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Home » Recipes » Breakfast

Vegan Breakfast Burrito Recipe

by Aly Michell Dated: September 16, 2019 Last Modified: August 28, 2023 Leave a Comment
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  • Vegan Breakfast Burrito Recipe

Loaded Vegan Breakfast Burritos is the ultimate hungry-human breakfast for when you really want to get your morning started.

These burritos do not hold back on its protein power, flavor, and substance. As much as I love a bowl of savory oat bran, I had to switch things up a bit.

Thankfully, I had everything I needed for a breakfast burrito (with some compromise).

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:

White plates with cooked soyrizo, potatoes, beans, and tofu scramble with greens
  • Tofu scramble 
  • Canned black beans 
  • Breakfast potatoes
  • Spinach
  • Spices
  • Soyrizo

For more breakfast recipes, check out 18 Frugal Plant-Based Breakfast Recipes. We have sweet, savory, and everything in between!

Wrapped burrito cut in half with beans, soyrizo, tofu scramble, and potatoes inside

Vegan Breakfast Burrito Recipe

Aly Michell
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,
5 from 1 vote
Print Recipe Pin Recipe
Cook Time 40 minutes mins
Total Time 40 minutes mins
Course Breakfast
Cuisine American, Latin
Servings 1
Calories 844 kcal

Ingredients
  

  • 1 russet potato
  • 1 tablespoon oil
  • Salt
  • ¼ cup cooked/canned beans
  • ¼ cup Soyrizo
  • ¼ 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. 

Nutrition

Serving: 1servingCalories: 844kcalCarbohydrates: 78gProtein: 52gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 15gTrans Fat: 0.1gSodium: 482mgPotassium: 1443mgFiber: 15gSugar: 4gVitamin A: 2818IUVitamin C: 21mgCalcium: 644mgIron: 11mg
Tried this recipe?Tag @plantbasedandbroke on Instagram and show it off to us!

Did you try out this Vegan Breakfast Burrito Recipe? 

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2608 shares
Category: All, Breakfast

About Aly Michell

Previous Post:Why I Shop At Asian Grocery Stores
Next Post:Crispy Mushroom BaconStrips of veggie bacon against parchment paper

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Hi, My name is Aly Michell! I create plant-based recipes that are easy, accessible, using everyday cookware.

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