Perfect for on the go, Vegan Breakfast Burritos are loaded with tofu scramble, crispy potatoes, and Mexican-inspired fillings. Eat them fresh off the stove or freeze for later! 

3 breakfast burritos cut in half and stacked on each other

There isn’t time for fluffy pancakes or vegan omelettes during busy weekday mornings. We need a meal or snack that is filling, nutritious and full of flavor to grab and head out the door.

If you’re in the mood for something savory, try these Vegan Breakfast Burritos. They’re made with filling ingredients like tofu scramble and crunchy breakfast potatoes. For extra flavor and protein, I’ve added in Mexican-inspired fillings like black beans, cheese, pico de gallo, avocado, and tomatoes. 

Breakfast burritos are the best option to enjoy when you need a change from your usual overnight oats or green smoothies. Warm, savory, and satisfying, this protein-packed breakfast will keep you full for hours. 

Yellow tofu scramble frying in a cast iron pan

How to make vegan breakfast burritos

Sauté a crumbled block of tofu in a pan over medium heat. When the water evaporates, stir in the seasonings with some non-dairy milk. This is when the tofu begins to look like scrambled eggs!

Transfer the tofu scramble to a plate and add more oil and the potatoes to the pan. Sprinkle them with salt and pepper, and cook until lightly browned on the outside.

Frying potatoes in a cast iron pan

Turn off the heat. Combine the tofu scramble, rinsed black beans, and shredded vegan cheese in the pan with the potatoes. Add a scoop to the tortillas along with any additional fillings you like. Finish by rolling up the tortilla and serve!

Frying tofu scramble, black beans, and potatoes in a cast iron pan

Freezer-friendly burritos

You can prepare breakfast burritos and keep them in the freezer for weeks or even months as a quick grab-and-go option!

Roll the burritos without the pico, avocado, or tomatoes. Wrap each one in foil or plastic wrap and store in a freezer bag or container. When you’re ready to eat, remove the foil or plastic wrap and warm the burritos in the microwave for a couple of minutes until warm.

Tofu scramble, beans and potatoes on a tortilla topped with avocado and tomato

Filling options

These breakfast burritos can easily be stuffed with any kind of filling you love. I filled mine with fresh pico de gallo, avocado slices, and tomatoes for a spin on the traditional savory flavors. Even more fillings can be cooked along with the scramble or added right into the wrap.

Any of these options will pair well with the crispy potatoes and tofu scramble while adding more flavor and protein:

  • Diced onion and garlic
  • Vegan sausage – Use the tempeh sausage from my vegan pizza or store bought.
  • Mushrooms 
  • Tempeh bacon or tofu bacon
  • Soy chorizo
  • Spicy vegan mayo
  • Roasted sweet potatoes
  • Chopped cilantro
  • Vegan mozzarella 
  • Drained and rinsed chickpeas or kidney beans
  • Diced bell peppers
  • Cheese sauce
  • Chopped kale or spinach

Tips for success

  • Roast the potatoes – You can save time by roasting the breakfast potatoes in the oven while you make the tofu scramble.
  • Gluten-free burritos – Just swap the flour tortillas for gluten-free tortillas, like corn or cassava.
Close up of 3 breakfast burritos cut in half and stacked on each other

What breakfast recipes go well with vegan breakfast wraps?

3 breakfast burritos cut in half and stacked on each other
5 stars (5 ratings)

Vegan Breakfast Burritos

Perfect for on the go, Vegan Breakfast Burritos are loaded with tofu scramble, crispy potatoes, and Mexican-inspired fillings. Eat them fresh off the stove or freeze for later!
Prep: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 4 burritos


  • 2 tablespoons olive oil, divided
  • 14 ounce block firm tofu
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt, or more to taste
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 2 tablespoons unsweetened non-dairy milk
  • 3 cups O'Brien style frozen potatoes
  • salt + black pepper, to taste
  • 15 ounce can black beans, drained and rinsed
  • 3/4 cup shredded vegan cheese
  • 4 large tortillas

Optional, for serving

  • 1 cup pico de gallo or salsa
  • diced tomatoes
  • 1 avocado, sliced or diced
  • hot sauce, chopped cilantro


  • Heat a tablespoon of olive oil in a skillet over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
  • Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes. Pour the non-dairy milk into the pan, and stir to mix.
  • Transfer the tofu scramble to a plate nearby. Scrape the pan clean as needed.
  • Pour another tablespoon of oil into the skillet and add the potatoes. Season with salt and pepper, to taste, and cook, stirring occasionally, for about 8 minutes until lightly browned and cooked through.
  • Turn off the heat and add the tofu scramble back to the skillet with the potatoes, as well as the drained and rinsed black beans and shredded vegan cheese. Stir to combine everything.
  • To assemble, place some of the mixture into the middle of a tortilla, then spoon some pico de gallo, avocado, hot sauce and/or chopped cilantro on top.
  • Wrap two sides of the tortilla inward, then roll the burrito up snuggly. Serve immediately.


  1. For freezer breakfast burritos – Simply omit the fresh pico, avocado, tomatoes. Roll burritos up, wrap in foil or plastic wrap and then place in a freezer bag or container. Warm in the microwave for 1-2 minutes (foil removed, of course) until warm when ready to eat.
  2. Gluten free? Use gluten free tortillas, like corn or cassava.
  3. Optional – Add some vegan sausage or bacon, maybe my tempeh bacon or store bought. Vegan chorizo would also be good.
  4. You might be able to get 5-6 smaller burritos out of one recipe. Double the recipe for more!


Serving: 1of 4 burritos | Calories: 545kcal | Carbohydrates: 70g | Protein: 24g | Fat: 19g | Saturated Fat: 4g | Sodium: 800mg | Potassium: 903mg | Fiber: 13g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 16mg | Calcium: 233mg | Iron: 6mg
Course: Breakfast
Cuisine: American, Mexican
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. These are amazing! They keep me full for a long time! I love the mix of protein and carbs to get me going in the morning!

  2. These are amazing! I’ve been making them every week paired with your queso blanco instead of cheese. So delicious! I also add peppers, mushrooms and onions to the potatoes. Yummy! Thanks for another awesome recipe, Nora! 

  3. Norah, these were great!   I used Violife’s epic mature cheddar and loved the flavor it added.  I mixed in some Benevolent Bacon, but think next time I’ll switch that out for apple sage Field Roast sausages (my go to for scrambles and lots of other things).  For toppings I added diced avocado, salsa, and hot sauce (a combination of Secret Aardvark’s habanero and green hot sauces was perfect).  I’m glad to have another savory breakfast option to throw into the rotation and I’m looking forward to reheating the burritos that I froze!

    1. Hi Danielle. I absolutely love having frozen burritos on hand! They make a quick and wonderful breakfast! Thank you for sharing your wonderful feedback and ideas on the burritos! I’m so glad you are enjoying them! Happy cooking!

  4. This was fantastic and I,m not vegan, just vegan curious 🙂 ( to be honest I didn,t use vegan cheese , I used lite Mexican because thats what I had) but everything else was perfect. Sue

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