Plant Based Tofu Breakfast Burritos

Packed with protein, these tofu breakfast burritos are completely plant based. Crispy smoked tofu slices and scrambled tofu are complimented with fresh pico de gallo, black beans, sliced avocado and coriander. A nutritional powerhouse and the perfect start to the day! 

Two breakfast burritos on a plate

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Tofu breakfast burritos

I have to admit, I’ve historically been a sweet breakfast kind of girl- I adored pancakes, could eat granola by the handful, and loved to whip up a yoghurt parfait. Savoury food could wait until lunch.

But lately, I’ve been open to starting my day with more savoury dishes, especially since discovering the wonder of homemade baked beans. I think I may be a convert. Whether you prefer sweet or savoury breakfasts, I promise you this vegan breakfast burrito will impress.

A breakfast burrito on a plate 1

What are breakfast burritos?

Put simply, a breakfast burrito is all of your favourite breakfast flavours, combined with a little bit of Mexican zing, all wrapped together in an easy, portable format- the tortilla. 

But this plant based breakfast burrito doesn’t contain any eggs, bacon or sausage. Instead it’s filled with scrambled tofu, crispy smoked tofu slices, fresh pico de gallo, black beans, sliced avocado and coriander.

Yes, I love tofu so much that I put it twice in this burrito! If you haven’t made my tofu scramble before, it’s the most viewed recipe on my site, so I really recommend giving it a go as an alternative to scrambled egg. It’s great on it’s own, or in a burrito!

Why I love this vegan breakfast recipe

I love tofu breakfast burritos because they’re not only perfect for on the go breakfasts, but make a great office lunch too. You can make ahead for a healthy packed lunch for older kids to take to school. In fact, they’re actually pretty good for any time of day, and make a tasty dinner too!

Two breakfast burritos on a plate 2

As with all of my recipes, these are completely plant based. There are no processed foods here, such as vegan bacon and sausage substitutes. Instead it’s all simple, healthy ingredients. This recipe is perfect for people who are all about flavour, but need to make it quick. The flavours are so delicious, yet it’s proper convenience food which is loaded with healthy benefits.

Steps for making a breakfast burrito

The first step in making a healthy breakfast burrito is to create the separate components.

  • Thinly slice a block of smoked tofu, then fry the slices in a tiny bit of oil until golden and crispy. This will take about 3 minutes on each side.
  • Pit an avocado and scoop out the flesh, then cut it into slices.
  • Drain a can of black beans, and chop up a handful of fresh coriander.
  • Lay out all of your ingredients along with 5 tortilla wraps. One at a time, add your ingredients to a tortilla, creating a small strip down the centre. Make sure you leave enough filling for all 5 tortillas! 
  • To roll, fold each of the ends in. Fold one side over the filling, tucking it in as tightly as you can. Then continue to roll the tortilla over until it is tightly wrapped.

Repeat for all 5 tortillas!

How to cook

These tofu breakfast burritos are tasty eaten as they are after rolling, but if you would like them hot and a bit crunchy, you can cook them one of two ways.

The first option is to heat a little oil in a skillet over a medium heat, then lightly fry the burritos on two or four sides. Make sure you start with the fold side down first, to seal it with the heat.

Sealing tofu breakfast burritos in pan

The other option is to make them into a breakfast burrito bake. To do this, preheat your oven to 180 degrees, then arrange the burritos fold side down in a baking dish. Brush them with a little bit of oil, then bake for 15-20 minutes until golden brown and crispy.

Which ingredients should I use?

The great thing about these burritos is that you really can use your favourite ingredients. Here are my suggestions for making the best plant based breakfast burritos:

