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Vegan Breakfast Burrito

Maria G. Brooks
This Vegan Breakfast Burrito is a hearty and flavorful way to start your day.
Packed with protein-rich tofu scramble, seasoned black beans, sautéed veggies, and creamy avocado, all wrapped in a warm tortilla, this burrito is both nutritious and satisfying.
Perfect for meal prep, this breakfast is easy to make, freezer-friendly, and completely customizable to your taste.
Whether you enjoy it fresh or on the go, this burrito will keep you full and energized all morning long.
Nutrition Facts (Per Serving)
Calories: 450 kcal, Protein: 18g, Carbohydrates: 55g, Fiber: 12g, Fats: 18g, Saturated Fat: 2.5g, Sodium: 420mg, Sugar: 4g
Estimated based on one serving (assuming 2 servings per batch)
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine Mexican-Inspired, Vegan
Servings 2 burritos
Calories 450 kcal

Equipment

  • 1 large skillet
  • 1 Spatula
  • 1 Mixing Bowl
  • 1 Knife
  • 1 Cutting board
  • 1 Measuring Spoon Set
  • 1 Measuring Cup Set

Ingredients
  

For the Tofu Scramble:

  • 200 g Firm Tofu about ½ block, crumbled
  • 1 tbsp Olive Oil
  • ½ tsp Turmeric Powder
  • ½ tsp Cumin Powder
  • 1 tbsp Nutritional Yeast
  • Salt & Black Pepper to taste

For the Veggies and Beans:

  • ½ cup Black Beans cooked or canned, drained
  • ½ cup Bell Peppers red, yellow, or green, diced
  • ¼ cup Cherry Tomatoes halved
  • ½ cup Spinach or Kale chopped
  • ¼ cup Onion diced
  • 2 cloves Garlic minced
  • ½ tsp Smoked Paprika
  • ¼ tsp Red Pepper Flakes optional, for heat

For Assembly:

  • 2 Large Whole Wheat Tortillas
  • ½ Avocado sliced
  • ¼ cup Vegan Cheese optional
  • 2 tbsp Vegan Sour Cream or Cashew Cream
  • 2 tbsp Salsa or Hot Sauce

Instructions
 

Step 1: Prepare the Tofu Scramble

  • Heat a skillet over medium heat and add 1 tbsp olive oil.
  • Add diced onion and minced garlic, sauté for about 2 minutes until fragrant.
  • Crumble the firm tofu into the skillet.
  • Add turmeric, cumin, nutritional yeast, salt, and black pepper, stirring well.
  • Cook for 5–7 minutes, stirring occasionally, until the tofu is slightly golden.

Step 2: Cook the Vegetables and Beans

  • In the same skillet, add bell peppers, cherry tomatoes, and spinach.
  • Sauté for 3–4 minutes until slightly softened.
  • Add black beans, smoked paprika, and red pepper flakes (if using).
  • Stir and cook for another 2–3 minutes, allowing the flavors to blend.

Step 3: Assemble the Burritos

  • Warm the whole wheat tortillas in a dry pan or microwave for about 10 seconds to make them pliable.
  • Spread a generous amount of tofu scramble and veggie-bean mixture in the center of each tortilla.
  • Add sliced avocado, vegan cheese, and a drizzle of vegan sour cream.
  • Spoon salsa or hot sauce on top for extra flavor.

Step 4: Wrap and Serve

  • Fold in the sides of the tortilla, then roll tightly from the bottom up.
  • Lightly toast the burrito in a dry skillet for 1–2 minutes per side for a crispy finish (optional).
  • Slice in half and serve immediately with extra salsa or guacamole.

Notes

  • Make it gluten-free: Use gluten-free tortillas instead of whole wheat.
  • Spice it up: Add diced jalapeños or a dash of hot sauce for an extra kick.
  • Meal prep option: Assemble and freeze burritos for up to 1 month. Reheat in the microwave or skillet.
  • Alternative proteins: Instead of tofu, use mashed chickpeas or scrambled JUST Egg.
  • Add crunch: Sprinkle toasted pumpkin seeds or hemp seeds before rolling for extra texture.
Keyword Vegan Breakfast Burrito