This vibrant Vegan Breakfast Burrito combines a protein-rich tofu scramble, hearty spiced breakfast potatoes, and optional chickpea pancakes for a filling, nutritious start to your day.
Packed with plant-based protein, fiber, and healthy fats, it’s a delicious, low-saturated-fat option that’s quick to prepare, freezer-friendly, and perfect for meal prep.
A wholesome choice for busy mornings.
Vegan Breakfast Burrito
Equipment
- 1 Large skillet or frying pan
- 1 Medium mixing bowl
- Measuring Cups and Spoons
- 1 cutting board
- 1 knife
- 1 spatula
- Optional: baking dish or grill pan
Ingredients
Breakfast Potatoes:
- 2 medium potatoes diced
- ¼ cup water or vegetable broth
- 1 tsp oil
- ¾ tsp garlic powder or 2 cloves fresh garlic, minced
- ½ tsp onion powder
- ½ –1 tsp smoked paprika
- ½ tsp dried thyme or rosemary or both
- ½ tsp salt
Tofu Scramble:
- 14 oz firm tofu
- ½ tsp ground turmeric
- ⅓ tsp salt
- ½ tsp freshly ground black pepper
- ¼ tsp kala namak black salt
Chickpea Flour Omelet (Optional):
- 1 cup chickpea flour
- 1 cup water
- Pinch of salt
Additional Fillings:
- 2 cups baby spinach or greens of choice
- ½ cup sliced onion
- ½ cup chopped tomato
- ¼ cup pepitas seeds, or chopped nuts
- Sriracha hot sauce, or salsa (to taste)
- 4 large tortillas or 8 small tortillas/tacos
Instructions
- Preparing the Breakfast Potatoes: Begin by washing and drying your potatoes thoroughly. Cut them into small, even cubes (about ½-inch pieces) so they cook evenly. In a large skillet or frying pan, add the diced potatoes along with ¼ cup of water or vegetable broth. Turn the heat to medium, cover the pan, and allow the potatoes to steam-cook for approximately 12 minutes. Stir once halfway through to ensure even cooking, adding a tablespoon of water or broth if needed to prevent sticking. Once the potatoes are tender but not fully browned, add 1 teaspoon of oil along with ¾ teaspoon garlic powder (or minced fresh garlic), ½ teaspoon onion powder, ½–1 teaspoon smoked paprika, and ½ teaspoon dried thyme or rosemary. Sprinkle ½ teaspoon salt over the mixture and toss gently to coat all pieces. Cook uncovered for an additional 2–3 minutes to allow the spices to release their aroma and coat the potatoes. Taste and adjust seasoning with freshly ground black pepper. Once done, transfer the potatoes to a plate and set aside.
- Preparing the Tofu Scramble: Drain your block of firm tofu and press it gently between paper towels or a clean kitchen cloth to remove excess water. Break the tofu apart into small crumbles using your hands or a fork so it resembles scrambled eggs.Return your skillet to the stove and, using the same pan where you cooked the potatoes, add the crumbled tofu. Sprinkle in ½ teaspoon turmeric, ⅓ teaspoon salt, and half of the freshly ground black pepper (about ¼ teaspoon). Mix well so the tofu is evenly coated with the turmeric for a bright, golden hue.Cover the pan and cook for 3–4 minutes over medium heat, stirring occasionally. This allows the tofu to absorb the flavors and cook evenly. Uncover, sprinkle in the kala namak (¼ teaspoon black salt), and add more freshly ground black pepper to taste. Stir well, then remove from heat and set aside.
- Preparing the Chickpea Flour Omelet (Optional): In a medium mixing bowl, combine 1 cup chickpea flour with 1 cup water and a pinch of salt. Whisk thoroughly until you have a smooth, lump-free batter. The consistency should be pourable but slightly thick — similar to pancake batter. If needed, add more water, a tablespoon at a time, until the batter reaches the desired texture.Heat a clean skillet (preferably cast iron) over medium heat. Drizzle lightly with oil and swirl to coat the pan. Pour enough batter into the skillet to form a thin pancake slightly smaller than your tortilla size (about 1 inch smaller to allow easy rolling). Cook for 3–4 minutes until the edges begin to lift and bubbles form on the surface. Cover the pan loosely and allow the pancake to steam for another 1–2 minutes. Carefully flip and cook for an additional 1–2 minutes until the pancake is firm and lightly golden.Repeat this process until all the batter is used, setting each pancake aside on a plate. These chickpea pancakes add extra protein and texture to the burrito but can be skipped if desired.
- Assembling the Burrito: Lay a large tortilla flat on a clean surface or cutting board. Place one chickpea pancake (if using) in the center of the tortilla. Layer with fresh greens such as baby spinach (about ½ cup per burrito), then add a generous portion of the tofu scramble, followed by the spiced breakfast potatoes.Sprinkle on chopped tomatoes (about 2 tablespoons per burrito), sliced onion (about 2 tablespoons), and pepitas or other seeds/nuts for crunch. Add a dash of salt if needed, and drizzle with sriracha, hot sauce, or salsa according to your taste preference.
