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.
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.
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
- 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.
- 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.
- 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.
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.
More Must Try Recipes:
- Italian Roasted Mushrooms And Veggies
- Cheesy Cauliflower Breadsticks
- Grilled Vegetable Quesadillas
- Kale Salad With Blueberry Vinaigrette
- Spanakopita
- Black Bean Corn Avocado Salad
- Avocado Tomato Salad
- Cowboy Caviar
- Falafel
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Vegan Tofu Breakfast Burritos
Equipment
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
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
- Vegenaise can be found in most grocery stores. If it’s not with the regular mayo, check the organic aisle.
- 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.Â
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.
Great tip!
OMG!!!! I loved this recipe!!! So delicious and I enjoyed making for my family.
Could I make a large batch of these and freeze them?
Absolutely!
I am beyond obsessed with tofu scrambles and breakfast burritos, respectively – this is like the best ever mashup of both. Thank you!!!
My pleasure, the flavors in this one are really great, hope you try it!
I love tofu but never had it in this form. It looks absolutely delicious!!
Thanks Adina, hope you try it, it’s really flavorful. 🙂
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.
Exactly Mike!