Vegan Breakfast Burrito Recipe with Tofu, Beans and Avocado

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This easy homemade vegan breakfast burrito is full of flavor, simple to assemble, and packed with plant-based protein to keep you satisfied through the morning.

What I Love about this veggie breakfast burrito:

• This savory vegan breakfast burrito is loaded with flavor and protein, making it a great plant-based option to start your day.
• Fresh vegetables add color, crunch, and nutrients for a balanced breakfast.
• It’s naturally vegan and vegetarian and can be made gluten-free by choosing a gluten-free tortilla and GF egg or sausage alternatives.

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Ingredient Notes

Breakfast potatoes: Use your favorite style of breakfast potatoes — diced, roasted, or air-fried all work great. If you need a simple method, try air fryer breakfast potatoes for crisp edges and a tender interior.

Plant-based eggs: I used a commercial liquid egg replacement in this recipe, but you can substitute a tofu scramble or another vegan egg alternative, or omit it entirely for a lighter burrito.

Plant-based sausage: Choose any vegan breakfast sausage you enjoy. I like a spicy variety for an extra kick, but a mild sausage also tastes great.

Plant-based cheese: Use your preferred vegan cheese — shredded or sliced. Options melt differently, so pick one you like for texture and flavor.

Hot sauce: A few dashes of your favorite hot sauce add brightness. Adjust to taste.

Tortillas: Large flour or gluten-free tortillas work best for wrapping. Warm them briefly before assembling to make folding easier.

See the recipe card below for exact amounts and full ingredient list.

Step by Step Instructions

Prepare the breakfast potatoes first if using homemade or frozen potatoes. Air fryer or oven-roasted potatoes both work well and give a satisfying texture inside the burrito.

Cook the plant-based egg alternative and vegan sausage according to package directions or your preferred method. While those cook, wash and chop any vegetables you plan to include, such as spinach, bell peppers, or jalapeño.

Warm the tortillas briefly in the microwave, oven, or on the stovetop so they become flexible and easier to wrap.

Assemble the burrito by layering the warm tortilla with the plant-based egg, sausage, breakfast potatoes, vegetables, and vegan cheese. Add hot sauce or other condiments to taste, then fold the sides in and roll the tortilla into a tight burrito.

For a crisp exterior and a sealed seam, place the burrito seam-side down in a hot skillet for a minute or two until lightly golden.

Allow the burrito to cool slightly before slicing and serving.

Recipe Adjustments

To make it less spicy: Remove the jalapeño or omit spicy sausage and hot sauce. Use a milder hot sauce or leave it out entirely.

Add more vegetables: Feel free to add onions, green onions, tomatoes, avocado, or any other vegetables you enjoy.

Prefer whole foods over processed alternatives? Skip the plant-based egg and sausage and load the burrito with more vegetables, beans, or seasoned crumbled tofu for protein.

Be sure to try some other plant-based breakfast recipes next:

Food Safety Tips

• Do not leave cooked food out at room temperature for long periods; refrigerate promptly.
• Never leave cooking food unattended, especially on the stovetop.
• Use oils with a high smoke point for high-heat cooking to reduce harmful compounds and off-flavors.
• Ensure good ventilation when using a gas stove to reduce indoor air pollution and odors.

For additional guidance on food safety and storage, consult trusted resources such as the USDA.