This vegan breakfast burrito recipe is a perfectly balanced and tasty morning meal! Filled with egg free tofu scramble, avocado, salsa, black beans and veggies, you can’t beat the combination flavors and nutrients.
It’s the perfect option for meal prep as it’s a great vegan freezer burrito! Just “grab and go” for mornings when you’re busy and don’t have time to cook.
Skill: Easy | Time: 45 min | Servings: 12 Small Burritos (or 6 Large)
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Are Breakfast Burritos Vegan?
Most store-bought or homemade breakfast burritos are not vegan. Breakfast wraps are typically made with eggs, cheese and/ or meat like bacon, so without alteration vegans can’t eat them.
Fortunately, with some simple swaps to these classic but non-vegan ingredients, breakfast burritos can easily be veganized.
The foundation for almost any breakfast burrito is eggs. So, this is the first ingredient to replace. To bring the best flavor possible and keep this meal high in plant-based protein, I like to use tofu scramble. My simple tofu scramble recipe is perfect for breakfast on its own but is even more delicious when added into a wrap!
To keep a rich and cheesy flavor without dairy ingredients, you’ll want to incorporate some nutritional yeast into the burrito. I add this staple ingredient into my tofu scramble recipe since it makes the tofu taste amazing while also giving it more of a yellow “eggy” color.
Finally, give your breakfast another boost of plant-based protein and healthy fats to replace meat like bacon or sausage. If you have vegan bacon or sausage then you may want to add it, but my preference is to add black beans and avocado for a boost of fiber and other nutrients!
Ingredients for Veggie-Loaded Tofu Scramble Burritos
It’s time to elevate your vegan breakfast with some tasty eggless burritos! There are a few components to this, including the tofu scramble and additional veggies, but it’ll be worth it for days of amazing meals.
To make this recipe you’ll need:
- Tofu scramble: Made from crumbled tofu, spices, and a few simple veggies, this quick and simple vegan scrambled egg recipe creates an incredible base for burritos. With an unbeatable taste and texture, it makes for a filling high-protein meal.
- Black beans: For even more plant-based protein and fiber, black beans are another great ingredient to add to vegan breakfast burritos. They’re relatively mild in flavor but add volume to the wraps and will help keep you full for longer.
- Avocado: Bringing green color and healthy fats, avocado is an essential ingredient anytime I make this recipe. Avocado also freezes well, so if you plan to freeze some for quick breakfasts in the future, don’t hesitate to add it in!
- Salsa: Can you even make a breakfast burrito without salsa?! With tomato, onions and lots of flavorful spices, salsa enhances each bite. I like a medium-spiced salsa and sometimes use a chunky variety to add texture.
- Leafy greens: While optional, I can’t go without tossing in whatever salad mix I have on hand. Usually it’s a spring mix of leafy greens, but I also use vegetable slaw mixes on occasion. Both add nutrition but can lead to a more watery burrito if you choose to freeze then thaw it later (see freezing tips below).
- Flour tortillas: Wrap all the great ingredients above in your favorite flour tortilla! I like to use plain whole wheat tortillas but there’s also flavored ones (like sundried tomato or spinach) that I’ve tried and love the taste of. Small or large tortillas work, so use whatever ones you tend to buy, or whatever you’d rather have for breakfast!
How to Make Vegan Breakfast Burritos: Instructions and Video Tutorial
Let’s get cracking (without eggs, of course)! After cooking the tofu scramble, it’s quick and easy to assemble the burritos. Whether you’re cooking for an immediate breakfast or meal prepping for the week(s) ahead, it’s not much work for a lot of great breakfasts.
Step 1: Prepare Scrambled Tofu
Start by crumbling a block of tofu into a large mixing bowl. The crumbles don’t have to be too small since you can break them down further while cooking.
Once crumbled, add spices like nutritional yeast, garlic powder, onion powder and turmeric and plant-based milk. Stir all this around until the tofu is well coated in spices; the plant-based milk helps to coat the tofu evenly.
I add vegetables to my tofu scramble (diced mushroom, red onion and bell pepper). If you’re using extra veggies like this, chop them and get them cooking in a large pan over medium heat. For added flavor I like to cook these veggies in vegan margarine or avocado oil until they’re cooked down and all water has evaporated from the frying pan.
Add the crumbled and spiced tofu to the frying pan and cook with the vegetables, further breaking apart the tofu crumbles as needed. When satisfied with the consistency of your tofu scramble, remove from heat and proceed with making your burritos!
