If you're looking for vegan breakfast ideas, these Vegan Breakfast Burritos has to be next on your list! One of my favorite vegan breakfast ideas is tofu scramble. But to amp up a tofu scramble and make it into a breakfast burrito is pure perfection! I used this tofu scramble recipe in this dish because it pairs perfectly with breakfast burritos.
Why these are the best breakfast burritos
- Easy to prep ahead. A lot of times, for breakfast, I’ll make my tofu scramble or potatoes and have leftovers. That’s when I like to turn it into breakfast burritos.
- You can serve it deconstructed for family members to assemble it as they please.
- You can customize it! Vegan cheese is a great addition. You can opt for sweet potatoes or use frozen hash browns. If you are not vegan, you can add this queso sauce recipe. If you make my Vegetarian Hashbrown Casserole recipe, you can also use the leftovers in this (note: the hashbrown casserole is not vegan as it contains dairy). You can even use fresh avocado slices versus the avocado sauce.
- It's a great high protein vegan breakfast! With the tofu as the main protein source and the addition of the greek yogurt in the avocado sauce, this dish is sure to fill you up with protein and keep you energized all morning.
How to Make Breakfast Burritos
1. Make the Potatoes
- First, cut the potatoes into halves. The smaller pieces help them crisp better. I used Honey Gold one-bite baby potatoes and still cut them into smaller pieces.
- Next, we want to remove the starch. To do this, rinse the potatoes and immerse them in a large bowl of cold water and soak them for 5 minutes. Then move the potatoes by around in the water with your hands, then drain. You will see the water is foggy (that’s the starch)! Rinse the potatoes in cold water again and drain. Let them dry by wrapping them in a clean cloth or paper towel.
- In a large bowl, add the halved potatoes and coat them in oil. Use your hands to mix and coat each potato well. Then, we add cornstarch. This sounds odd, I know, but they’re not the same! Sprinkle the cornstarch on the oiled potatoes and evenly coat. Then add the seasonings except for the salt and coat well. I recommend adding salt at the end. You don't have to do this; however, the salt releases moisture which will won't all for the crispy edges.
- Spread the potatoes in the air fryer basket without any overlapping. Air fry at 400 F for about 15 mins, then flip and cook for another 15 mins. The cook time varies depending on the size of your potatoes. Cook an additional 5 minutes at a time to reach your browned preference. Take them out in a large bowl and season with salt.
2. Make the Tofu Scramble
- Press the tofu to drain the excess water. You can use a tofu press for this, or you can wrap it in paper towels or cheesecloth and place a heavy item on top to drain all the water. I have done this without draining the water, and it still turns out great, but I think the flavors soak in a lot better if you press the excess water out. Crumble it all up after you’ve pressed it and set it aside.
- Heat some oil and add the chopped veggies. I used zucchini, spinach, bell peppers, onions, scallions, and cherry tomatoes. This is my favorite vegetable chopper ever to get perfectly diced veggies. I love to use this Breville one if you're looking to chop any vegetables roughly.
- Add the flavors! Garlic, cumin, and Rotel (or diced tomatoes and green chilies or salsa).
- Mix in the crumbled tofu and cook well.
3. Make the Avocado Sauce
- Combine avocado, cilantro, garlic, salt, black pepper, greek yogurt, lime, and water in a food processor or blender. Blend well until creamy.
- Add more water and adjust it to your preferred consistency.
4. Assemble the Breakfast Burrito in a Tortilla and Cook!
- Tortillas. I used flour tortillas in mine since they’re easy to wrap and hold well. If you want to use corn tortillas, I suggest making them like a taco or heating your tortilla in a pan prior to rolling it. You will not be able to add as much filling to the burritos as you would a larger flour tortilla.
- Layer the avocado sauce on one side of the tortilla. Add the potatoes then the tofu scramble.
If you have leftovers separately, you can store the tofu scramble for up to 5 days and the avocado sauce for 2-3 days. The potatoes taste fresh on the same day, however, if you refrigerate them, you can reheat them in the air fryer until they crisp up again.
To freeze the burritos, omit the avocado sauce and serve on the side. Wrap the burritos with tofu scramble and potatoes in foil and freeze. To reheat, add the wrapped burritos to an oven and bake for 30-40 minutes at 350 degrees F or microwave for 1 minute at a time until heated thoroughly in the middle.
