Vegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! 25 Gm Protein. High protein breakfast burrito or tacos. Nutfree Recipe. Can be Gluten-free, Soyfree. Jump to Recipe
Hubbs has been hiking again and he always wants some hand held, savory, mouthful, delicious and high protein breakfast or snack to carry with him. I started making burritos with leftovers and tofu scramble for him. One day I added some chilla (chickpea omelet) in the wraps too and he loved it. This wrap is Satisfying, fresh, lots of flavors and textures, savory and protein!
You can build up this burrito however you like. Add or remove a component to preference. I build it up with a simple tofu scramble, some breakfast potatoes or roasted veggies, chickpea pancake that adds more protein, some pepitas, fresh crunchy veggies and a dressing. Its a scramble, veggie, omelet, crunch and dressing burrito. You can also serve these ingredients in a breakfast taco format! Lets make a bunch of these burritos. See recipe notes to make this without soy and gluten.
Ingredients for Vegan Breakfast Burrito and substitution options
- Spiced Potatoes have garlic, onion powder, paprika, herbs, salt and pepper and make for a wonderful easy addition to the burrito.
- Simple Tofu scramble is just 5 ingredients with salt, turmeric, pepper and kala namak(eggy indian sulphur salt).
- The Chickpea pancake is chickpea flour batter that gets cooked on a skillet. You can use the whole pancake or slice and add to the burrito or omit for a quicker burrito.
- Other toppings add freshness with crunchy greens, tomato, onion and pepitas or other crunch such as seeds/chopped roasted nuts of choice
- Sriracha or hot sauce, or salsa or other dressing rounds up the wrap. You can also serve these fillings in a breakfast taco form!
- To make this Soy-free: Use crumbled up Chickpea flour Tofu instead of tofu
- To make this gluten-free: Use glutenfree tortillas or wraps or tacos.
Step Photos:
Make the breakfast potatoes by steaming the potatoes for 12 mins then adding spices, garlic, salt and oil and cook for another few. Or mix everything in a baking dish and bake.
Make the tofu scramble by combining the ingredients in a skillet cooking for a few mins. Finish with kala namak.
Make the chickpea flour batter and spread on a skillet. Cook for a few them cover the skillet for another few mins. Repeat for all the pancakes
Chop the fresh veggies and assemble the burrito with layers of greens, potatoes, tofu, veggies, pepitas and dressing. Wrap and store or roast on a skillet or grill.
What other ways can I make a high protein Vegan Breakfast Burrito
- Variations: Use cajun roasted veggies with the tofu scramble with the garlic dressing for a burrito.
- Use my crunchy Indian spiced potatoes, or Aloo gobi with tofu scramble.
- Add some spiced Sprouted Mung beans, some spiced black beans or chickpeas.
- Add some avocado and blanched broccoli
- Store: Refrigerate the burritos for upto 3 days.
- To Freeze: replace the potatoes with veggies like zucchini, peppers, cauliflower or spiced beans or quinoa.
More Wraps from the blog
- Samosa Wraps with Spiced chickpeas.
- Jamaican Jerk Jackfruit, Caribbean Black Bean Wraps
- Spanish Rice, Buffalo Tempeh Wraps
- Cauliflower Sweet Potato Chickpea Wraps with Coconut chutney
Vegan Breakfast Burrito Recipe
Ingredients
Breakfast Potatoes:
- 2 medium potatoes
- 1/4 cup (59.15 ml) water or broth
- 1 tsp oil
- 3/4 tsp (0.75 tsp) garlic powder or 2 cloves minced
- 1/4 tsp (0.25 tsp) onion powder
- 1/2 tsp (0.5 tsp) smoked paprika
- 1/2 tsp (0.5 tsp) thyme or rosemary or both
- 1/2 tsp (0.5 tsp) salt
Tofu Scramble:
- 14 oz firm tofu
- 1/2 tsp (0.5 tsp) ground turmeric
- 1/3 tsp (0.33 tsp) salt
- 1/2 tsp (0.5 tsp) freshly ground black pepper
- 1/4 tsp (0.25 tsp) black salt (kala namak, Indian Sulphur black salt)
Chickpea flour omelet/pancake: (optional)
- 1 cup (120 g) chickpea flour
- 1 cup (236.59 ml) water
Other additions:
- 2 cups (60 g) baby spinach or greens of choice
- 1/2 cup (80 g) sliced onion
- 1/2 cup (74.5 g) chopped tomato
- pepitas or seeds or nuts
- Sriracha hot sauce, other dressing or chutneys
- 4 large tortillas or 8 tacos
Instructions
Breakfast Potatoes:
- Add potatoes and 1/4 cup broth to a skillet. Mix, cover and cook for 12 mins. Stir once in between, add a few tbsp more water to deglaze if needed..
