This vegan breakfast burrito bowl is the perfect, easy high-protein breakfast. Packed with savory ingredients like tofu scramble, black beans, and roasted vegetables, this easy-to-make sheet pan meal is not only delicious but also freezer-friendly, making it perfect for meal prep. Plus, it’s gluten-free and heart-healthy, making it a nutritious and satisfying way to start your day.
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❤️ Why you’ll love this recipe
- High in protein and essential amino acids thanks to the black beans and tofu as a cholesterol-free alternative to eggs.
- Gluten-free and vegan-friendly
- Easy to make on a sheet pan, with minimal clean-up
- Can be made ahead of time and frozen for a quick breakfast on the go
- Freezer-friendly and perfect for meal prepping and saving time during busy mornings
- Can be customized with your favorite vegetables and toppings
- Can be used as a filling for a vegan breakfast burrito or enjoyed in a bowl
🧂Ingredients
- Frozen hash brown potatoes: Using frozen hashbrowns saves time and effort in shredding potatoes.
- Frozen pepper and onion veggie blend: The mix of bell peppers and onions in this blend adds flavor and nutrition to the recipe. If you can’t find this blend, you can use fresh bell peppers and onions instead.
- Mushrooms: Sliced mushrooms add a meaty texture to the dish and can be a good source of vitamin D, if they’ve been exposed to sunlight.
- Black beans: Canned black beans make a great protein source and add texture to the dish. Make sure to drain and rinse them before using.
- Seasonings – Onion powder, garlic powder, smoked paprika, salt, nutritional yeast, turmeric powder. These spices and seasonings add flavor to the tofu scramble and the veggies. Nutritional yeast also adds a cheesy flavor and extra nutrients to the dish.
- Olive oil: Using a couple of tablespoons of olive oil ensures that the veggies won’t dry out and adds healthy fats to the recipe.
- Extra firm tofu: This type of tofu holds its shape better and has a chewier texture, making it a good substitute for eggs in a scramble.
- Toppings – toppings are ESSENTIAL in this recipe. I love using vegan sour cream, guacamole, and salsa. These toppings add creaminess, freshness, and additional flavors to the dish. You can use store-bought or homemade versions of these toppings.
👩🍳 Expert tips
- Make this dish ahead of time and freeze it for a quick breakfast option during busy mornings.
- Don’t worry about pressing the tofu. Baking it will get rid of the excess water. Just squeeze the excess liquid out over the sink, it’s ok if it crumbles in your hand.
- Some of the foods might get dry if you bake them too long, so make sure you use a couple tablespoons of oil to keep everything tasty.
- This is also freezer friendly. If you know you have a busy week ahead, make this on a Sunday, put it in a burrito wrap and cover tightly with tin foil. Pop them in the freezer or fridge and you’ve got breakfast burritos you can warm up and then take with you on the go.
- This bowl definitely needs toppings. Avocado or guacamole, sour cream and salsa are best. Scroll down to learn how to make your own creamy dressing.
🌱 Creamy topping
It’s essential to have a creamy topping for this recipe. You can use a store-bought vegan sour cream, or make your own creamy dressing by mixing some vegan mayo, a dash of white vinegar, pinch of salt and garlic powder.
You can also make a cashew cream, then add in some salt, garlic powder and nutritional yeast to add more flavor.
🔪 Directions
Make sure to scroll down to the recipe card for the full ingredients list and instructions!
Step one: Preheat your oven to 380°F and line a sheet pan with parchment paper.
Step two: Squeeze the block of tofu over the sink to get rid of any excess moisture. Crumble up the tofu in a bowl and add seasonings, oil and nutritional yeast.
Step three: Arrange the tofu, potatoes, and vegetables on the sheet pan in their own rows.
Step four: Drizzle oil over the ingredients and season with seasonings, salt and pepper to taste.
Step five: Bake for 25-30 minutes or until everything is crispy and golden brown.
Step six: Serve in a bowl or as a filling for a vegan breakfast burrito, top with vegan cream sauce, guacamole, salsa, and vegan sour cream.
🌯 Serving suggestions
Serve with a delicious grapefruit breakfast fruit salad.
Serve as a filling for a vegan breakfast burrito, with added toppings like chopped cilantro, diced avocado, or hot sauce.
Enjoy with a refreshing drink, such as a mango protein smoothie or spirulina green smoothie.
Serve with a side of tofu bacon.
🥦 Variations & substitutions
You can get as creative as you want with the fillings:
- Add different seasonings to the tofu, such as chili powder or paprika, for extra flavor.
- Try using different vegetables, such as spinach, zucchini, or kale, to switch things up.
