Vegan Tofu Breakfast Burritos

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.

Vegan Tofu Breakfast Burritos

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.

Now don’t worry, this blog isn’t going to turn vegan, I’m not vegan and can’t even claim to tell you what veganism really is, besides the fact that no meat or meat products are consumed. I’m sure there’s much more to it than that. Though I must say, that if someone were to cook for me like this every day, tasty and delicious vegan dishes, I might reconsider.

What You Need To Make Vegan Tofu Breakfast Burritos

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.

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

Storing Leftover Vegan Tofu Breakfast Burritos

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

4.7 from 10 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 tbsp olive oil
• 1 1/2 lb potatoes cut into small pieces
• 1 red onion chopped
• 2 cloves garlic minced
• 1 tsp oregano
• 8 spinach tortillas gluten free
• 2 oz vegan cheddar cheese shredded

For Eggless Egg Salad

• 12 oz tofu extra firm
• 1/3 cup vegenaise
• 1 tbsp yellow mustard
• 1/4 tsp cayenne pepper
• 1 tsp turmeric
• 2 tbsp fresh parsley chopped
• 1 tbsp dill chopped
• 2 tbsp fresh cilantro chopped
• 2 green onions chopped
• 1 cup cherry tomatoes chopped
• 1 tbsp lime juice
• salt and pepper to taste
• 1/2 tsp salt or to taste
• 1/4 tsp 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

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