Vegan Recipes

Vegan Breakfast Burrito Recipe

Start your day on a delicious note with this mouthwatering Vegan Breakfast Burrito Recipe, a nutritious and satisfying way to kickstart your mornings. Packed with protein, fiber, and a medley of colorful vegetables, this plant-based breakfast delight is sure to fuel your day with energy and nourishment. Whether you’re a busy professional, a student, or just someone who loves a hearty breakfast, this Vegan Breakfast Burrito is a delightful option that can be prepared in advance and enjoyed on the go. Embrace the goodness of fresh ingredients and bold flavors as we delve into creating this delectable and wholesome breakfast favorite!

Servings: Makes 4 breakfast burritos


For the Tofu Scramble:

  • 14 oz (400g) firm tofu, drained and crumbled
  • 1 tablespoon nutritional yeast (optional, for added flavor)
  • 1 teaspoon ground turmeric (for color and flavor)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper, to taste
  • 1 tablespoon vegetable oil

For the Breakfast Burrito:

  • 4 large whole wheat or gluten-free tortillas (approximately 10 inches in diameter)
  • 1 cup cooked black beans (canned or homemade)
  • 1 cup cooked quinoa or brown rice
  • 1 avocado, sliced
  • 1 cup baby spinach or mixed greens
  • 1/2 cup cherry tomatoes, halved
  • Fresh cilantro or parsley, chopped (for garnish)
  • Hot sauce or salsa (optional, for added spice)


For the Tofu Scramble:

  1. In a bowl, crumble the firm tofu using your hands or a fork until it resembles scrambled eggs.
  2. Add nutritional yeast, ground turmeric, garlic powder, onion powder, salt, and pepper to the crumbled tofu. Mix well to coat the tofu evenly with the spices.
  3. In a large skillet or frying pan, heat the vegetable oil over medium heat.
  4. Add the seasoned tofu to the pan and cook for 5-7 minutes, stirring occasionally, until the tofu is heated through and slightly crispy.

For the Breakfast Burrito:

  1. Warm the whole wheat or gluten-free tortillas in a microwave or on a hot skillet for a few seconds to make them pliable.
  2. Lay one tortilla on a clean flat surface or plate.
  3. Place a quarter of the cooked tofu scramble in the center of the tortilla.
  4. Top the tofu scramble with a quarter of the cooked black beans, cooked quinoa or brown rice, sliced avocado, baby spinach or mixed greens, and halved cherry tomatoes.
  5. Sprinkle chopped fresh cilantro or parsley over the fillings.
  6. Optionally, add hot sauce or salsa for an extra kick of flavor and spice.
  7. To fold the burrito, first fold in the sides of the tortilla, then roll it up tightly from the bottom.
  8. Repeat the process for the remaining tortillas and fillings to create a total of 4 Vegan Breakfast Burritos.
Nutrition Facts per Serving (approximate values – 1 burrito):
  • Calories: 427
  • Total Fat: 15g
  • Saturated Fat: 2g
  • Cholesterol: 0mg
  • Sodium: 434mg
  • Total Carbohydrate: 56g
  • Dietary Fiber: 14g
  • Sugars: 2g
  • Protein: 18g

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