Vegan Breakfast Burrito

This recipe for Vegan Breakfast Burritos comes together quickly in less than 25 minutes. Each burrito is packed with tofu scrambled eggs, black beans, avocado, pico de gallo, and a creamy chipotle sauce. Enjoy them hot off the skillet or freeze for a quick and healthy on the go breakfast!

Epic Vegan Breakfast Burritos

In our family the ultimate breakfast (especially on the weekends) is a loaded tofu scramble burrito (or taco). I've been making these vegan breakfast burritos for years and everyone inhales them. Here's a few reasons we love them:

Tex-Mex Flavor: One of the two stars in this burrito is tons of flavor! A Mexican-inspired flavor combination that's spicy, fresh, smoky, cheesy, eggy, tangy and salty in every bite - extremely appetizing!

Texture: I'm a texture girl so a variety of textures is a must! These breakfast burritos have it all: creamy, crunchy, chewy, soft, and crispy - pure heavenly food bliss.

Customizable: One of the best things about this recipe is everyone customizes their own burrito. Whether you wrap and grill your burrito until golden and crispy or leave it open like a taco, you won't be disappointed. Plus add any filling, toppings, and sauce you're craving!

Ingredients For Vegan Breakfast Burritos

Here’s what you’ll need to make this veggie breakfast burrito recipe:

• Vegan scrambled eggs: Of course it all starts with scrambled eggs! For this vegan version I use my easy eggy tofu scramble. They are really the best creamy fluffy tofu scrambled eggs I've ever tasted! Made with medium tofu, nutritional yeast, kala namak (black salt for the eggy flavor), pinch of turmeric (for color), salt and black pepper.
• Black beans: An essential ingredient! And along with the tofu scramble add an extra boost of nutrients and protein to these plant based breakfast burritos.
• Avocado: If my family sees avocados, they expect guacamole. But it's your choice to serve the avocado, sliced, diced or as guacamole.
• Tomatoes: Dice the tomatoes or make a quick pico de gallo for an extra kick of lime, cilantro, and salt. Alternatively your favorite store bought salsa would work beautifully as well.
• Flour tortillas: For wrapping it all up! The larger tortillas are easier for wrapping. Choose gluten free if preferred.
• Burrito dipping sauce: We love a tasty, flavorful sauce for dipping or drizzling ie. creamy chipotle sauce, Tex Mex cashew cream and vegan queso are a few of our favorites to pair with these burritos.

Optional Add Ins

• Vegan cheese: Add a handful of grated vegan cheese to the tofu scramble while cooking or sprinkle it on top of the burrito before wrapping. Optional but delicious!
• Crispy roasted potatoes: If you're like my daughter, you enjoy your breakfast burrito with potatoes or hashbrowns. Be sure to leave some room if you're adding potatoes!
• Red onions: The pungency of red onion pairs well with all the other burrito flavors. If you like a sour kick, add some pickled red onions for a tangy crunch.

How to Make Vegan Breakfast Burritos

These healthy meatless breakfast burritos aren't difficult to make at all. There are a few components (many can be made ahead), but all are easy. Plus the recipe flows well so everything comes together in a timely manner. Here's how I manage the my kitchen time:

1. Start with the veggies: Chop tomatoes and slice or dice avocado or go ahead and make homemade guacamole (5 minutes) and pico de gallo (5 minutes).
2. Make the sauce of choice: The creamy chipotle sauce is simple to make. See the full recipe below for details, but basically you add everything to a high power blender (Iike a Vitamix) and then blend until smooth and creamy. That's it!

3. Make the vegan scrambled eggs: For the tofu scramble, you just heat some oil in a non-stick skillet over medium heat. Drain and gently squeeze a block of medium tofu. Break the tofu into chunks then add to the hot skillet with green onions. Cook until the tofu is starting to take on some color then add the eggy seasoning. Continue to cook until the tofu scramble has the texture you prefer (wet or dry).

4. To assemble the burritos: In a large tortilla, add the tofu scramble followed by the black beans, pico, avocado and dairy-free cheese (if using). Try not to overstuff the tortilla (like I always do!) because it's more difficult to roll then.
5. Time to roll: Roll up the burrito tucking in the sides and rolling and tucking as you go until you have a nice package. Pro Tip: Soften the tortillas in the microwave (~10 seconds) to make them easier to roll. Add the burritos to a hot frying pan (seam side down) and cook until golden brown, flipping to crisp up all the sides.
6. Serve with salsa, more dipping sauce, vegan sour cream or any other sides you enjoy.

FAQ & Tips

I'm not a huge meal prepping gal, but these veggie breakfast burritos are quick and easy to make, they freeze really well, and we love having them on hand for a quick breakfast on the go or work lunch.

• Freezing vegan breakfast burritos: Wrap the burritos individually in plastic wrap and aluminum foil then store in a freezer bag for up to 3 months. I don't add avocado or pico de gallo when meal prepping burritos (those ingredients don't freeze well). You can add store bought salsa though. Once ready to eat, thaw, reheat, and serve the avocado or guacamole, pico or salsa, and sauces on the side for dipping.
• Can I make vegan breakfast burritos ahead?: Many of the components can be made ahead of time and stored in the fridge. For the best burrito texture, I wait to assemble them until the day I'm serving them. Pico de gallo and avocado are best served fresh.
• Reheating breakfast burritos: To reheat burritos in a microwave warm for ~30 seconds or until warmed through. On the stove: Pan fry the burritos on a dry skillet over medium heat flipping until all sides are golden brown and heated through. In a 350º F oven/toaster oven: Wrap individually in tinfoil then pop into the oven until heated through (~15 minutes). In the air fryer: Pop the burrito into the air fryer to reheat at 350º F for ~3-8 minutes (keep checking until heated through). Flip part way through for even heating.
• Reheating burritos from frozen: Bring to room temperature in the fridge on the counter or defrost in the microwave, then enjoy as is or crisp up on the stove or in an air fryer if desired.
• Homemade or store bought?: It's not necessary to make all the components from scratch. If you have a favorite store bought guacamole or salsa use them to save some time, your vegetarian breakfast burritos will still taste awesome.

Ways to Serve Vegan Breakfast Burritos

Whether you serve these burritos fresh, frozen or open (like a taco), you won't be disappointed with the taste and texture:

Vegan Breakfast Burrito: The burrito is rolled up (usually with a handful of dairy free cheese and toasted in a dry pan on the stove until golden and crispy) serve with sauce, salsa, sour cream, and guacamole on the side.

Vegan Breakfast Taco: The tacos are just an open version of this vegan breakfast wrap with all the fresh ingredients piled on top then drizzled with sauce. I use a smaller tortilla wrap and lightly toast it on a dry skillet before piling everything on. Big Yum!

More Vegan Breakfast Ideas

A few more of our favorite and best vegan breakfast recipes to try next:

• Fluffy Vegan Pancakes (super quick & easy)
• Blueberry Banana Smoothie
• Ultimate Vegan Granola
• Curried Tofu Scramble
• Epic Vegan Banana Bread
• Vegan Banana Nut Muffins or Vegan Pumpkin Muffins
• Vegan Cinnamon Rolls

Did you make this Vegan Breakfast Burrito recipe or any other recipe on the blog? if so, please leave a comment and rating below and tag me on IG @ceeceecooks and Facebook
NEVER MISS A RECIPE: Sign up for my email NEWSLETTER