Easy Vegan Breakfast Burrito You’ll Crave Every Morning

This Easy Vegan Breakfast Burrito has absolutely ruined all other breakfast burritos for me… in the best way possible.

You ever take one bite of something and instantly think, “Yep, I’m making this every single week”? That was me. Standing at my stove, burrito in hand, eyes wide, mumbling through a mouthful of tofu and hash browns, “Oh my gosh… I nailed it.”

So here’s the deal. Back in my pre-vegan days, there was this legendary little spot in Burbank called Corner Cottage. Their burritos? Iconic. Massive, cheesy, spicy, loaded with crispy potatoes and fluffy eggs. And let’s not forget their house-made salsa. Just enough fire to wake you up but not enough to make you cry. Unless you’re really sensitive, in which case… maybe keep some oat milk nearby.

But the lines were brutal. We’re talking an hour-long wait sometimes. And once I went vegan, it was game over. No more Corner Cottage burritos for me.

So I got to work. I pulled from memory, experimented, cursed a few rubbery tofu scrambles, and finally created a version that I honestly think is just as good. Maybe even better. It’s fully plant-based, loaded with flavor, and yeah… I crave it every single morning.

WHY YOU WILL LOVE THIS RECIPE

• Satisfying and filling – it actually keeps you full until lunch… maybe even past it.
• Easy method – simple steps that anyone can follow, even if you’re half-asleep.
• Total flavor bomb – spicy salsa, savory sausage, cheesy goodness, and crispy potatoes all wrapped in one.
• Perfect for meal prep – make a batch, freeze ’em, and reheat like a champ all week long.
• Customizable layers – swap out veggies, change up the protein, or pile on the cheese.
• No funky ingredients – all pantry-friendly stuff you already know and love.

INGREDIENTS

Vegan “eggs”

• 1 block super firm tofu (or extra firm, pressed)
• 1 tablespoon vegan butter or vegan cream cheese
• 1 teaspoon adobo seasoning (alcohol-free blend or homemade: garlic, oregano, turmeric, pepper, salt)
• Salt and pepper, to taste

Crispy potatoes

• 2 medium russet potatoes, peeled
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon smoked paprika
• 2 tablespoons nutritional yeast
• Salt and pepper, to taste
• Neutral oil for frying (like canola or avocado oil)

Spicy jalapeño salsa

• 2 large ripe tomatoes, chopped and drained of excess juice
• 2 fresh jalapeños, chopped (include seeds for heat)
• Salt and pepper, to taste

Vegan “meat”

Choose one of the following options:

Option 1 – Homemade Sausage Crumbles:

• 1 cup TVP (textured vegetable protein), rehydrated
• 1 tablespoon soy sauce or tamari
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon fennel seeds
• ½ teaspoon sage
• 1 tablespoon neutral oil (for cooking)

Option 2 – Quick Store-Bought Sausage:

• 1 package of your favorite store-bought vegan breakfast sausage (make sure it’s alcohol-free), crumbled and heated

Cheesy goodness

• 1½ cups shredded vegan cheddar cheese (check label to make sure it’s alcohol-free)

Tortillas & extras

• 4 large flour tortillas
• Optional: sautéed bell peppers and onions
• Optional: extra salsa for dipping
• Cooking spray or extra oil for pan-frying burrito

