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Home / Recipes
35 minutes
4.74 from 15 votes
11 Comments

Vegan Tofu Breakfast Burritos

Jump to RecipePrint Recipe
  • 425
by: Joanna Cismaru
10.03.20

This post may contain affiliate links. Please read my disclosure policy.

What a great way to change up your normal breakfast routine! With these Vegan Tofu Breakfast Burritos you can rest assured that your taste buds will be fully satisfied.

3 vegan breakfast burritos stacked on top of each other

You’re probably wondering what’s going on with me, giving you guys vegan recipes, but hear me out. You know I’m all about flavor so I’d like to think I’ve never steered you wrong and I won’t start now. The first time I tried a bite of the burrito these are inspired by, I seriously didn’t realize that there was tofu in them, but the flavors were amazing.

I did go back to make sure I got the right ingredients, like the tofu, the vegenaise which I’ve never had before and let me just say it does taste just like mayonnaise, I also got some vegan cheese, and some gluten free spinach tortillas. The eggless egg salad is incredible, really really tasty, if you didn’t know it was tofu you’d think it was scrambled eggs. It’s the turmeric and the yellow mustard that gives it the nice yellow color which can fool us into thinking there are real eggs in there.

process shots showing how to make eggless egg salad

Ingredients

Burritos

  • Olive oil – We want a neutral tasting oil to cook our potatoes in.
  • Potatoes – Cubed up into bite sized pieces.
  • Onion – Red onion for color and flavor.
  • Garlic – Use as much or little as you like.
  • Herbs – Dried oregano.
  • Cheese – Vegan cheese of course! Choose the shredded variety.
  • Tortillas – Spinach tortillas for color and flavor.

Eggless egg salad

  • Tofu – Extra hard, crumbled up till it resembles scrambled eggs.
  • Vegenaise – This is vegan mayonnaise, hence the name! It’s common in most grocery stores.
  • Spices – Cayenne pepper and turmeric. Turmeric will make this tofu look like scrambled eggs.
  • Herbs – Fresh dill, parsley, cilantro, and green onion.
  • Tomatoes – Cherry tomatoes sliced into halves.
  • Lime juice – We want some sharp fresh acidity to in our little burritos!
  • Seasoning – Salt and pepper.

How To Make Vegan Tofu Breakfast Burritos

  1. Cook the potatoes: In a large skillet heat the olive oil over medium-high heat. Add the potato cubes and cook for about 7 minutes. Do not stir often, so that the potatoes get a nice golden crust. Add the red onion, garlic and oregano and cook for another 7 minutes or until the potatoes are fork tender. Season with salt and pepper as necessary. I also garnished mine with a bit of parsley but this step is optional.
  2. Make the eggless egg salad:In a large bowl crumble up the tofu using your hands. Add the remaining ingredients for the eggless egg salad and stir well. Adjust seasoning with salt and pepper as necessary. Also if you prefer a creamier eggless egg salad add additional vegenaise.
  3. Assemble the burritos: To assemble the burritos, top each tortilla with about 1/2 cup of the potato mash, followed by about 1/2 cup of the eggless egg salad and sprinkle with a bit of cheese. Roll up the burritos and wrap in foil. Refrigerate leftover burritos wrapped in foil for about 2 to 3 days. You can also heat them up a bit in the microwave before serving.
process shots showing how to assemble vegan breakfast burritos

How To Make Your Own Vegan Mayo

Can’t find any at the store? Well lucky for you I have a recipe right here for whipping together your own.

Ingredients

  • Soy milk 1/2 cup
  • Fresh lemon juice 1 tsp
  • Canola oil 1 cup
  • Salt pinch
  • Ground mustard pinch

How to make your mayo

Blend lemon juice and soy milk in a blender and slowly add the oil till it’s fully emulsified and thickened. Add the salt and ground mustard and voila! You have yourself your very own homemade vegan mayo.

What Else Can I Use In My Burritos?

You can do whatever you want with these meatless morsels! So Feel free to have some fun and experiment with your new favorite morning meal.

Veggies

  • Mushrooms
  • Zucchini
  • Celery
  • Peas

Leftovers

Refrigerate leftover burritos wrapped in foil for about 2 to 3 days. You can even freeze these bad boys for up to 1 month as long they’re stored in an airtight container or wrapped securely.

3 vegan breakfast burritos stacked on top of each other

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3 vegan breakfast burritos wrapped in foil

Vegan Tofu Breakfast Burritos

4.74 from 15 votes
Prep: 20 mins
Cook: 15 mins
Total: 35 mins
Author: Joanna Cismaru
Serves: 8
Print Pin Rate
What a great way to change up your normal breakfast routine! With these Vegan Tofu Breakfast Burritos you can rest assured that your taste buds will be fully satisfied.

