Vegan Breakfast Burrito with Tofu Scramble | CookOS

Vegan Breakfast Burrito

Name: Vegan Breakfast Burrito with Tofu Scramble
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large tortillas; 1 cup fresh spinach; 1 recipe Tofu Scramble; ½ cup cooked black beans; 1 avocado, sliced; ¼ cup roasted red bell pepper, chopped; 2 tablespoons pickled red onions; 1 serrano pepper, thinly sliced; Sea salt and fresh ground black pepper; Fresh lime juice

This vegan breakfast burrito combines scrambled tofu, black beans, avocado, and fresh vegetables in a warm tortilla, designed for meal prep and freezer storage without sacrificing flavor or texture.

🌍Mexican 🥗Vegan 🥗Vegetarian 🥗Dairy-Free 🏷️Breakfast 🏷️Burrito Meal prep

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Total

45 min

Servings

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Love And Lemons

Ingredients

4 large tortillas
1 cup fresh spinach
1 recipe Tofu Scramble
½ cup cooked black beans
1 avocado, sliced
¼ cup roasted red bell pepper, chopped
2 tablespoons pickled red onions
1 serrano pepper, thinly sliced
Sea salt and fresh ground black pepper
Fresh lime juice

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Instructions

1
Arrange a layer of spinach leaves at the center of each tortilla.
2
Top with the tofu scramble, black beans, avocado slices, pickled red onions, and roasted and raw peppers.
3
Season the filling with a sprinkle of salt and a squeeze of fresh lime juice.
4
Fold the bottom flap of the tortilla up and over the filling.
5
Tuck in the sides and roll the filling towards the top of the tortilla to seal the burrito.
6
To freeze: wrap tightly in foil and transfer to the freezer for up to 2 months.
7
To serve from frozen: transfer to fridge the night before, then microwave for 30 seconds to heat through.

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Tips & Notes

Pro tips

Warm tortillas briefly over a gas flame or in a dry skillet before filling to improve pliability and prevent cracking.
Squeeze excess moisture from the tofu scramble and pat it dry before assembling—this prevents the tortilla from becoming soggy, especially important if meal-prepping.
Layer ingredients in the same order each time: greens, beans, tofu scramble (warm), peppers, avocado, and pickled onions, then roll tightly from one end, folding in the sides halfway through.

Substitutions

Spinach → arugula, kale, or Swiss chard (adjust wilting time if raw)
Black beans → pinto beans, kidney beans, or chickpeas (1:1 ratio)
Avocado → hummus or vegan cream cheese (if avoiding fresh avocado)
Pickled red onions → fresh red onion or quick-pickled onions (15 min in vinegar and salt)

Storage & make-ahead

Wrap cooled burritos individually in foil or parchment and refrigerate up to 4 days, or freeze up to 3 months; reheat thawed burritos in a 350°F oven for 25–30 minutes or microwave unwrapped for 2–3 minutes.

Common Questions

Can I make these ahead and freeze them?

Yes. Wrap cooled burritos tightly in foil or parchment, then freeze in an airtight container for up to 3 months. Reheat in a 350°F oven for 25–30 minutes, or unwrap and microwave for 2–3 minutes.

How do I keep the tortilla from getting soggy?

Warm the tortilla lightly before filling, pat the tofu scramble dry before assembling, and add avocado slices just before eating or wrapping if meal-prepping for the day.

What's a good substitute for serrano pepper?

Jalapeño (milder), fresno pepper (similar heat), or diced green chiles (slightly earthier). Omit entirely if you prefer no spice.

Can I use a store-bought tofu scramble seasoning?

Yes. Follow the package instructions for your tofu scramble base; the burrito assembly and cooking time remain the same.

How many calories or servings does this make?

This recipe makes 4 burritos. Nutrition varies by tofu scramble recipe and preparation method; roughly 300–400 calories per burrito depending on oil used.