Ah, the vegan breakfast burrito – a thing to behold.
While we have a vegan burrito in our cookbook, I’d yet to make one with tofu. And, truth be told, this version is a bit easier to make. No rice, no beans, no slaw. Just spiced, scrambled tofu, roasted vegetables, ripe avocado, and a sauce of your choice.
Now that you’re imagining yourself with a vegan breakfast burrito in hand, let’s get to it!
Origins of Burritos
It’s not clear when or who invented the burrito, but there are several theories that place its roots in Mexican cuisine. The concept seems to have later been introduced to the US around the 1950s and has since boomed in popularity and taken on many forms. I mean, how can you go wrong with delicious ingredients stuffed in a tortilla?
How to Make These Vegan Breakfast Burritos
This recipe is simple, requiring just 30 minutes from start to finish. And the ingredients are things you likely have on hand right now! The only thing I didn’t have was tortillas, which can be subbed with many things to keep this recipe gluten-free, such as corn tortillas, gluten-free wraps, or collard greens.
While red peppers and potatoes roast away, scramble up some extra-firm tofu with smoky spices like cumin, chili powder, and garlic. Nutritional yeast and hummus add a bit of “umami” to the tofu that I just love. Nutritional yeast seems to have that effect in recipes.
All that’s left to do is wrap! Simply pile as many toppings as you can fit into a tortilla and roll away. If you’ve ever watched the burrito artists at Chipotle do this, you know it’s possible but not easy. You really have to roll and tuck to get everything inside. But trust me – the end result is worth it.
I hope you all LOVE these burritos! They’re:
Saucy
Smoky
Flavorful
Fast
Healthy
& So delicious
These would make a delicious on-the-go breakfast for kids in the morning or for weekend adventuring like hiking or picnics. They’re delicious on their own, but they are also tasty served with leftover breakfast potatoes, fruit, pinto beans, or Crispy Hash Browns.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Scrambled Tofu Breakfast Burrito (30 minutes!)
Ingredients
TOFU
- 1 12-ounce package firm or extra-firm tofu*
- 1 tsp oil (or 1 Tbsp (15 ml) water)
- 3 cloves garlic (minced)
- 1 Tbsp hummus (store-bought or DIY)
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1 tsp nutritional yeast
- 1/4 tsp sea salt
- 1 pinch cayenne pepper (optional)
- 1/4 cup minced parsley
VEGETABLES
- 5 whole baby potatoes (chopped into bite-size pieces)
- 1 medium red bell pepper (thinly sliced)
- 1 tsp oil (or 1 Tbsp (15 ml) water)
- 1 pinch sea salt
- 1/2 tsp ground cumin
- 1/2 tsp chili powder (not ground chili)
- 2 cups chopped kale
THE REST
- 3-4 large flour or gluten-free tortillas (ensure vegan friendly – I like TJ’s brand)
- 1 medium ripe avocado (chopped or mashed)
- Cilantro
- Chunky red or green salsa or hot sauce
Instructions
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (use more baking sheets if increasing batch size). In the meantime, also wrap tofu in a clean towel and set something heavy on top – such as a cast-iron skillet – to press out excess moisture. Then crumble with a fork into fine pieces. Set aside.
- Add potatoes and red pepper to the baking sheet, drizzle with oil (or water) and spices, and toss to combine. Bake for 15-22 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.
- In the meantime, heat a large skillet over medium heat. Once hot, add oil (or water), garlic, and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
- In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Then add water until a pourable sauce is formed (1-3 Tbsp as original recipe is written // adjust if altering batch size). Then add parsley and stir. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned – ~3-5 minutes. Set aside.
- Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (you can wrap in foil to keep warm – optional). Continue until all toppings are used up – about 3-4 large burritos.
- Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).
Notes
*Nutrition information is a rough estimate calculated using flour tortillas.
Beth says
Made this last week. It was so delicious, I’m making it again! The hummus and nutritional yeast… What a great combo. I thought it sounded a little unusual, but I think it makes the whole recipe really pop.
Only things I changed: sweet potato instead of regular potato. YUM. Also, I wasn’t a big fan of the kale’s texture in this. Will skip that next time.
Thanks for the fantastic recipe!!
Lovely! Thanks so much for sharing, Beth! We’re so glad you enjoyed it!
Chasity Barksdale says
Really delicious, filling, and nutritious! I added black beans to the tofu scramble just for some additional fiber and protein. Other than that, I followed the recipe exactly. Wrapped in foil and froze the 6 that I got out of the recipe. Just microwaved my first one for three minutes (flipping over each minute) and it is scrumptious! Just like all of your recipes I’ve tried!
