Vegan Breakfast Burritos
Disclosure: This post may contain affiliate links.
Mexican food for breakfast is probably one of my favourite things in the world. Huevos rancheros? Best. Ever. However, I choose not to eat eggs or dairy, so what am I to do? Well, I get as close as I can, vegan-style, with a delicious tofu scramble and mexi-flavours like avocado, cilantro, salsa, spices, beans and lime.
Put those ingredients in pretty much anything and that, I will eat. The tofu scramble is delicious just on it’s own too, so feel free to just enjoy that if you’re pressed for time or ingredients!
I hope you enjoy this very simple, vegan-style tofu breakfast burrito. Next, I gotta work on some vegan breakfast tostadas or getting closer to huevos rancheros…if you have any bright ideas, let me know!
For more vegan Mexican recipes, check out my Red Rice and Chili Lime Black Bean Burritos, these Vegan Tostadas with Tomatilla Sauce, Romaine Fajita Boats or one of my favourites, these simple Vegan Lentil Tacos.
Print
Healthy Vegan Breakfast Burritos
-
Prep Time: 10 mins -
Cook Time: 10 mins
-
Total Time: 20 minutes
-
Yield: 4 1x
-
Category: Breakfast
-
Method: Stovetop
-
Cuisine: Mexican
- Diet: Vegan
Prep Time:
Yield:
Category:
Method:
Cuisine:These healthy vegan breakfast burritos taste amazing and are easy to make. You can prep the tofu scramble ahead of time then just throw them together in the morning. They can even be prepared and frozen individually for a healthy take on frozen burritos!
Print Recipe
Pin RecipeIngredients
For the Tofu Scramble
- 4 large white mushrooms, sliced
- 2 cloves garlic
- heaping 1/4 cup red onion, diced
- 1/2 a red pepper, diced
- 1 package of extra-firm or pressed tofu, crumbled
- 1/2 tsp each: cumin, chili powder, salt, pepper, garlic powder and turmeric, mixed with 3 tsp of water
To Make the Burritos
- 5 large tortillas
- 1 cup drained and rinsed black beans or pinto beans, or refried beans
- filling ideas: shredded lettuce, salsa, avocado, cilantro
Instructions
- Heat a non-stick pan over medium heat.
- Add in the garlic, red onion, red pepper and mushrooms and cook until the onions and mushrooms start to soften, about 6 or 7 minutes. Add a little water if needed.
- Add the crumbled tofu and spice mixture to the pan.
- Stir well to mix it all up and cook until the tofu is heated through.
- Heat up the refried beans (optional, I added mine cold).
- Prepare the wraps with a few generous spoonfuls of beans, lettuce, cilantro, avocado, salsa and a big scoop of the tofu scramble. Spritz with lime juice.
- Wrap it up and enjoy!
Keywords: vegan breakfast burritos, tofu scramble burritos
Hey Deryn,
I’m new to your website, and I’m super excited to try out a bunch of your recipes! This breakfast wrap looks great, but I can’t have soy. Do you know of a good replacement for the tofu?
Thank you!
Definitely! I’d recommend chickpeas…just mash ’em up to make a scramble consistency.
Thank you!
Do you press the tofu before cooking it?
I didn’t but you can if you want for best results!
These were great! My husband and I both enjoyed them!
★★★★★
Glad you guys liked them! Thanks for the comment. 🙂
Hi, very good recipe. I am vegan and I am very health conscious. Thank you so much, keep it up.
You mention these can be frozen. Do you freeze without the lettuce, cilantro and avocado and add after reheating?
Amazing! It looks simple and healthy. Thanks for the recipe!
Hey Deryn,
I’m new to vegan foods and I just wanted to say that this is the first vegan recipe I will be attempting to make. Thanks for the idea! It seems like a very good breakfast choice for me.
I was wondering, do you think I could make 5 of these on Sunday and throw them all in the fridge for the week? That way I could just grab one on my way to work and eat it on the way there. I’m totally new to using fresh ingredients like these so I wanted to make sure I could keep them in the fridge like that for 5 days in a row.
★★★★★
Yes, they would be okay in the fridge or freezer all week. I would recommend wrapping them individually in tin foil or freezer bags if freezing, or if keeping in the fridge, maybe keeping the wraps separate from the filling and just prep them each day as the wraps could possibly get soggy. I haven’t made them in advance though so I’m not 100% sure, they might be fine to store ready-to-go in the fridge! I hope you enjoy them.
In order to prevent the soggy tortilla I found that you can grill/pan fry the top & bottom and you should be good.
Great idea! Thanks!
Hey! Could you elaborate on how much Tofu you use. I’m new to being a vegan and I used a 400g package. Cheers!
I think I probably used a whole 400 g package as well. If you have extra scramble, just save it for later!
These are delicious – I was just wondering if they could be frozen once assembled?
★★★★
Yes, I think so!
Just went oil free vegan and love recipes like this one.
★★★★★
These look very filling and delicious! We will share these on Pinterest.
Burritos are my favorite thing. This meal seems very ME! I love it, i will make it for lunch some time soon! awesome.
Oh that sounds amazing!! Yum 🙂
YES!!! This is my absolute favorite kind of breakfast – I’ve always needed something hearty to get me going 🙂 Can’t beat a big burrito with delicious Mexican flavors! Beautiful pics!
It looks great, but your presentation is even better. Having ingredients at the top of your recipe and step by step pictures is exactly what people are looking for. Keep writing and keep going.
This looks pretty close to the real thing yum! I can’t think of anything better than avocado for breakfast so sign me up 🙂