Looking for a great vegan breakfast idea? Then this vegan, gluten-free breakfast burrito is definitely a huge hit, it is also perfect for back to school lunch. Try some of these vegan breakfast recipes, Vegan Banana Oatmeal Pancakes, Strawberry Oat Bars, and Gluten-Free Vegan Cauliflower Hash Browns.

Ingredients for vegan breakfast burrito

Vegan Breakfast Burrito

Making burrito is so easy to assemble, I love the fact that you can make the filling ahead of time and just reheat. They are customizable so the whole family can enjoy. It is so easy, with seasoned tofu, skillet cooked potatoes, and veggies. 

Tofu breakfast burrito didn’t take long to prepare at all, I basically season the tofu and potatoes, then cook them while I prepare the veggies and the gluten-free wraps. To make it easy, season the tofu, cook ahead and keep in the refrigerator for up 3 days.

Gluten-Free Tortillas

Here are some store-bought gluten-free tortillas that can be used but you can also make your own using my Gluten-Free Flatbread recipe. 

Filling for vegan breakfast burrito

How To Make Vegan Breakfast Burrito?

  1. Prepare The Potato – Add potatoes to a bowl, season with onion powder, nutritional yeast flakes, and salt.
  2. Heat olive oil in a large skillet over medium-high, add potatoes in a single layer and cook until brown for about 10 minutes, turning halfway. 
  3. For the last 3 minutes, I cover the skillet to make sure the middle of the potatoes is cooked. Remove from skillet and set aside in a bowl while you prepare the tofu.

 

  1. Prepare the tofu -Drain, rinse tofu and mash in a large bowl with a fork. Add nutritional yeast flakes, curry powder, Italian seasoning, and salt to the tofu mix to fully combine.
  2. Heat oil in a large skillet over medium-high, add onion, garlic and cook stirring constantly until onion is soft, about 2 minutes.
  3. Add seasoned tofu and cook stirring until golden and beginning to slightly brown on the edges and any liquid as evaporated. 
  4. Remove from the heat and set aside. 

 

  1. To Assemble the breakfast burritos, add potatoes, tofu scramble, avocado slices, spring mix on each warm tortilla, roll up with the ends fold under.

Vegan breakfast burritos being wrapped

Vegan Breakfast Burrito Variation Ideas

  1. Add slices of sauteed Vegan Sausages
  2. Grate some Vegan Pepper Jack Cheese.
  3. Add some Coconut Bacon for a nice crunch.
  4. Add some Vegan Refried Beans or Black Beans.
  5. Add some Guacamole
  6. Add more veggies, chopped tomatoes, red bell pepper, shredded carrot.

Other Vegan Wraps Recipes To Try

Vegan Breakfast Burrito on a white plate

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Vegan breakfast burrito

Vegan Breakfast Burrito

This flavorful vegan breakfast burrito is simply amazing, loaded with tofu scramble, skillet potato, avocado, and spring mix salad, all wrapped with a soft, warm and pliable gluten-free vegan tortilla is so filling, the perfect breakfast burrito for breakfast or brunch!
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: vegan breakfast burritos
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 servings
Calories: 299kcal

Equipment

Ingredients

For The Potatoes

  • 1 medium potato scrubbed and cut into bite-sized chunks
  • 1 tablespoon olive oil
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon nutritional yeast flakes
  • 1/4 teaspoon salt

For The Tofu Scramble

  • 1 pound extra-firm tofu
  • 2 tablespoons nutritional yeast flakes
  • 1 teaspoon curry powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 2 tablespoons olive oil
  • 1/2 small onion finely chopped
  • 3 cloves garlic minced

Additional Ingredients

  • 6 Tortillas warmed
  • 1 avocado sliced
  • Baby spring mix or your favorite salad green

Instructions

To Prepare The Potatoes

  • potatoes to a bowl, season with onion powder, nutritional yeast flakes, and salt.
  • Heat olive oil in a large skillet over medium-high, add potatoes in a single layer and cook until brown for about 10 minutes, turning halfway.
  • For the last 3 minutes, I cover the skillet to make sure the middle of the potatoes is cooked. Remove from skillet and set aside in a bowl while you prepare the tofu

To Prepare The Tofu

  • Prepare the tofu -Drain, rinse tofu and mash in a large bowl with a fork. Add nutritional yeast flakes, curry powder, Italian seasoning, and salt to the tofu mix to fully combine.
  • Heat oil in a large skillet over medium-high, add onion, garlic and cook stirring constantly until onion is soft, about 2 minutes.
  • Add seasoned tofu and cook stirring until golden and beginning to slightly brown on the edges and any liquid as evaporated, about 5. Remove from the heat and set aside.
  • To Assemble the breakfast burritos, add potatoes, tofu scramble, avocado slices, spring mix on each warm tortilla, roll up with the ends fold under.

Nutrition

Calories: 299kcal | Carbohydrates: 30g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 583mg | Potassium: 525mg | Fiber: 6g | Sugar: 4g | Vitamin A: 5399IU | Vitamin C: 5mg | Calcium: 93mg | Iron: 3mg