I love savory vegan breakfast recipes. But to be more specific: I love spicy savory vegan breakfast recipes. They’re perfect when I need a little something extra to help me wake up! These vegan breakfast burritos are my new favorite morning pick-me-up. They’re delicious, spicy, go great with coffee, and perhaps best of all, the components can be cooked in advance so that all I have to do in the morning is heat heat them up and roll. Because let’s face it, what’s the point in having a great breakfast if it involves work before coffee?
Ingredients You’ll Need
Potato. A russet potato works best for this recipe, but feel free to substitute red potatoes, gold potatoes, or even a sweet potato if you’d like.Olive oil. Another high-heat oil such as corn oil, avocado oil, or canola oil could be substituted.Cornstarch.Spices. We’re using ground cumin, garlic powder, onion powder, and turmeric.Salt & pepper.Onion.Garlic.Tofu. Extra-firm tofu works best for this recipe, and it doesn’t need to be pressed. Having said that, feel free to use firm or super firm tofu if that’s what you have on hand.Black beans. Use canned or precooked beans.Salsa. Use your favorite jarred salsa, of any variety! Mild, medium or hot is fine!Fresh cilantro. Skip this if you’re not into cilantro.Tortillas. You’ll need large (burrito-sized) flour tortillas to make these vegan breakfast burritos. Smaller tortillas won’t fit all the fillings. Gluten-free tortillas can be substituted as long as they’re big enough.Avocado.Additional fillings. Use what you like! Try additional salsa, hot sauce, vegan cheese, or vegan sour cream.
Tip: If you’d like to make your burrito filling taste eggy, try using kala namak, also known as black salt, instead of regular table salt. This product has a high sulfur content, so it’s great for making things taste like eggs. Look for it in Indian grocery stores.
How They’re Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Start your potatoes first. Scrub and dice the potatoes, then toss them with some olive oil, cornstarch, spices and salt.Arrange the potatoes on a parchment paper-lined baking sheet and roast them until they’re easily pierced with a fork.
Heat the oil in a large skillet, then add diced onion. Sweat the onion for a few minute until it starts to soften up.Add minced garlic and sauté it with the onion for about 1 minute, until it becomes very fragrant.
Add crumbled tofu to the skillet, along with beans and spices. Cook everything briefly, just until the mixture dries a bit.Stir in the salsa and let the mixture simmer for about 10 minutes, until the salsa thickens up.Take the skillet off of the burner and stir in the cilantro, along with salt and pepper.
Time to wrap your burritos! Place a strip of potatoes and filling in the center of each tortilla, along with some avocado slices and any other fillings you’re using.Fold a side of the tortilla over the fillings, tuck in the side and roll your vegan breakfast burrito!
Leftovers & Storage
Assembled burritos will keep in an airtight container in the fridge for about 3 days or in the freezer for 3 months, though the avocado might brown. Wrapping them in foil is recommended but not required! For meal prep, store the tofu filling and potatoes in separate airtight containers, then heat and assemble the burritos just before serving.
More Savory Vegan Breakfast Recipes
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