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Hand holding a vegan breakfast burrito cut in half
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5 from 3 votes

Easiest vegan breakfast burrito

Easy and delicious vegan breakfast burrito, freezer friendly.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 5 large burritos
Calories: 498kcal
Author: Maria


Tofu scramble

  • 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



  • 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


  • 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



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