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Vegetarian Breakfast Burrito

Vegetarian breakfast burrito cut in half on a blue plate
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Simple and delicious vegan breakfast burritos with tofu scramble, air-fried potatoes, beans, and salsa. Yum!

  • Author: Erica
  • 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

Units Scale
  • 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

  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. Next, get a large mixing bowl and add the potatoes, pinto beans, tofu scramble, and salsa to the bowl. Mix everything together.
  6. 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

Find it online: https://bowlofyum.com/2026/03/vegetarian-breakfast-burrito/