Vegan Breakfast Burrito

Hey there, let’s make breakfast magic 🌯✨

This vegan breakfast burrito is my go-to for slow mornings, quick lunches, or honestly—anytime I’m craving something cozy, savory, and super satisfying.

It’s warm, filling, packed with flavor, and holds up like a champ if you wanna wrap one up for later.

We’ve got seasoned tofu, crispy potatoes, black beans, creamy avocado, and a smoky, cheesy vibe (yes, all plant-based).

What You’ll Need

• 1 block (14 oz) extra-firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 teaspoon turmeric
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt & pepper to taste
• 1 cup cooked black beans
• 1 teaspoon smoked paprika
• 2 cups frozen diced hash browns
• 1/2 teaspoon chili powder
• 4 large flour tortillas (burrito-sized)
• 1 ripe avocado, sliced
• 1/2 cup vegan shredded cheddar cheese
• Hot sauce (optional)
• Fresh cilantro (optional garnish)

Why I Love This Recipe

This burrito is one of my happy-place meals. It reminds me of lazy weekends, a good podcast, and that first satisfying bite that hits all the notes—warm, smoky, cheesy, and comforting.

• Perfect for meal prep
• No weird vegan ingredients—just good stuff
• You can totally make it your own
• Tastes like diner food, but better

Why This Recipe Works (Quick Science)

• Turmeric gives the tofu a scrambled-egg look and adds earthy flavor.
• Smoked paprika + chili powder mimic the depth of sausage or bacon.
• Tofu absorbs flavor like a sponge when crumbled and pan-fried.
• Hash browns add texture and soak up spices.
• Vegan cheese melts beautifully into the hot filling when assembled right.

Common Mistakes

• Not draining the tofu well – It’ll be watery and bland.
• Overfilling the burrito – Makes it impossible to roll (trust me).
• Using cold ingredients – The cheese won’t melt and the burrito won’t hold together.
• Skipping seasoning – Every layer needs some love.

Pro Tips

1. Press your tofu if you have time—15 minutes makes a difference.
2. Heat your tortilla before rolling so it doesn’t crack.
3. Roll burritos tight like a little pillow—fold sides first, then roll from the bottom.
4. Want to freeze them? Wrap in foil and freeze individually.
5. A splash of lime inside takes the flavor up a notch.

Tools You’ll Need

• Nonstick skillet
• Spatula
• Mixing bowls
• Knife & cutting board
• Paper towels (for tofu)
• Large plate or cutting board (for rolling)

Substitutions & Variations

• Swap tofu for chickpea scramble or Just Egg
• Use sweet potatoes instead of hash browns
• Add sautéed peppers & onions for extra veg
• Skip the tortilla and serve in a bowl
• Try spinach wraps or whole wheat tortillas for a twist

Make Ahead Tips

• Prep the tofu and hash browns the night before
• Assemble burritos, wrap in foil, and store in the fridge for 3 days
• Reheat in a pan or oven until warm all the way through

Let’s Cook!

Step 1: Cook the Potatoes

Heat 1/2 tbsp olive oil in a skillet over medium heat. Add 2 cups frozen diced hash browns. Sprinkle with 1/2 tsp chili powder, salt, and pepper. Cook for 10–12 minutes, flipping occasionally until golden and crispy. Transfer to a plate.

Step 2: Scramble the Tofu

In the same skillet, add 1/2 tbsp olive oil and crumbled tofu (14 oz). Sprinkle in 1/2 tsp turmeric, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt, and pepper. Cook 5–7 minutes, stirring often until golden and a little crisp.

Step 3: Season the Black Beans

Add 1 cup cooked black beans and 1 tsp smoked paprika to the skillet. Stir everything together and warm through for 2–3 minutes.

Step 4: Warm the Tortillas

Warm 4 large flour tortillas in a dry skillet for about 30 seconds on each side, or microwave wrapped in a towel for 20 seconds until soft and pliable.

Step 5: Assemble the Burritos

On each tortilla, layer:

• 1/4 of the tofu-bean mixture
• 1/4 of the crispy potatoes
• 2–3 slices avocado
• 2 tbsp vegan shredded cheese
• Optional: hot sauce, cilantro

Roll the burrito tight.

Step 6: Toast the Burrito (Optional but Yum)

Place the wrapped burrito seam side down in a dry skillet. Toast 1–2 minutes per side until golden and sealed.

Step 7: Slice and Serve

Slice each burrito in half and serve with salsa, lime, or your favorite dip.

Leftovers & Storage

• Fridge: Wrap in foil or airtight container for up to 3 days
• Freezer: Wrap individually and freeze up to 1 month
• Reheat: In a skillet for best texture or microwave if you’re in a hurry

What to Serve With

• Fresh fruit or fruit salad
• Salsa, guacamole, or vegan sour cream
• Iced coffee, oat milk latte, or a green smoothie
• Simple side salad with lime vinaigrette

Nutrition Info (Per Burrito – Approximate):

• Calories: 410
• Protein: 19g
• Carbs: 38g
• Fat: 22g
• Fiber: 7g

FAQ

Can I use regular potatoes instead of frozen hash browns?
Yep! Dice small and cook them the same way, just a bit longer.

How spicy is this?
Mild unless you add hot sauce. Totally customizable.

Can I meal prep these?
Absolutely. Great for grab-and-go meals all week.

What’s the best vegan cheese for this?
I like Violife or Daiya shreds—they melt nicely.

Let’s Wrap It Up 🌯

You’ve got everything you need to whip up these delicious vegan breakfast burritos. I hope they become a regular in your routine like they are in mine. If you try them, let me know how it goes! Got questions? Drop ’em in the comments—I’ve got you.