STEP BY STEP INSTRUCTIONS

• STEP 1). Start with the salsa. Chop your tomatoes and jalapeños. If you like heat, keep the seeds in. Drain any extra tomato juice so your salsa isn’t watery. Mix it all with a pinch of salt and pepper. Pop it in the fridge while you cook the rest.
• STEP 2). Now let’s make the tofu scramble. Crumble the tofu into a pan with a spoonful of vegan butter or cream cheese. Sprinkle in the adobo seasoning, salt, and pepper. Cook it over medium heat for about 7 to 8 minutes until it looks golden and smells great. Keep it warm on low heat.
• STEP 3). Let’s make the sausage.
  If you’re making it from scratch, sauté the rehydrated TVP in oil with soy sauce, garlic powder, smoked paprika, fennel seeds, and sage. Cook until browned and flavorful.
  If you’re using store-bought vegan sausage, just crumble it into a pan and heat it through until hot and a little crispy.
• STEP 4). Grate your peeled potatoes, rinse them under cool water, then squeeze out all the liquid using a towel or salad spinner. You want them really dry. Mix with garlic powder, onion powder, smoked paprika, nutritional yeast, salt, and pepper.
• STEP 5). Heat some oil in a big skillet. When it’s hot, spread the potato mixture into an even layer. Let it sit for 6 to 8 minutes without stirring so it gets nice and crispy. Drizzle a little more oil on top, flip the potatoes, and cook the other side until golden brown.
• STEP 6). Want to add veggies? Now’s the time. Slice up some bell peppers and onions, toss them in a skillet with oil and salt, and sauté until soft and slightly charred. Totally optional but totally tasty.
• STEP 7). Warm your tortillas so they’re soft and flexible. I like heating them in a dry skillet for a few seconds on each side. You can also microwave them in a damp towel.
• STEP 8). Time to build your burrito. Lay down a little cheese first, then add potatoes, more cheese, sausage, more cheese, tofu scramble, more cheese, and whatever extras you want like salsa or sautéed veggies. The cheese in between layers keeps it moist and melty.
• STEP 9). Roll it up tight. Fold the sides in first, then roll from the bottom, tucking everything as you go. Don’t stress if it’s not perfect. Just roll it with confidence.
• STEP 10). Toast the burrito. Spray or oil a skillet and place the burrito seam-side down. Cook until golden, then flip and brown the other side. This makes the outside crisp and helps hold it all together. Slice it in half and enjoy or wrap it for later.

EXPERT COOKING TIPS FOR EASY VEGAN BREAKFAST BURRITO

• Drain those potatoes really well
  If your shredded potatoes are too wet, you’ll end up with soggy hash instead of crispy golden magic. I use a salad spinner, but a clean towel and some muscle works just fine too.
• Layer the cheese between everything
  This is not just about flavor. The cheese acts like glue and keeps all the fillings moist and melty when you reheat the burrito. I learned that the hard way after a dry, crumbly mess.
• Cook your hash browns in one even layer
  Don’t overcrowd the pan or stir too much. Let them sit undisturbed so they can actually crisp up. Flip once, then leave them alone again. Trust me, it’s worth the wait.
• Reheat like a pro
  If you’re pulling one from the freezer, microwave it wrapped in parchment paper for a few minutes first. Then toss it in a hot skillet to crisp the outside. That combo gives the best texture.
• Make the salsa ahead of time
  Giving the salsa time to sit in the fridge makes the flavors pop. Plus, it’s one less thing to worry about when you’re scrambling eggs and flipping hash browns at the same time.

RECIPE FAQ

VEGAN & ALLERGY-FRIENDLY SWAPS

• Tofu swap – Use a liquid egg replacer like Just Egg if you’re soy-free or just want something faster.
• Nut-free cheese – Look for vegan cheeses made from coconut oil or potato starch instead of cashews or almonds. Violife is a great brand for this.
• Gluten-free tortillas – Sub in gluten-free flour tortillas or large corn tortillas if you’re avoiding gluten. Just make sure they’re flexible enough to roll.
• No soy sausage? – Use chickpea-based sausage or a homemade lentil crumble instead of TVP or soy-based sausage.
• Low spice salsa – Swap jalapeños for roasted red peppers if you want flavor without the heat.

NUTRITION BREAKDOWN

Per serving (1 large burrito, estimated with tofu, homemade sausage, and vegan cheddar cheese):

• Calories – 480
• Protein – 22g
• Fat – 18g
• Carbohydrates – 52g
• Sugar – 4g
• Salt – 620mg

Note: Nutrition values are approximate and will vary based on the specific ingredients and brands you use.

This Easy Vegan Breakfast Burrito has seriously earned a permanent spot in my weekly rotation. It’s hearty, flavorful, and totally customizable depending on what you’ve got in the fridge. Whether you’re making a fresh one for breakfast or pulling a frozen one out for a quick lunch, this burrito brings serious comfort and big flavor every time. Give it a shot and let me know how yours turns out!