These Vegan Breakfast Burritos are filled to the brim with tempeh bacon, tofu scramble, tater tots, avocado, salsa, and vegan sour cream! Make up a big batch to freeze and reheat for a quick and delicious grab-and-go breakfast.
These vegan breakfast burritos are the gift that keeps on giving! Make up a batch and serve right away or freeze for a delicious vegan breakfast that can be quickly reheated throughout the week.
I really love how all of the flavors in this burrito come together. Tempeh bacon adds smokiness, tofu scramble adds egginess, and the tater tots are crunchy. Garnish with creamy avocado and vegan sour cream along with a spicy kick of salsa verde, and you've got yourself an incredible meal!
I also love how versatile these breakfast burritos are. You can swap out the tempeh bacon with bacon bits or store-bought vegan bacon. And the tofu scramble can be replaced with Just Egg or your favorite vegan egg substitute.
PS--Even though this is called a breakfast burrito, I also happen to think it's great for lunch, brunch, or even dinner!
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You'll love this Vegan Breakfast Burrito recipe because it's:
- Quick & Easy
- Vegan / Vegetarian
- Dairy-Free
- Kid-friendly
- Perfect for Batch-Cooking & Freezing
- An ideal Savory Vegan Breakfast!
- Absolutely Delicious!
Can this be gluten-free?
To make this vegan breakfast burrito gluten-free you would need to use a gluten-free tortilla and use gluten-free soy sauce if you're making vegan bacon from scratch.
Ingredient Notes
- Flour tortillas: When it comes to burritos, flour tortillas tend to work best. That said, if you've had luck making burritos with another type of tortilla, go for it.
- Tempeh Bacon or any vegan bacon: You can also make the tempeh in the air fryer if you prefer. Vegan bacon bits also work in a pinch.
- Tofu Scramble: or any Vegan Scrambled Eggs like Just Egg or Simply Eggless.
- spinach and cherry tomatoes: The perfect pairing to sautee with your tofu scramble. Plus a little health bump!
- tater tots: I like to use tater tots because they are so quick and easy. Please they stay crunchy inside the burrito. You could use regular roasted potatoes if you prefer (just dice them small so they cook quickly.)
- avocado: Because, yum!
- tomatillo salsa (aka Salsa Verde): This is my preferred salsa for this burrito but feel free to use any kind you have on hand. You could also make your own restaurant-style salsa.
- vegan sour cream: Use store-bought or make your own oil-free vegan sour cream. You could also use unsweetened vegan yogurt (like coconut or soy yogurt).
- cilantro: I love cilantro as a garnish here, but if you don't have fresh cilantro, you could use frozen or leave it out.
*See recipe card for quantities.
Instructions
- If you're making the Tempeh Bacon from scratch, start by steaming, marinating, and cooking the tempeh according to these instructions--or follow your own favorite recipe.
- While the tempeh is steaming, start to heat up your tater tots in the oven or air fryer. I prefer the air fryer because the tater tots get crispier and cook more quickly, but an oven is perfectly fine, too. For the air fryer, heat for 8 to 10 minutes at 450F or 240C. In the oven, cook for 10 to 15 minutes at 450F or 240C. (Or until they are fully cooked and crispy--this can vary based on brand and size of tots.)
- While the tempeh and tater tots are cooking, make the tofu scramble (or vegan scrambled eggs). About 2 minutes before the scramble is fully cooked, add chopped tomatoes and chopped spinach. Saute until the spinach is wilted. Set aside. (I prefer chopped spinach over whole because it's just easier to eat when it goes into the burrito.)
- Additional prep work: cut and slice the avocado. Wash and chop the cilantro.
- Once you have prepped all of the ingredients, it's time to start building the burrito. I find that lightly warming the tortilla (either for 5 seconds in a hot skillet or you can wrap them in a wet paper towel and microwave for 5 to 7 seconds) helps them be more pliable and easier to roll.
- This recipe makes 4 burritos. You don't need to measure, but you can estimate what ¼ of the assembled ingredients will be. For each burrito: Place the tortilla on a plate. Pile your ingredients in a rectangle shape, slightly off-center, leaving space at the sides for rolling (see photos below). Add the 3 strips of tempeh bacon, ¼ of the tofu scramble, 5 tater tots, ¼ the avocado slices, 1 tablespoon of vegan sour cream, and 1 tablespoon of salsa. Garnish with cilantro.
- To roll the burrito, fold the sides over, then use your thumb and pointer fingers to make little dents over each corner of the filling. Tuck and roll the burrito away from you, keeping it tight. It's tough to explain, so I made a little collage below to help you out.
- After each burrito is rolled, place it in a skillet over medium heat. Flip the burrito 4 times, cooking for a few seconds per side, so that each burrito gets crunchy and nicely browned all over.
- Serve and enjoy right away or freeze for later. To freeze: Wrap each burrito tightly in foil. Place the wrapped burritos in a freezer-safe bag. Freeze for up to 3 months. See below for reheating instructions.