Yay! Thanks for the great review, Chasity!
Diya says
Delish!
Maria says
As is my custom, I looked at this recipe and made lots of changes, but I give this recipe credit for the yummy breakfast because it was my first tofu scramble ever, and this recipe inspired me! I fried up diced onions and garlic and then threw in the crumbled tofu as the recipe said. I didn’t have any hummus, so I put the spices in and then a drained can of black beans. I served the scramble on tortillas with salsa and lettuce and leftover cashew sour cream from last week, and it was very yummy! As Orthodox Christians my family and I eat vegan about 50% of the time, so I am acutely aware of the flavor of vegan dishes vs dishes with animal products. This scramble did not disappoint! If you are on the fence about tofu scrambles, definitely give it a try!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Maria!
Alysia says
Love this recipe. It’s wholesome enough that I make it without salt so I can share with my baby.
Thanks for the great review, Alysia!
Jennifer says
I love these burritos! I can’t even resist, I make them every weekend. :)
Amazing! We’re so glad you enjoy them, Jennifer! Thank you for sharing! xo
Sarah says
So delicious!
xoxo!
Kendra says
Of all the recipes from this site (and I’ve made a lot!), this one is our family favorite. I make 15-20 burritos at a time and freeze them for lunches. Here are a few tips I’ve learned to speed up my process:
1) Bake everything in the oven – even the tofu.
2) Use store bought frozen cubed potatoes – this is so much quicker and since the only ingredient in the kind I buy is “potato” I don’t feel bad about using it + I don’t use any oil to bake it.
3) Add black beans/pinto beans and sometimes corn to make it stretch.
4) Bake the tofu in the oven instead of cooking in the pan. Cooking in as directed left it dry and I hate cleaning out my cast irons.
So I now cook it in the oven using this method: https://www.noracooks.com/sofritas-recipe/ and then I add the sauce and pop it back in to bake or even broil for a minute or two. This leave the tofu soft and really flavorful. (With the tofu, I skip the fresh garlic and use dried parsley instead).
5) Make sure you heat up the tortillas a little bit and try to wrap when the filling is still warm and wrapping will be a breeze!
Great for our family of three! My 3 year old loves these “bubritos”.
So wonderful! Thanks for sharing, Kendra!!
Sabrina says
Thank you so much for your additions to the recipe! I love the tofu this way!
Nia says
I’m not vegan but I love to try new foods each week, so I decided to try this one this week because it looks really good! I just made these to meal prep breakfast for the week so I haven’t tried it all together but everything tastes delicious! I added some julienned jalapeno to roast with the other vegetables, used a green pepper, and I used some grated parmesan cheese instead of nutritional yeast. I’m so glad I decided to try this recipe and I’m looking forward to eating these this week! Thanks for the great recipe :)
Amazing! Thanks for sharing, Nia!
Callie Mueller says
hi is nutritional yeast necessary?
Hi Callie, it adds a bit of “umami” flavor, but feel free to omit!
Aizhan says
I made these for dinner last night and they were a hit! Took me more than 30 min to make since I never made burritos and I had to consult the recipe often. I followed the recipe omitting the hot peppers. Family approved and the recipe saved to the favorite recipes folder! Thank you! With your recipes it is easier to make healthier menu for my loved ones!
Yay! We’re so glad you and your family enjoyed them! Thanks so much for sharing!
Laura says
I made these burritos last night for my son and I. He liked it well enough, but I was not impressed. It was definitely not mind blowing for me. I will not make this particular recipe again. I think I would prefer a good ol’ black beans and rice burrito with the spices cumin and chili pepper. I think with tofu, I prefer other herbs and spices, even olives are good with tofu burritos.
Sorry to hear that, Laura! Better luck with the next one!
Laura says
What can I substitute for the hummus? My 7 yr old is allergic to most beans.
Hi Laura, You could try using all almond meal, or maybe oats? But it will definitely affect the flavor/texture, so adjust accordingly. Let us know if you give it a try!
Lara says
I’m going away for the weekend and wonder if you suggest pre prepping the whole wrap or just the ingredients and assembling when we eat them? I can’t decide what to do.
Hi Lara, We’d say it would be best to prep in advance but assemble later.
Raechel says
My boyfriend said this was easily the best breakfast burrito he’s ever had, and I agree! Turned out phenomenal.
Whoop! Thanks for sharing!
