Vegan Breakfast Burritos

5 from 4 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Breakfast

Cuisine: Mexican

Diet: Vegan, Vegetarian

Servings: burritos

Calories: 228kcal

Author: Alison Corey

Equipment

Sauté Pan

Ingredients

Tofu Scramble

1 tsp olive oil optional
15 ounces silken tofu
½ tsp salt
¼ teaspoon black pepper
½ teaspoon cumin
1 teaspoon turmeric
½ cup red bell pepper diced
¼ cup vegan cheese

Fillings

4 large whole wheat tortillas
2 cups baby kale
¼ cup salsa or hot sauce
vegan chorizo

Instructions

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, garlic powder, salt, and pepper. Add the diced red pepper and vegan cheese. Cover and steam for 5 minutes.
While the tofu scramble is cooking, prepare either storebought or homemade chorizo.
Wrap the tortillas in moistened paper towels and heat them in the microwave for 10-20 seconds.
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.

Video

Notes

Tips for Making Vegan Breakfast Burritos

- 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.
- 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!
- Place each component of the burrito into a separate container, such as the tofu scramble and the chorizo. When ready to enjoy, assemble the burritos and warm them. The ingredients will keep for up to 4 days.

Nutrition