Vegan Breakfast Burritos

Easy to make, extra filling, and packed with flavor – these vegan breakfast burritos make for a perfect way to start the day!

Vegan Breakfast Burritos


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Vegan Breakfast Burritos



For the Tofu Scramble

  • 2 tbsp water or broth (for sauteeing)
  • 4 large white mushrooms, sliced
  • 2 cloves garlic
  • heaping ¼ cup red onion, diced
  • ½ a red pepper, diced
  • 1 350 g package of extra-firm or pressed tofu, crumbled
  • ½ tsp cumin
  • ½ tsp chili powder
  • ½ tsp turmeric
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ tsp salt or kala namak salt
  • 3 tbsp water

For the Burritos

  • 5 large tortillas
  • 1 cup drained and rinsed black beans or pinto beans, or refried beans
  • avocado
  • romaine lettuce or spinach
  • salsa


  1. Heat a non-stick pan over medium heat then add the water, mushrooms, garlic, bell pepper and onion. Cook for 5-6 minutes until softened.
  2. Mix all of the spices together with the water in a small dish.
  3. Add the crumbled tofu and spice mixture to the pan.
  4. Stir well to mix it all up and cook until the tofu is heated through.
  5. Heat up the refried beans, black beans or pinto beans (optional, can also just add cold).
  6. Prepare the wraps with a few generous spoonfuls of beans and any other fillings you desire such as avocado and salsa. Add some of the tofu scramble to each wrap.
  7. Wrap it up by folding in the sides then rolling into a burrito. Enjoy!


Find more of Deryn’s recipes at Running on Real Food.


If you loved these vegan breakfast burritos, you might also like…

Vegan Sweet Potato Fajitas Breakfast Burritos from Angela’s Plant-based Kitchen

Vegan Mediterranean Wraps with Tzatziki

Street-Style Barbacoa Burritos

Click here for more vegan breakfast ideas!



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