Easy Vegan Breakfast
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Easy Vegan Breakfast
These vegan breakfast burritos are the ultimate quick morning solution, featuring fluffy scrambled tofu, hearty black beans, and vibrant vegetables wrapped in warm tortillas. They’re ready in under 30 minutes, perfect for meal prep, and deliver a protein-packed start to any day. Whether you’re rushing out the door or enjoying a leisurely weekend brunch, these burritos bring satisfying flavor without compromise.
I first discovered the magic of vegan breakfast burritos during a sunrise hike in Santa Fe, where a local café served them with freshly made salsa. The combination of spicy tofu scramble and creamy avocado stuck with me, inspiring this recipe that I now make for busy mornings and weekend gatherings alike. I often pair them with a side of avocado breakfast bowl for extra freshness or high protein peanut butter oats when I need sustained energy. They’ve become a staple in my home, especially when hosting friends who appreciate plant based breakfast options that don’t sacrifice flavor.
What Makes These Breakfast Burritos Special
- Protein Powered: Tofu and black beans provide 15g of plant based protein per serving.
- Meal Prep Friendly: Make ahead and freeze for quick breakfasts all week long.
- Customizable Fillings: Easily adapt with your favorite vegetables and spices.
- Family Approved: Even picky eaters love the familiar burrito format.
What You’ll Need for Perfect Vegan Breakfast Burritos
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
For the Tofu Scramble
- Extra firm tofu: Pressed to remove excess water for better texture.
- Nutritional yeast: Adds cheesy flavor and vitamin B12.
- Turmeric: Provides golden color and anti inflammatory benefits.
- Black salt: Optional but gives egg like sulfur notes.
For Assembly
- Whole wheat tortillas: Burrito size for easy wrapping and extra fiber.
- Black beans: Canned or cooked from dry for plant based protein.
- Bell peppers: Any color adds sweetness and crunch.
- Avocado: Adds creaminess and healthy fats to balance flavors.
- Salsa: Use your favorite spice level for added moisture.
Vegan Breakfast Burritos
Make delicious vegan breakfast burritos in just 25 minutes! This easy recipe features simple ingredients and step-by-step instructions for a perfect morning meal.
Equipment
- oven
- baking sheets
- parchment paper
- medium bowl
- large bowl
- electric mixer
- whisk
- spatula
- measuring cups
- measuring spoons
- wire rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine sea salt
Wet Ingredients
- 1/2 cup unsalted butter softened at room temperature
- 3/4 cup light brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set this dry mixture aside.
- In a separate large bowl, use an electric mixer on medium speed to beat the softened butter, brown sugar, and granulated sugar together for about 2 minutes, until the mixture is light, pale, and fluffy.
- Beat the eggs into the butter mixture one at a time, followed by the vanilla extract, scraping down the sides of the bowl as needed to ensure everything is fully incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain.
- Use a sturdy spoon or spatula to fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 9 to 11 minutes, or until the edges are golden brown and the centers appear slightly soft and puffy. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Ways to Customize Your Breakfast Burritos
- Southwest Style: Add corn, jalapeños, and a sprinkle of chili powder.
- Mediterranean Twist: Use hummus, spinach, and sun dried tomatoes instead.
- Potato Hash Version: Include diced potatoes cooked with onions and paprika.
My Secrets for Flawless Breakfast Burritos
- Press Tofu Thoroughly: Remove excess water for better texture absorption and browning.
- Warm Tortillas: Heat briefly in a dry skillet to prevent cracking during rolling.
- Don’t Overfill: Leave 2 inch border for easy folding and mess free eating.
- Wrap Tightly: Fold sides first, then roll firmly to secure all ingredients.
How to Keep Your Burritos Fresh
- Refrigerate: Store wrapped burritos in airtight container for up to 4 days.
- Freeze: Individually wrap in parchment paper then foil, freeze for 3 months.
- Reheat: Bake at 375°F for 20 minutes from frozen or microwave for 2 minutes.
- Make Ahead: Prepare filling and store separately, assemble fresh each morning.
Frequently Asked Questions
Can I make vegan breakfast burritos ahead of time?
Yes, they’re perfect for meal prep. Assemble, wrap tightly, and freeze for up to 3 months. Reheat directly from frozen in the oven or air fryer for best results.
What can I use instead of tofu in breakfast burritos?
You can use scrambled chickpeas, mashed white beans, or even lentils. For a potato based option, try diced potatoes sautéed with turmeric and black salt.
How do I keep breakfast burritos from getting soggy?
Let the tofu filling cool completely before assembling, and pat ingredients dry. Place moist elements like salsa in the center, surrounded by drier ingredients.
Are vegan breakfast burritos healthy?
Absolutely. They provide plant based protein, fiber from beans and vegetables, and healthy fats from avocado. Using whole grain tortillas adds additional nutrients.
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Why These Vegan Breakfast Burritos Win Mornings
With their perfect balance of protein, flavor, and convenience, these vegan breakfast burritos have become my go to morning solution. They offer the heartiness traditional breakfasts provide while keeping things completely plant based and nourishing. I love knowing I’m starting the day with a meal that fuels me properly and satisfies completely.