Hannah says
This recipe is amazing! I decided to make it all ahead and freeze the burritos for easy meals during the week. I didn’t have kale, so I roasted half a head of cauliflower with the potatoes and red pepper and it was great!
Lindsay Tramble says
These were amazing! I didn’t have hummus so I substituted dijon mustard and I think it actually enhanced the flavour! I also omitted parsley, and I think the kale was enough for greens for me personally. I’m determined to stop skipping breakfast – this is a step in that direction! Xo
Angela Bonnell says
This was delicious and easy to prepare. My husband is a meat eater and loves his prepackaged breakfast hash from Costco. I made this today for him and my four year old and they loved it!
Thanks:)
We’re so glad everyone enjoyed it! Thanks so much for sharing, Angela!
Brittany Schwemley says
Hello! I have such a hard time understanding portion sizes – one burrito seems great for me, but what about for my husband? Stick to one (50+ carbs), or have two (100 carbs!), or perhaps something on the side? Thank you!!
Hi Brittany, it will depend on appetite! But we like to have 1 breakfast burrito with a side of potatoes or fruit.
Jeanie says
Hi! This looks amazing! When frozen, what temp in the oven should I use to reheat and for how long? (Using a small countertop oven.) Thanks in advance!
Hi Jeanie, we would estimate 350 F for 15-25 minutes. Let us know how it goes!
Anita says
YAS girl! This was a hit! I have NOT been a fan of tofu scrambles in the past and I actually like tofu! This recipe was easy to follow and even more importantly, truly delicious! My fiance’s vegan and he raved as well! Thank you for sharing ;D
Sharon says
I’m transitioning to vegan and made the tofu scramble it’s really good but i also put black beans, my family loves it ! I recommend this recipe.
Indre says
I’m not vegan but am trying to decrease my dependency on eggs (I love eggs unfortunately…) and your scrambled tofu recipe is life.
Thanks so much for the lovely review, Indre. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Erin says
I made this 2 days in a row because my husband and I loved it so much. We are new to the vegan/vegetarian lifestyle and are thrilled with this scrambled egg alternative. The humus sauce is fantastic! This will become a staple in our house!
We’re so glad you both enjoyed it, Erin! Thanks for sharing!
Kedi says
Wow!!! This recipe spells the end for my fast food burrito obsession. I had never prepared tofu before and your instructions were super easy to follow. I love that there is enough scramble for me to use the next day. Another new favorite recipe from your website—thank you for all that you do!
Whoop! Thanks so much for your kind words and lovely review, Kedi!
Addy says
I work very early in the morning most days and as an effort to make myself eat a better breakfast I made a batch of these to freeze and throw in my bag before work. I used spinach instead of kale (I shop at aldi so the produce is sometimes limited) and sweet potatoes; and I didn’t have plain hummus or nutritional yeast so I left those out of the tofu mix. When assembling the burritos I also added a scoop of the Mexican pinto beans made from your recipe (I make a batch of those weekly; they are heavenly). Let me tell you these burritos are better than chipotle. I brought a few to share with my coworkers since they were so jealous the first day and they went nuts over them. Thank you so much Dana for easy recipes for someone who wants to be healthy but doesn’t love the process of cooking. I will be making these regularly.
We’re so glad you enjoy them, Addy! So smart to pack them for early breakfasts. Thanks so much for the lovely review! xo
Bob Ohlendorf says
I have made this recipe twice now. LOVE IT !! Share with family and friends , best burrito I’very ever had. I use the hummus with the tofu .
Lovely! Thanks for sharing, Bob!
Becky says
This recipe is so delicious. It has become a breakfast for dinner staple in our house. As with most of the recipes on this site, I do not change a thing aside from making extra because we always want more. The texture and flavor of the tofu is wonderful and the roasted veggies make for a filling meal. Thanks for another great recipe!
Yay! So glad to hear it, Becky! Thanks so much for the lovely review!
Shakura says
Great recipe that my guests really enjoyed!
I used all the seasonings times two, as I like spices.
The only thing that didn’t happen with me, is that my tofu never ‘browned’ after 10 minutes.
Could it be because there’s still too much moisture in the tofu?
Delicious nonetheless!
Lovely – thanks for sharing!! To get more browning cook for a little longer and add a bit more oil to the pan :D
Nicole says
I’ve been eating these all week and I love them! The tofu in particular is delicious. You can easily get 4+ servings out of this recipe if you use a full block of tofu and throw in a little extra kale. Next time I’m also going to add some black beans to make it a bit more filling and stretch my meal prep further.