- Rolling the Burrito: To roll the burrito, fold one edge of the tortilla over the filling. Then fold in the sides toward the center and continue to tuck and roll tightly, ensuring all ingredients are enclosed. This technique creates a compact, easy-to-eat burrito.
- Heating and Serving: Heat a clean skillet or grill pan over medium heat. Place the rolled burrito seam side down and cook for 2–3 minutes, pressing gently to seal. Turn to brown all sides until the tortilla is golden and crisp. This step not only warms the burrito but also helps keep it compact for eating.Serve immediately while warm with your favorite salsa, hot sauce, or fresh garnishes.
- Storage and Meal Prep: These burritos are excellent for meal prep. Wrap them tightly in parchment paper or foil and refrigerate for up to 3 days. For longer storage, wrap individually and freeze for several weeks. To reheat, unwrap and microwave for 2–3 minutes, or thaw slightly and bake in a preheated oven at 350°F (175°C) for about 15 minutes until heated through.
Notes
- Chickpea flour pancakes are optional but add extra protein, texture, and a unique flavor to the burrito. You can skip them for a simpler version or substitute with whole-grain wraps for extra fiber.
- For a soy-free variation, replace tofu with crumbled chickpea flour “tofu” or a cooked chickpea scramble for a similar texture and protein boost.
- To keep the recipe gluten-free, simply use certified gluten-free tortillas or wraps.
- Spice levels can be adjusted easily — increase smoked paprika or add chili powder for a smoky kick, or add mild spices for a gentler flavor.
- This burrito is freezer-friendly and makes an excellent meal prep option — just wrap tightly and store for quick breakfasts.
Chef’s Secrets: Mastering Burrito Perfection
The magic of this burrito comes from balancing flavors, textures, and warmth.
When making the breakfast potatoes, ensure they are cut evenly so they cook uniformly.
Steaming them first with broth enhances flavor while retaining moisture.
For the tofu scramble, lightly pressing the tofu before crumbling improves texture and allows the spices to blend deeply.
Kala namak (black salt) is a subtle secret ingredient — it gives a distinct savory taste reminiscent of scrambled eggs.
For the chickpea pancakes, keeping the batter thin ensures easy rolling without tearing.
Always assemble burritos slightly overfilled — this helps maintain structure and creates a satisfying bite with every mouthful.
Serving Suggestions: Creative Meal Pairing Ideas
This breakfast burrito is versatile and can be enjoyed in many ways.
Serve it with a side of fresh fruit or a simple green salad for a balanced brunch.
Pair it with a creamy avocado salsa or cashew cream for extra richness.
For a Mexican-inspired breakfast, add pickled onions, fresh cilantro, and a squeeze of lime.
For a grab-and-go option, wrap the burrito tightly in parchment paper and enjoy it with a smoothie or a hot cup of herbal tea.
You can also cut the burrito into smaller portions and serve them as appetizers or finger foods for brunch gatherings.
Storage Tips: Keeping Burritos Fresh Longer
These burritos store exceptionally well, making them perfect for busy mornings.
Keep them refrigerated for up to 3 days — wrapped in parchment paper or foil for easy reheating.
For longer storage, freeze individual burritos in airtight wraps to preserve freshness for several weeks.
When reheating, unwrap slightly and microwave for 2–3 minutes, or thaw slightly and bake in a preheated oven at 350°F (175°C) for 12–15 minutes until heated evenly.
For optimal texture, crisp the tortilla slightly in a skillet before serving.
You can also freeze the cooked components separately (potatoes, tofu scramble, pancakes) and assemble fresh burritos when ready to eat.
Frequently Asked Questions
1. Can I make this burrito without tofu?
Yes! You can replace tofu with crumbled chickpea flour “tofu,” tempeh, or even spiced beans for a soy-free alternative. Chickpea flour works well for a similar texture while keeping the protein content high.
2. How can I make this recipe gluten-free?
Simply use certified gluten-free tortillas or wraps. You can also swap chickpea flour pancakes with gluten-free flatbreads or omit them entirely without losing the essence of the recipe.
3. Can I prepare this recipe in advance?
Absolutely! The potato mixture and tofu scramble can be prepared a day ahead. Store each component in separate airtight containers in the fridge. Assemble the burritos in the morning for quick, fresh breakfasts.
4. How do I store and reheat these burritos?
Wrap burritos tightly in parchment paper or foil and store in the refrigerator for up to 3 days or freeze individually for several weeks.
To reheat, unwrap slightly and microwave for 2–3 minutes or bake in the oven at 350°F (175°C) for 12–15 minutes.
5. What toppings work well with this burrito?
Popular toppings include avocado slices, fresh salsa, pickled onions, cashew cream, or hot sauce. You can also add chopped cilantro, lime juice, or vegan cheese for extra flavor and variety.
