Easy Vegan Breakfast Burrito You’ll Crave Every Morning
Start your day with this Easy Vegan Breakfast Burrito: a delicious, hearty, and healthy recipe packed with flavor and plant-based ingredients!
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”
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.