These Mexican-style, vegan breakfast burritos are filled with an eggy tofu-chorizo scramble, poblano peppers, onion, crispy air-fried potatoes, pico de Gallo and creamy avocado. The most flavorful breakfast burrito with an authentic Mexican touch! Make these for a weekend brunch to surprise your family!
Why you’ll love these Mexican-style, Vegan Breakfast Burritos:
- Flavorful and delicious: authentic Mexican flavors wrapped in a tortilla!
- Various textures: crispy potatoes, soft scramble, chewy tortilla.
- Simple ingredients: Tofu, potatoes, veggies, and seasonings.
- Versatile: Burrito, taco or breakfast bowl, you choose!
- Meal-prep friendly: Batch make and have a burrito for each day of the week. Freezer friendly.
3 main components of this breakfast burrito:
- I use tofu as it’s accessible to mostly everyone, it’s high in protein, and very affordable. I use black salt (Kala Namak) to get an egg-like taste. You can find it online or at a local Indian grocery store.
- You can also use Just Egg if you have it at a store nearby. It is one of my favorite egg substitutes but it can also be a bit pricey. The closest vegan egg to the “real deal” in my opinion!
- For best results I highly recommend using fingerling also known as baby potatoes. They can be cut into the perfect shape for breakfast burritos. Dice each baby potato into quarters to make perfect-sized potato bites.
- You can also use Yukon Gold potatoes and dice them into half-inch cubes as an alternative.
- Pro-tip: If you want “cheesy” potatoes, add 3 tbsp of nutritional yeast before air-frying or baking them. Nutritional yeast is adds so much flavor!
- I used this combination of peppers and onions to give it a more authentic Mexican flavor. I personally love pasilla/poblano peppers. These are the peppers used for Chile rellenos! You can also use your choice of peppers.
Other Vegan Breakfast Recipes:
Chickpea Flour Frittata MuffinsPrint
Vegan Breakfast Burritos
- Total Time: 45
- Yield: 6 burritos 1x
- Diet: Vegan
These Mexican-style, vegan breakfast burritos are filled with an eggy tofu-chorizo scramble, poblano peppers, onion, crispy air-fried potatoes, pico de Gallo, and creamy avocado. The most flavorful breakfast burrito with an authentic Mexican touch!
- 1 packet of Extra Firm tofu
- 1/2 cup vegetable broth
- 2 tbsp avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- 1/2 tsp Kala Namak* (optional)
- 1/3 cup vegan chorizo
- 2 cups baby (fingerling) potatoes
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tbsp avocado oil
- Salt and pepper to taste
- 3 garlic cloves, chopped roughly
- 1/2 white onion, sliced
- 2 poblano peppers, chopped sliced
- 1 red bell pepper, chopped or sliced
- 1 tbsp avocado oil
- 1 tsp cumin
- Salt and pepper to taste
- 3/4 cup vegan mozzarella cheese
- Pico de Gallo salsa
- Turn a pan on medium heat and add 1 tbsp oil.
- Crumble tofu with your hands and add to the pan once it’s hot. Add garlic powder, onion powder, turner, Kala Namak, and vegan chorizo. Sauté for 5-7 minutes.
- Add vegetable broth and one more tbsp of oil. Simmer on low-medium heat for another 7 minutes. Taste and adjust seasonings if needed, Turn off heat and set aside.
- Add oil to a pan on medium heat.
- Once hot, add roughly chopped garlic. Sauté for 30 seconds.
- Add poblano, red bell pepper, and onions to the pan. Add cumin, salt, and pepper.
- Cover with lid and cook for 8-10 minutes.
- Uncover the pan, stir, and cook uncovered for another 5-7 minutes or until slightly brown on the edges.
- Add vegan cheese on top, take off the heat, and cover with lid to allow the cheese to melt.
- Dice the baby potatoes into quarters. Add to a mixing bowl.
- Drizzle with avocado oil, add garlic powder, chili powder, salt, and pepper. Toss to season evenly.
- Air-fry at 390 F for 17-20 minutes or until desired crispiness. You can also roast in the oven at 400 F for 18-20 minutes depending on the size you cut them to.
- Set aside.
- Heat tortilla on a griddle to prevent it from ripping/breaking when rolling it up.
- Add about 1/4 cup of each (scramble, potatoes, and veggies), add sliced avocado and pico de Gallo. Roll burrito up by tucking in both ends inside when rolling up.
- Put back on the griddle if you want the beautiful grill marks. Grill for 2-3 minutes on each side.
- Serve immediately or save for meal prep! If using for meal prep avoid adding avocado and pico de Gallo, serve on the side.
- Prep Time: 15
- Cook Time: 30
- Category: Breakfast
- Method: Stove
- Cuisine: Mexican
Keywords: vegan breakfast burritos, vegan breakfast recipes, vegan mexican breakfast burrito, mexican breakfast burrito
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