Author: These Vegan Breakfast Burritos are hearty, satisfying, and totally customizable! Packed with crispy potatoes, tofu scramble, black beans, and melty vegan cheese, they're the ultimate make-ahead breakfast. Perfect for busy mornings, just grab one from the freezer, heat, and go!
Breakfast burritos are one of my favorite make-ahead breakfasts. Make a batch when you have a little time, and you'll have a hearty, satisfying breakfast ready whenever you need it. You can enjoy them fresh and hot right away, or freeze them for later (future you will be very grateful). These protein-packed burritos are filled with tofu scramble, crispy roasted potatoes, black beans, and melty vegan cheese for a balanced, handheld breakfast that's affordable, filling, and made with simple, good-for-you ingredients.
For even more high-protein plant-based options, see my roundup of High-Protein Vegan Snacks & Smoothies.
Why These Vegan Breakfast Burritos Will Change Your Morning Routine
- Meal-prep friendly: I developed this recipe specifically to freeze and reheat beautifully, so you can meal prep with confidence.
- Customizable: I share some optional add-ins to help you make this breakfast burrito recipe your own.
- Hearty and satisfying: Packed with satiating potatoes, high-protein tofu, and fiber-rich beans (which also have protein!), this is a breakfast that will power you through your day.
Ingredients for Vegan Breakfast Burritos
- Crispy Potatoes: Yellow potatoes are roasted with oil, smoked paprika, salt, pepper, and garlic powder to make them crispy and delicious.
- Tofu Scramble: Firm tofu and black beans are cooked with nutritional yeast, warm spices, and optionally a pinch of black salt for an eggy flavor.
- Optional additions: Vegan bacon (like my Crispy Tempeh Bacon), peppers, jalapeños, corn, hot sauce, cilantro, and/or lime juice.
- Large flour tortillas: Swap in gluten-free tortillas if needed.
- Toppings: Vegan shredded cheese (or Vegan Melty Strechy Gooey Nacho Cheese), avocado, spinach or lettuce, and salsa or pico de gallo.
How to Make Vegan Breakfast Burritos
- Roast the potatoes: Toss the diced potatoes with oil and seasonings; roast at 425°F for 20-25 minutes until golden and crisp.
- Cook the tofu scramble: Sauté the tofu with beans, nutritional yeast, spices, and turmeric for 5 to 7 minutes. Add black salt for an eggy taste.
- Assemble the burritos: Layer the tortillas with tofu scramble, potatoes, cheese, avocado, greens, salsa, and any extras. Roll tightly.
- Toast: Crisp the burritos in a dry skillet for 2 to 3 minutes per side to seal and lightly crisp.
Tips for Perfect Freezer Breakfast Burritos
- Let fillings cool a bit: Let the potatoes and tofu scramble cool for a few minutes before assembling so the tortillas don't steam and get soggy.
- Use spinach instead of lettuce: If you're freezing these burritos, spinach holds up much better than lettuce.
- Skip avocado for freezing: Avocado doesn't freeze well. Instead, add fresh avocado or serve with guacamole after reheating.
- Wrap well: Wrap each burrito in foil or parchment paper, then store in a freezer bag for up to 2 months.
Serving Suggestions
- Serve vegan breakfast burritos with salsa, guacamole, or vegan sour cream.
- Slice them in half and add them to a platter for a brunch party.
Storage and Reheating
- Refrigerator: Wrap your vegan breakfast burritos tightly and store up to 3 days.
- Freezer: Wrap each burrito in parchment or foil and freeze for up to 2 months in a freezer bag.
- To reheat: Microwave refrigerated burritos for 1 to 2 minutes or warm in a skillet until heated through. For frozen burritos, defrost for 4 to 5 minutes in the microwave, then heat 1 to 2 minutes more, or bake at 350°F for 15 to 20 minutes. Crisp in a skillet if desired.
More Savory Vegan Breakfast Recipes
If you try this vegan breakfast burrito recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull
(click stars to vote)
Easy Vegan Breakfast Burritos (Freezer-Friendly!)
These Vegan Breakfast Burritos are hearty, satisfying, and totally customizable! Packed with crispy potatoes, tofu scramble, black beans, and melty vegan cheese, they're the ultimate make-ahead breakfast. Perfect for busy mornings, just grab one from the freezer, heat, and go!