- Add oil, garlic powder/minced garlic, onion powder smoked paprika, thyme or rosemary, salt and toss to coat. You can also add finely chopped peppers or other veggies at this point.
- Toss well to coat. Cover and cook for 2-3 mins or until cooked to preference. Add a dash of black pepper and Remove from pan.Alternatively toss the potatoes with oil and the spices in a baking dish and bake at 400 F for 25 -30 mins.
Tofu Scramble:
- Lightly squeeze the tofu between paper towels to remove excess flowing water, then crumble into a bowl.
- To the same pan (after removing potatoes), add the crumbled tofu, turmeric, salt, and half the black pepper and mix well. Cover and cook for 3 to 4 mins. Mix in kala namak and more black pepper and set aside.
Chickpea flour omelet:*
- Mix the chickpea flour with 3/4 cup water and a good pinch of salt. Add more water to make a thin pancake like batter. You dont want too thick a batter as the thicker pancakes will be harder to roll with the burrito.
- Heat a cast iron skillet over medium heat. When hot, Drizzle some oil and move the pan to spread. Add the batter to the pan to make a pancake that fits easily in the tortilla (atleast an inch smaller), that you are planning to use for the burrito. Cook for 3-4 mins, then cover to steam and finish cooking for another 1- 2 mins. Remove from pan and repeat to make 3 more.
Assemble the burrito:
- Layer the chickpea pancake over the burrito. (If the chickpea pancakes end up making the rolling harder, slice the pancakes into thin strips and add to the burrito later with the onions)
- Add layers of spinach, tofu scramble, breakfast potatoes. Then add some chopped tomato, onion, pepitas or other seeds or chopped nuts for crunch. Add some salt, and a drizzle of sriracha or hot sauce or salsa.
- Roll the burrito by folding one side over the filling, then folding the sides in. continue to tuck and roll while holding the sides in. (see video).When ready to serve heat a skillet or a grill and cook the burrito until golden on most sides and serve. This helps seal the wraps and makes them more compact and easier to eat. Store: These burritos can now be refrigerated for upto 3 days(before or after roasting). They also freeze well for a few weeks (Sub potatoes with veggies like zucchini, peppers, cauliflower or spiced beans or quinoa. for freezer friendly). See notes for reheating.
- To make tacos, use small tortillas or tacos. Heat them on the gas stove or grill and stuff with all of some of the fillings and salsa and serve.
Video
Notes
- To make this Soy-free: Use crumbled up Chickpea flour Tofu instead of tofu
- To make this gluten-free: Use glutenfree tortillas or wraps or tacos.
Emily says
June 2, 2019 at 11:21 amOMG! This is such a classic combination. Made all of the ingredients and served in breakfast taco with your blender salsa. Perfect.
Richa says
June 2, 2019 at 11:27 amyay! awesome!
Cassie Autumn Tran says
June 3, 2019 at 3:03 pmLove this idea! Breakfast burritos aren’t a frequent go-to of mine, but I absolutely adore tofu scrambles and chickpea flour recipes. I have been itching to try using garbanzo bean flour for the longest time. I vow to use it soon!
Richa says
June 3, 2019 at 5:44 pmthese are great to carry out as well. So handy to have some in the fridge
Anton says
June 13, 2019 at 12:36 pmSo delicious! Sounded great, turned out even better. Me and my wife had to eat it two days straight! 🙂
Richa says
June 13, 2019 at 1:28 pmyay! awesome!
Darpan Joshi says
June 13, 2019 at 3:59 pmthis is really amazing and mouth watering stuff
Stephanie Burnham says
June 23, 2019 at 8:50 pmWhy should you avoid using the potatoes if you want to freeze the burrito? Do they get mushy? This seems like something amazing to make a bunch of and freeze for busy days.
Richa says
June 24, 2019 at 5:45 pmpotatoes takea much longer time to thaw and reheat and the texture also can change a bit. You can try freeze one with smaller cubed potatoes to see if that bothers you too much.
Mark French says
August 14, 2019 at 2:48 amBurritos are okay, but if you are willing to commit carbs to your spiritual welfare, maybe try:
Use a soft-ish but crusty baguette instead.
Add a little chopped onion and a tad more black salt to the recipe pancake mix and let it sit a while.
Cook your potatoes, exactly as directed, and then use the same pan to cook the pancake.
Place the pancake and the potato in the baguette (onion and other trimmings unecessary)…and be ready to be transported to Spain!
