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Vegan Breakfast Burrito

Karina Kari
A hearty, protein-rich vegan breakfast wrap with tofu scramble, spiced potatoes, fresh greens, and optional chickpea pancakes.
Packed with fiber, plant protein, and vibrant flavors, this burrito is perfect for quick weekday breakfasts, meal prep, or freezer-friendly meal options.
A delicious and satisfying way to start your day.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American, vegan
Servings 4 burritos

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
  • 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.
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