Equipment

  • 12-inch Cast Iron Skillet

Ingredients

For Burritos

  • 2 tablespoon olive oil
  • 1 1/2 pound potatoes cut into small pieces
  • 1 red onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon oregano
  • 8 spinach tortillas gluten free
  • 2 ounce vegan cheddar cheese shredded

For Eggless Egg Salad

  • 12 ounce tofu extra firm
  • 1/3 cup vegenaise
  • 1 tablespoon yellow mustard
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon turmeric
  • 2 tablespoon fresh parsley chopped
  • 1 tablespoon dill chopped
  • 2 tablespoon fresh cilantro chopped
  • 2 green onions chopped
  • 1 cup cherry tomatoes chopped
  • 1 tablespoon lime juice
  • salt and pepper to taste
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
US Customary – Metric

Instructions

  • In a large skillet heat the olive oil over medium-high heat. Add the potato cubes and cook for about 7 minutes. Do not stir often, so that the potatoes get a nice golden crust. Add the red onion, garlic and oregano and cook for another 7 minutes or until the potatoes are fork tender. Season with salt and pepper as necessary. I also garnished mine with a bit of parsley but this step is optional.
  • In a large bowl crumble up the tofu using your hands. Add the remaining ingredients for the eggless egg salad and stir well. Adjust seasoning with salt and pepper as necessary. Also if you prefer a creamier eggless egg salad add additional vegenaise.
  • To assemble the burritos, top each tortilla with about 1/2 cup of the potato mash, followed by about 1/2 cup of the eggless egg salad and sprinkle with a bit of cheese. Roll up the burritos and wrap in foil.
  • Refrigerate leftover burritos wrapped in foil for about 2 to 3 days. You can also heat them up a bit in the microwave before serving.

Recipe Notes

  1. Vegenaise can be found in most grocery stores. If it’s not with the regular mayo, check the organic aisle.
  2. Refrigerate leftover burritos wrapped in foil for about 2 to 3 days. You can even freeze these bad boys for up to 1 month as long they’re stored in an airtight container or wrapped securely.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. 

Nutrition Information:

Calories: 441kcal (22%)Carbohydrates: 57g (19%)Protein: 12g (24%)Fat: 18g (28%)Saturated Fat: 3g (19%)Sodium: 740mg (32%)Potassium: 435mg (12%)Fiber: 5g (21%)Sugar: 3g (3%)Vitamin A: 330IU (7%)Vitamin C: 12.7mg (15%)Calcium: 231mg (23%)Iron: 5.4mg (30%)
Course:Breakfast
Cuisine:American
Keyword:burrito, tofu, vegan, vegan tofu burritos
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 425

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. jb says

    March 23, 2022 at 11:04 am

    I haven’t made this yet, but I do enjoy a good tofu scramble. A tip to give an even more “eggy” taste is to swap your regular table salt for Kala namak – black Himalayan sea salt. It has a bit of a sulfuric taste to it, which lends that eggy flavor to tofu.

    Reply
    • Joanna Cismaru says

      March 23, 2022 at 11:37 am

      Great tip!

      Reply
  2. Liz says

    December 16, 2018 at 2:02 pm

    5 stars
    OMG!!!! I loved this recipe!!! So delicious and I enjoyed making for my family.

    Reply
  3. Amanda says

    June 22, 2018 at 11:35 pm

    Could I make a large batch of these and freeze them?

    Reply
    • Joanna Cismaru says

      June 23, 2018 at 9:53 am

      Absolutely!

      Reply
  4. cakespy says

    September 5, 2016 at 6:59 am

    5 stars
    I am beyond obsessed with tofu scrambles and breakfast burritos, respectively – this is like the best ever mashup of both. Thank you!!!

    Reply
    • Joanna Cismaru says

      September 5, 2016 at 9:40 am

      My pleasure, the flavors in this one are really great, hope you try it!

      Reply
  5. Adina says

    June 4, 2016 at 8:48 am

    I love tofu but never had it in this form. It looks absolutely delicious!!

    Reply
    • Joanna Cismaru says

      June 4, 2016 at 9:30 am

      Thanks Adina, hope you try it, it’s really flavorful. 🙂

      Reply
  6. Mike | Chili Pepper Madness says

    June 3, 2016 at 7:42 am

    5 stars
    These look great, Jo. I think tofu gets a bad rap sometimes, but it’s truly a blank canvas and can absorb and accentuate its accompanying flavors. I fell in love with it with sofritas.

    Reply
    • Joanna Cismaru says

      June 3, 2016 at 8:53 am

      Exactly Mike!

      Reply

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