Vegan Breakfast Burritos

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!

vegan breakfast burritos

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.
vegan breakfast burritos

3 main components of this breakfast burrito:

Scramble

  • 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!

Potatoes

  • 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!

Veggies:

  • 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.
vegan breakfast burritos

Other Vegan Breakfast Recipes:

Chickpea Flour Frittata Muffins

The Best Vegan Omelette

Fluffy Vegan Waffles

Vegan Chilaquiles Verdes

Print
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vegan breakfast burritos

Vegan Breakfast Burritos


  • Author: Anna Rios
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 6 burritos 1x
  • Diet: Vegan

Description

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!


Ingredients

Scale

Scramble:

  • 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

Potatoes:

  • 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

Veggies:

  • 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

Others:

  • Avocado
  • Pico de Gallo salsa

Instructions

Scramble:

  1. Turn a pan on medium heat and add 1 tbsp oil.
  2. 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.
  3. 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.

 

Veggies:

  1. Add oil to a pan on medium heat.
  2. Once hot, add roughly chopped garlic. Sauté for 30 seconds.
  3. Add poblano, red bell pepper, and onions to the pan. Add cumin, salt, and pepper.
  4. Cover with lid and cook for 8-10 minutes.
  5. Uncover the pan, stir, and cook uncovered for another 5-7 minutes or until slightly brown on the edges.
  6. Add vegan cheese on top, take off the heat, and cover with lid to allow the cheese to melt.

 

Potatoes:

  1. Dice the baby potatoes into quarters. Add to a mixing bowl.
  2. Drizzle with avocado oil, add garlic powder, chili powder, salt, and pepper. Toss to season evenly.
  3. 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.
  4. Set aside.

 

Assemble burrito:

  1. Heat tortilla on a griddle to prevent it from ripping/breaking when rolling it up.
  2. 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.
  3. Put back on the griddle if you want the beautiful grill marks. Grill for 2-3 minutes on each side.
  4. Serve immediately or save for meal prep! If using for meal prep avoid adding avocado and pico de Gallo, serve on the side.
  • Category: Breakfast
  • Method: Stove
  • Cuisine: Mexican

Keywords: vegan breakfast burritos, vegan breakfast recipes, vegan mexican breakfast burrito, mexican breakfast burrito

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