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!
MY LATEST VIDEOSOh, and if you really wanna take this up a notch, make this Real-Deal Homemade Non-Dairy Sour Cream and proceed to smoother your burrito with it. And if you’re feelin’ realllly crazy, make this Cilantro Avocado Cream Sauce and add it in too. P.S. Let me know when it’s ready…I’ll be waiting.
Healthy Vegan Breakfast Burritos
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!
- Yield: 4
Ingredients
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 Burrito
- wraps
- fresh lime juice
- refried beans
- lettuce
- salsa
- sliced avocado
- fresh 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!
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.
Sam @ Pancake Warriors
This looks pretty close to the real thing yum! I can’t think of anything better than avocado for breakfast so sign me up 🙂
Leah
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.
Kaitlin @ TheGardenGrazer
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!
Ange @ Cowgirl Runs
Oh that sounds amazing!! Yum 🙂
iHerb Coupon
Burritos are my favorite thing. This meal seems very ME! I love it, i will make it for lunch some time soon! awesome.
Steve Lassoff
These look very filling and delicious! We will share these on Pinterest.
rick Milward
Just went oil free vegan and love recipes like this one.
★★★★★
Kate
These are delicious – I was just wondering if they could be frozen once assembled?
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Deryn
Yes, I think so!
John
Hey! Could you elaborate on how much Tofu you use. I’m new to being a vegan and I used a 400g package. Cheers!
Deryn
I think I probably used a whole 400 g package as well. If you have extra scramble, just save it for later!
Patrick Anderson
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.
★★★★★
Deryn
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.
Christine
In order to prevent the soggy tortilla I found that you can grill/pan fry the top & bottom and you should be good.
Deryn
Great idea! Thanks!
SujanaYoga
Amazing! It looks simple and healthy. Thanks for the recipe!
Silvia Martins
You mention these can be frozen. Do you freeze without the lettuce, cilantro and avocado and add after reheating?
Mahi mahta
Hi, very good recipe. I am vegan and I am very health conscious. Thank you so much, keep it up.
Jess
These were great! My husband and I both enjoyed them!
★★★★★
Deryn
Glad you guys liked them! Thanks for the comment. 🙂