Tofu Vegan Breakfast Burrito Recipe (make ahead and freeze!)

Crispy tofu, perfectly seasoned potatoes and veggies rolled up to create the Best Vegan Breakfast Burrito ever! Freezer friendly, healthy, easily gluten free! Perfect meal prep for busy mornings!

This Tofu Vegan Breakfast Burrito is my absolute favourite go to breakfast and they're healthy too!  I have them at least 3 times a week, not kidding!

This recipe makes quite a few Burritos so stash the rest in your freezer for a fast and easy breakfast or snack.

I knew I had to come up with a savoury plant based breakfast for myself when I started cutting eggs and meat from my diet- Enter Tofu, veggies and potatoes- Win win? I've been tweaking this recipe for awhile now. I am so happy with the outcome! These are super tasty tofu breakfast burritos folks!

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HOW DO YOU MAKE A TOFU VEGAN BREAKFAST BURRITO?

You'll need one block of extra firm tofu, sliced lengthwise into 3 pieces and lightly pressed between paper towels and diced. Place on large sheet tray with the potatoes, onions and green peppers. Bake it in the oven, no stirring necessary!

While the tofu and veggies are getting all crispy in the oven, sauté some mushrooms and zucchini with some herbs and spices. Toss in some tomatoes and spinach at the end. Add both mixtures together. Voila!

Don't worry if your mushroom mixture seems to wet. The potatoes will sop up all those delicious pan juices.

There you have it guys add your burrito mix to your wrap, roll it up, crisp it up and Devour!  I like mine with ketchup on the side!

Freeze the rest for a rainy day!

These Vegan Breakfast Burritos are:

My favourite breakfast!

Filling

The Best

Easy

full of veggies and tofu!

super Healthy

Savoury

Addicting

Delicious

Freezer Friendly

easily gluten free

Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.

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Here are some more tasty Vegan Breakfast Recipe ideas for you: 

• Vegan Waffles (Healthy, Oil free)
• Vegan Buttermilk Pancakes
• Strawberry Rhubarb Muffins (Vegan)
• Vegan French Toast (Tofu)
• Best Home Fries Recipe (Breakfast Potatoes)
• The Best Tofu Scramble (Vegan)
• Healthy Oatmeal Breakfast Bars (Vegan, GF)

Tofu Vegan Breakfast Burritos (make ahead and freeze!)

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★★★★★

5 from 3 reviews

• Author: Verna
• Total Time: 50 minutes
• Yield: 8-10 Burritos 1x
• Diet: Vegan

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Description

Crispy tofu, perfectly seasoned potatoes and veggies rolled up to create the Best Vegan Breakfast Burrito ever! Freezer friendly, healthy, easily gluten free! Perfect meal prep for busy mornings!

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Ingredients

Scale 1x2x3x

• 8 to 10 large flour tortillas
• one block extra firm tofu
• 4 - 5 cups potatoes, peeled and diced (see notes for options)
• 1 medium yellow onion, chopped
• 1 green pepper, chopped into bite size pieces
• 1 teaspoon granulated garlic (powder)
• 3 cups sliced mushrooms
• 1 cup zucchini, diced
• 1 cup chopped tomato, (1 large tomato)
• 1 cup fresh spinach, firmly packed and rough chopped
• 2 tablespoons oil, divided

Seasonings:

• 1 teaspoon  better than boullion no beef vegetable soup base, (optional)
• 1/4 cup water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon tamari or  Coconut aminos
• 2 tablespoons nutritional yeast
• 1 teaspoon sage ( powder)
• 1 teaspoon ground fennel
• 1 teaspoon fresh rosemary, finely chopped
• 1/2 teaspoon crushed red pepper flakes (optional)
• 14 - 1/2 teaspoon black salt (optional for eggy flavour)

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Instructions

1. Preheat oven to 400 degrees, mix the seasonings in a bowl and set aside. Slice tofu lengthwise into 2-3 pieces, press lightly between paper towels, then dice into cubes. Prep rest of ingredients.
2. For the filling: Add the tofu, potatoes and peppers to large bowl with the salt & pepper, garlic and 1 tbsp oil, mix well. Place on parchment lined baking sheet, I use an 15x21 baking sheet for this recipe . Bake for 30 minutes, no stirring necessary
3. While the veggies are baking, heat a large non stick skillet over medium heat add 1 tbsp oil, mushrooms and zucchini and a pinch of salt and pepper.  Sauté for 3 minutes or so.  Add in the seasonings and cook for another minute or two. Remove from heat when mushrooms are tender and zucchini still has a bite to it
4. Add in the tomatoes, spinach and veggies from the oven. Mix everything together. Season with salt and pepper if necessary
5. To assemble burritos: Add 3/4 to 1 cup filling to a tortilla, wrap it up. Crisp burrito for a couple of minutes on each side in dry pan on med heat
6. Slice in half and serve with your favourite condiments, (ketchup, hot sauce, salsa and or my 3 ingredient chipotle sauce from my vegan burrito recipe-so good!) Enjoy your tasty vegan breakfast! Freeze the rest for a rainy day!

Notes

• Can substitute frozen large cubed hash browns
• For gluten free: use gluten free tortillas
• To store and freeze: Will keep covered in fridge for 4-5 days. Wrap burritos in plastic wrap and freeze individually. To reheat from frozen: unwrap and heat in microwave, then crisp in pan, or place frozen burrito in 350 degree oven, cover lightly with foil. Bake  for approx 12 min, turning halfway.
• calories on the Nutrient chart below were calculated without the tortillas

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Breakfast & Baking, Gluten free,
• Method: Stovetop and oven
• Cuisine: American, Canadian

Keywords: tofu breakfast burrito, vegan breakfast burrito