Vegan Breakfast Burrito: A Healthy and Hearty Start

Have you ever wondered how to make breakfast feel like a celebration? Imagine a warm, soft tortilla wrapped around crispy hash browns, savory plant-based sausage, fluffy scrambled tofu, and a zesty, spicy salsa. Sounds pretty perfect, right? Well, this vegan breakfast burrito is not just a meal, it’s a game-changer!

Inspired by one of Los Angeles’ most iconic breakfast burritos, this recipe brings together bold flavors, wholesome ingredients, and the satisfaction of a hearty, filling breakfast. It’s everything you want in a breakfast: easy to make, packed with nutrients, and ridiculously delicious. Whether you’re rushing through a busy morning or treating yourself to a slow, cozy weekend breakfast, this burrito is guaranteed to brighten your day.

If you’re on the lookout for more ideas to spice up your mornings, check out my vegan breakfast ideas for a week’s worth of delicious options (no oatmeal or smoothies in sight!). From tofu scramble tacos to sweet potato fries, I’ve got you covered.

Let’s dive in and create the most flavorful start to your day with this vegan breakfast burrito!

At a Glance

Serves: 1

Preparation time: 20 minutes

Cooking time: 25 minutes

Total time: 45 minutes

Ingredients

For the Salsa:

• 1 tomato
• 2 jalapenos
• Salt and pepper to taste

For the Hash Browns:

• 1 russet potato, peeled
• Oil for frying
• Salt, pepper, cayenne, and smoked paprika for seasoning

For the Vegan Breakfast Sausage:

• 1 package of plant-based meat (like Beyond Meat or Impossible)
• 1 tsp garlic salt
• 1/2 tsp ground sage
• 1/2 tsp onion powder
• 1/4 tsp ground cloves
• 1/2 tsp smoked paprika
• Cayenne to taste
• Black pepper to taste
• 1 tbsp maple syrup (ensure it’s pure maple syrup)

For the Tofu Scramble:

• 1 block firm tofu, pressed for 20 minutes
• 1 1/2 tsp Adobo seasoning
• 1 tbsp nutritional yeast
• 1 tsp turmeric (for color)
• 1 tsp dried chives
• Black pepper to taste
• Unsweetened plant milk (almond or soy)
• 1/2 tsp black salt (for an eggy flavor)

For the Burrito:

• 1 store-bought tortilla (or homemade if you’re feeling fancy)
• 2 tbsp vegan sour cream (I used Kite Hill)
• 1/2 cup vegan cheese (Daiya cheddar block)
• Salsa (made earlier)
• Leftover hash browns, sausage, and tofu scramble

Method

1. Start by making your salsa. Chop your tomato and jalapenos roughly. For the tomato, scoop out the seeds and get rid of the “guts.” Dab the tomato pieces with a paper towel to remove excess moisture. Then, throw everything (tomato, jalapenos, salt, and pepper) into a food processor. Pulse until it’s a chunky consistency, but not too watery. Set it aside.
2. Next up, make your hash browns. Peel and grate the russet potato. If you’re like me and get nervous about grating your fingers off, grab a glove to be safe! Once grated, pat the potatoes dry with a towel and squeeze out as much moisture as possible. In a pan, heat up some oil, add the potatoes, and spread them out evenly. Season with salt, pepper, cayenne, and smoked paprika. Let them cook undisturbed for 6-8 minutes, then flip and cook for another 6-8 minutes until crispy and golden. Set aside.
3. Now, it’s time to make your vegan sausage. Take your plant-based meat and crumble it up. In a small bowl, mix garlic salt, sage, onion powder, cloves, smoked paprika, cayenne, and black pepper. Add 1 tablespoon of maple syrup to the mix and stir well. In a pan, heat up some oil and cook the crumbled plant meat mixture for 6-8 minutes, stirring occasionally until browned and crispy. Set this aside, too.
4. For the tofu scramble, press your tofu to get rid of the water. Once pressed, crumble the tofu into a bowl. Add the Adobo seasoning, nutritional yeast, turmeric, chives, and black pepper. Heat a pan with a little oil and add the tofu. Stir it around and cook for a few minutes, until heated through. Add a splash of plant milk to add moisture and help the flavors mix. Finally, add black salt for that eggy flavor, and cook until it’s the texture you like.
5. Heat your tortilla in the microwave for about a minute to make it pliable. Once soft, spread 2 tablespoons of vegan sour cream on it, then layer half of your crispy hash browns down the middle.
6. Grate some vegan cheese over the hash browns. You can go as cheesy as you like! Spoon some of your spicy salsa on top, then add a good amount of your breakfast sausage, more cheese (because why not?), and the tofu scramble. Add the other half of the hash browns on top.
7. Now, the fun part: wrapping up the burrito! Carefully fold in the sides of your tortilla, then roll it up from the bottom. It might be a little tricky because of all the filling, but trust me, you’ve got this!
8. Once wrapped, slice the burrito in half to reveal that beautiful cross-section. And yes, it’s going to look as good as it tastes.
9. Enjoy your vegan breakfast burrito! You’ll probably be too excited to wait, so dig in immediately. I bet it’s just as delicious as it is satisfying! And if you’ve got leftovers, you’re set for tomorrow, too. You’ll want to make these every day!

Pro Tips

• If you’re short on time, you can skip making the salsa from scratch and use a store-bought one, but fresh salsa will definitely give it that extra zing.
• For even crispier hash browns, try using a non-stick pan or a cast-iron skillet. This way, they’ll get extra golden and crunchy without sticking.
• You can customize the seasoning for the plant-based sausage to your taste. Add more cayenne for heat or extra sage for a more herbal flavor.
• If you prefer a creamier scramble, add a little more plant milk to the tofu while cooking to keep it moist.
• Leftovers? No problem! This burrito holds up well in the fridge for the next day. You can even freeze individual burritos for a quick breakfast on the go.

Vegan & Allergy-Friendly Alternatives

• If you can’t find plant-based sausage, you can use crumbled tempeh or mushrooms sautéed with the same spices for a delicious and hearty alternative.
• For the tofu scramble, if you’re allergic to soy, try using chickpea flour to make a chickpea scramble instead.
• If you’re avoiding gluten, use a gluten-free tortilla to make this recipe suitable for a gluten-free diet.
• For a nut-free version, swap out any plant milk that contains nuts (like almond milk) with oat or rice milk.

Nutrition Facts

• Calories: 450-500 kcal
• Protein: 20g
• Fat: 22g
• Carbohydrates: 50g
• Sugar: 6g
• Salt: 1g

Note: Nutritional values are approximate and may vary based on ingredients and proportions.