Vegan Breakfast Burrito Recipe

I opened up my pantry and for the first time in a long time, I groaned at the four boxes of oat bran I have patiently waiting for me every morning.

I love oat bran, but I had to switch things up a bit. I decided that today would be a good day to fold together with a super simple vegan breakfast burrito recipe that’s filling, high in fiber, and loaded with protein – literally. 

I also didn’t want to make a big fuss out of it, so I just used what I had. And that meant settling for vegan ranch instead of sriracha sauce because I ran out. But let’s be honest, it’s not really my sriracha, but the person I live with. Sharing is caring, right?  ¯\_(ツ)_/¯

Additionally, I knew that I didn’t want to spend time chopping, so I didn’t. That’s what dry seasonings and spices are for. 

For this vegan breakfast burrito, I wanted something high in protein, with a variety of flavors, while also using what have in my kitchen. Here’s what I came up with:

• Tofu scramble 
• Canned black beans 
• A potato 
• Spinach
• Spices
• Soyrizo

Wanna check out my basic tofu scramble? Check this recipe out.

Print Recipe

Vegan Breakfast Burrito Recipe

Extra hungry this morning? Cool, me too. Let's skip the green smooothies and whip up a hefty breakfast burrito with soyrizo, tofu scramble, beans,

Course: Breakfast

Cuisine: American, Latin

Keyword: Burrito

Servings: 1

Ingredients

• 1 russet potato
• 1 tablespoon oil
• Salt
• 1/4 cup cooked/canned beans
• 1/4 cup Soyrizo
• 1/4 teaspoon turmeric powder
• 1 teaspoon Nutritional yeast 
• Handful of spinach
• 1 block firm tofu
• 1 large tortilla

Instructions

• First, cut the potato into small, ½-inch pieces. In a bowl, mix the potato pieces with 1 teaspoon of olive oil, and a pinch of salt.
• Next, turn on toaster oven to 400 degrees F. Spread the cut-up potato pieces on a tray with some space in-between. 
• Bake the potato pieces for 20 minutes, turning halfway. Meanwhile, set a non-stick pan on a stovetop. Set heat to high. 
• Add oil and crumble the tofu directly into the pan and toss around with the oil. 
• Combine tofu with turmeric, nutritional yeast, and a pinch of salt.
• Cook the tofu for about 8 minutes. Then, throw in a handful of spinach, then, cook for another minute, or until wilted. 
• Once done, set aside the tofu scramble into a bowl. In the same pan, add a bit more oil. Add the soyrizo and cook for about 5 minutes, or what is indicated on the package. Set aside. 

How To Assemble Burrito

• First, layout the tortilla on a microwavable safe dish. Warm it up for a few 5-10 seconds, until warm. 
• Next, add a small layer of tofu scramble, soyrizo, beans, potatoes, your choice of sauce. 
• Fold the burrito. Finally, cut a burrito in half. Serve.

Notes

1. Use whatever sauce you like. I just went for whatever I had in my kitchen. You’ll want something like salsa, hummus, plain Greek yogurt, or guacamole to give some wetness and/or fats to the burrito. 
2. If you don’t know how to properly fold a burrito, check out this handy article. 
3. I cooked my potatoes in a toaster oven because I was just making this for me. But feel free to use a regular oven. 
4. When roasting the potato, be sure to leave some space between each piece to prevent from steaming. 
5. Be sure to drain and rinse the beans prior to adding them to your burrito. 
6. This recipe yields about 1-2 servings. 

Did you try out this Vegan Breakfast Burrito Recipe? 

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