I’m just going to say it upfront: I am not a food blogger. I don’t test recipes twelve times, I don’t own fancy plating tools, and I absolutely do not measure everything down to the gram. What I am is a mom who’s been vegan for 10 years, gets asked for food ideas constantly, and finally realized I should probably start documenting some of the things I actually make and eat, like this easy vegan breakfast burrito that’s been on repeat in our house.
It’s not flashy. It doesn’t need a backstory involving a Tuscan sunrise. It’s just solid, filling, and actually tastes good, which, let’s be honest, is where a lot of tofu recipes fall apart.
I’ve had grand plans over the years to share more vegan recipes here, and while I don’t plan on turning this blog into a food site, I do enjoy sharing what works in real life. This one is straightforward, forgiving, and easy to adapt. It also happens to be a favorite in our house and something I’ll happily eat on repeat.
Why This Vegan Breakfast Burrito Works
Let’s talk about why this one is worth making.
Protein: Between the tofu and the breakfast sausage, this burrito will actually keep you full. No “hungry again in 45 minutes” nonsense.
Flavor: Tofu gets a bad rap because people under-season it. If tofu tastes like paper, that’s not tofu’s fault. That’s user error.
Flexibility: You can make this fresh, meal-prep it, bulk it up, or strip it back depending on what you’ve got in the fridge.
It feels indulgent without being complicated: Warm tortilla, savory filling, fresh toppings. It hits the spot without requiring an hour in the kitchen.
A Quick Note on Being Vegan
I’ve been vegan for 10 years, and one thing I’ve learned is that people assume vegan food is either:
- insanely complicated
- bland and sad
- or made entirely of ingredients they’ve never heard of
This burrito is none of those things.
It’s built from basic ingredients, it doesn’t pretend to be “clean” or “diet” food, and it doesn’t try to convert anyone. It’s just good food that happens to be vegan.
If you’re new to plant-based eating, this is a great place to start. If you’re not new, you already know how important it is to have a few reliable, low-effort meals you can default to.
This is one of mine.
Ingredients You’ll Need For This Vegan Breakfast Burrito
Here’s exactly what I used. No overthinking required.
For the Tofu Scramble
- Organic firm tofu
- 3 teaspoons vegetable seasoning or broth – My mom brings this seasoning back from Tijuana for me, but veggie broth or a savory seasoning blend works just fine
- Turmeric powder
- Fresh cilantro
- Salt, to taste
Important note: You must season the tofu properly. Taste as you go. Under-seasoned tofu is how people end up thinking they hate tofu.
For the Burrito
- Flour tortillas from H‑E‑B – These are elite. If you know, you know.
- Tofu scramble
- Beyond Meat breakfast sausage
- More fresh cilantro
- Pico de gallo
- Salsa
Equipment
- A good non-stick pan – I use the Titanium pan from Our Place, and yes, it really is my favorite.
How to Make the Tofu Scramble (5 Minutes, No Stress)
If tofu scramble intimidates you, I promise this is the easiest way to do it.
- Drain your tofu – You don’t need to press it for hours. Just drain and pat it dry.
- Crumble it into a pan – Use your hands or a spatula. Go for a scrambled-egg texture.
- Add seasoning immediately – This is key. Add:
- vegetable seasoning or broth
- turmeric (for color more than flavor)
- salt
- Cook for about 5 minutes – Medium heat, stir occasionally. You want it heated through and lightly golden in places.
- Finish with fresh cilantro – Taste again. Adjust seasoning. If it tastes bland, add more salt or seasoning now, not later.
That’s it. No fancy techniques. No nutritional yeast required (unless you love it, then go wild).
Assembling the Burrito
This is where it all comes together.
- Warm your tortilla on the comal – This step matters. A warm tortilla is non-negotiable.
- Add a generous scoop of tofu scramble
- Layer in the Beyond breakfast sausage – Cook it separately according to the package instructions.
- Top with cilantro, pico, and salsa
- Wrap it up and eat immediately
You can roll it tight, fold it breakfast-taco style, or eat it open-face if you’re at home and not trying to impress anyone.
Why I Love This Pan
I don’t hype kitchen stuff unless I actually use it.
The Titanium pan from Our Place is my go-to because:
- nothing sticks
- it heats evenly
- it’s easy to clean
- I can cook tofu without it turning into a stuck-on disaster
If you cook tofu even semi-regularly, a good pan is worth it. This is the one I reach for every time.
Shop the pan here: https://go.shopmy.us/p-37592554
Make It Your Own
This recipe is intentionally simple, but here are a few easy swaps and add-ins if you want to change it up:
- Add black beans for extra protein
- Throw in sautéed peppers or onions
- Add avocado or guacamole
- Use hot salsa if you like heat
- Add potatoes if you want it extra filling
You can also:
- prep the tofu scramble ahead of time
- keep everything separate for grab-and-go breakfasts
- turn it into a breakfast bowl instead of a burrito
Meal Prep Tips
If mornings are hectic, this burrito is very meal-prep friendly.
- Make the tofu scramble ahead and store it in the fridge
- Cook the sausage in advance
- Reheat everything quickly and assemble fresh
I don’t recommend fully assembling and refrigerating the burrito unless you’re okay with a softer tortilla, but if you are, it still tastes good.
Final Thoughts
This vegan breakfast burrito isn’t meant to be impressive. It’s meant to be reliable.
It’s the kind of meal you make because you’re hungry, you want something savory, and you don’t feel like overthinking it. It’s proof that vegan food doesn’t need to be complicated or boring, it just needs to be seasoned properly and made with intention.
I’ll keep sharing recipes like this when I make them and love them, not because I’m trying to become a food blogger, but because after 10 years of being vegan, I’ve learned what actually works in real life.
If you make this, tweak it, or add your own spin, tell me. And if you’re in the market for a pan that doesn’t make tofu a nightmare, that Our Place Titanium pan really is worth it.
Now go season your tofu properly.
