Vegan Breakfast Burrito

Why You’ll Love This Recipe

This vegan breakfast burrito is satisfying, nutrient-dense, and bursting with flavor. The tofu scramble mimics scrambled eggs while offering a plant-based protein boost. Fresh vegetables and avocado add crunch and creaminess, while a drizzle of sriracha ties everything together with a spicy kick. It’s quick to make, easy to customize, and works great for meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 oz extra firm tofu
1 garlic clove, finely minced
½ tsp ground cumin
1 tsp turmeric powder
½ tsp cayenne pepper
¼ tsp sea salt, to taste
¼ tsp black pepper, to taste
1 to 2 tbsp extra virgin olive oil
½ small onion, minced
2 tbsp cilantro, chopped
6 tortillas
2 handfuls of lettuce, washed and drained
1 medium avocado, sliced
1 cup cherry tomatoes, halved
Sriracha, to taste

Directions

1. Press the tofu to remove excess water, then crumble it into small pieces.
2. In a skillet, heat olive oil over medium heat. Add minced onion and garlic, sauté until fragrant and softened.
3. Stir in the crumbled tofu, cumin, turmeric, cayenne, salt, and black pepper. Cook for 5–7 minutes, stirring occasionally, until heated through and slightly golden.
4. Add chopped cilantro and mix well. Remove from heat.
5. Warm tortillas on a skillet or microwave until pliable.
6. Layer each tortilla with lettuce, tofu scramble, avocado slices, and cherry tomato halves.
7. Drizzle with sriracha to taste.
8. Roll tightly into burritos and serve immediately.

Servings and timing

This recipe makes 6 burritos.
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes

Variations

• Add sautéed mushrooms, bell peppers, or zucchini for more veggies.
• Swap sriracha with salsa, hot sauce, or vegan sour cream.
• Use whole wheat or gluten-free tortillas.
• Add black beans or pinto beans for extra protein and fiber.
• Sprinkle with nutritional yeast for a cheesy, savory flavor.

Storage/Reheating

Wrap leftover burritos in foil or plastic wrap and store in the refrigerator for up to 3 days. For longer storage, freeze individually wrapped burritos for up to 2 months. Reheat in the microwave for 1–2 minutes or warm in a skillet until heated through.

FAQs

Can I make the tofu scramble ahead of time?

Yes, store it in the refrigerator for up to 3 days and reheat before assembling burritos.

Can I freeze these burritos?

Yes, wrap them tightly and freeze. Reheat in the microwave or oven when ready to eat.

How do I keep the burritos from getting soggy?

Assemble just before serving, or store fillings separately and roll fresh when needed.

Can I use another protein instead of tofu?

Yes, tempeh or vegan sausage crumbles work well too.

What type of tortillas work best?

Flour tortillas are the most pliable, but whole wheat or gluten-free options also work.

Can I make these oil-free?

Yes, use a nonstick pan and sauté with a splash of vegetable broth instead of oil.

Are these burritos spicy?

They can be mild or spicy depending on how much cayenne and sriracha you add.

Can I add potatoes to the filling?

Absolutely, roasted or pan-fried potatoes make the burritos heartier.

Is this burrito high in protein?

Yes, thanks to the tofu and optional beans, it’s packed with plant-based protein.

Can I serve this burrito cold?

Yes, though it tastes best warm, it can also be enjoyed as a chilled wrap.

Conclusion

The vegan breakfast burrito is a flavorful, satisfying, and protein-rich option that makes mornings easier and more delicious. With its tofu scramble, creamy avocado, and fresh vegetables wrapped in a soft tortilla, it’s the perfect balance of nourishment and flavor. Enjoy it fresh, meal-prepped, or on the go for a plant-based breakfast that truly satisfies.

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