Gabrielle says
So delicious !!! I cooked the potatoes 10 minutes longer because after 20 minutes they seemed to be a bit raw still. Also i added ketchup and it was amazing. Your recipes have made me fall in love with being vegan. Thank you❤️
Thanks so much for the lovely review, Gabrielle. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Neil Morrison says
Delicious. Even won over a skeptical meat eating teenager who is with us for the week. Thanks!
Pigletville says
Yum, yum, yum. First ever foray into Tofu; glad this was the recipe I decided to go for. Thank you, I’ll be looking at some more of your recipes to get inspiration!
Tami says
YUM! Was planning to make the Collard Green Spring Rolls for the first time, but had to switch direction due to much loved missing ingredients….happy I did!
I chopped, lightly oiled, seasoned, and roasted those collards instead of the kale. Worked great. Roasting of the potatoes took longer for me. I loved the tofu…never missed the eggs, and I love egg burritos! I can see making these ingredients ahead of time and adding a bowl of beans, Pico de Gallo, and whatever else one can imagine, for a egg burrito bar! Yum. Large tortillas(as in recipe) are better for getting all those flavors in, and the tortillas taste delish when lightly softened and charred on the stove. Thank you, again, Minimalist Baker!
Miranda says
Super yummy. Our kids, ages 3, 4, 7, & 8 love this recipe too. I really enjoy finding yummy plant based meals that make a great warm breakfast. Thank you!
Whoop! We’re glad to hear that, Miranda!
Gabrielle Pitts says
Minimalist Baker,
I’d hug you if I could!
Choosing to be vegan over night a year ago caused a small rift in our home. While my husband is respectful, he chooses to cook different dinners than me which was our evening togetherness. After his kind gesture to attend a Denver VegFest lecture by Esselstyn, he agreed to add one vegan meal a week to his regimen to test the waters slowly.
Minimalist Baker, because of your delicious food my husband has eaten 4 days of vegan dinners in a row! We now cook together again while sipping wine and listening to smooth jazz! Thank you for spreading your love across every tabletop that reads your blog. Keep up the excellent work!
Gabrielle Pitts says
To clarify, we enjoyed the Enchiladas, Thai Salad, Spring Rolls and Breakfast Burritos! All very good and would recommend.
Elana says
Can you use tempeh instead of tofu ?
It will produce different results, but that should work!
Amber says
Hi Dana,
I was wondering if these keep if made ahead (like the night before)? I envision rolling them in tinfoil, throwing them in the oven for a quick warm up in the morning while getting ready and then eating them while I drive? I don’t have a lot of time for breakfast but I also need the calories in a bad way and these look perfect! Thanks so much! You’re a such a kitchen rockstar XOXO
Hi Amber! I think that would work really well!
Sarah says
This is so tasty! I did sub pinto beans for the tofu but left everything the same, including the hummus sauce. Brilliant and delicious. You’re helping me like kale, and I couldn’t be happier! ;)
Yay! We are glad you enjoyed it, Sarah!
Kerri says
Delicious!! I freeze these and bring them to work. All my coworkers comments how good it smells and are always surprised when I tell them it’s tofu :)
Natalie says
I have made this recipe many times and each time it turns out great! I usually don’t have hummus on hand so I omit that ingredient with no issues. Sometimes I don’t want to heat up the oven so I just cook the potatoes and kale in a saute pan on the stove top and it works great (but make sure to pre-cook the potatoes in the microwave or cut them into fairly small dice so they cook through).
These burritos keep great for a few days in the fridge, I usually meal prep these for breakfasts on Sunday and my husband and I eat them from Monday through Wednesday. Paired with hot sauce and salsa, these are SO CRAZY GOOD, even my usually carnivorous husband LOVES these burritos.
Also, I recently randomly tried these burritos with yellow mustard instead of salsa and it was surprisingly amazing!
Sophie Miller says
Hi Dana! I was wondering if I could freeze these burritos and heat up for on the go mornings? Should I omit anything that wouldn’t heat up well? Thank you! Also, I love your recipes!
Sophie Miller says
Oops never mind just saw the note!
Hi Sophie! Yes! You can freeze them for up to a month. Just microwave or heat in the oven before eating (be sure to remove foil if heating in microwave).
Kerstin says
Yummy! We had this for dinner.I didn’t have any potatoes and used spinach instead of kale. Since I made this for the whole family (with a 3 and 1 year old) I left out the chili and cayenne powders. Everyone loved it. We are totally going to start a burrito night once a week now.
