual one...

To freeze the burritos, wrap each individual one in foil, then place in an airtight ziploc bag in the freezer. To reheat, remove from foil and place on a microwave safe plate. Heat until hot throughout (2 - 3 minutes)

https://mediavine-res.cloudinary.com/video/upload/mavc77uifybd9p0vr7qo.mp4

The best vegan breakfast burrito recipe made with scrambled tofu and homemade crispy potato hash. Meal prep and fill your freezer with a batch of these delicious burritos!

Vegan Breakfast Burritos

Easy, 30-minute vegan breakfast burrito with scrambled tofu, roasted vegetables, avocado, kale, and salsa! Flavorful, healthy, satisfying.

Scrambled Tofu Breakfast Burrito (30 minutes!)

tsp oil ((or 1 Tbsp (15 ml) water))

garlic ((minced))

Tbsp hummus (store-bought

tsp chili powder

tsp cumin

tsp sea salt

cayenne pepper ((optional))

parsley

potatoes

red bell pepper ((thinly sliced))

tsp chili powder ((not ground chili))

kale

flour

avocado

Cilantro

Chunky red or green salsa

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top - such as a cast-iron skillet - to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.

Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.

In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed (1-3 Tbsp as original recipe is written // adjust if altering batch size). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned - ~3-5 minutes. Set aside.

Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm - optional). Continue until all toppings are used up - about 3-4 large burritos.

Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).

Tofu breakfast burritos are an easy, yet hearty and satisfying breakfast. Made with tofu, spices, and vegetables, these tasty vegan breakfast burritos work great to make ahead of time and to carry along with you to eat on the go! Plus, they&#39;re ready in just 30 minutes.

Easy Scrambled Tofu Breakfast Burrito

block of extra-firm tofu (water pressed out)

chili powder

garlic powder

turmeric

½ of a small onion (diced)

burrito-size tortillas

Salsa

Avocado ((optional))

Using your fingers, crumble the tofu into a large bowl.

Add nutritional yeast, chili powder, garlic powder, and turmeric to the bowl with tofu and mix in.

In a nonstick pan or lightly greased pan, heat onions for 3 minutes. Add the tofu and cook for 5 minutes, stirring occasionally.

Add chopped kale and continue to cook for 5 more minutes.

Place tofu mix into burritos. Top with salsa and avocado. Roll them up, and enjoy!

Start your day off right with savory, hearty, and satisfying vegan breakfast burritos! This recipe features a simple tofu scramble, creamy guacamole, and tender flour tortillas.

10-Ingredient Vegan Breakfast Burrito

olive oil (extra virgin)

firm tofu (crumbled)

nutritional yeast

runny tahini

black beans (drained & rinsed)

air fryer sweet potatoes

spinach (roughly chopped)

flour tortillas

Salt & pepper

Guacamole

Vegan chipotle sauce

Pico de gallo

Salsa roja

Salsa verde

Hot sauce

Heat the olive oil in a large non-stick skillet over medium. Once hot, add the tofu crumbles and cook for 5-7 minutes, stirring occasionally, until lightly browned

Add the turmeric, nutritional yeast, and tahini, stirring until the tofu is evenly coated. Add the black beans and sweet potato cubes, cooking for 3-5 minutes.

Add the spinach and cook for another 2-3 minutes until it wilts. Taste and season the tofu scramble with salt and pepper to your liking.

Tofu scramble

To assemble your vegan burritos, warm the tortillas in a dry skillet over medium for 30 seconds per side. Alternatively, you can heat them in the microwave wrapped in a towel.

Spread a layer of guacamole, then add a scoop of tofu scramble. Top the scramble with vegan chipotle sauce, pico de gallo, salsa roja, or salsa verde. You can add a drizzle of hot sauce, fresh herbs, and a few strips of vegan bacon if you’d like.

Wrap the burrito, then grill it in a dry skillet over medium-high or a panini press for a few minutes to seal the edges. Enjoy it immediately while hot. Happy eating!

Assembly

Meal prep vegan breakfast burritos with this simple sheet pan recipe! Roasted veggies and a vegan egg patty cooked all in one pan!

Vegan Sheet Pan Breakfast Burritos - Freezable

yellow onion

sweet potato, small diced (2-2 1/2 cups or 250 grams)*

red bell pepper, small diced*

cremini mushrooms, small diced (75 grams)*

tsp salt

tsp tamari (or soy sauce)

tofu

chickpea flour (100 g)

nutritional yeast (15 g)

tsp kala namak

black pepper

whole wheat large tortillas*

Vegan queso

-3 cup spinach, packed*

bacon,

Refried beans, optional

Salsa of choice, optional

Preheat your oven to 425 F and line a baking sheet with parchment paper (make sure a bit of excess paper goes up the sides of the pan to contain the liquid “egg” later).

Chop the vegetables. You can leave the skin of the sweet potato on if desired just make sure to give it a good wash. Chopping everything (especially the sweet potato) quite small will ensure that it cooks through.

Toss the chopped vegetables with tamari and salt. Spread them evenly on the prepared baking sheet.

