The Best Plant Based Breakfast Burrito Recipe
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If you’re looking for the perfect breakfast that’s filling, flavorful, and easy to meal prep, you’re going to love this plant based breakfast burrito recipe. It’s packed with protein-rich tofu scramble and fresh veggies. It’s the perfect way to start your day—or stock your freezer for busy mornings.
This delicious plant-based breakfast burrito is the perfect healthy breakfast! Whether you’re making an epic vegan breakfast burrito for today or a meal prep breakfast to stock your freezer for the week. These healthy vegan breakfast burritos are a great option for flavor, nutrition, and convenience.
Before losing 125 pounds and switching to a vegan diet, I grabbed Pop-Tarts or Cap’n Crunch cereal for breakfast. Now that I focus on nutrition and calories, I created this vegan breakfast burrito recipe. It’s loaded with protein to keep you satisfied all morning long.
But, before I show you how to make this plant based breakfast burrito recipe, please take a quick second to subscribe to the Intentionally Eat newsletter. It contains delicious recipes and tips to help you live your healthiest life, plus you’ll get a free Snacks & Smoothies Mini-Cookbook full of incredible plant-based snack recipes!
Why You’ll Love This Plant Based Breakfast Burrito Recipe
You’ll want to make a big batch of these easy vegan breakfast burritos because they are:
- Protein-packed – They have a good amount of protein from the scrambled tofu.
- Personalized– You can add your favorites like avocado slices, pico de gallo, vegan sour cream, tempeh bacon, and dairy free cheese.
- Flexible – Works with gluten-free tortillas, corn tortillas, low carb tortillas, or a hearty whole wheat tortilla.
- Freezer-friendly – wrap in parchment paper and aluminum foil, or plastic wrap for later.
If you love protein-packed breakfast recipes, you’ll want to check out these Pumpkin Spice Donuts and this Vanilla Protein Shake!
Ingredients
Here’s a complete recipe list with simple ingredients for this egg and dairy free breakfast burrito:
- Silken Tofu Breakfast Recipe– 1 block of tofu (extra firm tofu & 1 block of tofu, silken or soft
- Plant milk – unsweetened
- Nutritional yeast
- Olive oil or vegan butter for sautéing
- Almond flour
- Cornstarch or arrowroot powder
- Turmeric
- Garlic powder
- Onion powder
- Dry mustard
- Sea salt, Homemade salt substitute, black pepper, and optional kala namak for that “eggy flavor”
- Large tortilla wrap (use corn tortillas, flour tortilla, or whole wheat tortilla depending on preference)
Optional Add-ins
- Beans – you can add black beans, pinto, or garbanzo beans for even more protein.
- Bell peppers (mix of green, orange, red peppers or poblano peppers, chopped and sauteed with the tofu scramble. You could also add them raw to the burrito.
- Onion – chopped and sauteed with the tofu scramble or add fresh slices or green onions into the burrito.
- Mushrooms – sauteed or raw
- Spinach – sauteed or raw
- Vegan cheese or vegan queso for cheesy flavor
- Fresh toppings: pico de gallo, fresh cilantro, lime juice, and avocado slices
How to Make These Vegan Burritos
Step 1: Tofu Scramble
Make this fluffy tofu scramble.
Step 2: Assemble burritos
Lay tortillas on a flat surface and add tofu scramble, veggies, and toppings to the middle. Top with a drizzle of vegan sour cream, vegan queso, or hot sauce.
Next, fold the sides in, then roll it up tightly from the bottom into a rolled burrito.
Or fold it into an easy hand held wrap.
Step 3: Optional, but delicious!
Toast in a sauté pan over medium heat until golden brown.
Pro Tip: If you’re making a homemade vegan breakfast burrito for later, wrap tightly in parchment and then aluminum foil or in plastic wrap and store in an airtight container or freezer bag.
More Incredible Recipes:
Alkaline Diet Breakfast Recipes
Cinnamon Oat Plant Based Granola Recipe
15 Best Vegan Weight Loss Shakes
Meal Prep & Freezer Tips
These plant based breakfast burritos are perfect for meal prepping:
- For freezer prep: line with parchment paper or plastic wrap, then wrap burritos in aluminum foil.
- Store: place leftover burritos in a zip-top bag or airtight container.
- To reheat: thaw it in the fridge overnight and warm it up in the microwave, stovetop in a large skillet, air fryer, or oven.
Next time you’re craving a delicious vegan burrito, whip up this tofu scramble recipe with veggies, wrap it in your favorite tortilla wrap, and enjoy the perfect breakfast—fast, filling, and packed with flavor.
If you enjoyed this plant based breakfast burrito or have tried any other recipe at Intentionally Eat, please leave a ⭐star rating and tell me how it went in the 📝comments below. Thanks for visiting, and be sure to get instant access to new recipes, weight loss tips, plus a FREE Snack & Smoothie Recipe Bundle here.
The Best Plant Based Breakfast Burrito Recipe
Ingredients
- 1 Silken Tofu Breakfast Recipe
- 6 tortillas, whichever type you prefer
Optional Add-ins
- 1.5 cups cooked black beans, pinto, or garbanzo beans
- 1-2 bell peppers or poblano peppers, chopped
- 1 large onion, chopped
- 1.5 cups mushrooms, sliced
- 1 cup vegan cheese (or 1/2 cup vegan queso)
- 1 cup pico de gallo
- 1/2 cup cilantro, chopped
- 1 avocado, sliced
Instructions
- Step 1: Make the fluffy tofu scramble.
- Step 2: Stir in beans, peppers, onions, or mushrooms if using. Cook until tender or add them raw into the burrito.
- Step 3: Sprinkle with vegan cheese or queso if desired, then remove from heat.
- Step 4: Fold the sides of the tortilla in toward the filling, then fold the bottom up and roll tightly to seal. Place seam side down.
Optional
- Step 5: Warm burrito in a skillet, toaster oven, or air fryer.
- Step 6: Serve with fresh toppings like pico, cilantro, and avocado.
Notes
How to Store
Keep leftovers in an airtight container in the fridge for up to 3 days. For freezer meal prep, wrap burritos in parchment paper or plastic wrap, then store in a freezer bag for up to 2 months. Reheat in a skillet, toaster oven, or microwave.Tips
You can fold them into wraps by following the directions here. You can lower the fat calories by omitting the vegan cheese. If you want fewer calories, you can use a smaller tortilla.Nutrition
Before I say goodbye, I encourage you to take a moment to find out how I went from obese to 125-pound lighter -and how you can reach your goals, too!
Hungry for more? Check Out These Recipes
25 Easy Recipes with Tortilla Wraps
Easy Almond Flour Tortilla Recipe
About The Author
Although Cindy has lost 125 pounds, her path to success was not easy. Go here to read her incredible story, “From Morbidly Obese to Losing 125 Pounds and Becoming a Health Coach.” If you want to send Cindy a quick message, visit her contact page here.
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I hope you enjoyed this egg and dairy free breakfast burrito recipe and that you found it delicious!
Disclaimer: Please note that I am not a medical professional. The information provided on this blog is based on my personal experiences and research as a vegan recipe enthusiast. While I strive to provide accurate and up-to-date information, it is important to consult with a qualified healthcare professional or a registered dietitian before making any significant changes to your diet, especially if you have any underlying health conditions or concerns. The recipes and tips shared on this blog are meant for general informational purposes and should not be considered a substitute for professional medical advice. Always prioritize your health and well-being by seeking personalized guidance from a qualified healthcare provider.
