If you want something tasty for breakfast, this recipe is for you! These burritos are made with healthy ingredients and is really simple, like most of our recipes. Besides, this recipe is also great to use up leftover ingredients.
I always have tortillas in my kitchen because I just need to heat them in a skillet, add the ingredients I've got on hand and they're ready to eat! There are so many different combinations you can make and it's almost impossible to go wrong with burritos, they always taste awesome!
Although these burritos are really easy to make, you can see how we made them in the pictures below.
Tips:
- Feel free to use any vegetables you want. I prefer to use raw veggies because they're more nutritious.
- There are so many sauces you can use: guacamole, vegan sour cream, enchilada sauce, vegan mayonnaise, etc. You can add some extra virgin olive oil instead.
- If you don't eat soy, add beans, rice, quinoa, potatoes, sweet potatoes, pumpkin or just more veggies.
- I love black salt because it tastes like real eggs, but it's not necessary, any other type of salt is okay.
Vegan Breakfast Burritos
If you want something tasty for breakfast, these vegan burritos are perfect for you! This recipe is also great to use up leftover ingredients.
PRINT
PIN
RATE
Servings: 4
Ingredients
For the tofu scramble:
- 5 oz firm tofu
- Extra virgin olive oil
- ¼ teaspoon ground turmeric
- Black salt, Kala Namak
- Black pepper
For the vegan burritos:
- 4 tortillas
- Red onion, chopped
- Tofu scramble
- 4 tablespoon nutritional yeast
- Simple restaurant-style salsa
- Avocado, diced
Instructions
For the tofu scramble:
- Use a fork to crumble the tofu into bite-sized pieces. Heat some oil in a skillet, add the tofu and the rest of the ingredients and cook the tofu for about 10 minutes.
For the vegan burritos:
- Place the tortillas in a skillet over medium heat and cook them for about 30 seconds on each side.
- Add the ingredients (red onion, tofu scramble, avocado, salsa and 1 tablespoon nutritional yeast per burrito). Fold ends in and roll up.
Nutrition
Serving: 1serving | Calories: 198kcal | Carbohydrates: 20g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 225mg | Potassium: 191mg | Fiber: 4g | Sugar: 1g | Vitamin C: 0.03mg | Calcium: 159mg | Iron: 3mg
DID YOU MAKE THIS RECIPE?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!
Chris Cooks says
Made this with frozen, thawed tofu and roasted green chilies for a breakfast burrito with salsa and avocado! Satisfied my umami breakfast craving!!
Iosune Robles says
Wow, Chris! Sounds so good 🙂
Scott says
FYI, the link for tortillas is bad. It directs you to your salsa recipe.
Iosune says
Hi Scott! It was a mistake, thanks for your comment! 🙂
Evi @ greenevi says
Breakfast burritos with tofu scramble are the best things, I love this version too! Unfortunately I am never able to make them look as pretty as yours 😉
Iosune says
Hi Evi! Thank you so much for your kind words 🙂 I LOVE your blog, your recipes and your photos are amazing <3
Sylvia says
Hi! I tried your raw pumpkin Humus!! It was great! My husband really likes it!
I have made it many times, he woldn't mind having it all the time, but its hard to find
Tahini all the time, very expensive, when I can. Is it all right to use Sessami seeds instead?
Thank you,
Sylvia
Love all your recipes:)
Iosune says
Hi Sylvia! You can make homemade tahini: http://simpleveganblog.com/tahini/ or use some sesame seeds instead if you want 😉 Thanks a lot!!