Bake the vegetables for 20 minutes. Meanwhile, prepare the liquid &#8220;egg&#8221;.

Add all of the ingredients for the vegan “egg” to a blender. Blend until smoothly combined.

After the vegetables have cooked for 20 minutes. Take them out of the oven, stir, and spread back into an even layer. Pour the liquid “egg” over the vegetables and spread evenly. Give the pan a gentle shake to help the egg spread and bake for an additional 15 minutes until dry on top. The edges will likely have a bit of browning on them and the “egg” might have started to pull away from the sides of the paper. If you are using a smaller baking tray and have a thicker layer of “egg” you may need to bake for a little longer.

Remove the tray from the oven and allow to cool fully before building your burritos (if you will be freezing them all). If you will enjoy them right away, allow to cool 5-10 minutes before slicing.

Slice the sheet pan veg and &#8220;egg&#8221; into 8 rectangles and lay out 8 large tortillas. I spread vegan queso in the centre of the burrito, lay an “egg” patty on top, add fresh spinach, and roll up my burrito. Feel free to fill the burritos with any other ingredients you choose. Seal them by placing them seam side down on a dry hot frying pan for 1-2 minutes. (Watch the video below for tips on how to roll and seal burritos)!

If freezing the burritos, wrap them in parchment paper and/or aluminum foil. If they will be frozen for quite a while, adding a layer of aluminum foil will further protect them from frost. Place in a freezer safe bag or container for up to 2 months. 

To reheat from frozen, remove any aluminum foil and microwave on high for 2-4 minutes until warmed through. Reheat in an air fryer or convection oven at 400 F for 15-20 minutes (I keep the burritos wrapped in parchment paper so the outsides don’t get too crunchy). Or, reheat in your oven at 400 F for 30-40 minutes or until warmed through. Allow to cool slightly before enjoying.

https://www.youtube.com/watch?v=VS6KIbfveG4

Meal prep vegan breakfast burritos with this simple sheet pan recipe. Roasted veggies and a vegan egg patty cooked all in one pan. Freeze, reheat, and enjoy!

Buy my ebook “Da Terra” with 25 vegan Portuguese recipes: https://tastythriftytimely.com/shop/

Check out Frasercooks on Instagram: https://www.instagram.com/frasercooks/

Recipe Links: 
Vegan Breakfast Burrito: https://tastythriftytimely.com/vegan-sheet-pan-breakfast-burritos/
Tofu Scramble: https://tastythriftytimely.com/quick-easy-breakfast-scramble/
Chickpea Flour Omelette: https://tastythriftytimely.com/chickpea-flour-omelette-recipe-egg-free/
Vegan Queso: https://tastythriftytimely.com/extra-speedy-queso-my-proven-go-to/
Crispy Tempeh Bacon: https://tastythriftytimely.com/crispy-tempeh-bacon/
Refried Beans: https://tastythriftytimely.com/simple-refried-beans-make-it-a-dip-or-a-side/

Video Links:
Epic Tofu Scramble Bowl: https://youtu.be/7E32OlVz4Cs
Chickpea Flour Omelette: https://youtu.be/d4havQ3lRG8
My Go-To Vegan Cheese Sauce: https://youtu.be/lcMF21CG4uA

Visit Our Website For All Our Tasty, Thrifty, Timely Recipes: https://tastythriftytimely.com/

Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

Follow us on Instagram for more new recipes every week and tag us so we can see your tasty creations! https://www.instagram.com/tastythriftytimely/

Key Moments: 
00:00 Introduction
01:23 Vegan Liquid Egg Ingredients
01:46 Bake The Veg
02:56 Blend The Liquid Egg
04:12 Bake The Liquid Egg
05:12 Build The Burritos
06:45 Rolling & Sealing Burritos
07:54 Freezing & Reheating
08:58 Taste Test With Bryan
10:58 Recipe Cost
12:35 Coming Up Next

*The cost of any products we mention and our recipe costs will vary depending on where you are located, what foods are in season, and how prices change over time. Our cost comparisons are meant to merely demonstrate potential savings.

Ingredients: Vegan Breakfast Burritos (makes 8)
The veg:
½ cup yellow onion
1 sweet potato, small diced (2–2 ½ cups or 250g)
1 red bell pepper, small diced
1 cup cremini mushrooms, small diced (75g)
¼ tsp salt
2 tsp tamari (or soy sauce)

The liquid "egg":
220 g firm tofu (can use soft tofu)
1 cup chickpea flour (100 g)
¼ cup nutritional yeast (15 g)
¾ tsp kala namak
¾ tsp garlic powder
¾ tsp turmeric
½ tsp salt
Pinch of black pepper
1 ½ cup plant milk, unsweetened (365 ml, can use water)

The Burritos:
8 whole wheat large tortilla
My vegan queso or vegan cheese of choice
2 –3 cup spinach, packed
Crispy tempeh bacon, optional
Refried beans, optional
Salsa of choice, optional

Click the link above for the full method on our blog.

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#tastythriftytimely #veganbreakfastideas #veganmealprep

*Our videos include quick cutting and some brief flashes.

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The most viewed vegan breakfast burrito recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine