Vegan Breakfast Burrito

Two halves of a breakfast burrito on a plate with a bowl of salsa behind it.

Vegan Breakfast Burrito

These Vegan Breakfast Burritos are a perfect meal prep recipe. Make a batch (or two) of these burritos, then freeze them for quick, weekday reheating!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings

Calories 358kcal

Author Marly McMillen

Equipment

Tofu Press

Ingredients

1 batch Tofu Scramble
1 tablespoon vegetable oil
14 oz bag frozen hash brown potatoes (diced)
½ teaspoon salt
⅛ teaspoon black pepper
6 10" flour tortillas
1 cup vegan cheddar shreds

Cups - Metric

Instructions

Make tofu scramble according to the directions in the recipe. Feel free to add ¼ chopped red bell pepper to the tofu scramble as it cooks.
To make hash browns, add oil to a skillet over medium-high heat for 2 to 3 minutes, until the skillet and oil are heated up. Add potatoes. Cook until potatoes are browned on both sides, about 10 minutes total. Sprinkle with salt and pepper.
Assemble burritos by distributing hash browns evenly in the center of each tortilla. Top with equal amounts of cheese and tofu scramble. Turn up sides of tortillas, then fold the bottom half up over the top and roll tightly. (See post photos).
Let burritos cool for 10 minutes, then freeze burritos by wrapping each in waxed paper. Place in a freezer bag and freeze for up to 2 months. To reheat, remove the burrito from the freezer and place it on a plate. Cook in a microwave or 3 minutes on high, until heated through.

Notes

Select any of these add-ins when making your burritos: black beans, salsa, chopped green onions, veggie bacon, or veggie sausage.

Nutrition