Easy vegan breakfast burrito (freezer friendly)

High protein vegan breakfast that you can make ahead and freeze.

Easy vegan breakfast burrito. Make ahead and freeze to have breakfast ready to go all week. Savory vegan tofu scramble, potatoes, black beans and vegan cheese wrapped in a flour tortilla. Savory vegan breakfast recipe idea for when you’re sick of eating oatmeal.

You can still eat savory, delicious breakfasts as a vegan. If you’re sick of eating oatmeal everyday, this recipe is for you.

These easy, cheesy, one bowl vegan breakfast burritos are fantastic to meal prep on a Sunday.

Make a big batch and just throw them in the freezer.

Then you have a warm and savory breakfast ready to go every single morning.

This recipe is

• High in protein (24 grams per large burrito)
• Easy to make
• Vegan
• Egg Free
• Dairy Free
• Healthy
• Filling
• Freezer friendly

Ingredients

These burritos are packed with protein from the tofu, black beans and nutritional yeast. Up the protein even more by using a whole wheat tortilla.

• Tofu Scramble
• Black beans
• Potatoes
• Kale
• Vegan cheese
• Seasonings – We’re using turmeric powder for color, garlic powder, onion powder and salt.
• Nutritional yeast – This gives the tofu scramble a slightly cheesy flavor, without having to use cow cheese. Plus, it’s full of vitamin B12, minerals and is a complete protein. (1)
• Black salt – This will give the tofu scramble an eggy flavor. Click the link to buy this online if you can’t find it near you.

Recipe tips

• To make this a bit easier, I use frozen hash browns. This saves me time on having to cut up and bake the potatoes from scratch.
• Just put the frozen hash browns on a baking tray with some olive oil and salt and bake them until they’re golden and crispy (about 25-30 minutes)

Assemble everything in one bowl

• Once your potatoes and tofu scramble are cooked, pour them into a large mixing bowl
• Add your favorite vegan shredded cheese, and can of rinsed black beans and some salsa
• Stir this all up and use a measuring cup to put the burrito filling in the flour tortilla
• This recipe makes 5 large burritos or 10 medium burritos

How to make tofu scramble

• While the hash browns are baking, it’s time to make the tofu scramble. Use medium firm or extra firm tofu
• I like to squeeze the water out in a sink. Don’t worry if it starts to break and crumble a little bit, we’re going to crumble the tofu anyway
• Heat up some vegan butter in a pan and add your red onions, turmeric, soy sauce and coconut milk
• Make sure to use unsweetened and plain coconut milk. This is the best vegan milk I’ve found to use for savory dishes, since this gives dishes a creaminess without a weird aftertaste.
• You can also use water if you can’t find the coconut milk.
• Add your tofu, kale, bell peppers, nutritional yeast and soy sauce.
• Soy sauce will give your tofu scramble that extra depth of flavor that might be missing if you’ve ever had a really bland, gross tofu scramble.
• I like to add the black salt at the very end, after the heat is turned off. This will ensure that the eggy flavor from the black salt stays prevalent

What is black salt?

• Black salt is used in a lot of Indian cooking and can be found in Indian grocery stores or easily online
• Black salt has a sulfur taste and smell and is the key to giving tofu scramble that eggy flavor.

How to wrap a burrito

• Make sure the filling is centered
• Tuck the bottom in first
• Tuck the sides in
• Roll it up
• Check out my video below if you need some more visual help with how to wrap a burrito

Can I freeze the breakfast burritos?

Absolutely! Roll it in aluminum foil or a reusable freezer bag if you’d like to reduce waste.

These burritos last 3 months in the freezer if they’re wrapped well. These breakfast burritos are perfect to meal prep and keep in the freezer to save time in the mornings.

More delicious recipes

• Savory vegan breakfast casserole
• Vegan quiche cups
• Sheet pan breakfast burrito bowl
• Vegan breakfast hash
• Mango protein smoothie
• Vegan deviled eggs
• Easy vegan granola
• Vegan oatmeal banana pancakes
• Crispy breakfast potatoes
• Vegan scrambled egg

Easiest vegan breakfast burrito

Easy and delicious vegan breakfast burrito, freezer friendly.

