The Best Vegan Breakfast Burritos
User Reviews
5
The Best Vegan Breakfast Burritos
Description
This vegan burrito recipe layers a seasoned tofu scramble with crispy roasted potatoes and a rich vegan queso sauce inside a large flour tortilla. Fresh pico de gallo adds a juicy, tangy element, while diced avocado tossed with lime juice and salt introduces creaminess and brightness. The burritos are carefully rolled with tucked edges to hold the filling and then pan-griddled seam-side down until the outside crisps slightly, helping to bind everything together.
The interplay of soft tofu, crunchy potato bits, bold salsa, and smooth queso creates varied textures and flavors in each bite. The assembly balances freshness and heartiness, making it filling yet refreshing.
The burritos can be served immediately or wrapped and stored for later use. To prevent sogginess, it’s advised to keep the salsa amount moderate and avoid excessive liquid. Griddling crisps the surface and warms the inside evenly. Hot sauce can be added at serving for those who want a spicier bite.
The cook time depends on the components you prepare from scratch, such as roasting potatoes or making the sauces, which can be done in advance.
Ingredients
- 4 to 6 flour tortilla use GF as needed, burrito-sized
- Vegan Queso Sauce (recipe below)
- Eggy Tofu Scramble (recipe below)
- Crispy Roasted Potatoes (recipe below)
- Pico de Gallo (recipe below)
- 1 avocado diced, large or 2 medium
- 1 tablespoon lime juice fresh
- sea salt or kosher salt
- hot sauce I like Cholula or Tapatio, for serving
Instructions
- Squeeze a little bit of lime juice onto the diced avocado and sprinkle with a bit of salt to season.
- Assemble the burritos. Grab a large burrito-sized tortilla. Add a generous dollop of the queso sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the tofu scramble on top, followed by the roasted potatoes, pico de gallo, and the avocado.Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
- Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
- Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.
- Serve burritos warm with hot sauce on the side, if desired.
Notes
- Cooking time varies with which components are prepared ahead; roasting potatoes and making the scramble, pico de gallo, and queso can be done in parallel.
- To maintain texture, limit liquid in salsa to prevent the burrito from becoming soggy.
- Griddle the assembled burrito seam-side down to help keep it closed and get a crisp exterior.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 700 kcal
% Daily Value*
| Calories | 700kcal | 35% |
| Carbohydrates | 77g | 26% |
| Protein | 28g | 56% |
| Fat | 39g | 60% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 20g | 100% |
| Sodium | 800mg | 33% |
| Potassium | 787mg | 17% |
| Fiber | 14g | 56% |
| Sugar | 10g | 20% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 41mg | 46% |
| Calcium | 363mg | 36% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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