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Vegan Tofu Breakfast Burrito

If you are looking for the perfect vegan breakfast on the go option, then these vegan tofu breakfast burritos at going to be a hit!
Course Breakfast
Cuisine American
Keyword dairy free breakfast, dairy free recipes, vegan breakfast, vegan recipes
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 8 burritos
Calories 512kcal
Author LarishaBernard


  • 1/4 cup vegan butter (can sub for coconut oil)
  • 4 potatoes (yukon or russet work best)
  • 1/2 red pepper
  • 1/2 green pepper
  • 1/2 yellow pepper
  • 1/2 orange pepper
  • 1/2 sweet onion
  • 1/2 cup baby bella mushrooms
  • 1 cup spinach
  • 1 tsp pepper
  • 1/4 tsp salt
  • 1 1/2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 block extra firm tofu, drained and pushed down into crumbles (see post for soy free options)
  • 1/2 tsp black pepper
  • 1/4 tsp turmeric
  • 1/4 tsp kala namak (black salt)
  • 2 tbsp maple syrup
  • 1/2 lb vegan sausage
  • Optional: Vegan Cheese
  • 8 burrito size shells


  • Cut potatoes to be an equal size of each other. Soak in water for 30 minutes. 
  • While soaking, cut up the peppers and onions. You can leave large or dice, but try to ensure they are the same same roughly. 
    Also, slice the mushrooms, roughly chop the spinach, crumble the tofu.
  • Once the potatoes have soaked for 30 minutes, drain throughly. pat dry with a towel. 
  • Over medium high heat, melt vegan butter in a skillet. 
  • Add the potatoes in a single layer.
    Depending on the size of your skillet you may need to do this in batches. DO NOT overcrowd the potatoes or they will stick. We use a 12" skillet.
  • Cook for 2 minutes - DO NOT TOUCH FOR 2 MINUTES! Flip, cook another 2 minutes. Stir again, cook 2 more minutes. (Do this a total of 10 minutes)
  • Reduce heat to medium low. Add in peppers and onions. Stir together.
  • Add in all your seasonings (salt, pepper, Italian seasoning and garlic powder) and stir to combine
  • Slide the mixture to one side of your skillet, add the crumbled tofu to the empty side along with your turmeric, kala namak and pepper on top of the tofu. 
  • Scramble together until all the tofu is yellow in color.  Let cook for 1 more minute. 
  • Combine both sides together. 
  • Add in the spinach and mushrooms and cook for 2 minutes. 
  • Drizzle maple syrup and cook until spinach has wilted.
  • Top with vegan cheese if desired.
  • Divide mixture evenly across 4 burritos shell. Roll up and serve.
    *See post if you want to prep ahead for instructions.



*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 


Serving: 1g | Calories: 512kcal | Carbohydrates: 75g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Sodium: 746mg | Potassium: 1457mg | Fiber: 9g | Sugar: 14g | Vitamin A: 2259IU | Vitamin C: 106mg | Calcium: 196mg | Iron: 11mg