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    Home » Recipes » Vegan Breakfast

    Easy Vegan Breakfast Burrito (Freezer Friendly)

    Published: Apr 29, 2020 · Modified: Jul 25, 2023 by Maria · This post may contain affiliate links · 2 Comments

    Jump to Recipe Jump to Video Print Recipe

    Easy vegan breakfast burritos. Deliciously seasoned tofu scramble, potatoes, black beans and dairy free cheese wrapped in a flour tortilla. Savory vegan breakfast that's easy to meal prep and freeze. High in protein with 24 grams per burrito!

    Hand holding a vegan breakfast burrito cut in half

    If you'd like more savory vegan breakfast recipes that are also great to meal prep, check out my High Protein Vegan Breakfast Casserole, Vegan Breakfast Hash and Vegan Breakfast Burrito Bowl recipes next.

    Jump to:
    • ❤️ Why you'll love this recipe
    • 🧂 Ingredients and substitutions
    • 👩‍🍳 Recipe tips
    • ​🔪 Directions
    • ☕️ Serving suggestions
    • ❓ Recipe FAQs
    • 🍊 More delicious recipes
    • 📖 Recipe

    ❤️ Why you'll love this recipe

    • Easy to make, filling, healthy breakfast
    • Vegan, egg free, dairy free and cholesterol free
    • Made with simple ingredients
    • Perfect for meal prep
    • Make a big batch and store in the freezer for busy mornings
    • These vegan burritos are high in protein (24 grams per large burrito) from the tofu, black beans and nutritional yeast. 

    🧂 Ingredients and substitutions

    • Tofu Scramble - this is our scrambled eggs replacement and breakfast burrito filling. High in protein and zero cholesterol. Make sure to use extra-firm tofu. You can also use JUST egg if you'd like to make this even easier. 
    • Black beans - pinto beans would also taste amazing.
    • Potatoes - I use frozen southern style hash browns (potato cubes). Using frozen hash browns makes this recipe a lot easier. You can also use tater tots.  
    • Veggies of choice - I like to add some greens like kale or spinach. Red peppers, green peppers, sweet potatoes and green onions would also taste amazing in this.
    • Vegan cheese - cheddar cheese is usually a great flavor, but use whatever dairy free cheese you can find. You can also use Homemade Vegan Queso.
    • Seasonings - We're using turmeric powder for color, garlic powder, onion powder and salt. Chili powder would also taste great.
    • Nutritional yeast - This gives the tofu scramble a slightly cheesy flavor, without having to use cow cheese. Plus, nutritional yeast is full of vitamin B12, minerals and is a complete protein. 
    • Black salt - This is also called kala namak and will give the tofu scramble an eggy flavor. You can buy black salt online if you can't find it near you.
    • Large tortillas - if you want to make this gluten free, use gluten-free tortillas or corn tortillas. Whole wheat tortillas will make this recipe even healthier.
    • Salsa - pico de gallo would taste so fresh and delicious as well. Dairy free sour cream will elevate this burrito as well.

    👩‍🍳 Recipe tips

    Make it heartier - add in some vegan breakfast sausage or tempeh bacon.

    Make it easier - use frozen bell peppers and onions to cut down on chopping fresh veggies.

    Grill the breakfast burrito in a skillet until each side is golden brown, once it's all wrapped up. This elevates them to the next level.

    four vegan breakfast burritos cut open on a plate

    ​🔪 Directions

    Make sure to scroll to the recipe card for full step-by-step instructions.

    Step one: Season the frozen chopped potatoes with a little salt, pepper and olive oil. Add to a lined baking sheet and roast for 30-45 minutes, or until crispy and golden brown. 

    Step two: Squeeze the tofu over the sink to release any excess moisture. Add oil to a sauté pan on medium heat and sauté the red onions. Add in the seasonings and crumbled tofu and veggies of choice and cook up the scrambled vegan eggs. 

    Step three: Add the crispy potatoes, fluffy tofu scramble, a can of black beans, salsa and vegan cheese to a large mixing bowl and mix well. 

    Step four: Place about a cup of filling ingredients into a large flour tortilla and hot sauce if you'd like. Fold the sides in, then tightly roll them up. This will make 5 large burritos or 10 small breakfast tacos. 

    ☕️ Serving suggestions

    These vegan breakfast burritos are very filling on their own, but if you'd like to round out the meal, serve them with a side of tempeh bacon, fresh fruit or a spirulina green smoothie. 

    Top with some vegan sour cream, fresh lime juice, avocado slices or fresh cilantro. 

    ❓ Recipe FAQs

    How do I wrap the burrito?

