Vegan Breakfast Burritos

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These vegan breakfast burritos are stuffed with marinated beans, fluffy tofu scramble, and sautéed veggies. An easy high protein make ahead breakfast.

Do I eat anything that is not a giant bowl of oatmeal or a giant plate of pancakes for breakfast? I do! I promise. While oatmeal is my ride or die breakfast, I definitely occasionally crave something savory first thing in the morning. If you are in the same boat, then I have the perfect high protein vegan breakfast burrito for you that will answer your savory breakfast needs.

Cutting board displaying all the main ingredients of the burrito including black beans, sautéed peppers and onions, tofu scramble and spinach.

Key Ingredients

Marinated Black Beans. Simply marinated with a little smoked paprika, garlic, lime juice and lime zest. They add more flavor to the overall burrito. However, if you are pressed for time, feel free to lightly season with some salt, pepper and garlic powder.

Fluffy Tofu Scramble. The key to a perfect tofu scramble is to cook it with a little plant based milk and tahini. The added fat and liquid helps to add more body to the tofu and helps for the flavor to be amplified. While I didn’t use it for this recipe, feel free to also add a sprinkle of kala namak at the end to give it more of that eggy flavor.

Sautéed Peppers & Onions. You can use any color bell pepper you’d like along with your favorite style of onions.

A good wrap. You can make your vegan breakfast burritos gluten free by opting for a gluten free burrito wrap. If you are looking for a good wrap recommendation that doesn’t fall apart and tastes pretty great, I recommend La Banderita Burrito Grande Extra Large Flour Tortillas or Siete Foods Grain Free Burrito Size Tortillas if you’d like to keep if gluten-free.

Extras. Add some herbs like fresh cilantro and greens like spinach. If enjoying your burrito fresh, add some pico de gallo or salsa, vegan cheese, avocado, etc. Make it your own masterpiece.

How to Make Vegan Breakfast Burritos

Step 1. Add your beans and seasonings to a bowl and allow to marinate while you prep your other ingredients.

Step 2. Heat oil in a pan and add in your onions along with a pinch of salt

Pan of onions and bell pepper sautéing in a pan.

Step 3. Make your tofu scramble. Crumble your tofu into a pan along with all of the other ingredients and allow to fully cook and absorb most of the liquid until tofu appears fluffy, then remove from heat.

Step 4. Assemble your burrito. Lay your wrap on a flat surface then top with greens, your beans, then some peppers, your tofu and any additional add ins you prefer. Fold in the sides of the wrap towards the middle and then fold in the edge closest to you up and over to tuck over the filling. Then continue to roll and tuck in your ends as needed until you roll it up to the other side. To see a visual of how to, feel free to watch this video.

Step 5. To seal the edges, place your burrito, seam side down on to a greased heated pan and allow to cook and brown for 2-3 minutes then flip to brown on the other side, then serve.

Tips for the Perfect Burritos

Use a big enough burrito sized wrap. That’s not to say that you can’t use a smaller wrap, but I find that it just gets really messy. The whole point of the burrito is to have everything wrapped up neatly for easy grab and go consumption.
Don’t overfill your burrito. You might be tempted, but avoid overfilling your burrito. If it’s overfilled you will likely have a difficult time rolling and sealing your burrito.
Cook your tofu well. You’ll notice with these style tofu scramble that there is more liquid recommended beyond just using soy sauce to help with their fluffy texture. If making these wraps ahead of time, I would recommend cooking off more of the liquid from the tofu just so they don’t start to leak or soften the wraps.

Frequently Asked Questions

Can you freeze these breakfast burritos?

You can freeze them depending on the filling. If you are sticking to the basics of the beans, the peppers and onions along with the tofu scramble then you can assemble these wraps for freezing. Just make sure your filling ingredients are room temperature before rolling into a burrito, then wrap it tightly in foil and place in the freezer. Freeze for up to 1 month. To reheat, place burrito in the microwave for 4-6 minutes, making sure to turn it halfway.

Do I need to press the tofu before making the tofu scramble?

Not needed. In fact, the liquid in the tofu should help to make a softer and fluffier scramble. The liquid will cook off as it cooks.

Can I make this wrap without tofu?

If you are allergic to soy, you can opt for a chickpea scramble or replace the tofu with more beans and some diced roasted sweet potatoes.

Can I make this burrito nut free?

To make this wrap nut free just swap out to a nut free plant based milk. Unsweetened soy milk would be great in this application.

Vegan Breakfast Burrito Add Ins

Feel free to adjust and swap in and out your preferred fillings. To make these high protein I did a combo of black beans and tofu, but you can swap these fillings for things you prefer. Here are some extra ideas:

Sautéed breakfast potatoes
Top with salsa
Add a few slices of avocado or a scoop of guacamole
A few dashes of your favorite hot sauce
Spread a layer of refried beans on the burrito in place of the black beans
Chipotle vegan mayo as a fun condiment
Fill with rice

More Breakfast Recipes to Try

Burritos laying on top of each other. Cut down the middle to show the filling inside.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Catherine Perez
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 burritos 1x
Category: Breakfast
Method: Stove Top
Cuisine: American
Diet: Vegan

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Description

These vegan breakfast burritos are stuffed with marinated beans, fluffy tofu scramble, and sautéed veggies. An easy high protein make ahead breakfast.

Instructions

For the Marinated Beans

To a bowl, add your beans and seasonings to a bowl and give it a good toss to coat well.
Allow beans to marinate as you prep the remaining ingredients.

For the Peppers and Onions

Heat up oil in a pan then add in your onions and sauté along with a pinch of salt. Cook and stir occasionally until onions have softened.
Add in the peppers along with the smoked paprika and sauté for 2-3 minutes until peppers have softened.
Squeeze on your lime and adjust salt and pepper to your liking.

For the Tofu Scramble

To a pan over medium heat, crumble your tofu and add in your soy sauce and spices then stir to coat.
Fold in your tahini then pour in milk and nutritional yeast if using.
Stir your tofu mixture well and allow to cook and absorb the liquid until it looks soft and fluffy, about 5-8 minutes.
Season with additional salt and pepper to taste. Remove from heat and use as desired.

Assemble Your Burrito

Lay your wrap on a flat surface then top with a handful of greens, a large spoon of beans, then some peppers, a spoon of your tofu and any additional add ins you prefer.
Fold in the sides of the wrap towards the middle and then fold in the edge closest to you up and over to tuck over the filling. Continue to roll and tuck in your ends as needed until you roll it up to the other side.
To seal the edges, place your burrito, seam side down on to a greased heated pan and allow to cook and brown for 2-3 minutes then flip to brown on the other side, then serve.

Notes

Make sure you are using a burrito sized wrap. This will make sure your wrap is big enough for a decent filling.

Don’t overfill your burrito. You might be tempted, but avoid overfilling your burrito. If it’s overfilled you will likely have a difficult time rolling and sealing your burrito.

Because the tofu is cooked with tahini and plant milk, just note that we want to cook the liquid well to prevent the liquid from the tofu turning your wrap soggy.

If you are sticking to the basics of the beans, the peppers and onions along with the tofu scramble then you can assemble these wraps for freezing. Just make sure your filling ingredients are room temperature before rolling into a burrito, then wrap it tightly in foil and place in the freezer. Freeze for up to 1 month. To reheat, place burrito in the microwave for 4-6 minutes, making sure to turn it halfway.

Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

★ Catherine

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