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Two halved Tex Mex Vegan Breakfast Burritos with colorful vegetable filling on a yellow plate.

Tex Mex Vegan Breakfast Burrito

Delaney Marie
Start your day off right with this Tex Mex Vegan Breakfast Burrito! Packed with Tex Mex 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!
*Note that From Start to Finish is an estimate that includes prepping all ingredients (including making the Tex Mex Tofu Scramble), as well as completing the recipe directions. See notes below the recipe on how I recommend making the best use of your time! You may also make the potatoes and scramble ahead of time and then preheat them before assembling.
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From Start to Finish1 hour 20 minutes
Servings6 burritos

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

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

* Plain coconut yogurt: I highly recommend Culina Plain & Simple Coconut Yogurt for this, as it is very tangy and replaces sour cream very well!
*To use your time most efficiently, I recommend: 
  1. 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. 
  2. Once the oven is preheated, start your potatoes (step 1). 
  3. While your potatoes are roasting, finish making the Tex Mex Tofu Scramble.
  4. Once the scramble and the potatoes are both done, assemble your burritos.
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!