The Best Vegan Breakfast Burritos
These vegan breakfast burritos feature an eggy tofu scramble, vegan queso, pico de gallo, crispy roasted potatoes, and creamy avocado. All rolled up into a flour tortilla and skillet griddled to perfection. No one will believe they're vegan!
- Prep time
- 55 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 to 6 burrito-sized flour tortillas ((use GF as needed))
- Vegan Queso Sauce ((recipe below))
- Eggy Tofu Scramble ((recipe below))
- Crispy Roasted Potatoes ((recipe below))
- Pico de Gallo ((recipe below))
- 1 large or 2 medium avocados, (diced )
- 1 tablespoon fresh lime juice
- Sea salt or kosher salt
- Hot sauce for serving ((I like Cholula or Tapatio) )
Instructions
- 1
Squeeze a little bit of lime juice onto the diced avocado and sprinkle with a bit of salt to season.
- 2
Assemble the burritos. Grab a large burrito-sized tortilla. Add a generous dollop of the queso sauce onto one half of the tortilla, leaving a border on the edges. Spoon some of the tofu scramble on top, followed by the roasted potatoes, pico de gallo, and the avocado.Tip: When adding the salsa, limit the amount of liquid from the salsa to avoid the burrito getting wet.
- 3
Roll the burritos. Pinch in the edges of the tortilla and fold it over the filling. Tuck the fillings into the tortilla, fold the edges in again, and give it a final roll. Repeat with the remaining tortillas and fillings, or store the leftover fillings separately in the fridge.
- 4
Griddle the burritos. Heat a frying pan over medium heat. Add a touch of oil or cooking spray (not needed if your pan is nonstick). Add the burrito, seam-side down. Press down on the burrito with a large spatula or with a plate. Cook for 2 minutes, or until golden brown on the bottom. Carefully flip and cook another 1 to 2 minutes, or until golden brown on the second side.
- 5
Serve burritos warm with hot sauce on the side, if desired.