Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced Potatoes

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

Print Recipe

5 from 4 votes

Vegan Breakfast Burrito Recipe

Vegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! 23 G Protein. High protein breakfast burrito or tacos. Nutfree Recipe. Can be Gluten-free, Soyfree. Freezer friendly option

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Breakfast

Cuisine: American, Vegan Glutenfree

Keyword: easy vegan breakfast burrito, high protein vegan breakfast burrito

Servings: 4

Calories: 389kcal

Author: Vegan Richa

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

*Chickpea flour pancakes are optional. You can make the burritos with just the scramble, potatoes and greens.

• 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.

How to Freeze and Reheat: Freeze each burrito tightly wrapped in parchment or foil.

To reheat, unwrap, wrap lightly in paper towels(to absorb moisture), and microwave for 2 mins or so (depends on size of burrito and microwave). Or thaw for half hour, then bake in the oven for 15 mins.

 

Nutrition is for 1 burrito, including a large 10 inch tortilla. Values will vary depending on the wraps used. 

Nutrition

Nutrition Facts

Vegan Breakfast Burrito Recipe

Amount Per Serving

Calories 389 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 689mg30%

Potassium 916mg26%

Carbohydrates 52g17%

Fiber 8g33%

Sugar 6g7%

Protein 23g46%

Vitamin A 1685IU34%

Vitamin C 20.4mg25%

Calcium 221mg22%

Iron 7.9mg44%

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