Start your day off right with this Tex Mex Vegan Breakfast Burrito! Packed with protein-rich Tofu Scramble, roasted potatoes, creamy avocado, and topped off with optional vegan cheddar and spicy salsa. Perfect for a nutritious and filling breakfast on busy mornings, or a weekend brunch!
Table of Contents
Why You'll Love This Recipe
- It's perfect for meal prep! Make your Tex Mex Tofu Scramble and roasted potatoes ahead of time, then quickly reheat and assemble your burrito in the morning.
- Bold Tex Mex flavors that are vegan-friendly! All the flavor with none of the meat or dairy!
- Nutritious and wholesome ingredients! This Vegan Breakfast Burrito is stuffed with veggies, protein-packed tofu, and can even be oil-free if you skip the vegan cheese.
Key Ingredients
- Tortillas: The perfect vessel for these breakfast burritos.
- Tex Mex Tofu Scramble: A flavorful tofu scramble, complete with nutritious veggies and beans to keep you full!
- Potatoes & seasonings: Crispy on the outside and tender on the inside, these Yukon gold potatoes are lightly seasoned and add a savory depth to each bite.
- Avocado: Creamy avocado slices compliment our other textures and flavors perfectly.
- Coconut yogurt or vegan sour cream: This provides a bit of tanginess!
- Pico de gallo or salsa: For fresh, zesty flavor!
How to Make Tex Mex Vegan Breakfast Burritos
Step 1: Spread the diced potatoes on a prepared tray and sprinkle with seasonings, then toss to combine. Bake for 30-40 minutes, flipping the potatoes at the 20-minute mark.
Step 2: Lay out each tortilla. Add a spoonful of coconut yogurt, a couple avocado slices, a scoop of tofu scramble, a handful of roasted potatoes, and then top with salsa and vegan cheese.
Step 2 (cont): Fold the sides of the tortilla inward toward the center.
Step 2 (cont): Fold the edge closest to you up over the filling and roll tightly.
Recipe Tips
- For easy morning prep, make the Tofu Scramble and roasted potatoes the night before. Reheat, then quickly assemble your burrito in the morning!
- I highly recommend the Culina Plain & Simple Coconut Yogurt as a creamy, plant-based alternative to sour cream in this recipe. I always have this in my kitchen!
- To wrap your burrito, fold the sides of the tortilla inward, then roll the edge closest to you tightly over the filling. This should hold together pretty well, but you can additionally wrap in foil to hold it together if desired.
Serving Suggestions
- Serve with extra salsa, hot sauce, or a Roasted Poblano Sauce for an extra kick.
- Balance savory flavors with something sweet! Pair your burrito with fresh fruit or a smoothie for a bigger breakfast.
- Although traditionally a breakfast dish, the savory flavors make this burrito a delicious lunch option as well!
Substitutions & Variations
- If you're fully WFPB or oil-free, feel free to skip the vegan cheese OR use this oil-free Quick Vegan Queso instead!
- Feel free to add extra veggies to your tofu scramble to fit your preferences! Add more jalapeño for heat, mushrooms for a meaty texture, or colorful bell peppers for variety.
- For a lighter meal, use a smaller tortilla for taco-sized servings, or skip the tortilla entirely and enjoy as a burrito bowl.
Frequently Asked Questions
Yes! Just omit the optional vegan cheese, or use my oil-free Quick Vegan Queso instead.
Yes! Prepare the tofu scramble and roasted potatoes ahead, then assemble and reheat in the morning.
They are as spicy as you want them to be! The Tex Mex Tofu Scramble is mild, so the heat mainly comes from the salsa you use. For extra heat use a spicy salsa, add extra jalapenos, or serve with hot sauce.
Other Breakfast Recipes You'll Love
📖 Recipe
Tex Mex Vegan Breakfast Burrito
Ingredients
Roasted Potatoes
- 3 yukon gold potatoes - diced (aim for about a pound)
- ½ teaspoon paprika
- ½ teaspoon garlic salt
- ½ teaspoon onion powder
Breakfast Burritos
- 6 Burrito-sized tortillas
- ½ cup plain coconut yogurt* - OR vegan sour cream
- 1 Recipe Joyful Balance Tex Mex Tofu Scramble
- Optional: ¼ cup vegan shredded cheddar
- 2 avocados - sliced
- ¾ cup pico de gallo or salsa - (Try this Joyful Balance Pico de Gallo for a homemade option!)
Instructions
- Roast the potatoes:-Preheat oven to 450F. Line a baking tray with a silicone baking mat or parchment paper.-Spread the diced potatoes on the prepared tray. Sprinkle with paprika, garlic salt, and onion powder. Toss with your hands to coat evenly.-Bake for 30-40 minutes, or until golden brown and slightly crispy. At the 20-minute mark, remove from the oven and flip the potatoes for even cooking.
- Assemble the burritos:-Optional: warm each tortilla in the microwave for 15-30 seconds (this makes them easier to roll)-Lay out each tortilla for assembly. On each tortilla, add a spoonful of coconut yogurt (or vegan sour cream), a couple slices of avocado, a large scoop of tofu scramble, a handful of roasted potatoes, a sprinkle of vegan cheese, and a heavy drizzle of salsa (or pico). -Fold the sides of the tortilla inward towards the center, then fold the edge closest to you up over the filling and roll tightly. Optionally, wrap in foil to keep it together.-Enjoy!
Notes
- First, press your tofu for the Tex Mex Tofu Scramble AND allow the oven to preheat. Meanwhile, prep your veggies for the scramble as well as the ingredients for the burrito itself.
- Once the oven is preheated, start your potatoes (step 1).
- While your potatoes are roasting, finish making the Tex Mex Tofu Scramble.
- Once the scramble and the potatoes are both done, assemble your burritos.
Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your burrito-making ways.
Stay joyfully balanced!
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