The Best Vegan Breakfast Burritos
These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they're vegan!
Nutrition Facts
Ingredients
Instructions
Squeeze a little bit of lime juice onto the diced avocado and sprinkle with a bit of salt to season.
Assemble the burritos. Grab a large burrito-sized tortilla. Add a generous dollop of the queso sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the tofu scramble on top, followed by the roasted potatoes, pico de gallo, and the avocado.Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
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Continue Reading at Rainbowplantlife →Chef's Notes
NotesThe cook time was a bit hard to estimate because it depends on which components you make, and if you’ve made any of them ahead of time. For the recipe time listed, I estimated based on (1) roasting the potatoes first, (2) making the pico de gallo, tofu scramble, and queso in the meantime; (3) assembling a burrito and griddling it as soon as the potatoes are done.Â
Notes
Firm tofu best mimics the consistency of scrambled eggs. If you can’t find it, use extra-firm tofu but just squeeze out some water using your hands instead of pressing it so the scramble doesn’t become too dry (or press for 5 minutes). If you like a really soft scramble, you can try soft tofu.
Kala namak, aka Indian black salt, is the secret behind the seriously eggy flavor in this scramble. Please seek it out! You can find it online or at South Asian grocers. Add a couple dashes just before serving, as it loses some potency when cooked.
If you want to add some finely chopped baby spinach or kale, add it after you add the eggy sauce. It will wilt pretty quickly.Â
Notes* I used cherry tomatoes here, but good-quality whole tomatoes work well too. You can chop the tomatoes by hand or pulse a few times in a food processor.Â
** I don’t think the salsa needs the garlic when combined with a bunch of other flavors and used in burritos or nachos, but if making this salsa on its own for serving with another recipe, I like to add the garlic.Â
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Reviews from the Original Source
This was a delicious recipe, but listed prep time is inaccurate. From beginning to end, with nothing pre-cut or pre-made and making all of the components from scratch, this took a solid 3.5 hrs.
We made these burritos for our family and now we have them twice every week. Our family favourite 🤩 🌯
Hey I just wanted to confirm that the nutrition information for the burritos was for the whole batch and not for one single burrito. BTW they are delicious.
I have been wanting to add more plant based meals into my diet with the ultimate goal of being 100% plant based. This was my first recipe I tried and it’s absolutely amazing and packed with flavor! It took me awhile to get it all done but definitely worth it. I also bought your cookbook. I cannot wait to incorporate these into my meals.
These burritos are so good! 🔥 I made the entire batch without the avocado and froze them before heating. I wrapped them in cling wrap and then foil. Reheated in the oven at 350 F for about 40 min, flipping once to crisp both sides. 10/10 would do it again. Thank you so much, these are so convenient!!
I seriously doubted I could be a tofu scramble lover. Nisha, you have made me a convert!!
Absolutely sensational.
I even fooled my teenager!
This is delicious! Best breakfast burrito we ever had, and the salsa is so tasty :)
After five years of working from home I had to start going back in to an office five days a week two months ago. It's been quite the adjustment. I like to take my own breakfast and lunch in and these would be perfect to make on a weekend and freeze. Just grab one in the morning and toss it in my lunch bag. I'm going to make them today (Sunday).
I've come back to this recipe over and over again throughout the years, it's my go-to for meal prep and breakfast potlucks. First time I've commented on a recipe, but it's basically saved my life at this point, maybe a few times.
Lovely pictures and clear instructions. Love your tasty and healthy recipes.
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