Vegan Breakfast Burritos

5 from 14 votes

These easy vegan breakfast burritos are packed with healthy ingredients and protein. It's a great make-ahead recipe for busy mornings.

Cook Time15

Total Time15

Course: Breakfast

Cuisine: Mexican

Keyword: protein, spinach, tofu

Servings: - 6 burritos

1 diced bell pepper or sweet potato
1/2 cup diced vegetables of choice
16 oz firm tofu (soy free options are listed above)
1 tsp curry powder
1 tsp onion powder
1/2 tsp ground turmeric
1/2 tsp salt and optional sprinkle of black pepper
1 handful spinach or kale
1 tbsp minced garlic (optional)
1 tbsp nutritional yeast (optional)
tortillas (your choice of size)
burrito add-ins of choice, such as vegan cheese, salsa, hash browns, or sliced avocado

*For a family sized option or breakfast meal prep, feel free to double the recipe.
To make the vegan breakfast burritos, either grease a nonstick pan or add a tbsp of oil to prevent sticking. Sauté the vegetables (and optional garlic) over medium heat until lightly browned. Drain the tofu and add it to the pan. Break it up with a spatula. Add spices and salt. Continue cooking—stirring occasionally—until tofu is hot and the liquid has evaporated so it looks like scrambled eggs. Stir in optional spinach until it wilts. Portion into the middle of each tortilla (see recipe video for a visual), add toppings if desired, and wrap up tightly. Burritos can be served immediately or wrapped in foil and refrigerated or frozen in a resealable bag or airtight container.
View Nutrition Facts

For a complete breakfast, serve with these Strawberry Smoothies.