This easy, vegan breakfast burrito is packed with healthy ingredients and protein, making it the perfect healthy choice for busy mornings.
Make a big batch on Sunday, and You get a healthy breakfast all week!
Homemade burritos save money and packing, and are great for breakfast preparation – just freeze leftovers in a resealable bag or airtight container, for breakfast on the go anytime you’re in a hurry.
Kids love to help with assembly, and the recipe can be easily customized to use whatever vegetable is on hand.
Try this too Apple pies
Freezer breakfast burrito
The vegan breakfast burrito became a staple for me in my first year of college, when I decided it would be a great idea to enroll for an 8 AM class all the way across campus.
I would heat up a burrito in the morning, wrap it in paper towels, and eat it while I got dressed or – if I’m running late – bring it with me to class.
Today’s homemade burrito recipe reminds me a lot of the Amy version, and only one large burrito pack in More than 24 grams of protein!
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Vegetarian ingredients breakfast burrito
Vegetables: I’ve used cubes of chilli and spinach for burrito in the video and photos here, but there are many different vegetable combinations you can use.
Try substituting diced sweet potato peppers, adding broccoli or chopped zucchini, or adding some carrots, mushrooms, or onions.
Wraps: Feel free to use your favorite soft tortilla. Tortilla chips work best, although corn tortillas are also good if you don’t mind that they may burst and be more messy when you eat them.
Use eight or ten inch diameter tortillas for the larger burrito, or the size tortilla (six inch) for smaller ones. Whole grains, multi-grains, spinach, low-carb, or keto tortillas are also good to use.
Free version of tofu: For burritos without tofu or soy, you can substitute vegan scrambled eggs (like eggs only), mashed white beans, or cooked black beans. Or, change it up completely by stuffing your homemade tortilla with a crumble Veggie burgers Or these Cauliflower buffalo wings.
How to make a burrito
Start by greasing a non-stick frying pan or adding a little oil or spray to prevent sticking.
Fry the vegetables with garlic, if using it, over medium heat in a skillet until they begin to turn brown.
Drain and crumble the tofu in a skillet and break it up with a spoon. Add curry powder, onion powder, salt and turmeric.
Continue cooking, stirring occasionally, until the tofu is hot and the excess liquid has evaporated. It should resemble a scrambled egg.
Add a handful of spinach or kale if desired, then divide the filling in the middle of each tortilla. I like to gently heat the tortilla for a few seconds before filling it so it’s easy to roll.
Add any toppings, such as vegan cheese, hash brown, salsa, or avocado slices and wrap tightly.
Vegetarian burritos can be served straight away, refrigerated, or frozen in a resealable bag or airtight container. (See freezer instructions below.)
To freeze burritos: Let the burrito cool, then roll it tightly in tin foil. Put it in one layer in a large, resealable bag and remove excess air from the bag. Freeze for up to 2 months.
When you’re ready to eat, take it out of tin foil and place it on a microwave-safe dish and wrap it in a slightly damp paper towel. Heat two minutes, then turn over and heat for 30 seconds until cooked through. Alternatively, you can reheat a vegan breakfast burrito on a parchment-lined baking tray in the oven until evenly heated. (Delete a paper towel to release the oven.)
The breakfast rolls go great Whipped coffee Or this is easy Frappuccino recipe.
Above, see the video of this vegan breakfast burrito recipe
The recipe is adapted from my country Tofu scramble recipe.
- 1 Diced pepper or sweet potato
- 1/2 cup Vegetable cubes of your choice
- 16 ounce Tofu, silky or firm (Soy-free options listed above)
- 1 tablespoon minced garlic
- 1 tablespoon optional nutritional yeast
- 1 Teaspoon Both of them: curry powder and onion powder
- 1/2 Teaspoon Ground turmeric
- 1/2 Teaspoon Salt, with optional sprinkle of black pepper
- 1 A handful of spinach or kale if desired
- The tortilla (Your choice of size)
- Burrito toppings of your choice, such as vegan cheese, salsa, hash brown, or avocado slices
* For a choice of family size or breakfast, feel free to double the recipe.To make a breakfast burrito, grease a non-stick frying pan or add a tablespoon of oil to prevent sticking. Saute the vegetables (and optional garlic) over a medium heat until lightly browned. Strain the tofu and add it to the skillet. Divide it with a spoon. Add spices and salt. Continue cooking – with occasional stirring – until the tofu is hot and the liquid has evaporated so that it looks like a scrambled egg. Add the optional spinach until wilted. Divide in the middle of each tortilla (see recipe video for a visual), add toppings if desired, and seal tightly. Burrito can be served straight away, wrapped in tin foil, and cooled or frozen in a re-sealable bag or airtight container.View nutrition facts
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