5 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Keyword: Baked tofu, breakfast burrito, mashed potatoes, vegan

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 5 large burritos

Calories: 498kcal

Author: Maria

Cook ModePrevent your screen from going dark

Ingredients

• 1 lb bag of frozen southern style hash browns (frozen diced potatoes)
• 1 tablespoon oil
• 1 tablespoon vegan butter (use oil if you don't have any)
• ½ red onion
• 1 teaspoon turmeric powder
• ⅓ cup unsweetened (plain coconut milk (So Delicious green box) Just Use water if you can’t find this.)
• 14 oz package of extra firm organic tofu
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoon nutritional yeast
• Handful of chopped kale
• ½ teaspoon black salt (find it easily online – affiliate link)
• 16 oz can of black beans (drained and rinsed)
• 1 cup of shredded vegan cheese of choice – I used cheddar
• 1 cup salsa
• 5 large Flour tortillas (or 10 small)

Instructions

Potatoes

• Pre-heat oven to 400 degrees, we will make the potatoes first
• Oil or line a large baking sheet and cover with frozen, diced potatoes. Sprinkle 1 tablespoon of oil over potatoes, sprinkle with salt and mix.
  1 lb bag of frozen southern style hash browns, 1 tablespoon oil
• Bake potatoes for 30-45 minutes or until potatoes are crispy and golden brown

Tofu scramble

• When potatoes have about 20 minutes left to bake, put a sauté pan on medium heat and add 1 tablespoon of vegan butter or oil
  1 tablespoon vegan butter
• Once pan is heated, add the diced red onion and cook for 2-3 minutes until lightly translucent. Sprinkle on turmeric powder and mix well, about 1 minute. Add ⅓ cup of unsweetened, plain coconut milk and sauté for 1 minute.
  ½ red onion, 1 teaspoon turmeric powder, ⅓ cup unsweetened
• Drain the package of tofu and gently squeeze out excess water from tofu in the sink. Crumble tofu in the pan to resemble scrambled eggs.
  14 oz package of extra firm organic tofu
• Add soy sauce, garlic powder, onion powder and nutritional yeast and mix everything well. Cook until you get the desired amount of liquid out (about 5-8 minutes). Add the kale and cook until wilted.
  1 tablespoon soy sauce, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 tablespoon nutritional yeast, Handful of chopped kale
• Once tofu scramble is cooked, turn off heat and sprinkle ½ or 1 tsp black salt over the scramble and mix in. Adding it at the end will give a stronger “eggy” flavor.
  ½ teaspoon black salt

Assemble

• Once everything is cooked, assemble the drained and rinsed black beans, tofu scramble, potatoes, 1 cup of salsa and 1 cup of vegan cheese in a large bowl and mix.
  16 oz can of black beans, 1 cup of shredded vegan cheese of choice – I used cheddar, 1 cup salsa, 5 large Flour tortillas
• Store this in the fridge and make your burrito fresh every morning, or pre-wrap your burritos and store in the fridge or freezer. Just warm them up in the oven (400 degrees for 20 minutes) or microwave for an on-the-go breakfast

Video

Nutrition

Nutrition Facts

Easiest vegan breakfast burrito

Amount per Serving

Calories

498

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

4

g

25

%

Trans Fat

 

1

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

4

g

Sodium

 

1327

mg

58

%

Potassium

 

1156

mg

33

%

Carbohydrates

 

72

g

24

%

Fiber

 

15

g

63

%

Sugar

 

5

g

6

%

Protein

 

24

g

48

%

Vitamin A

 

1701

IU

34

%

Vitamin C

 

26

mg

32

%

Calcium

 

155

mg

16

%

Iron

 

7

mg

39

%

* Percent Daily Values are based on a 2000 calorie diet.

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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.

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