Vegan Breakfast Burritos: the perfect make-ahead, on-the-go, high-protein, savory breakfast! Filled with black beans, scrambled tofu, avocado, greens and red onion, then pan-grilled to crispy perfection.
Not sure about you, but since ditching meat and dairy, it’s been a lot harder to enjoy a wide range of savory breakfast foods.
I don’t love vegan sausage alternatives, so those are out. I’m usually too lazy to make something fancier like these roasted potato breakfast tacos (although they’re my favorite!) or vegan frittata.
That’s where scrambled tofu comes in! It’s incredibly easy to make, packed with protein, and can be easily customized with various add-ins. It’s perfect for using in these breakfast burritos, tacos, or a breakfast bowl.
These vegan scrambled tofu breakfast burritos can be made ahead of time and frozen for future use. Spend a few hours meal prepping and you’ll have an easy on-the-go breakfast for months!
How to make a vegan tofu breakfast burrito
Vegan breakfast burritos are super easy to assemble and prep. First things first, you’ll need to assemble all of your ingredients.
In this recipe, we’re using simple scrambled tofu (a great replacement for scrambled eggs!), black beans, ripe avocado, pickled red onion and greens.
How to make scrambled tofu
Scrambled tofu is incredibly easy to make. We have a full tutorial on how to make the perfect tofu scramble here (plus 4 different recipe ideas), but we’ll also do a quick breakdown below if you don’t feel like reading the full post.
First things first: choose your tofu. We typically opt for firm or extra firm. Drain excess liquid, then pat dry with a clean towel.
To achieve a texture similar to scrambled eggs, simply use your hands to crumble the tofu into small pieces. You can either crumble the tofu directly into the pan you’ll be cooking with, or you can crumble into a mixing bowl. It doesn’t matter if the pieces are evenly-sized. It’s actually better to have some variation so it’s more similar to real scrambled eggs.
Season with nutritional yeast (for a cheesy, eggy flavor), turmeric (for color), salt, pepper and cook in a touch of oil. Simply stir well and cook over medium heat for 5-10 minutes until completely warmed.
That’s it! Basic scrambled tofu. You can also add other ingredients like vegan cheese, fresh or dried herbs, diced onion, etc.
Other ingredient ideas
There are SO many ways to customize your vegan tofu breakfast burrito. Here are a few of our favorite ideas!
- Roasted potatoes (or hashbrowns) + black beans + vegan cheese + salsa + avocado
- Vegan sausage + scrambled tofu + cheese + spicy vegan mayo
- Sweet potato + scrambled tofu + avocado + black beans
- Spinach + mushrooms + vegan feta + scrambled tofu
How to meal prep & freeze breakfast burritos
To prep these vegan breakfast burritos ahead of time, prepare all ingredients separately. Let the scrambled tofu cool completely before assembling.
Wrap up each burrito, then grill in a skillet on both sides (seam-side down first so the filling stays in). Let cool completely, then wrap each burrito in aluminum foil and store in a reusable bag in the freezer for up to a month.
To reheat, microwave for 4-6 minutes, turning halfway.
More vegan breakfast recipes
- How To Make Tofu Scramble 3 Ways
- Homemade Gluten Free Granola
- Vegan Southwest Breakfast Skillet
- Vegan Breakfast Casserole
- High-protein Vegan Breakfast Bowl With Crispy Potatoes & Tofu Scramble
- Smoothie Bowls 3 Ways
- Vegan Breakfast Polenta via Vegetarian Ventures
If you make this vegan breakfast burrito recipe, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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Vegan Breakfast Burritos: the perfect make-ahead, on-the-go, high-protein, savory breakfast! Filled with black beans, scrambled tofu, avocado, greens and red onion, then pan-grilled to crispy perfection.
Ingredients
Scrambled Tofu:
- 14 oz firm (or extra firm) tofu
- 2 tbsp vegan butter or olive oil
- 1 tbsp nutritional yeast
- 1 tsp turmeric
- ¾ tsp kosher salt
- Pepper to taste
Burrito ingredients:
- 4 large, soft tortillas
- 1 ripe avocado, sliced
- 1 can black beans, drained and rinsed
- Optional ingredients: pickled red onion, microgreens or spinach, vegan mayo, vegan cheese
Instructions
Scrambled Tofu:
- Remove tofu from packaging, draining excess liquid. Lightly pat dry with a clean dish towel or paper towel. You don’t need to remove all of the moisture – just enough so the scrambled tofu isn’t too watery.
- Using your hands, crumble the tofu into a mixing bowl. Add in nutritional yeast, turmeric, salt and pepper and stir well to coat.
- Heat a skillet over medium-low and add vegan butter or oil. Once hot, add tofu to pan and cook for 5 minutes, stirring often to prevent burning. Taste and adjust seasoning as desired.
Burrito:
- Lay tortilla on a flat surface. To assemble burrito, add tofu, avocado, black beans, pickled onion and microgreen (plus additional ingredients if using.
- Fold the short end of the tortilla up over the ingredients so they don’t fall out. Then, fold over the two sides. Then, roll the burrito, sealing in the ingredients.
- Heat a skillet over medium. Place the burrito in the skillet, seal-side down, and cook until browned and slightly crispy (about 5 minutes). Flip burrito and cook on other side.
- Enjoy right away or freeze for later. To freeze, let burrito cool completely, then wrap in aluminum foil and place in reusable bag. To reheat, microwave for 4-6 minutes, turning once, until fully warmed.
Notes
Check out this helpful step-by-step tutorial for how to properly fold burritos!
Keywords: vegan breakfast burrito
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