Troubleshooting
Why didn't my burrito hold together? Burritos can fall apart for a number of reasons, but it's normally one of 3 things: 1) It was overfilled and/or the tortilla was too small. 2) The tortilla was too stiff. 3) The burrito wasn't rolled tightly enough.
Be sure to check out the photos above to make sure you're filling and rolling correctly. Also be sure to use fresh, lightly warmed tortillas that are pliant enough to roll.
How to serve
This plant-based breakfast burrito makes the perfect grab-and-go breakfast, but it's also great for lunch or dinner.
You can also serve this as part of a big brunch or buffet, just make as directed, wrap in foil, and cut the burritos in half. Pair with fruit salad, blackberry muffins, or spinach strawberry salad.
Freezing and Reheating Instructions
If you're freezing these burritos to reheat later, you should wrap the burritos tightly in foil and place the burritos in a freezer-safe bag. Freeze for up to 3 months.
There are two good options for reheating. I tried reheating in an air fryer but it took too long and got too crispy (which is to say, it was burned on the outside and cold on the inside.) However, if the burrito is already defrosted, it would work.
Microwave and skillet: *Remove the foil* from the frozen burrito and place it in the microwave. (Unless you want a firework show in your kitchen, don't forget to remove the foil!) Cook on defrost for about 7 minutes per side. Then place the burrito in a skillet over medium heat, turning it after a few seconds, until every side is crunchy. (If you don't have a skillet handy, you could crisp the burrito in an air fryer or toaster oven.)
Oven: To reheat the frozen burrito in the oven, remove it from the bag, but keep the burrito wrapped in foil. Place in the oven and heat for 40 minutes on 400F or 200C. Remove the foil and cook for another 5 minutes. Serve and enjoy!
How to store
- Store any leftover burritos in an airtight container in the refrigerator for up to 4 days. Wrapping the burrito in foil will help it keep its shape.
- For Freezer Burrito Instructions, see above.
More vegan breakfast recipes
📖 Recipe
Vegan Breakfast Burritos
Equipment
Ingredients
- 4 flour tortillas
- 12 slices Tempeh Bacon or any Vegan Bacon
- 7 oz Tofu Scramble Or any Vegan Scrambled Eggs
- 1 cup spinach chopped
- ½ cup cherry tomatoes quartered
- 20 tater tots
- 1 avocado sliced and divided
- 4 tablespoons tomatillo salsa divided
- 4 tablespoons vegan sour cream divided
- 4 tablespoons chopped cilantro divided
Instructions
Prep the fillings
- If you're making the Tempeh Bacon from scratch, start by steaming, marinating, and cooking the tempeh according to these instructions or follow your own favorite recipe.
- While the tempeh is steaming, start to heat up your tater tots in the oven or air fryer. For the air fryer, heat for 8 to 10 minutes at 450F or 240C. In the oven, cook for 10 to 15 minutes at 450F or 240C. (Or until they are fully cooked and crispy--this can vary based on brand and size of tots.)
- While the tempeh and tater tots are cooking, make the tofu scramble (or vegan scrambled eggs) according to the instructions. About 2 minutes before the scramble is fully cooked, add chopped tomatoes and chopped spinach. Saute until the spinach is wilted. Set aside.
Fill and Roll the burritos
- Lightly warm the tortillas (either for 5 seconds in a hot skillet or you can wrap them in a wet paper towel and microwave for 7 to 10 seconds). This helps them be more pliable and easier to roll.
- For each burrito: Place the warmed tortilla on a plate. Pile your ingredients in a rectangle shape, slightly off-center, leaving space at the sides for rolling (see photos above). Add the 3 strips of tempeh bacon, ¼ of the tofu scramble, 5 tater tots, ¼ the avocado slices, 1 tablespoon of vegan sour cream, and 1 tablespoon of salsa. Garnish with cilantro.
- To roll the burrito, fold the sides over, then use your thumb and pointer fingers to make little dents over each corner of the filling. Tuck and roll the burrito away from you, keeping the filling tight. (See photos above for additional help).
Final Preparation
- After each burrito is rolled, place it in a skillet over medium heat. Flip the burrito 4 times, cooking for a few seconds per side, so that each burrito gets crunchy and nicely browned all over.
- Serve and enjoy right away or freeze for later. To freeze: Wrap each burrito in foil. Place the wrapped burritos in a freezer-safe bag. Freeze for up to 3 months. See above for reheating instructions.
Notes
- This recipe makes 4 burritos. You don't need to measure each filling ingredient precisely, just estimate.
- These burritos can be eaten right away or meal prepped for later. Wrap in foil and store in the refrigerator for up to 3 days. Or place in a freezer bag and store in the freezer for up to 3 months. See above for reheating instructions.
- If you're batch cooking, you can easily double this recipe to make 8 burritos.
- To save time, use precooked vegan bacon and tofu scramble.
Nutrition
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