Step 2: Assemble Burritos and Wrap in Foil
Decide if you’re using small or large tortillas. This recipe makes enough filling for about 6 large wraps or 12 small ones, with small being preferred if you’ll freeze the burritos for later (easier to thaw/ heat through). If making to freeze, allow tofu scramble to cool to room temperature before assembling.
I like to have all my additional ingredients ready so that I can divide evenly among the 6-12 burritos. To do this, I slice avocado, drain and rinse a can of black beans, get out a leaf lettuce mix, and have a jar of salsa ready to scoop from.
With everything ready, I scoop the scramble and everything else down the middle of the burrito and leave room at either end for folding. Fold the tortillas tightly, and if planning to put in the freezer, wrap them in tin foil too. The foil helps keep your burrito fresh and tightly wrapped!
Step 3: Serve, Store or Freeze
Time to eat! If serving the breakfast burritos right away, there’s no foil required. Just eat whole or cut down the middle and serve in two halves.
If storing for breakfast later in the week, place whole or halved burritos into an airtight container and make sure to use them within 4 days for ideal freshness.
You might want to avoid using salsa if this is the case since its extra liquid content may soften the flour tortilla and become soggy. You can add salsa before eating to prevent this or make sure the salsa is in the center of the burrito and not touching the tortilla.
When freezing, wrap in foil then add to a freezer bag and place in your freezer shortly after assembling the burrito. This will lock-in freshness and ensure ingredients like the salsa don’t have time to make the wrap soggy. Read more about thawing and serving frozen burritos in the extra “refrigerating and freezing” section below.
Egg Free Breakfast Wrap Tips, Substitutions and Variations
This vegan breakfast burrito recipe is perfect for making into your own creation! There are so many ingredients here that are easy to substitute, so feel free to get creative and load with your favorite toppings.
Within the tofu scramble, use whatever veggies you like most. My ideal breakfast burrito always includes mushrooms, bell peppers and onions, but if you’d rather try something like zucchini, sweet potato or asparagus then go ahead! Tofu scramble is an ideal way to clear your fridge of vegetables that need to get used soon.
Same goes for other ingredients you’ll place in the burrito along with your tofu scramble mixture. While I like black beans and salsa, get creative and use what you like best or have around and need to use.
Refrigerating and Freezing Plant-Based Breakfast Burritos
These burritos can be kept in a container in the fridge for up to 4 days. There’s no need to wrap them in tin foil if you’re just refrigerating them.
This recipe freezes well too, but there are a couple modifications I recommend:
- Skip the leafy greens or coleslaw mix OR cook them into the tofu scramble. Freezing fresh leafy greens doesn’t tend to work well because of their water content. When thawing/defrosting, these greens may become soft (not crisp) and can make the burrito soggy. If they’re cooked into the scramble, the water content can be released before freezing.
- You may want to skip the avocado. Avocados freeze fine but may turn brown in the freezer unless you put some lime/ lemon juice on it before freezing.
This recipe lasts in the freezer for up to 3 months. They would be best to eat within 2 months. Remember to wrap in tin foil before freezing to keep the burritos fresh.
To thaw, I like to use a microwave. Remove the tin foil (make sure to get it ALL off) then place the burrito on a plate. Use a defrost or lower power setting for about 2 minutes to thaw the burrito then you can use the regular high power setting for 1-2 minutes to warm through.
It’s best to use small wraps when freezing as they thaw out and heat through much more easily (you can always eat two or more burritos for breakfast if making them smaller!).
This recipe is such a great way to meal prep and have delicious breakfasts all week long.
I hope you enjoy this recipe! If you make it, please rate and comment below so others benefit from your experience.
More Easy to Make Vegan Recipes
Vegan Breakfast Burrito Recipe with No Egg
- Large pan
- Tin foil
- Cutting Board
- 1 batch tofu scramble
- 1 can (14 oz/ 398 ml) black beans , drained and rinsed
- 12 small flour tortillas , whole wheat (or 6 large/ 12 inch tortillas)
- 2 large avocados , ripe, sliced
- 2-3 cups coleslaw mix (or other leafy green/ salad mix)
- ¾ cup salsa
- Prepare a batch of tofu scramble.
- Stir a can of drained and rinsed black beans into the tofu scramble.
- Assemble burritos by laying out all the whole wheat wraps on a piece of tin foil and dividing the tofu scramble, sliced avocado, coleslaw mix and salsa evenly between wraps.
- Carefully wrap each burrito by folding in both sides then carefully picking up the bottom edge and rolling away from you. Use tin foil to secure burrito in place.
- Store in the fridge for up to 4 days OR use the recipe modifications in the text above to store in the freezer.