Vegan Breakfast Burritos

Ingredients

• 1bell pepper, diced (or sweet potato)
• 120 ml (½ cup)diced vegetables of choice
• 454 g (16 oz)firm tofu (see recipe source for soy-free options)
• 1 tspcurry powder
• 1 tsponion powder
• ½ tspground turmeric
• ½ tspsalt, plus an optional sprinkle of black pepper
• 1 handfulspinach (or kale)
• 1 tbspminced garlic (optional)
• 1 tbspnutritional yeast (optional)
• as neededtortillas, size of your choice
• to tasteburrito add-ins, such as vegan cheese, salsa, hash browns or sliced avocado

Instructions

1. 1

   Cook the filling

   For a family-sized batch or breakfast meal prep, you can double the recipe. Lightly grease a non-stick pan or add 1 tbsp of oil to help prevent sticking. Sauté the vegetables and optional garlic over medium heat until lightly browned. Drain the tofu, add it to the pan and break it up with a spatula. Stir in the spices and salt, then cook, stirring occasionally, until hot and the liquid has evaporated, leaving a scrambled-egg-like texture. Mix in the optional spinach and cook until wilted. Spoon the filling into the centre of each tortilla, add any desired toppings and wrap tightly. Serve straight away, or wrap in foil and refrigerate or freeze in a resealable bag or airtight container.

What are vegan breakfast burritos?

A breakfast burrito is a tortilla wrapped around a warm, savoury filling. This plant-based version uses crumbled tofu in place of scrambled eggs, with vegetables and spices for a filling that suits breakfast or a quick meal.

The recipe has Mexican-inspired flavours and keeps the method simple: cook the vegetables and tofu together, then wrap them with toppings of your choice. Curry powder, turmeric and onion powder season the tofu, while spinach adds a leafy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 124 calories, 12g protein, 10g carbs, 4g fat.

Tofu supplies much of the protein, while tortillas and vegetables contribute carbohydrates; the amount of fat depends in part on whether you use oil and which toppings you choose. Add fruit or extra vegetables alongside for a more balanced plate.

Choosing the vegetables

Pepper or sweet potato: either can form the main vegetable in the filling, though sweet potato may take longer to soften. The recipe also allows half a cup of other diced vegetables, so cut them small enough to cook alongside the main choice.

Spinach or kale: spinach wilts quickly when stirred in at the end. If using kale, remove any tough stems and allow it to cook until tender.

Getting the tofu texture right

Drain the tofu before adding it to the pan, then break it into uneven crumbles with a spatula. The goal is a scrambled texture, rather than a smooth mash.

Cook off the liquid: keep the pan over medium heat and stir from time to time until the tofu is hot and the excess moisture has evaporated. This helps keep the tortilla from becoming soggy.

Seasoning the filling

Spice mix: curry powder, onion powder and turmeric season the tofu, while salt brings out the flavours. Add the optional black pepper to taste.

Optional additions: garlic goes into the pan with the vegetables, while nutritional yeast can be added with the seasonings. Spinach or kale is stirred in near the end so it just wilts.

Wrapping without spills

Let excess moisture cook away before filling the tortillas, and avoid overfilling them. Keep the filling and toppings in the middle, leaving room at the sides to fold in.

Fold the sides over the filling, then roll the tortilla up snugly. If your tortillas feel stiff, warm them briefly until pliable before assembling.

Serving and make-ahead ideas

Serve the burritos as soon as they are wrapped, with salsa or another chosen add-in. Vegan cheese, hash browns and sliced avocado are among the suggested options.

For breakfast prep, cook the filling ahead and assemble burritos when needed, or wrap finished burritos for chilling or freezing. Reheat until piping hot before serving.

Recipe notes & tips

• Dice the vegetables evenly so they cook at a similar pace.
• Use a non-stick pan or the recipe's optional oil to reduce sticking.
• Drain the tofu before crumbling it into the pan.
• Cook until the tofu's excess liquid has evaporated before assembling.
• Add spinach at the end so it wilts without overcooking.
• Keep toppings in the centre of each tortilla to make wrapping easier.

Variations

• Use sweet potato: swap it for the bell pepper and cook until tender.
• Change the greens: use kale instead of spinach and cook until wilted.
• Add garlic: sauté the minced garlic with the vegetables for extra savoury flavour.
• Include nutritional yeast: stir it into the tofu with the seasonings.
• Try salsa: spoon it into the burrito as a tangy topping.
• Add avocado: use sliced avocado as one of your chosen burrito add-ins.

Common mistakes to avoid

• Wet tofu: drain it before cooking and continue until the excess liquid has evaporated.
• Large vegetable pieces: dice them small so they cook through in the pan.
• Sticking filling: grease the non-stick pan lightly or add 1 tbsp of oil.
• Overcooked greens: stir spinach or kale in near the end and cook only until wilted.
• Overfilled tortillas: use a modest amount of filling and keep it centred for easier wrapping.

How to store

Wrap the burritos in foil and refrigerate in an airtight container or resealable bag; use within 3–4 days. For longer storage, freeze them in a resealable bag or airtight container. Reheat until piping hot before eating.

Frequently asked questions