Vegan Breakfast Burrito Recipe: Tofu Scramble Vegan Burrito
Written by MasterClass
Last updated: May 11, 2022 • 3 min read
Make a big batch of vegan breakfast burritos for a weekend brunch or to keep in the freezer all week long.
Learn From the Best
What Is a Vegan Breakfast Burrito?
A vegan breakfast burrito uses plant-based egg and meat substitutes or naturally vegan ingredients in the vegan version of this Mexican dish. A tofu scramble of extra-firm tofu is a typical replacement for scrambled eggs and breakfast sausage, while nutritional yeast can serve as a vegan cheese alternative.
Vegan breakfast burritos are a good item to add to a meal prep plan to ensure you always have a high-protein savory breakfast on hand since they freeze well. Wrap each burrito tightly in plastic wrap, followed by a layer of tinfoil. Then place the burritos in a resealable plastic bag and add them to the freezer. Reheat the burritos in the microwave or oven; alternatively, defrost them and toast them, seam side down, in a pan.
4 Naturally Vegan Ingredients for Vegan Breakfast Burritos
Vegan breakfast burritos can be just as satisfying as meat-filled burritos if you include various flavors and textures. Here are naturally vegan ingredients that work well in a vegan burrito:
- 1. Beans: Black beans, chickpeas (garbanzo beans), and pinto beans can add protein and a creamy texture to a breakfast burrito. Add the beans whole or make refried beans to spread over the tortilla. Season the beans with spices like cumin, chipotle powder, and paprika.
- 2. Potatoes: Use white potatoes or sweet potatoes to add carbohydrates to your breakfast burrito. Make crispy hash browns or home fries, or cube or shred the potatoes. Boil the potatoes first, then sauté them with olive oil and season them with salt, black pepper, garlic powder, onion powder, and turmeric.
- 3. Rice: White rice or brown rice are common options for breakfast burritos. Rice adds bulk to a burrito without adding an overpowering flavor. Cook your white or brown rice in vegetable broth or water and season it with lime juice and fresh cilantro.
- 4. Vegetables: Fill a burrito with bell peppers, diced tomatoes, jalapeños, and red onion to add freshness and flavor to a breakfast burrito. Other options include raw or sautéed dark leafy greens, such as spinach, chard, or kale.
Want to Learn More About Cooking?
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Crenn, Gabriela Cámara, Joanne Chang, Alice Waters, Mashama Bailey, Niki Nakayama, and more.
Vegan Breakfast Burrito Recipe
makes
prep time
20 mintotal time
45 mincook time
25 minIngredients
For the tofu scramble
For the rice
For the black beans
For assembly
Make the tofu scramble:
- 1
Wrap the block of tofu in a clean kitchen towel or paper towels and weigh it down with a baking sheet with a heavy pan on top.
- 2
Press the tofu for 15 minutes to drain it of excess liquid.
- 3
In a large bowl, crumble the tofu.
- 4
Add the olive oil, nutritional yeast, salt, pepper, turmeric, and crushed fennel seed to the tofu.
- 5
Toss the tofu gently with the seasonings.
- 6
In a sauté pan over medium-high heat, cook the tofu with a little olive oil until it is warm throughout and slightly crispy, about 2–3 minutes.
Make the rice:
- 1
In a saucepan over medium heat, combine the brown rice and water.
- 2
Bring the water to a boil.
- 3
Reduce the heat to medium-low heat and simmer the rice for about 20 minutes.
- 4
After 20 minutes, test the rice for doneness.
- 5
Stir in the chopped cilantro, lime zest, and lime juice.
Make the beans:
- 1
Drain a can of black beans.
- 2
In a large bowl, combine the black beans, cumin, chili powder, salt, and pepper, mixing the ingredients well.
Assemble the burrito:
- 1
Place the tortilla between damp paper towels.
- 2
Heat the tortillas in the microwave until they are warm but not too hot to handle.
- 3
Lay each tortilla flat on a clean surface.
- 4
Place rice in the center of the tortilla’s lower half, leaving room on either side and at the top.
- 5
Spoon the beans on top of the rice, followed by the tofu scramble.
- 6
Top with a hot sauce of your choice if you wish.
- 7
Fold the sides in toward the center of the burrito.
- 8
Keeping the sides in place, now roll the bottom of the tortilla over the fillings.
- 9
Continue rolling the tortilla until all the fillings are secure inside the tortilla.
- 10
Repeat the assembly steps for the second burrito.
- 11
Enjoy the burritos immediately, or toast the burritos with the seam sides down in a pan with olive oil first.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Dominique Crenn, Gabriela Cámara, Joanne Chang, Alice Waters, Mashama Bailey, Niki Nakayama, and more.