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.
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.
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.