  • The tortilla- I used wholemeal tortilla wraps for my burritos, as these are a little healthier than white or corn tortillas. You can use your favourite type of tortilla here, and even make the recipe completely gluten free by using wholemeal tortilla wraps.
  • Smoked tofu- If you can’t get hold of smoked tofu, you can slice a block of extra firm tofu and rub it with some smoked paprika or liquid smoke before frying.
  • Pico de gallo- If you haven’t got the time to make your own fresh salsa, you can use your favourite store bought salsa here instead.
Ingredients for tofu breakfast burritos- tortillas, pico de gallo, black beans, tofu scramble, avocado, coriander, smoked tofu slices
  • Beans- Black beans are classic in Mexican inspired cuisine, but you can use whatever beans you have in your cupboard! Try red kidney or pinto beans for a different flavour and texture.
  • Veggies- If you want to add extra veggies to your tofu breakfast burrito, you can really add whatever you like. The only rule is to make sure you use nothing too wet, as this will cause your burrito to go soggy! Crunchy raw veggies such as peppers, celery, and even radishes are a great option. 
  • If you want to go down the cooked veggies route, roasted or skillet potatoes are a great option, and the fajita vegetables from my Mexican buddha bowl recipe go perfectly in these burritos!

How to store meal prep breakfast burritos

These vegan breakfast burritos were made for meal prep, so of course they are totally freezable! Once they are completely cooled, wrap them individually in tin foil to hold them together. Then store in either the fridge or the freezer until ready to eat.

They will keep well in the fridge for up to 3 days, and in the freezer for up to 2 months.

Tofu breakfast burritos wrapped in foil

To reheat from refrigerated, just place in the oven at 180 for 7-10 minutes. This can be done in the foil. To microwave, remove from the foil, and heat for 2-3 minutes.

From frozen, you can reheat in exactly the same way, they will just need a little bit longer. Give them 15-20 minutes in the oven, and 3-5 minutes in the microwave. Just make sure they are piping hot through.

If you’re looking for other meal prepping breakfast ideas…

Why not whip up a batch of peanut butter and banana breakfast bars, or make ahead an apple parfait?

Love tofu?

Me too! It’s such a versatile ingredient and a great source of protein for so many recipes. Maybe you’ve seen it in the store but aren’t really sure what to do with it? Try it out, I promise you won’t be disappointed! These recipes are a great starting point for tofu newbies and connoisseurs alike:

Pin it!

tofu breakfast burritos pin image
Two breakfast burritos on a plate

Plant Based Tofu Breakfast Burritos

Chloe from Forkful of Plants
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Breakfast, Brunch
Cuisine Mexican
Servings 5
Packed with protein, these tofu breakfast burritos are completely plant based. Crispy smoked tofu slices and scrambled tofu are complimented with fresh pico de gallo, black beans, sliced avocado and coriander. A nutritional powerhouse and the perfect start to the day! 

Ingredients
  

  • 5 tortilla wraps
  • 1 batch tofu scramble
  • ½ batch pico de gallo
  • 200 g firm smoked tofu
  • 1 400g can black beans drained and rinsed
  • 1 avocado flesh scooped out and sliced
  • 15 g coriander chopped
  • 1 lime

Instructions
 

  • Make a batch of tofu scramble.
  • Make half a batch of pico de gallo.
  • Thinly slice the block of smoked tofu, then fry the slices in a tiny bit of oil until golden and crispy. They will need about 3 minutes on each side.
  • Lay out all of your ingredients along with the tortilla wraps. To each tortilla, add the tofu scramble, pico de gallo, smoked tofu slices, black beans, avocado, coriander, and a squeeze of lime juice, creating a small strip down the centre.
  • To roll, fold each of the ends in. Fold one side over the filling, tucking it in as tightly as you can. Then continue to roll the tortilla over until it is tightly wrapped.
  • (Optional) If you'd like them crispy- heat a little oil in a skillet over a medium heat, then lightly fry them on two or four sides. Make sure you start with the fold side down first, to seal it with the heat.
  • (Optional) To bake- preheat your oven to 180°, then arrange the burritos fold side down in a baking dish. Brush them with a little bit of oil, then bake for 15-20 minutes until golden brown and crispy.

Notes

*Prep time includes time to make tofu scramble and pico de gallo. If you already have these, or are using alternatives, this prep time may be different.
Once they are completely cooled, wrap them individually in tin foil to hold them together. Then store in either the fridge or the freezer until ready to eat.
To reheat from refrigerated, just place in the oven at 180 for 7-10 minutes. This can be done in the foil. To microwave, remove from the foil, and heat for 2-3 minutes.
From frozen, you can reheat in exactly the same way, they will just need a little bit longer. Give them 15-20 minutes in the oven, and 3-5 minutes in the microwave. Just make sure they are piping hot through.

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