Name: Vegan Breakfast Burrito
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 14 ounce package of extra-firm tofu, pressed and crumbled; 1/4 cup nutritional yeast; 2 teaspoons garlic podwer; 1 teaspoon black pepper; 1 teaspoon sea salt; 16 ounces sliced mushrooms; 1/2 cup red onion, diced; 1/2 cup yellow onion, diced; 1 cup coconut bacon; 1 cup vegan cheese sauce; 6 large vegan tortillas of choice; 16 ounces baby organic spinach

Jump to Recipe

Despite popular belief, vegan burritos are not created equal. In fact, most people assume a vegan breakfast burrito is similar to a burrito eaten in a Mexican restaurant. Instead, I chose to make a savory, vegan breakfast burrito with my favorite vegan breakfast ingredients.

When I think about breakfast, pre-plant-based, I think about eggs and bacon! When I was little, my mom made a huge breakfast on the weekends. Although I NEVER liked eggs, I sat at the table and watched them slide around my plate. YUCK!

And, even though I was never a big breakfast fan, I learned to love vegan breakfast more than I ever thought possible.

In my house, brunch is an occasion to celebrate family, great food, and a week of hard work. So, let’s make vegan breakfast burritos!

WHAT’S IN THIS SAVORY VEGAN BREAKFAST BURRITO?

First, the base for the vegan breakfast burrito is an easy tofu scramble. If you are new to cooking with tofu, welcome to the happy vegan world of the best vegan ingredient.

At the beginning of my plant-based journey, I struggled to like tofu. But, it was only because I didn’t know how to cook with it.

Now, tofu is one of my favorite ingredients, because it’s so versatile. similar to a sponge, tofu takes on the flavors and texture of spices and how it’s cooked.

And, tofu scramble is easy to make. The most important part, though, is pressing the tofu before crumbling it into a scramble.

If you are new to cooking with tofu, this link should help Pressed Tofu for Grilling, Baking, Air-frying or Cooking in a Skillet.

What you decide to add to your tofu scramble, however, is up to you. Since I adore mushrooms, I combined red and white onions and a ton of mushrooms.

In order to make the perfect tofu scramble, it’s first necessary to saute the onions and mushrooms first. Because the tofu takes less time to cook compared to anything else, it gets cooked last.

As a general rule, I always use vegetable broth to prevent my veggies from sticking.

Of course, my next favorite ingredient is Vegan Coconut Bacon, which is essential for a vegan breakfast burrito.

WHAT IS COCONUT BACON?

For those who know me, vegan coconut bacon is one of my favorites! I add it to my Skinny Vegan Potato Skins, as well as my Cashew Miso Mac and Cheese Topped with Coconut Bacon.

Not only is coconut bacon simple to make, but it can be made ahead of time and added to any of your favorite vegan dishes, like Potato Leek Soup.

Of course, I needed to add Vegan Coconut Bacon to my vegan breakfast burrito to add that necessary sweet and salty taste.

ADD VEGAN CHEESE SAUCE MADE FROM VEGGIES

The finishing touch, of course, is Skinny Nacho Cheese Sauce. Clearly, every savory vegan breakfast burrito needs a little cheesy love. So, why not make it healthy cheese?

Of course, I made a batch of Skinny Nacho Cheese Sauce for other recipes I made during the week, so I had extras. Although I chose to use this cheese sauce, you can choose a different vegan cheese of choice as a substitute.

If you want ideas of recipes that include Skinny Nacho Cheese Sauce, here are some ideas that may help you on your nacho cheesy journey:

HOW TO BUILD A VEGAN BREAKFAST BURRITO

The steps for building the perfect vegan breakfast burrito, for instance, is easy!

First, lay large vegan tortilla on a flat surface. My personal favorite tortilla, for example, is Indian Life Spinach Wraps I buy at Whole Foods.

Then, add a heavy handful of organic raw spinach and a heaping scoop of tofu scramble. Make sure, though, You keep the ingredients in the center, lengthwise, so you can fold the burrito tightly.

Next, add some Vegan Coconut Bacon. And top with spoonfuls of Skinny Nacho Cheese Sauce.

The next step, then, is to fold in the side and tuck tightly and roll. To keep the vegan breakfast burrito together, start by cooking the vegan burrito in the pan, folded side down first.

In order to make breakfast complete, I served Vegan Breakfast Potatoes with my vegan breakfast burrito.

In order to spice up your breakfast, just put all your favorites in a tortilla and grill it up. Vegan breakfast burritos are easy, and you can come up with different combinations to make breakfast interesting.

If you love breakfast, as much as I do, check out some of my favorite breakfast recipes:

6 servings