Vegan Breakfast Burritos

These easy vegan breakfast burritos are packed with wholesome ingredients and protein. It’s the perfect plant based recipe for busy mornings!

Healthy vegan breakfast burritos

Make up a big batch of these burritos on Sunday, and you get a filling and super healthy breakfast for the entire week!

The homemade vegan burritos save money and packaging, and they are great for breakfast meal prep.

Simply freeze leftovers in a resealable bag or airtight container, for an on-the-go breakfast any time you are in a rush.

Kids love helping with assembly, and the recipe can be easily customized to use up whatever veggies you have on hand.

Freezer breakfast burritos

I would heat up an Amy’s tofu scramble burrito in the morning, wrap it in paper towels, and either eat it while getting dressed or bring it with me to class if I was running late.

Today’s make-ahead homemade burrito recipe reminds me so much of the Amy’s version, and just one large burrito packs in over 24 grams of protein!

Trending Now: Vegan Cream Cheese – 5 Flavors.

Vegan breakfast burrito ingredients

The recipe calls for diced vegetables, tofu or black beans, curry powder, onion powder, turmeric, salt, optional black pepper, minced garlic, spinach or kale, nutritional yeast, and tortilla wraps.

The vegetables: I used diced bell peppers and spinach for the burritos in the video and photos here, but there are so many different vegetable combinations you can use.

Try replacing the peppers with diced sweet potato, adding chopped broccoli or zucchini, or throwing in some carrots, mushrooms, or onion.

The wraps: Feel free to use your favorite soft tortillas. Flour tortillas work best, although corn tortillas are fine as well if you do not mind that they might rip and thus be a bit messier to eat.

Use eight or ten inch tortillas for larger burritos or fajita size tortillas (six inch) for smaller ones. Whole grain, multigrain, spinach, low carb, gluten free, or keto tortillas are also fine to use.

Vegan breakfast wraps without tofu

For burritos with no tofu or soy, you can substitute an equal amount of vegan scrambled eggs, such as Just Egg.

You may also choose mashed white beans, chickpeas, or cooked black beans.

Or change it up completely by stuffing your homemade breakfast tortillas with crumbled Veggie Burgers or these Buffalo Cauliflower Wings.

How to make the plant based burritos

Start by greasing a nonstick pan or adding a little oil or spray to prevent sticking.

Sauté your vegetables with the garlic, if using, over medium heat in a sauté pan until they begin to brown.

Drain the tofu and crumble it into the pan, breaking it up with a spatula. Stir in the curry powder, onion powder, salt, and turmeric.

Continue to cook, stirring occasionally, until the tofu is hot and excess liquid has evaporated. The texture should resemble scrambled eggs.

Stir in a handful of spinach or kale if desired, then portion the filling into the middle of each tortilla. I like to gently warm the tortillas for a few seconds before filling so they are easier to roll up.

Add any toppings, such as vegan cheese, hash browns, salsa, or sliced avocado, and roll up tightly.

The vegan burritos can be served immediately or refrigerated or frozen in a resealable bag or airtight container. (See below for freezer instructions.)

To freeze the burritos: Let your burritos cool fully, then wrap each tightly in foil. Place in a single layer in a large resealable bag, and remove excess air in the bag. Freeze the bag for up to two months.

When ready to eat, remove from the foil, place on a microwave safe plate, and loosely wrap in a slightly wet paper towel. Heat for two minutes, then turn and heat in thirty second increments until done.

Alternatively, you can reheat vegetarian breakfast burritos on a parchment lined baking tray in the oven until evenly heated. (Omit the paper towel for the oven version.)

The wraps go great with Whipped Coffee or this easy Frappuccino Recipe.