The Best Vegan Breakfast Burritos
These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they're vegan!
Servings: 4 to 6
Equipment
- High-powered blender
Ingredients
- 4 to 6 burrito-sized flour tortillas (use GF as needed)
- Vegan Queso Sauce (recipe below)
- Eggy Tofu Scramble (recipe below)
- Crispy Roasted Potatoes (recipe below)
- Pico de Gallo (recipe below)
- 1 large or 2 medium avocados, diced
- 1 tablespoon fresh lime juice
- Sea salt or kosher salt
- Hot sauce for serving (I like Cholula or Tapatio)
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.
Video
Notes
The cook time was a bit hard to estimate because it depends on which components you make, and if you've made any of them ahead of time. For the recipe time listed, I estimated based on (1) roasting the potatoes first, (2) making the pico de gallo, tofu scramble, and queso in the meantime; (3) assembling a burrito and griddling it as soon as the potatoes are done.
Nutrition
Calories: 700kcal | Carbohydrates: 77g | Protein: 28g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Sodium: 800mg | Potassium: 787mg | Fiber: 14g | Sugar: 10g | Vitamin A: 960IU | Vitamin C: 41mg | Calcium: 363mg | Iron: 10mg