- Use this recipe as a base and experiment with different toppings, such as diced avocado, chopped cilantro, or hot sauce.
- Feel free to substitute the vegetables with your favorites, such as zucchini, kale, or spinach.
- If you don’t want to use tofu for the egg replacement, you can use a vegan egg like JUST egg.
- Feel free to use kidney beans or pinto beans instead of black beans.
❄️ Storing & reheating
Fridge – This dish can be made ahead of time and stored in the refrigerator in an airtight container for up to five days.
To freeze, you can wrap the filling and some vegan cheese in a burrito tortilla, and roll tightly in aluminum foil and store in the freezer in a freezer-friendly ziploc bag for up to three months.
You can also freeze just the filling in a freezer-friendly ziploc bag.
To reheat, heat them in a toaster oven or conventional oven with the aluminum foil still on for 5-10 minutes at 400 degrees, or until they are warmed all the way through.
You can also heat them up in the microwave, but make sure to remove the aluminum foil. Just wrap them in a damp paper towel and heat for 1 minute, flip, then heat for another 2-3 minutes. They can be reheated from frozen, or thawed.
❓FAQ’s
Yes, this is gluten free. If you decide to add soy sauce, just use a gluten free soy sauce like Tamari or Bragg’s liquid aminos.
You absolutely can make this an an air fryer. You will just need to make this in batches. This will probably take 2-3 batches. Just mix everything together in a mixing bowl with oil and seasonings. Air fry for 10-15 minutes at 400 degrees, shaking halfway through.
🥚 More vegan breakfast ideas to try next
If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!
📖 Recipe
Sheet pan vegan high protein breakfast burrito bowl
Ingredients
- 2 cups frozen hashbrown potatoes
- 2 cups frozen fajita blend veggies (bell peppers and onions)
- 2 cups sliced mushrooms
- 16 oz of black beans (1 can drained and rinsed)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons olive oil
Tofu scramble
- 8 oz extra firm tofu (about half of a package)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- 1 tablespoon nutritional yeast
- 2 teaspoons oil
- ½ teaspoon turmeric powder
Toppings
- vegan sour cream
- guacamole
- salsa
Instructions
Tofu scramble
- Cut block of tofu in half and squeeze out excess water over a sink. Gently crumble the tofu to resemble scrambled egg size.8 oz extra firm tofu
- Sprinkle on garlic powder, onion powder, nutritional yeast, salt, oil and turmeric and gently mix well1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1 tablespoon nutritional yeast, ½ teaspoon turmeric powder, 2 teaspoons oil
Assemble it all
- Pre-heat oven to 380 degrees. Line a baking sheet with parchment paper.
- Make rows of each ingredient: a row of beans, tofu scramble, mushrooms, fajita vegggies, potatoes.2 cups frozen hashbrown potatoes, 2 cups frozen fajita blend veggies, 2 cups sliced mushrooms, 16 oz of black beans
- Drizzle each row with a little olive oil and mix it in with hands while keeping the rows separate.2 tablespoons olive oil
- Sprinkle each row with salt, pepper, garlic powder, onion powder and smoked paprika. Add any additional seasoning you like.1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon smoked paprika
- Bake for 30 minutes, stirring at the 15 minute mark.
- Place ingredients in a bowl, or burrito wrap.
- Top with vegan salsa, guacamole and sour cream. It's important to top with at least one of these sauces to make this dish even tastier.vegan sour cream, guacamole, salsa
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Megan
Oh my gosh! I am SO excited about this recipe. I always have the hardest time finding breakfast recipes that are easy, savory and filling. This is all three and it is going to a new meal prep favorite for me for sure! Thanks so much!
Maria
So glad you found this recipe and loved it! I am a sucker for simple, no-fuss recipes.
Laurie
I can’t find the sauce recipe you used, even in the video. Looks great!
Maria
Hi, Megan
I topped it off with some vegan sour cream. You can buy it from the store, or make your own by getting some vegan mayo and adding a squeeze of lemon juice and pinch of salt. This also tastes really good topped with guacamole, hot sauce and salsa.
Regina
Can theses be frozen in bowls or as burrito wraps? If so, how should they be reheated?
Maria
This can absolutely be frozen as either a bowl of in a burrito breakfast wrap. Wrap them up in aluminum foil and put them in a freezer friendly ziploc bag. When you reheat, remove the tin foil and heat them in a toaster oven for 5 minutes, or until they are warmed all the way through. You can also heat them up in the microwave. Just wrap them in paper towel and heat for 1 minute, flip, then heat for another 2-3 minutes. They can be reheated from frozen, or thawed.