Vegan Breakfast Burrito
This vegan breakfast burrito will take your stay-at-home mornings to the next level. It’s the perfect combo of a tasty tofu scramble with vegan sausage, an easy homemade salsa and shredded vegan cheese, rolled up and served in whole-grain tortillas.
Despite the daunting list of ingredients, this recipe is a breeze to make, and can easily turn your homemade breakfast routine into a first-class, restaurant-quality experience. It’s just perfect for long Sunday mornings when you’re ready to go the extra mile and whip up something special.
Here’s what you’ll love about it:
- Egg, dairy and nut free
- Packed with plant-based protein
- Super filling and satisfying
- Meat eaters approved
How to Make Vegan Breakfast Burrito
This burrito consists of three components that can deliver a restaurant-quality meal.
Tofu Scramble with Vegan Sausage
Make this classic vegan breakfast a bit more interesting by adding spring onions, red pepper and your favourite vegan sausage to the mix. Here’s how to prepare the best tofu scramble:
1. Press tofu by patting it dry and rolling it in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
2. While the tofu is draining, prepare the sauce by adding salt, garlic powder, ground cumin and turmeric to a small bowl, and adding enough water to make a pourable sauce. Set aside.
3. Warm a large skillet or frying pan over medium heat. Once hot, add olive oil and vegan sausage. Cook for about 10 minutes, or about half the time it says on the package instructions. Then, add the onions and red pepper and cook for the remaining time.
4. In the meantime, unwrap the tofu and use a fork to crumble it into bite-sized pieces.
5. Use a spatula to move the sausage and veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add the turmeric sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until the tofu is slightly browned.
![Tofu Scramble [V+GF]](https://www.spoonfulofkindness.com/wp-content/uploads/2020/07/tofu-scramble.jpg)
Homemade Salsa
No burrito is complete without a delicious salsa. Mash a perfectly ripe avocado, fresh tomatoes, shallot, garlic, fresh lime juice, salt, cumin and cilantro for a flavoursome homemade dip that will take this burrito to the next level. Add a jalapeño pepper for a spicier dish.
Assemble the Burrito
To assemble the burrito, wrap the tofu scramble and salsa in a tortilla, with a generous serving of your favourite vegan cheese. Cook in the pan for about 3 minutes, until the cheese melts and the tortillas are a rich, golden brown. Here’s the step-by-step process for how to make the finest vegan breakfast burrito in town:
1. Spoon about ¼ cup of the salsa onto each tortilla, followed by a quarter of the tofu scramble and ¼ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
2. Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
Can I Make Any Substitutions?
Yes, this breakfast burrito is the perfect choice for meat eaters transitioning to vegetarianism, established vegetarians, and vegetarians transitioning to veganism. Here’s how you can make the recipe work for you:
If you’re a meat eater going vegetarian, or a long-term vegetarian:
- Stick with vegan sausage
- Replace tofu scramble with your favourite scrambled eggs
- Stick with vegan cheese to keep the recipe dairy free, or replace it with vegetarian dairy cheese (such as cheddar or Monterey Jack) for a fully vegetarian meal
If you’re a vegetarian going vegan:
- Stick with vegan sausage
- Make the recipe dairy-free only by replacing tofu with scrambled eggs, but keeping the vegan cheese
Can I Make This Recipe Ahead?
No. Due to scrambled tofu with vegan sausage and freshly made salsa, this breakfast burrito tastes best when freshly cooked.
More Vegan Breakfast Recipes
Click here for a complete listing of vegan breakfast recipes.
Vegan Breakfast Burrito
Ingredients
Tofu Scramble
- 1 tablespoon olive oil
- 1 vegan sausage, sliced to ½-inch pieces
- ¼ red onion, chopped
- 1 red pepper, thinly sliced
- 8 ounces (225g) extra-firm tofu
Tofu Sauce
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- 3-4 tablespoons (3 tablespoons) water
Salsa
- 1 avocado, peeled, pitted, and diced
- ½ cup (75g) finely diced seeded tomatoes
- 1 small shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 tablespoon fresh lime juice
- ½ teaspoon sea salt
- ¼ teaspoon ground cumin
- ¼ cup (4g) chopped cilantro
For the Burrito
- 1 teaspoon vegetable oil
- 1 cup (112g) shredded vegan cheese
- 4 10-inch flour tortillas
Instructions
Tofu Scramble
- Press tofu by patting it dry and rolling it in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
- While the tofu is draining, prepare the sauce by adding salt, garlic powder, ground cumin and turmeric to a small bowl, and adding enough water to make a pourable sauce. Set aside.
- Warm a large skillet or frying pan over medium heat. Once hot, add olive oil and vegan sausage. Cook for about 10 minutes, or about half the time it says on the package instructions. Then, add the onions and red pepper and cook for the remaining time.
- In the meantime, unwrap the tofu and use a fork to crumble it into bite-sized pieces.
- Use a spatula to move the sausage and veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add the turmeric sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until the tofu is slightly browned.
Salsa
- Place mashed avocado, finely diced tomatoes, minced shallot and garlic, jalapeño pepper (if using), lime juice, salt, cumin and cilantro in a medium bowl and mix to combine. Set aside.
Assemble the Burrito
- Spoon about ¼ cup of the salsa onto each tortilla, followed by a quarter of the tofu scramble and ¼ cup cheese. Fold in the sides of the tortilla over the filling and roll, tucking in the edges as you go.
- Lightly coat the pan with oil and set over medium heat. When the pan is hot, add the burritos, seam side down. Cook, covered, until the bottom of the burritos are golden brown, about 3 minutes. Flip the burritos over and continue cooking, covered, until golden, a few minutes more. Serve warm.
