Delicious and healthy vegan breakfast burrito that you can meal prep and freeze.
Easy vegan breakfast burrito. 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.
Tips for making a vegan breakfast burrito
- 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)
How to make a delicious 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.
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 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.
If you’d like more savory vegan breakfast recipes that you can meal prep check out these recipes next:
- Savory vegan breakfast casserole
- Vegan quiche cups
- Sheet pan breakfast burrito bowl
- Vegan breakfast hash
- Mango protein smoothie
Easiest vegan breakfast burrito
- 1 lb bag of frozen southern style hash browns (frozen diced potatoes)
- 1 tbsp oil
- 1 tbsp vegan butter (- use oil if you don't have any)
- ½ red onion
- 1 tsp 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 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp nutritional yeast
- Handful of chopped kale
- ½ tsp 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)
- 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 TBL oil over potatoes, sprinkle with salt and mix
- Bake potatoes for 30-45 minutes or until potatoes are crispy and golden brown
- When potatoes have about 20 minutes left to bake, put a sauté pan on medium heat and add 1 TBL of vegan butter or oil
- 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
- 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
- Add 1 TBL soy sauce, 1 tsp garlic powder and 1 tsp onion powder, 3 TBL nutritional yeast and mix everything well
- Cook until you get the desired amount of liquid out (about 5-8 minutes)
- Add in the chopped kale and sauté until it’s wilted – about 1 minute
- 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.
- 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.
- 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