Vegan Breakfast Burritos

Whip up this hearty vegan breakfast burrito stuffed with a delicious tofu scramble, vegan chorizo, and baby kale wrapped around a fiber-rich whole wheat tortilla.

Breakfast burritos are my husband’s favorite indulgent breakfast item. I’ve never been big on them because, well, eggs. But I decided to put some of my favorite recipes together, like my tofu scramble and vegan chorizo to create a veganized version of this beloved breakfast dish.

This breakfast burrito has a few components, so it’s ideal to make on the weekend when you have more time in the morning to spend in the kitchen. However, you can meal prep the tofu scramble and the chorizo on the weekend and then have those ingredients ready to wrap into a tortilla on a weekday morning for a hearty breakfast that will keep you full and satisfied until lunch.

What Makes These Vegan Breakfast Burritos the BEST

• Tofu eggs are light and fluffy
• Chorizo crumbles add spice and texture
• Melty vegan cheese gives the burrito a luxurious bite.
• Whole wheat tortilla adds fiber.
• Baby kale provides vitamin-rich greens.
• Substitute a gluten-free tortilla for a gluten-free option.

Ingredients and Notes

Whole Wheat Tortillas: Opt for whole wheat tortillas for a fiber-rich option. If you prefer, you can use white flour tortillas, corn tortillas, or gluten-free tortillas.

Silken Tofu: When I make tofu scramble, I prefer to use silken tofu because it provides the best scramble consistency.

Spices: A combination of turmeric, cumin, garlic powder, salt, and pepper season the tofu.

Baby Kale: You could also use leaf spinach.

Red Pepper: Diced red pepper adds some color and a hint of sweetness. You can substitute with diced bell peppers of your choice.

Vegan Chorizo: You can prepare the vegan chorizo using my recipe or purchase a vegan chorizo. I’ve seen it sold in the grocery store’s freezer section and the area next to tofu and other vegan meat substitutes.

Vegan Cheese: Choose any vegan cheese you like, or leave it out if you prefer.

How to Make Vegan Breakfast Burritos

Prepare the Tofu Scramble

Drain the water from the block of tofu. Place a large saute pan or skillet over medium heat. Add a teaspoon of olive oil to the pan and the tofu block. Using a spatula break the tofu up into small pieces. Add the turmeric, cumin, garlic powder, salt, and pepper. Add the diced red pepper and vegan cheese. Cover and steam for 5 minutes.

Prepare the Vegan Chorizo

While the tofu scramble is cooking, prepare either storebought or homemade vegan chorizo.

Warm the Tortillas

Wrap the tortillas in moistened paper towels and heat them in the microwave for 10-20 seconds.

Put It All Together

Add the tofu scramble to each tortilla. Top with chorizo, baby kale, and salsa or hot sauce. Wrap the tortilla by folding two sides together and rolling it up using parchment paper underneath to help everything stay together. Cut in half and enjoy.

Frequently Asked Questions

Variations and Substitutions

Avocado: Add thinly sliced avocado for natural creaminess and healthy fat.

Add Potatoes: Do you love potatoes? Add home fries or hashbrowns.

Veggies: Add as many veggies as you like, such as mushrooms, spinach, cherry tomatoes, and onions.

Just Eggs: Instead of preparing a tofu scramble, you can also scramble a pre-made vegan egg substitute such as Just Eggs. Or if you don’t like tofu scramble or Just Eggs, use refried black beans as your protein instead.

Expert Tips

• Break down the tofu with a spatula until it is thoroughly chopped into small pieces but not to the point that it becomes mush.
• Get as creative as you like when it comes to vegetables. Add more or less, or substitute the veggies I have added for what you prefer.
• After you stuff your burritos, place them on a grill pan or panini press to give the tortilla a nice crunch.

How to Serve

These burritos taste delicious, with pico de Gallo and fresh lime juice. Serve with a side of hashbrowns or air fryer home fries and a warm almond milk latte!