In my case, I ate this and touched down in the Andalusia of my vegetarian days. I could hear cante jondo playing in my head and the Earth spirits and I were content, knowing that no chickens led appaling lives for me to experience such guilty pleasure.- Thank you again, Richa.
Richa says
August 14, 2019 at 10:12 amgreat additions!
Randy says
August 21, 2019 at 12:08 pmAny reason not to use the chickpea pancake as a tortilla?
Richa says
August 21, 2019 at 1:31 pmit isnt as pliable and sturdy. It will break. Try my other glutenfree flatbread for the wrapping. https://www.veganricha.com/2019/01/gluten-free-cauliflower-flatbread-grainfree.html
Jessica says
August 29, 2019 at 5:42 amWhy not use the chickpea pancake ad the wrap? Too soggy then? I can’t eat wheat
Richa says
August 29, 2019 at 10:43 amthe chickpea pancake is not sturdy enough and will break on wrapping. You can use it as a taco shell but not a wrap/burrito.
Try my glutenfree chickpea flour flatbread (see cauliflower flatbread) for wraps veganricha.com/?s=flatbread
Miguel says
September 22, 2019 at 5:31 amI’ve made this breakfast five times now. Absolutely incredible. There is nothing better after a long run!
Richa says
September 22, 2019 at 1:28 pmawesome!
Shan says
May 20, 2020 at 1:40 pmMade these for lunch this week and it was so yummy and filling. Thank you. I substituted a regular whole wheat wrap instead of making the chickpea omelette. Still delicious. Another one to go in my easy meal prep list.
Anton says
May 25, 2020 at 4:54 amSo amazingly delicious! I’ve made it now for the fifth time and both me and my wife go crazy each time. Vegan, packed with protein and other nutrients, it’s just so fulfilling and yummy that we can’t have enough. Two of these will make you stay full for hours. The instructions are so easy to follow, this taught me how to make chickpea pancakes for the first time ever. But the real killer are the potatoes! I would do a bit more of the potatoes and a little bit less of the tofu. And toasted pumpkin seeds are a must! 🙂 Thank you Richa for this amazing recipe!
Dee says
May 31, 2020 at 10:43 amI’ve been making breakfast burritos over the weekend for the work week for a few years now, and this is my new go-to recipe. It tastes great and the high protein keeps me going until lunchtime. Thank you!!
Vegan Richa Support says
May 31, 2020 at 4:54 pmThat’s great! I’m so glad you enjoyed this recipe!
Jessica says
November 1, 2020 at 6:15 pm“These are incredible!” my partner yells from the other room with his mouthful.😄
I subbed zucchini in place of potatoes and used a nonstick skillet which removed the need for any added oils.🙌Best breakfast burritos I’ve ever made.
Richa says
November 1, 2020 at 8:13 pmYay
Susan Curtzwiler says
January 17, 2021 at 1:58 pmVegan Breakfast Burrito: Looking for breakfast ideas, The butter beans you see below were to replace the chickpeas. I probably should have not made the pancake batter.
I didn’t follow this recipe because I had to modify it based on food that I could use this morning. Tried to use the basic concept.
I had one skinless chicken leg leftover that I wanted to finish before I started this week.
My goal is to make this week a vegetarian week while also counting points in WW. I didn’t have canned chickpeas or the dried ones ready. Here’s what I came up with:
1 red potato – chopped, 1 tomatillo – , chopped, 1/2 celery stick – chopped, 3 bite size baby carrots, 2 tbs butter beans, added the meat of the one left over skinless chicken leg. Added spices: 1/2 tsp chopped garlic, black pepper, dash of red pepper flakes, dash of paprika, dash of garlic powder — all simmered in water. For the wrap: based on what I remembered reading about using coconut flour, I made a batter using 5 tbs regular flour and 1 tbs of coconut flour, one egg, about 1/2 cup vanilla almond milk- unsweetened, 1 tbs vanilla flavoring, 1/2 tsp baking powder, 1/2 tsp baking soda cooked with about 1 tbs butter in hot iron skillet. I used this makeshift pancake like Naan bread – please no offense to the wonderful Naan bread, I just made something to go along with the brunch I tossed together. Will use spinach and other greens for dinner. Any comments on how to modify (if necessary) other recipes are welcomed. Thank You, Sue C.
Jessica says
February 1, 2021 at 5:25 pmThank you for this recipe. I made these tonight sans the chickpea pancakes but they were so delicious. I finally found a new plant-based meal I enjoy! Many thanks!
Vegan Richa Support says
February 3, 2021 at 10:29 amyay