These healthy breakfast burritos are sure to impress your next guest for breakfast-even if they're egg lovers!
More Vegan Breakfast Ideas
- Vegan Banana Muffins
- Protein Smoothie Recipe
- Sweet Potato and Tofu Breakfast Hash
- Homemade Coconut Almond Granola
If you loved this Breakfast Burrito recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails at the bottom so you never miss a new recipe!
Vegan Breakfast Burritos
- 4-6 burrito flour tortillas
For the Potatoes
- 1 24 oz bag baby potatoes, quartered
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 4 cloves garlic, grated
- 1 tablespoon cornstarch
- ¼ teaspoon ground sea salt
For the Tofu Scramble
- 1 package tofu 16 oz
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 can rotel 10 oz, drained, or ½ cup salsa
- 1 bell pepper diced
- ½ teaspoon kala namak Indian pink salt
- ¼ teaspoon black pepper
- 2 tablespoons nutritional yeast
- cilantro to garnish
- favorite hot sauce to garnish
For the Avocado Sauce
- 1 medium avocado
- 1 cup cilantro
- 1 clove garlic
- ½ teaspoon salt; adjust to your taste
- black pepper; to taste
- ⅓ cup greek yogurt; non fat
- ⅓ cup water; adjust to your preferred consistency*
- squeeze of lime
For the Potatoes
- Transfer the cut potatoes to a large bowl of cold water and soak for 5 minutes. Swirl them around then drain the starch out. Rinse them again in cold water and drain. Dry them in a clean towel or paper towels until thoroughly dried.
- In a large bowl, coat the potatoes evenly with the oil. Add the grated garlic and combine well. Sprinkle the cornstarch mixture over the potatoes, then toss again until they’re evenly coated. Spread the potatoes out in an even layer with no overlap on the air fryer tray.
- Set the air fryer settings to "air fry" at 400 for 15 minutes. If you'd like, prep the tofu scramble and avocado sauce during this time. At the 10 minute mark, shake the basket to evenly cook them. Cook for an additional 5 minutes until browned and crispy. If they're not as brown as you’d like, roast for another 5 minutes.
- Remove the potatoes from the air fryer and sprinkle generously with ground sea salt to taste. I start with ¼ teaspoon and add more depending on your preference.
For the Tofu Scramble
- Press the tofu by using a tofu press or by wrapping it in an absorbent towel and placing something heavy on it to remove excess water (or use a tofu press). After the tofu is pressed, cube the tofu.
- In a medium skillet, heat oil and add onions and garlic until fragrant.
- Add the bell peppers and cook for about 1 minute. I like to keep my bell peppers with a slight crunch, if you prefer yours softer, cook for an additional 2-3 minutes.
- Add the can of rotel (or diced green chili and tomatoes) and cook for about 5 minutes allowing any liquid to evaporate.
- Add the tofu, kala namak, black pepper, and nutritional yeast. Cook for about 5-7 minutes allowing the flavors to soak into the tofu and to evaporate any excess water that didn't press. Set aside until ready to use.
For the Avocado Sauce
- In a food processor or blender, combine avocado, cilantro, garlic, salt, black pepper, greek yogurt, lime, and water. Blend well until creamy.
- Add more water and adjust it to your preferred consistency. Refrigerate until ready to assemble your burrito.
Assemble the Breakfast Burrito
- Layer the avocado sauce on one side of the tortilla. Add the potatoes then the tofu scramble. Pinch the edges of the tortilla and fold it over the filling. Tuck the tortilla over the filling, fold the edges in again, and complete rolling the rest of the tortilla. Repeat with the remaining tortillas if you are making all of them. If not, see storage information below.
- Serve warm. Serve with a side of Chalula or your favorite hot sauce.
- If you do not plan to make all of the burritos store leftovers in the fridge separately. You can store the tofu scramble in the fridge for up to 5 days and the avocado sauce for 2-3 days. The potatoes taste fresh on the same day, however, if you refrigerate them, you can reheat them in the air fryer until they crisp up again.
- To freeze the burritos, omit the avocado sauce and serve on the side. Wrap the burritos with tofu scramble and potatoes in foil and freeze. To reheat, add the wrapped burritos to an oven and bake for 30-40 minutes at 350°F or microwave for 1 minute at a time until heated thoroughly in the middle.