Vegan Breakfast Burritos That Don’t Suck

Vegan Breakfast Burritos with cilantro and tomatoes



Vegan Breakfast Burritos with sides


Vegan breakfast burritos should be equally delicious

When I told my husband that I was experimenting with making vegan breakfast burritos, he asked why I, a non-Vegan, would attempt such an unnecessary feat.  To which I replied:

‘Does not a Vegan want to eat the same delicious food, do they not get bored with the same tasteless old recipes, get sick with the same meat substitute, get healed by the same medicine that is food, and warm up in summer and cool off in winter just like a non-Vegan? If you offer a breakfast burrito, do they not salivate? If you tempt them, do they not consider the temptation? If you accidentally give them meat and dairy, do they not get sick? And if you ignore them, will they not eat the same unimaginative tofu scramble?’

My husband replied “steady on there Shylock, it’s just wind from all the cabbage they eat”.  But that’s his misunderstanding.

I love food.  No matter what your dietary preference is and what reasons you have for it, you should eat something tasty as well as nourishing.  I may not practice veganism but I happily devour these burritos until it hurts and after 4 burritos it does hurt.  They are hearty, spicy, delicious and may make you rethink your normal breakfast routine.  A tortilla wrapped around beans, mushrooms, salsa, and a smoky paprika tofu scramble?  I’ll have that for breakfast, please!



Vegan Breakfast Burritos with cilantro and tomatoes



potatoes and onions frying
Fry the potatoes with the onion in a tablespoon or two of vegetable oil
chiles, mushrooms and tomato paste on cutting board
Chop up the chiles and mushrooms
mushrooms in food processor
Put mushrooms in a food processor
minced mushrooms in food processor
Pulse mushrooms until fine
minced mushrooms frying in pan
Fry in a tablespoon of vegetable oil with spices
minced mushrooms and chiles frying in pan
Add chopped green chile, continue cooking for a minute or so
beans draining in metal colander
Drain beans
beans and minced mushrooms cooking
Add beans to the mushroom mixture and cook
silken tofu and paprika in pan
Add drained silken tofu and a dash of smoked paprika
stir-fried silken tofu
Stir fry in oil on a nonstick frying pan
breakfast burrito ingredients in tortilla
Add a spoonful of each to a warm tortilla
breakfast burrito prepared ingredieints
Add a spoonful of each component to a warm tortilla
breakfast burrito ingredients on a tortilla with side ingredients
Add salsa, avocado, vegan cheese or whatever else makes you happy


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Vegan breakfast burritos with sides

Vegan Breakfast Burritos That Don’t Suck

  • Author: Spicepaw
  • Total Time: 25 minutes
  • Yield: 5-6 burritos 1x


Hearty, spicy and damn tasty, these vegan breakfast burritos are a healthy alternative to a breakfast favorite. It’s vegan-ly delicious! #vegan #vegetarian #healthyrecipes #burrito #breakfast


Units Scale
  • 56 tortillas
  • 34 king oyster mushrooms
  • 1 green chile
  • 1 tsp tomato puree
  • 1 tsp bbq seasoning
  • 1 tsp cumin
  • 1 large potato
  • 1 small onion
  • 1 can Borlotti beans (240g) (drained and rinsed)
  • 300g (10.5 oz) silken tofu
  • 36 tbsp olive oil or vegetable oil
  • a dash of smoked paprika
  • Fresh salsa (optional)
  • Avocado (optional)
  • your favorite vegan cheese (optional)


  1. Dice potato and onion into small pieces.
  2. Add 1-2 tbsp of vegetable oil in a non-stick frying pan and cook on medium-high heat.
  3. When oil is hot, add the diced potato and onion.
  4. Season with salt and pepper and cook until golden brown and soft.  If you are having difficulty in softening the potatoes, add 1-2 oz of water to the frying pan and cook until water has evaporated and potatoes begin to brown.
  1. Clean mushrooms and cut into large chunks.
  2. Add to a food processor and pulse until mushrooms are in finely minced.
  3. In another skillet or frying pan, add 1-2 tbsp oil and heat on medium-high.
  4. Add minced mushrooms, tomato puree, bbq seasoning, cumin, salt and pepper and stir to combine then add the chopped green chile.
  5. Fry together until mixture has noticeably browned and the mixture is no longer soft and a bit chewy.
  6. When browned and chewy, turn the heat down to medium/medium-low, add beans and toss together until properly combined.
  7. Cook for 4-5 minutes until beans are hot and seasoned from the spice mixture.
Egg substitute:
  1. Remove silken tofu from packaging and place in a colander.
  2. Sprinkle with salt and let the water drain from it as much as you can.
  3. Heat 1 tbsp vegetable oil on high heat in a non-stick frying pan.
  4. When the oil is hot, add the tofu along with a dash of smoked paprika and stir.  The more you stir, the more likely the tofu will fall apart so don’t feel obligated to break it into piece ahead of time.
  5. Cook for 2-3 minutes until the mixture has heated through and resembles scrambled eggs.
  6. Taste and season with salt and pepper if needed.
Burrito assembly:
  1. Heat tortillas in the oven until they are warm, soft and malleable.
  2. Add a large spoonful of tofu followed by 1 large spoonful each of filling and hash.
  3. Top with salsa, avocado, hot sauce, vegan cheese or whatever else makes you happy.  Enjoy!
  • Prep Time: 15
  • Cook Time: 10
  • Category: Vegan, Vegetarian
  • Method: saute
  • Cuisine: Western

Keywords: Vegan, vegetarian, burritos, healthy, breakfast


Vegan Breakfast Burritos with side ingredients


More Breakfast recipes to brighten your morning:

Cheesy Bacon Pesto Breakfast Puff Pastries

The Most Delicious Buttermilk Banana Pancakes

Marsala Mushroom and Goat Cheese French Omelette


Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

One thought

  1. Thanks. First time I made it, I ate 4 burritos in a row. Not my proudest moment but I definitely enjoyed them.

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