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Hand holding a vegan breakfast burrito cut in half

Easiest vegan breakfast burrito

Easy and delicious vegan breakfast burrito, freezer friendly.
5 from 3 votes
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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

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
  • 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.