    1. Make sure the filling is in the center of the tortilla.
    2. Tuck the sides in toward the middle
    3. Tuck the bottom up over the filling
    4. Roll it up, keeping the sides tucked in

    Can I make this soy free?

    If you're allergic to soy and want to make this without tofu, you can make the vegan egg out of split yellow mung beans. Use my recipe for Vegan Egg Muffins and then just chop them up and add them as a burrito filling. You can also just omit the tofu scramble entirely.

    Is this recipe gluten free?

    This recipe is gluten free, as long as you use a gluten-free tortilla, and gluten-free soy sauce. 

    Can I freeze these breakfast burritos?

    Absolutely! These vegan make-ahead breakfast burritos freeze really well.
    Put the rolled burrito in plastic wrap, then aluminum foil and then a freezer friendly bag to prevent freezer burn or a reusable freezer bag if you’d like to reduce waste.

    These will last 3 months in the freezer if they’re wrapped well. Frozen, prepared burritos are perfect to meal prep and have on hand for a quick grab delicious breakfast on busy mornings. 

    How do I reheat frozen burritos?

    Toaster oven or oven: Take them out of the plastic wrap, then wrap them back up in the aluminum foil. Heat them in the oven or toaster oven at 400 degrees for 20-30 minutes. 

    Microwave: Take them out of the plastic wrap and aluminum foil and wrap them in a slightly damp paper towel. Heat for one minute. Turn them and heat for another 2-3 minutes. 

    Air fryer: Take them out of their wrap and place in the air fryer. Air fry at 400 degrees for 10 minutes.

    🍊 More delicious recipes

    • Skillet with crispy breakfast potatoes topped with ketchup
      Crispy breakfast potatoes
    • Vegan scrambled egg on toast
      Vegan Scrambled Eggs with Veggies (Vegetable Tofu Scramble)
    • Vegan Breakfast Sandwich with Tofu Fried Egg
    • Vegan breakfast sandwiches on a table.
      Vegan egg and sausage breakfast sandwich

    If you loved this recipe, leave a 5 ⭐️ rating on the recipe card and comment below!

    📖 Recipe

    Hand holding a vegan breakfast burrito cut in half

    Easy Vegan Breakfast Burrito (Freezer Friendly)

    Easy and delicious vegan breakfast burrito, freezer friendly.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 5 large burritos
    Calories: 498kcal
    Author: Maria
    Prevent your screen from going dark

    Ingredients

    US Customary or Metric

    Tofu scramble

    • ⅓ cup unsweetened dairy free milk (or water)
    • 1 tablespoon vegan butter (use oil if you don't have any)
    • ½ red onion
    • 1 teaspoon turmeric powder
    • 14 oz package of extra firm organic tofu
    • ½ teaspoon black salt
    • 1 tablespoon soy sauce
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 2 tablespoon nutritional yeast

    Burrito fillings

    • 1 tablespoon oil
    • 1 lb bag of frozen southern style hash browns (frozen diced potatoes)
    • 1 cup chopped kale
    • 16 oz can of black beans (drained and rinsed)
    • 1 cup vegan cheese
    • 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 unsweetened, plain coconut milk and sauté for 1 minute.
      ½ red onion, 1 teaspoon turmeric powder, ⅓ cup unsweetened dairy free milk
    • 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, 1 cup chopped kale
    • Once tofu scramble is cooked, turn off heat and sprinkle ½ or 1 teaspoon 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 vegan cheese, 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

    Calories: 498kcal | Carbohydrates: 72g | Protein: 24g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 1327mg | Potassium: 1156mg | Fiber: 15g | Sugar: 5g | Vitamin A: 1701IU | Vitamin C: 26mg | Calcium: 155mg | Iron: 7mg
    Tried this recipe? Tag me today!Mention @DamnTastyVegan or tag #DamnTastyVegan!

    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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    About Maria

    Maria is the creator of the blog and YouTube channel Damn Tasty Vegan. She has been a vegetarian since 2005 and vegan since 2015. She loves showing new vegans how easy and delicious living a vegan lifestyle can be. She is passionate about animal welfare and strives to help change the way animals are viewed and treated, by helping people transition to a vegan lifestyle.

    Reader Interactions

    Comments

    1. Scarlet

      August 16, 2021 at 10:28 am

      What kind of salsa do you use and tortillas as well?

      Reply
      • Maria

        August 16, 2021 at 7:15 pm

        Hi, Scarlet!

        I use whatever is on sale or looks good at the time. Nothing special, really

        Reply
    5 from 3 votes (3 ratings without comment)

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