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Do your morning meals need a makeover? This Vegan Breakfast Burrito will help start your day off right. It's hearty, savory, protein-packed, and oh-so-delicious!
If you're ready to change up your morning routine, this Vegan Breakfast Burrito is a tasty way to start. It's protein-packed, hearty, and a downright hungry-man meal!
It'll fill you up and keep you going until lunchtime. No more hanger pains! This burrito is easy to make and customizable so feel free the change things up.
This recipe is straight from the pages of The Blossom Cookbook by the owners of Blossom restaurant in New York City. If you can't make it out to NYC, you can now enjoy some of their recipes in the comfort of your own home.
Their new book is packed with over 80 mouth-watering recipes for breakfast, lunch, dinner, and dessert. Plus a lovely array of sauces, dips, and dressings. I'm getting hungry just thinking about it!
It was really hard to choose just one recipe to share, but I ultimately decided on this breakfast burrito. A lot of newbie vegans don't know what to make for breakfast and I get asked a lot about it.
Vegan Breakfast Burrito Ingredients
This is what you'll need to make this recipe with a few notes and substitute ideas:
- Tofu - extra firm or firm would be the best choice.
- Ground turmeric - will add a golden color and a subtle earthy flavor.
- Scallions - chives are a nice replacement.
- Red bell pepper - any color will work here.
- Black beans - any variety will work here.
- Brown rice - any variety of rice will work or you can try quinoa.
- Vegan butter - you can replace this with oil if preferred.
- Vegan sausage - I prefer Field Roast vegan sausage, but any plant-based sausage will work.
- Tortillas - for a hearty-sized burrito, the large tortillas will work the best.
- Avocado - if you don't like avocado, you can add a handful of fresh leafy greens.
Make Ahead Tips
This vegan breakfast burrito is totally doable for busy mornings. You can prepare the filling the night before, and warm it up the next morning, then wrap it up with fresh avocado. It will literally take you under 10 minutes to make it this way.
If you're super pressed for time, you can assemble the entire burrito the night before, and warm it up in the oven (I would leave the avocado out). Yep, it's totally portable and you can take it out the door with you.
More vegan breakfast recipes to try
If you're looking for more morning meals, you may want to check out this lineup of 30 Vegan Breakfast Recipes. It's filled with kick-ass recipes, that'll make your mornings fun again. There's something for everyone!
Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it!
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Vegan Breakfast Burrito
- 2 (14-ounce) blocks firm or extra-firm tofu , drained
- 1 ½ teaspoons ground turmeric
- 3 tablespoons chopped scallions
- ¼ cup diced red bell pepper
- ½ cup black beans , cooked (canned is fine)
- ½ cup cooked brown rice
- 1 tablespoon vegan butter
- 1½ cups chopped vegan sausage
- 1½ teaspoons salt
- ¼ teaspoon black pepper
- 4 large tortillas
- 2 ripe avocados , halved, pitted, and sliced
- Tomatillo Salsa (or preferred salsa)
- Vegan Sour Cream
- Using your hands, crumble the tofu into a large bowl. Add the turmeric, scallions, bell pepper, black beans, and brown rice. Mix well. Set aside.
- In a large sauté pan, melt the vegan butter over medium-high heat. Add the vegan sausage and sauté until it begins to brown, 1 to 2 minutes. Add the tofu and vegetable mixture and sauté for 2 to 3 minutes. Add the salt and black pepper and stir.
- Set one tortilla on each of four plates. Divide the filling evenly among the tortillas. Add ½ sliced avocado to each tortilla and roll up tightly into a burrito. Garnish with Tomatillo Salsa and Sour Cream, if desired.
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