Wake up to the perfect balance of hearty, savory, and satisfying flavors wrapped in a warm tortilla! This Vegan Breakfast Burrito is packed with protein-rich tofu scramble, smoky potatoes, creamy avocado, and fresh veggies—all wrapped in a soft, toasty tortilla. Whether you're meal-prepping or making a quick, energizing breakfast, this burrito will keep you full and fueled all morning!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesIngredients
For the Tofu Scramble:
✅ 1 block (14 oz) firm tofu, drained and crumbled
✅ 1 tbsp olive oil
✅ ½ tsp turmeric (for color)
✅ ½ tsp garlic powder
✅ ½ tsp onion powder
✅ ½ tsp smoked paprika
✅ 2 tbsp nutritional yeast (for a cheesy flavor)
✅ ½ tsp salt (or black salt for an eggy taste)
✅ ¼ cup plant-based milk (for extra creaminess)
For the Smoky Potatoes:
✅ 2 medium potatoes, diced small
✅ 1 tbsp olive oil
✅ ½ tsp smoked paprika
✅ ½ tsp garlic powder
✅ Salt & black pepper, to taste
Other Burrito Fillings:
✅ 4 large flour tortillas (or gluten-free wraps)
✅ ½ cup black beans, drained & rinsed
✅ ½ cup diced tomatoes
✅ ½ avocado, sliced
✅ ¼ cup fresh cilantro, chopped
✅ Hot sauce or salsa, for serving
Instructions
Step 1: Cook the Smoky Potatoes
1️⃣ Heat 1 tbsp olive oil in a pan over medium heat.
2️⃣ Add diced potatoes, smoked paprika, garlic powder, salt, and black pepper.
3️⃣ Cook for 8-10 minutes, stirring occasionally, until the potatoes are crispy and golden brown.
Step 2: Make the Tofu Scramble
1️⃣ In another pan, heat 1 tbsp olive oil over medium heat.
2️⃣ Add crumbled tofu, turmeric, garlic powder, onion powder, smoked paprika, and nutritional yeast.
3️⃣ Stir well, then pour in plant-based milk to keep it creamy.
4️⃣ Cook for 5 minutes, stirring occasionally, until heated through and slightly golden.
Step 3: Assemble the Burritos
1️⃣ Warm the flour tortillas in a dry pan for about 30 seconds on each side.
2️⃣ Divide the tofu scramble and smoky potatoes among the tortillas.
3️⃣ Add black beans, diced tomatoes, sliced avocado, and fresh cilantro.
4️⃣ Drizzle with hot sauce or salsa for an extra kick.
Step 4: Wrap & Serve
1️⃣ Fold in the sides of the tortilla, then roll tightly from the bottom to seal in the fillings.
2️⃣ For a crispy finish, heat the burrito in a pan for 1-2 minutes on each side.
3️⃣ Slice in half and enjoy immediately!
Most of the recipes we (Lauren and Cassidy) make at home come from this cookbook.
It’s our go-to. That’s why we are happy to recommend it to you too.
Try These RecipesTips for the Best Vegan Breakfast Burrito
🌯 Meal Prep Friendly? – Wrap burritos in foil and store in the fridge for up to 3 days or freeze for up to 2 months.
🔥 Spice it Up! – Add sriracha, jalapeños, or chili flakes for extra heat.
🥑 Extra Creamy? – Add a dollop of vegan sour cream or drizzle with cashew queso.
💡 Gluten-Free? – Use corn tortillas or gluten-free wraps instead.
This Vegan Breakfast Burrito is bold, flavorful, and packed with plant-based goodness—the perfect way to start your day!