Vegan Breakfast Burritos
5 from 1 vote
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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
Vegan Breakfast Burritos

Vegan Breakfast Burritos

5 from 1 vote
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Author: Deryn Macey | Running on Real Food


  • 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


  • 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.
  • Mix all of the spices together with the water in a small dish.
  • Add the crumbled tofu and spice mixture to the pan.
  • Stir well to mix it all up and cook until the tofu is heated through.
  • Heat up the refried beans, black beans or pinto beans (optional, can also just add cold).
  • 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.
  • 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.
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