10-Ingredient Vegan Breakfast Burrito

Name: 10-Ingredient Vegan Breakfast Burrito
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tablespoons olive oil (extra virgin); 1 14-ounce block firm tofu (crumbled); ½ teaspoon ground turmeric; 2 tablespoons nutritional yeast; 3 tablespoons runny tahini; 1 15-ounce can black beans (drained & rinsed); 2 cups air fryer sweet potatoes; 1 large handful spinach (roughly chopped); 6 large flour tortillas; Salt & pepper to taste; Guacamole; Vegan chipotle sauce; Pico de gallo; Salsa roja; Salsa verde; Hot sauce

Recipe Video Print Comments

Start your day off right with my savory, hearty, and satisfying vegan breakfast burritos! This recipe features a simple tofu scramble, creamy guacamole, and tender flour tortillas. It’s perfect for grab-and-go breakfasts on busy mornings or as a filling lunch.

Table of Contents

Why I love this recipe

There’s something incredibly satisfying about a well-made breakfast burrito, especially when it’s vegan and packed with so much goodness! Here’s why this one is my favorite:

10 ingredients: I like to keep things simple around here, but that doesn’t mean this recipe skimps on flavor. It always hits the spot!

Protein-packed: Filled with tofu and black beans, these vegan breakfast burritos are a great source of plant-based protein.

Customizable: Whether you prefer it spicy, tangy, or mild, you can easily adjust the fillings and sauces to make it your own.

Freezer-friendly: Make a big batch, wrap the burritos, and freeze them for no-fuss meals throughout the week.

Ingredient notes

Firm tofu

Firm tofu is my go-to for scrambled egg-style dishes. It holds its shape but is still tender, providing the perfect “egg” texture.

Substitute: You can use extra-firm tofu, but it will be more crumbly. Scrambled chickpeas are another option for an even firmer texture.

Nutritional yeast

This secret vegan weapon adds a cheesy, umami flavor and a subtle yellow color. Look for nutritional yeast at any bulk food store, health food store, or online.

Substitute: A small amount of miso paste can provide a similar umami flavor, but it will change the texture and saltiness of the dish.

Tahini

Runny tahini gives the scramble a creamy, nutty taste and binds it together. It’s important to use good-quality tahini brands, like ARZ Fine Foods, Soom, and Tamam.

Substitute: You can also use cashew butter for a slightly sweeter, more pronounced nutty flavor profile.

Black beans

I like to add black beans to my vegan breakfast burritos for an extra dose of fiber and protein. Plus, they stretch the tofu further, so you get more bang for your buck!

Substitute: I also love to use pinto beans, which offer a similar creamy texture but a slightly milder, more buttery flavor.

Sweet potatoes

Whenever I have leftover air fryer sweet potatoes, I throw them in for a sweet, creamy element. Plus, they add a hefty dose of antioxidants like beta carotene.

Substitute: You can also use air fryer butternut squash or papas a la Mexicana depending on what you have on hand or prefer.

Leafy greens

Use whichever greens you have in your fridge! Some of my favorite options include spinach, kale, and Swiss chard.

Flour tortillas

Homemade vegan flour tortillas work best, but you can opt for store-bought, too. Just make sure they don’t contain lard or other non-vegan ingredients.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

Instructions

Preparation

Drain and rinse the black beans, prepare the air fryer sweet potatoes, crumble the tofu into bite-sized pieces, and roughly chop the spinach.

Cooking

Step 1: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, add the crumbled tofu and cook it for 5-7 minutes, stirring occasionally, until lightly browned.

Letting the tofu brown slightly will add a slightly chewy texture and deeper flavor to the scramble.

Step 2: Stir in ½ teaspoon of ground turmeric, 2 tablespoons of nutritional yeast, and 3 tablespoons of runny tahini, mixing until the tofu is evenly coated.

I like to add a pinch of turmeric for an egg-like color, but this spice can easily be omitted if you don’t have any.

Step 3: Add the black beans and sweet potato cubes to the skillet, cooking for an additional 3-5 minutes. Mix in the roughly chopped spinach and cook until the spinach wilts. Taste and season the tofu scramble with salt and pepper to your liking.

Tofu with other ingredients in a frying pan.

Tofu with spinach and seasonings in a frying pan.

Step 4: To assemble your burritos, warm the tortillas in a dry skillet or the microwave wrapped in a towel. Spread guacamole in the center of a tortilla, then top it with the tofu scramble and your choice of salsa.

I personally love salsa fresca and vegan chipotle sauce, but salsa verde, salsa roja, salsa ranchera, or salsa taquera are also delicious options. You can even add a few strips of vegan bacon if you’d like!

Step 5: Wrap the burrito, then grill it in a dry skillet over medium-high or a panini press for a few minutes to seal the edges and give it a crispy exterior. Enjoy it immediately while hot. Happy eating!

Expert tip

If you’re not planning to serve your vegan breakfast burritos right away, leave the guacamole and sauces out to prevent a soggy texture. You can serve them on the side when you’re ready to eat.

If you have questions about this vegan breakfast burrito recipe, check out the FAQs or leave a comment down below! Looking for more savory vegan breakfast recipes? Try my tofu scramble, vegan breakfast casserole, or enfrijoladas.

Recipe tips

Press the tofu: Removing excess water helps achieve the best scramble texture and results in better flavor absorption.

Add water if necessary: If your tahini isn’t runny and dries out the scramble, add a few tablespoons of water or plant milk while cooking to add moisture back in.

Warm the tortillas: Heat the tortillas just enough to make them pliable but avoid overcooking, which can make them brittle and hard to wrap.

Don’t overstuff the burritos: Don’t go overboard with fillings to prevent ripping the tortillas. Also, leave ample space at the edges to make rolling easier.

Storage & reheating

Fridge: Store leftovers in an airtight container for up to 3-4 days. I don’t recommend refrigerating the assembled burritos as they tend to get soggy.

Freezer: You can freeze the filling separately in a bag or container. Alternatively, wrap the burritos in aluminum foil and keep them in freezer bags for up to 2-3 months. If you know you’ll be meal-prepping the burritos, I suggest freezing them without any guacamole or salsa to prevent them from turning soggy.

Reheating: If frozen, thaw the mixture overnight in the fridge and reheat it in a skillet over medium-low heat. If you’re working with fully-made frozen burritos, keep them wrapped in the foil and heat them in a 400F oven for 30 minutes. Serve guacamole and salsa on the side.

FAQ

What’s the best way to wrap a burrito?

To prevent the filling from falling out, fold in the sides first and roll the tortilla tightly from the bottom up. It’s also essential to not overfill the burrito.

How can I prevent a soggy breakfast burrito?

The best way to prevent soggy vegan breakfast burritos is to avoid watery sauces and to grill the wraps in a skillet or panini press after you’ve rolled them.

Are vegan breakfast burritos healthy?

Vegan breakfast burritos provide plant-based protein, fiber, and essential vitamins and minerals. They can be part of a healthy diet, especially compared to traditional breakfast burritos loaded with saturated fat and cholesterol.

More savory vegan breakfasts

Justine Drosdovech

Food writer at Broke Bank Vegan | Website | + posts

Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.