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Tofu Vegan Breakfast Burritos (make ahead and freeze!)

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5 from 4 reviews

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


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!


  • 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


  • 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)


  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!


  • 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