Easy Vegan Breakfast Burritos

This super easy recipe for breakfast burritos is a delicious blank canvas that you can embellish to your heart's desire. The tofu scramble and roasted breakfast potatoes are incredible on your own even if you're not interested in turning them into burritos.

Course: Breakfast
Cuisine: American, Mexican
Servings: 6 burritos
Author: Monson Made This
Ingredients
Breakfast Burritos: The basics
  • Roasted breakfast potatoes (recipe below)
  • Tofu Scramble (recipe below)
  • 5 or 6 medium-sized Tortillas
  • Diced onion and peppers (optional)
  • Vegan meats and cheeses (optional)
  • Sauces and salsas
For the Roasted Breakfast Potatoes
  • 4 cups cubed potatoes (about 2 large Russet, or 3 to 4 Yukon Gold)
  • 1 to 2 tablespoons olive oil
  • Seasoned Salt to taste
  • Spices of choice: onion powder, garlic powder, smoke paprika, red pepper flake, ancho chili powder…
For the Basic Tofu Scramble
  • 1 14 ounce block of water-packed “firm” tofu
  • 1 tablespoon olive oil
  • 1 lemon, juiced (about 3 tablespoons)
  • ¼ cup nutritional yeast, or more to taste
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • salt and pepper to taste
Instructions
To make the Roasted Breakfast Potatoes
  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Line a large baking sheet with a silicone baking mat or parchment paper.
  3. If you’re using Russet or Idaho potatoes, I would recommend peeling them before cubing them. Yukon Gold potatoes have a thinner skin and don’t necessarily need to be peeled.
  4. Cut the potatoes into ½ inch cubes, and place them onto the lined baking sheet. Generously sprinkle with seasonings of your choice, and drizzle with olive oil. In terms of the seasoning, more is better here. Be more afraid of under seasoning than over seasoning.
  5. Toss the potatoes with your hands until evenly coated. Taste a potato. Does it taste adequately seasoned? Again, it’s better to be slightly over than under because flavors mute slightly during the cooking process.
  6. Place the potatoes into the oven, and set your timer for 30 minutes. Toss them after about 15 minutes with a spatula, and then return to the oven. Keep your eye on them. Your potatoes are done when they are lightly golden brown and cooked through, or when you taste one or two cubes, and you find yourself going back for more.
To Make the Basic Tofu Scramble
  1. Drain the water from your package of tofu, and lightly squeeze out as much liquid as you can.
  2. Put a 10 to 12 inch nonstick skillet on medium-high heat, and add your olive oil.
  3. Break up your tofu into the pan. You want bite-sized pieces, but it’s alright if some are a bit larger; you can break them up further as they cook.
  4. Try to get your tofu into a single layer in the pan. Add about ¾ of the lemon juice to the tofu, and then sprinkle on your nutritional yeast, salt, pepper, and spices. Gently stir to coat.
  5. Allow the tofu to cook for a couple of minutes before stirring again. If pieces seem too large, split them with a spatula. The key here is to let the tofu brown slightly, so let them go a few minutes in between each stir. Also, you want them to be golden nuggets when you’re done, so be gentle as you stir them.
  6. After about 10 minutes, taste your tofu. Is it still too watery and “jiggly”? Does it need more salt or pepper, or a bit more lemon juice? The tofu is done when you have lightly browned nuggets that you can’t stop eating out of the pan.
  7. Add onions or peppers at the end, allowing them to cook for a minute or two.
To Assemble:
  1. Depending on the freshness of your tortillas, you may need to microwave them for 5 to 10 seconds each to soften them.
  2. Add about ½ cup each of the potatoes and tofu scramble. Top with vegan breakfast meats of your choice, or vegan cheese. Fold in two sides of the tortilla to the center, and then begin rolling it away from yourself until it forms… a burrito.
  3. If you’re making these ahead, roll each burrito individually into a sheet of aluminum foil or parchment paper. Burritos can be kept warm in a 200 degree (Fahrenheit) oven until ready to serve, or reheated in a 350 degree oven for 15 minutes…. Or microwaved (removed from the foil) for about 30 seconds to a minute each.