Spicy Vegan Breakfast Burritos – Connoisseurus Veg

These scrumptious vegan breakfast burritos are packed with scrambled tofu, black beans and roasted potatoes! Super satisfying, easy to make, and great for meal-prep!

I love savory vegan breakfast recipes. But to be more specific: I love spicy savory vegan breakfast recipes. They’re perfect when I need a little something extra to help me wake up!

These vegan breakfast burritos are my new favorite morning pick-me-up. They’re delicious, spicy, go great with coffee, and perhaps best of all, the components can be cooked in advance so that all I have to do in the morning is heat heat them up and roll. Because let’s face it, what’s the point in having a great breakfast if it involves work before coffee?

Ingredients You’ll Need

• Potato. A russet potato works best for this recipe, but feel free to substitute red potatoes, gold potatoes, or even a sweet potato if you’d like.
• Olive oil. Another high-heat oil such as corn oil, avocado oil, or canola oil could be substituted.
• Cornstarch.
• Spices. We’re using ground cumin, garlic powder, onion powder, and turmeric.
• Salt & pepper.
• Onion.
• Garlic.
• Tofu. Extra-firm tofu works best for this recipe, and it doesn’t need to be pressed. Having said that, feel free to use firm or super firm tofu if that’s what you have on hand.
• Black beans. Use canned or precooked beans.
• Salsa. Use your favorite jarred salsa, of any variety! Mild, medium or hot is fine!
• Fresh cilantro. Skip this if you’re not into cilantro.
• Tortillas. You’ll need large (burrito-sized) flour tortillas to make these vegan breakfast burritos. Smaller tortillas won’t fit all the fillings. Gluten-free tortillas can be substituted as long as they’re big enough.
• Avocado.
• Additional fillings. Use what you like! Try additional salsa, hot sauce, vegan cheese, or vegan sour cream.

Tip: If you’d like to make your burrito filling taste eggy, try using kala namak, also known as black salt, instead of regular table salt. This product has a high sulfur content, so it’s great for making things taste like eggs. Look for it in Indian grocery stores.

How They’re Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

• Start your potatoes first. Scrub and dice the potatoes, then toss them with some olive oil, cornstarch, spices and salt.
• Arrange the potatoes on a parchment paper-lined baking sheet and roast them until they’re easily pierced with a fork.

• Heat the oil in a large skillet, then add diced onion. Sweat the onion for a few minute until it starts to soften up.
• Add minced garlic and sauté it with the onion for about 1 minute, until it becomes very fragrant.

• Add crumbled tofu to the skillet, along with beans and spices. Cook everything briefly, just until the mixture dries a bit.
• Stir in the salsa and let the mixture simmer for about 10 minutes, until the salsa thickens up.
• Take the skillet off of the burner and stir in the cilantro, along with salt and pepper.

• Time to wrap your burritos! Place a strip of potatoes and filling in the center of each tortilla, along with some avocado slices and any other fillings you’re using.
• Fold a side of the tortilla over the fillings, tuck in the side and roll your vegan breakfast burrito!

Leftovers & Storage

Assembled burritos will keep in an airtight container in the fridge for about 3 days or in the freezer for 3 months, though the avocado might brown. Wrapping them in foil is recommended but not required!

For meal prep, store the tofu filling and potatoes in separate airtight containers, then heat and assemble the burritos just before serving.

More Savory Vegan Breakfast Recipes

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Spicy Vegan Breakfast Burritos

These scrumptious vegan breakfast burritos are packed with scrambled tofu, black beans and roasted potatoes! Super satisfying, easy to make, and great for meal-prep!

Ingredients

For the Roasted Potatoes

• 1
  medium russet potato,
  scrubbed and cut into ½ to 1 inch cubes
• 2
  teaspoons
  olive oil
• 1 ½
  teaspoons
  cornstarch
• 1
  teaspoon
  ground cumin
• ¼
  teaspoon
  onion powder
• ¼
  teaspoon
  garlic powder
• ¼
  teaspoon
  salt,
  or to taste

For the Tofu Filling

• 1
  tablespoon
  olive oil
• 1
  small onion,
  diced
• 2
  garlic cloves,
  minced
• 7
  ounces
  extra-firm tofu
  (half of a 14 ounce package)
• 1
  cup
  canned black beans,
  drained and rinsed
• 1
  teaspoon
  ground cumin
• ½
  teaspoon
  turmeric
• ½
  cup
  jarred salsa
• ¼
  cup
  chopped fresh cilantro
• Salt & pepper,
  to taste (see Note)

For the Burritos

• 4
  large (burrito sized) flour tortillas
• 1
  ripe avocado,
  sliced
• Additional fillings of choice, such as vegan cheese, sour cream, hot sauce, and additional salsa

Instructions

Make the Potatoes

1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Place the potatoes into a large bowl and add the oil, cornstarch, cumin, onion powder, garlic powder, and salt.

3. Roast the potatoes for about 20 minutes, until easily pierced with a fork.

Make the Tofu Filling

1. While the potatoes roast, heat the oil in a large skillet over medium heat.

2. Add the onion and cook it for about 5 minutes, stirring frequently, until soft and translucent.

3. Stir in the garlic and sauté it with the onion for about 1 minute, until very fragrant.

4. Crumble the tofu into the skillet, then add the beans, cumin, and turmeric. Cook everything for about 2 minutes, stirring frequently, until the mixture begins to dry up.

5. Stir in the salsa and continue cooking the mixture for 5 minutes, stirring occasionally.

6. Remove the skillet from heat. Stir in the cilantro, salt and pepper.

Assemble the Burritos

1. Lay a tortilla on a work surface and arrange one fourth of the potatoes and one fourth of the tofu filling in a strip near the center. Add avocado slices and any other fillings you’d like to include.

2. Fold the side of the tortilla closest to you over the fillings, tuck the sides in, then roll the burrito closed.

3. Repeat until the remaining tortillas and fillings are used.

Recipe Notes

You can add extra eggy flavor to your burrito by using kala namak (also known as black salt) instead of regular salt. Kala namak can be bought online or in Indian markets.

Nutrition Facts

Spicy Vegan Breakfast Burritos

Amount Per Serving (1 burrito)

Calories 489
Calories from Fat 203

% Daily Value*

Fat 22.5g35%

Saturated Fat 4.9g25%

Sodium 875mg36%

Potassium 835mg24%

Carbohydrates 60.2g20%

Fiber 10.1g40%

Sugar 4.8g5%

Protein 15.6g31%

Calcium 265mg27%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.