Super simple and kid-approved, these breakfast burritos are a winning hit at our home. We love to make a double batch of these and keep some in the freezer for busy mornings on the go. We also take them on road trips. Especially early mornings to head up for skiing, they are excellent for breakfast in the car. Although there are near infinite ways to make breakfast burritos, this is our tried and true eggless, dairy-free, yet still delicious version that we all love and keep making over and over again.
Hot Potato
I love a good breakfast burrito with potatoes. Not sure what it is about potatoes in a burrito, but a breakfast burrito just isn’t complete without some hot spuds. I like to cook up the potatoes in the air-fryer, mostly to reduce cooking time. If you don’t have an air fryer, you can sauté the potatoes in a skillet on the stove. Allow for extra cooking time on the stove, around 30 minutes. No need to peel potatoes, just wash and chop, keep those skins on!
Get Your Scramble On
Both my husband, Peter, and my youngest son now prefer a tofu scramble to eggs. I still enjoy a good fried egg sandwich every now and then, but if they had the choice, they’d choose tofu scramble any day. Making a tofu scramble is every bit as easy as making an egg scramble. For this particular recipe, we are going to season up the scramble to make it both “eggy” and give it a southwest spice vibe.
Choose Your Salsa
Oh the options! We love to use salsa verde in these breakfast burritos but by all means choose your favorite salsa. I am partial to a green chili salsa, especially 505 green chili sauce, but it’s not carried locally in Maine. Perhaps someday! Herdez salsa verde is a close runner-up, and what we get in Maine.
Plus, don’t forget the hot sauce! I love to dip my breakfast burrito in either Cholula or Valentina. Making the burritos mild and adding hot sauce as a condiment on the table keeps everyone happy. Spice things up to your liking; you may even be surprised by kids developing a taste for hot sauce.
Wrap and Roll
We like to make a double batch of burritos and individually wrap the extras in foil and place them in the freezer for quick breakfasts on the go. It’s so helpful to have an assortment of quick foods around the house to grab when in a rush. We almost never make a single batch of these, just because they are so great to freeze and eat later. It’s so much easier to batch cook than always be making a meal, and I am all about smart shortcuts in the kitchen!
Pick Your Shell
As for tortillas, I love to get a big ole burrito flour tortillas for these breakfast burritos. We have some big eaters at our house, so it’s either big shells or kids eating two burritos. I love Stacey’s big whole wheat tortillas, carried at both Royal River Grocers and Bow St Market here in Freeport, ME. These are carried at most specialty grocery stores across the US. They are the best whole wheat tortillas I’ve had, plus they are easy to roll. Whole Foods also has good flour tortillas, and they are reasonably priced.
Now let’s get cookin!
PrintVegetarian Breakfast Burrito
Simple and delicious vegan breakfast burritos with tofu scramble, air-fried potatoes, beans, and salsa. Yum!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Beans, Breakfast
- Method: Air fried, Sautéing
- Cuisine: American, Mexican, Southwest
- Diet: Dairy-Free, Vegan, Vegetarian
Ingredients
- 1/2 tablespoon olive oil
- 3 medium-sized potatoes, chopped into 1/2 cubes
- 1 15oz can of pinto beans, drained
- 2 cups Salsa verde
- 8 Flour tortillas
Tofu Scramble:
- 1 tablespoon olive oil
- 1 14–oz pack of extra-firm tofu
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric
- 1/2 teaspoon cumin
- 1/2 teaspoon onion granules
- 1/2 teaspoon garlic granules
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1 tablespoon cashewmilk (or other plant based milk)
Equipment:
- Air fryer
- Non stick skillet (cast-iron is best)
Instructions
- First, cook the bite-sized potato cubes in the air fryer. Add the potatoes to the air fryer once preheated. Drizzle with olive oil and give the air fryer a good shake to coat the potatoes in olive oil. Cook the potatoes in the air fryer for about 14 minutes at 400°, until they are tender and slightly browned on the edges.
- While the potatoes are cooking, prep the tofu scramble. Grab a skillet, add 1 tablespoon of olive oil, and turn the heat on high. Open up the pack of tofu and drain the water. No need to press it. Once the skillet is warm, add the tofu. I like to crumble it with my hands before adding it to the pan.
- Add all of the spices: nutritional yeast, turmeric, cumin, onion granules, garlic granules, paprika, and salt to the skillet. Mix everything together and continue to cook the tofu on high for about 15 minutes. Use a spatula periodically to keep the scramble from sticking to the bottom of the pan.
- Once the tofu is finished cooking, add the cashewmilk to the skillet and stir to combine with the tofu and spices. Cook for 1-2 minutes if the sauce is too thin.
- Next, get a large mixing bowl and add the potatoes, pinto beans, tofu scramble, and salsa to the bowl. Mix everything together.
- Grab a tortilla and scoop a generous amount of the scramble, potato, and bean mixture. Roll up the burrito, tucking in the ends, and then it’s ready to enjoy!
Notes
These burritos freeze really well, great to pull out for a quick breakfast on the go.
Gluten free? Easily swap out the flour tortilla for a gluten-free option and you’re good to go
Discover more from Bowl of Yum
Subscribe to get the latest posts sent to your email.