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    Home » Breakfast & Baking

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

    Updated: Feb 21, 2022 by Verna Rindler · This post may contain affiliate links · 12 Comments

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    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!

    vegan breakfast burritos on a red and white dishclothThis 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!

    vegan breakfast burrito sliced in half on a red and white dish cloth

    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.

    Follow me on PINTEREST and INSTAGRAM for more tasty Plant Based Vegan Recipes❤️

    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)

    Print
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    Tofu Vegan Breakfast Burritos (make ahead and freeze!)


    ★★★★★

    5 from 4 reviews

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


    Ingredients

    Scale
    • 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)

    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

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

    More Breakfast & Baking

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    • Blueberry Banana Smoothie
    • Strawberry Rhubarb Chia Seed Jam (No Pectin)
    • Vegan Banana Bread (Simple and Flexible)
    209 shares
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    Reader Interactions

    Comments

    1. Ritarita

      December 11, 2022 at 9:20 am

      Made these this morning with the black salt for the first time! So tasty

      ★★★★★

      Reply
      • Verna Rindler

        December 11, 2022 at 10:49 am

        Awesome!! 🙂

        Reply
    2. Stacey

      May 28, 2021 at 8:50 pm

      I make these at the beginning of the week for my work meal prep and they freeze so well!

      ★★★★★

      Reply
      • Verna

        May 29, 2021 at 7:43 am

        Perfect! Glad you like them!

        Reply
    3. Yaria

      June 23, 2020 at 1:40 am

      These are a staple in our house! They keep perfectly in the freezer for easy access on busy mornings. We love them!

      ★★★★★

      Reply
      • Verna

        June 23, 2020 at 3:17 am

        Oh that's wonderful thanks so much for your comment Yaria. Glad you're enjoying the breakfast burritos.

        Reply
    4. Cory

      January 06, 2020 at 11:35 pm

      Hi Verna, Can I make your vegan breakfast burritos with frozen hash browns?

      Reply
      • Verna

        January 06, 2020 at 11:48 pm

        Absolutely! just make sure to use frozen cubed hash browns not shredded. Also check the ingredients. I buy the ones that just have potatoes and oil, some brands have way too many ingredients. Have a great day.

        Reply
    5. Marjorie

      October 06, 2018 at 11:49 pm

      I am addicted to these burritos ,Soooo delicious,

      ★★★★★

      Reply
      • The Cheeky Chickpea

        October 07, 2018 at 2:05 am

        Thanks so much Marjorie you made my day! I have these burritos a few times a week, so guess I'm addicted too lol. Happy day to you?

        Reply
    6. Brian

      July 14, 2018 at 6:39 pm

      These are just so good. Could eat them everyday

      Reply
      • The Cheeky Chickpea

        July 15, 2018 at 12:35 am

        Thanks Brian! So glad you love them ?

        Reply

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