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Vegan Breakfast Burrito on white plate
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5 from 1 vote

Vegan Breakfast Burrito

These vegan breakfast burritos are loaded with potatoes, beans, salsa, and scrambled tofu.  These easy breakfast burritos have a make-ahead option, making them the perfect breakfast anytime!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Main Course
Cuisine: American, Mexican
Keyword: make ahead breakfast burrito, vegan breakfast burrito
Servings: 6 burritos
Calories: 281kcal
Author: Maggie



  • 1/2 onion, chopped
  • 3 cloves garlic, minced
  • 2 medium (about 2 cups) potatoes, chopped into 1/2-inch pieces
  • 1 cup vegetable broth
  • 1 cup black beans
  • 1/2 cup salsa

Tofu Scramble (Optional - See Notes for Soy Free Option):

  • 14 ounces firm tofu
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kala namak salt* or sea salt


  • 6 large tortillas** gluten free if necessary
  • 1/2 large avocado sliced
  • Optional ingredient ideas: spinach, quinoa, rice, roasted veggies, etc.


  • Add potatoes, onion, garlic and vegetable broth to a large skillet and toss to combine.  Cover and bring to a boil, then reduce to a simmer.  Cook, stirring every couple minutes until potatoes are cooked through.  Remove the lid, turn the heat to high and cook off any remaining liquid.  Add the beans and salsa, stir and cook to warm through.
  • Start on the tofu scramble while the potatoes are cooking.  Drain the tofu, but don’t press it.  You’ll want that liquid extra liquid to help cook the tofu. Crumble the tofu in a pan (non-stick or a regular pan will work).  Add the turmeric, garlic powder and salt and stir.  Cook the tofu scramble, stirring frequently, until most of the water has evaporated and it is the consistency of scrambled eggs.  Set aside.
  • Once the potatoes and tofu scramble are done, its time to assemble the burritos!  Make sure you have all your ingredients nearby, when you start.  If your tortillas isn't soft and flexible, pop it in the microwave for 20-30 seconds to soften it up. Add the filling to the center in a line, but make sure not to overfill or it will be hard to roll it up. 
    To roll the burrito (see pictures and more info in the body of the post above): fold in the sides and then fold the bottom up over your side folds. Bring the tortilla over the filling and roll and tuck it around itself, taking care to keep the ends tucked in too. Enjoy immediately or wrap in tin foil and freeze for later.


*Kala nama (or black salt) has a distinct egg flavor.  This is the key to making your tofu scramble taste just like scrambled eggs!  If you don't have black salt, regular salt will work just fine, but I recommend seeking it out sometime in the future.  It is magical! I use the Spice Lab brand.
**If you need a good gluten free tortilla I recommend trying this recipe because they are soft and flexible.  I make these on a weekly basis and love them.  1/3 cup of batter makes a perfect burrito sized tortilla.
Soy-Free Option: Dice 2 cups of mushrooms and sauté with a pinch of salt and garlic powder until cooked through.  You can also just omit the tofu scramble and use an additional cup of beans.
Freezer Option:  Wrap burritos tightly in tinfoil and store in the freezer for up to 2 months.  I like to take the burrito out the night before I am going to eat it and put it in the fridge, so it heats through faster.  Warm in the microwave or in a covered skillet with a few drops of water until heated through.


Calories: 281kcal | Carbohydrates: 43g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Sodium: 320mg | Potassium: 568mg | Fiber: 11g | Sugar: 3g | Vitamin A: 132IU | Vitamin C: 17mg | Calcium: 113mg | Iron: 2mg