Vegan Breakfast Burritos Recipe

Ingredients

• 2 blocksextra-firm tofu
• 60 ml (¼ cup)reduced-sodium soy sauce
• 30 ml (2 tablespoons)olive oil
• 15 ml (1 tablespoon)ground cumin
• 10 ml (2 teaspoons)smoked paprika
• Optional: 1.25–2.5 ml (¼–½ teaspoon), or to tastesea salt
• 3bell peppers, sliced
• 1onion, sliced
• 8 (25 cm/10-inch)tortillas
• 2 cansrefried beans
• 1 block (about 198 g/7 oz), shreddedvegan cheddar cheese
• 240 ml (1 cup)store-bought or homemade salsa

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F). Grease two baking sheets with cooking spray and set them aside.

2. 2

   Bake the tofu

   Press the tofu for about 15 minutes. While it presses, whisk together the soy sauce, olive oil, cumin and smoked paprika, adding the optional sea salt if using. Crumble the pressed tofu into the mixture and stir until coated. Spread it in a single layer on one prepared baking sheet. Bake for about 40 minutes, stirring after 20 minutes, until browned and slightly crisp.

3. 3

   Roast the vegetables

   Arrange the sliced peppers and onion on the second prepared baking sheet. Drizzle with olive oil and sprinkle with salt, then stir to coat. Roast for about 35 minutes, stirring after 20 minutes, until soft and lightly charred.

4. 4

   Fill and roll

   When the tofu and vegetables are cooked, lay a tortilla on a flat surface. Spread refried beans down the centre, then add some tofu crumbles, roasted vegetables, shredded vegan cheddar and salsa. Roll up the tortilla and repeat with the remaining ingredients to make about 8 burritos.

5. 5

   Brown or freeze

   If desired, cook each burrito in a lightly oiled hot frying pan until browned on the outside. Alternatively, freeze the burritos for later.

What are vegan breakfast burritos?

Breakfast burritos are filled tortillas served as a substantial morning meal, though the combination works just as well at other times of day. This version takes inspiration from Mexican-style flavours, pairing beans, salsa and spiced fillings.

The tofu stands in for a crumbly, savoury filling, while roasted peppers and onion add sweetness. Beans, vegan cheddar and salsa bring the burrito together with creamy, tangy and melty elements.

Nutrition and macros by portion

The nutrition label shows one serving as written: 252 calories, 8g protein, 37g carbs, 8g fat.

The tortillas and refried beans provide much of the carbohydrate, while olive oil and vegan cheddar contribute fat; tofu supplies some of the protein. Pair a burrito with salad or extra vegetables for a more balanced plate.

Build flavour into the tofu

Pressing tofu: Removing excess moisture gives the marinade more opportunity to coat the crumbles. Press it for about 15 minutes, as directed, before breaking it up.

Seasoning: Soy sauce, cumin and smoked paprika provide saltiness and a warm, smoky flavour. Stir the crumbles thoroughly in the marinade so the seasoning is distributed before baking.

Roast for colour and texture

Tofu layer: Spread the crumbles out in a single layer so they have room to brown. Stir them after 20 minutes and bake for about 40 minutes in total, until browned and slightly crisp.

Vegetable layer: Keep the sliced peppers and onion in a single layer on their own tray. Stir after 20 minutes and roast for about 35 minutes, until softened with some char at the edges.

How to assemble the burritos

Filling order: Spread the refried beans down the middle of each tortilla, then add tofu, vegetables, cheese and salsa. Keeping the filling in a central strip makes the tortilla easier to roll.

Rolling: Fold the sides towards the filling and roll the tortilla up snugly. Avoid overfilling, which can make the tortilla split or spring open.

The optional skillet finish

A hot, lightly oiled frying pan can brown the outside of each assembled burrito. Turn it as needed so the tortilla colours evenly without scorching.

This step is optional: the burritos can be eaten without browning, or frozen for later instead.

Serve and pair

These burritos are filling on their own, with beans and tofu providing a hearty centre. Serve them with extra salsa if you like a fresher, tangier finish.

For a larger meal, add a simple salad or extra roasted vegetables alongside. If serving several people, put the toppings out separately so everyone can adjust their burrito.

Recipe notes & tips

• Press the tofu while the oven heats to make good use of the preparation time.
• Use two separate baking sheets so the tofu and vegetables can roast at the same time.
• Spread the tofu out well and stir it halfway through for more even browning.
• Check the vegetables near the end of their roasting time, as their size can affect how quickly they soften.
• Keep the filling in a narrow strip down the tortilla to make rolling easier.

Variations

• Add spinach: Stir fresh spinach into the warm roasted vegetables so it wilts slightly.
• Try a different salsa: Use a milder or hotter salsa to suit your preference.
• Switch the cheese: Use another vegan cheese that melts well.
• Add avocado: Include sliced avocado when assembling for a creamy contrast.
• Change the seasoning: Add a pinch of chilli powder to the tofu marinade for extra heat.

Common mistakes to avoid

• Skipping the tofu press: Excess moisture can make the crumbles less crisp; press the tofu for about 15 minutes.
• Crowding the tofu: A piled-up layer browns less evenly; spread the crumbles across the tray.
• Leaving out the halfway stir: The tofu and vegetables may cook unevenly; stir each tray after 20 minutes.
• Overfilling tortillas: Too much filling can make them hard to roll; use a modest amount of each component.
• Using too much salsa inside: Excess liquid can soften the tortilla; add a moderate amount and serve extra on the side.

How to store

Cool the assembled burritos before freezing them, then store them wrapped or in a freezer-safe container. Thaw before reheating, and warm in a frying pan or oven until heated through; avoid leaving cooked burritos at room temperature for an extended time.

Frequently asked questions