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Vegan Breakfast Burrito

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: breakfast, burrito, vegan breakfast, breakfast
  • Method: stove top, oven
  • Cuisine: Vegan, American
  • Diet: Vegan

Description

Who says you need eggs for a breakfast burrito? This tofu breakfast burrito is the perfect hearty vegan breakfast option. Roasted potatoes, tofu scramble, black beans, and sautéed greens.


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: breakfast, burrito, vegan breakfast, breakfast
  • Method: stove top, oven
  • Cuisine: Vegan, American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: breakfast, burrito, vegan breakfast, breakfast
  • Method: stove top, oven
  • Cuisine: Vegan, American
  • Diet: Vegan
Scale

Ingredients

  • 1 recipe tofu scramble
  • 2 medium yukon gold potatoes, diced
  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 1/2 teaspoon salt and freshly ground black pepper
  • 1/4 teaspoon dried rosemary (or 1 tablespoon fresh, finely chopped)
  • 6 ounces baby spinach leaves, roughly chopped
  • 1 large garlic clove, minced or grated
  • 1 cup canned black beans, warmed
  • Hot sauce, or salsa, for serving
  • 4 large burrito-size tortillas (whole-wheat preferred), warmed

Instructions

  1. Preheat the oven to 400 degrees F. Alternatively, you can preheat an Air Fryer to 400 degrees F. Toss the potatoes with 1 tablespoon of olive oil, salt, pepper, and rosemary. Add to a baking sheet or the basket of an air fryer and cook for 20-25 minutes in the oven, turning halfway through, or 10-12 minutes in the air fryer, stirring halfway through. Season to taste then set aside.
  2. While the potatoes are cooking, make the tofu scramble. Set aside.
  3. Heat a medium nonstick skillet over medium heat and add the remaining teaspoon of olive oil. Add the spinach and minced garlic and a pinch of salt and pepper and cook until the spinach has just wilted.
  4. Warm the tortillas in a dry skillet or in the microwave and layer the tofu scramble, potatoes, spinach, black beans, and hot sauce or salsa on top, if using. Roll and enjoy.

Notes

*To “seal” the burrito, after rolling, place the burrito seam-side down in a non-stick skillet over medium heat for ~30 seconds.

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