Servings: burritos
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Ingredients
For the crispy potatoes:
- 1 lb small yellow potatoes, diced into ½-inch cubes
- 1 tablespoon light oil, (such as canola or vegetable, or use broth for oil-free)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt & pepper, to taste
For the tofu scramble:
- 1 tablespoon light oil, (such as canola or vegetable, or broth for oil-free)
- 1 block (14 oz / 400 g) firm tofu, drained and crumbled
- 1 cup black beans, rinsed and drained
- 2 tablespoons nutritional yeast
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon turmeric, for color
- 1 teaspoon black salt (kala namak), (optional for eggy taste)
- salt & pepper, to taste
To assemble:
- 6 large flour tortillas, (gluten-free if preferred)
- 1 cup vegan shredded cheese, (or homemade vegan cheese sauce)
- 1 avocado, diced (omit if freezing)
- 1 cup chopped spinach or lettuce, (optional, use spinach if freezing)
- ½ cup salsa or pico de gallo
- Optional additions: vegan bacon, breakfast sausage, guacamole, jalapeños, chopped bell peppers, corn kernels, hot sauce, cilantro, or a squeeze of lime juice.
Instructions
- Roast the potatoes: Preheat the oven to 425°F (220°C). Toss the diced potatoes with oil, smoked paprika, garlic powder, salt, and pepper. Spread evenly on a parchment-lined or lightly greased baking sheet. Roast for 20-25 minutes, flipping halfway through, until golden and crisp.
- Make the tofu scramble: Heat the oil in a large nonstick skillet over medium heat. Add the tofu and use a spatula to break up the tofu into crumbles. Add the black beans, nutritional yeast, chili powder, onion powder, garlic powder, turmeric, and black salt. Cook for 5-7 minutes, stirring often, until heated through. Season with salt and pepper to taste. Tip: For a stronger "eggy" flavor, add a pinch more black salt. If the flavor is too strong, cook a few extra minutes, the eggy flavor mellows as it cooks.
- Assemble the burritos: Lay out the tortillas. Layer on tofu scramble, roasted potatoes, vegan cheese, avocado, spinach, and salsa (plus any extras). Fold in the sides, then roll tightly from the bottom to form burritos.
- Crisp the burritos (optional but delicious!): Place burritos seam-side down in a dry skillet over medium heat. Cook 2-3 minutes per side until golden and lightly crisp. This seals them so they won't unwrap.
Notes
Storage
- Fridge: Wrap tightly and refrigerate up to 3 days.
- Freezer: Let fillings cool completely before assembling. Wrap each burrito in parchment or foil and store in a freezer bag for up to 2 months.
To Reheat
- From fridge: Microwave 1-2 minutes, or toast in a skillet until heated through.
- From frozen: Microwave on defrost for 4-5 minutes, then heat for 1-2 minutes more. Optionally crisp in a dry skillet for 2-3 minutes per side. Or bake from frozen at 350°F (175°C) for 15-20 minutes until heated through.
Nutrition
Serving: 1 burrito (recipe makes 6 burritos) | Calories: 362kcal | Carbohydrates: 46g | Protein: 10g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 1145mg | Potassium: 772mg | Fiber: 9g | Sugar: 3g | Vitamin A: 757IU | Vitamin C: 20mg | Calcium: 92mg | Iron: 3mg
Mona says
These are absolutely amazing and pretty quick to make. I chopped my potatoes very small so that they got extra crispy in the oven and also rolled nicely in the burrito. I added fresh guac inside too. Solid 10/10!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Mona! Fresh guac inside sounds SO good. So glad you loved them 😊
Rose Ladd says
This breakfast burito is the best! I love the little potatoes. I am making it every week and practicing the roll up of the buritos.It's challenging but so worth it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
This made me smile Rose! So glad you love them, and yes the burrito rolling takes practice but you’ll be a pro in no time 😊
Rose says
Thanks Sam! I am practicing again today, I found a new salsa with pineapple and it adds a sweetness that is delicious.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, Rose! Pineapple salsa is such a fun twist 😊
Jackie says
I made these for (lunch) meal prep. The recipe was easy to follow and very tasty. The crispy potatoes make the burritos filling and gave extra texture. I'll be making this recipe over and over.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Jackie! Yay!! I'm so happy you loved it, thank you for the review 🙂
Marie says
quick and easyand tasty
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So glad you enjoyed them Marie! Thanks for the kind feedback 😊
Nicola l says
These are delish!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Nicola! So glad you enjoyed them 😊