Bob Marlee says
Really great! Added a little black salt in the tofu for more eggy taste. Great recipe. Thanks!
Ashley Vondrak says
So tasty and easy to make!
Alyssa says
Thank you, this recipe is awesome! I kept the filling in a separate container and warmed it up at work. Made a delicious and satisfying lunch!
Kerri says
I think I need to up the seasonings more to match my taste level, but these were really good!
Natasha says
Really good tofu flavor. all gone :) one of my favorite websites.
Jenna says
Very tasty and easy to make!
Justine says
THIS RECIPE IS INSANE, LOVE IT SO MUCH
Allie says
Any ideas of what I could substitute the hummus and the salsa for? I am allergic to chickpeas and I cannot use salsa due to my acid reflux.
Jenna says
Have you tried pureed cannelini beans or a hummus made with white beans? I made this without salsa so I could pre-package them and eat for breakfast during the week and they were still good. Happy cooking!
Kellie B says
Made these today for my husband and he liked them! I made the mistake of buying the wrong size tortillas, so they weren’t as full as a burrito should be. I am not a fan of nutritional yeast, so I omitted that from the recipe. Husband said the tofu was good, but could have used more seasoning (probably because I omitted the nutritional yeast). Those roasted veggies were amazing!
Sylvia says
Thank you for this yummy recipe! Well done, Dana!!
Katie says
This is delicious, easy and quick. Next time I’ll make it with white tortillas for even more yumminess. I served it for dinner and even my non-vegetarian husband found it substantial enough that he wasn’t sneaking into the kitchen later.
cristy jones says
I don’t know how to thank you for such a delicious recipe.
Cassie Autumn Tran says
This looks so much better than any Amy’s Kitchen or Chipotle breakfast burrito I’ve ever seen thus far! I bet the flavors and different ingredients complement each other perfectly!
Shelley says
Just had this for breakfast and it was amazing! Took me exactly 30 minutes from start to getting it onto the plate and really hit the spot. I love your recipes, thank you Dana.
Mykia says
Made these for dinner last night and they were delicious , even my meat eating husband approved. The only changes i made was just adding onions to the roasted veggies and I used Trader Joes cowboy caviar as my salsa.
Lyrica says
I love this ❤ one of my new favorites!! It took me way longer than 30 minutes but that’s maybe just because I’m slow lol
Haley Hansen says
I’ve been craving burritos so much lately! & scrambled tofu is my fav.
Thanks for sharing! Keep it coming :)
Risa says
Hi Dana,
I made this tonight -DELICIOUS! I used green peppers and cheated a little and used already made roasted red pepper hummas. All of your recipes have been so easy and really good! Thank you so much ! I go to your website daily ?
Lynn says
This was very good! Trader Joe’s has a high protein super firm tofu that worked well for this. Unfortunately, my tortillas fell apart (not TJ brand) but it didn’t affect the taste :D I used spinach instead of kale. Thanks for the recipe!
Tori says
I love your website! Everything I have made from it has been a hit and has wowed my vegetarian/ vegan friends, while keeping them nourished!
My question about this recipe is would it freeze as prewrapped burritos and then microwaved?
I’m always looking for great grab and go morning protein and veggie packed recipes!
I’ve never frozen tofu before.
thanks! keep up the amazing work
Deb says
We loved these! I par-boiled then fried the potatoes with the red pepper to save running the oven. Also used fresh spinach instead of kale in the wraps. Made for a really tasty and satisfying weekend brunch.
Melissa says
I’ve been on a sweet breakfast kick lately, but these have convinced me to go savory for a bit! They look amazing!
Chico says
Avocado gives a quick crust to already cooked potatoes
Chico says
Like the potato but I make baked potatoes nite before then try them up for a crispy crunch inside the burrito
Becky says
You have the Best Recipes. I find it very interesting that we all try to eat healthy, but there is always way tooo much sodium. I just leave it out. Keep up the great job.
Kristi says
Dana, I think I’ve made four of your recipes this week alone. I love your site and your cooking style. I have three little ones and I can’t fuss with crazy ingredients, more than thirty minutes usually, and never more than one pan. I am a chronic substituter in recipes but you’ve taught me to trust you! I’ve never made a recipe from your site that I didn’t like. Thank you for making it easier to be vegan and enjoy cooking! Love your site! Wait! Make that five recipes in the last seven days! Eek! I think I’m addicted!
SO kind! Thanks, Kristi!!!
Blogtastic Food says
Looks amazing. I am loving your food photography course! Learning so much on it (:
That’s awesome, thanks for sharing!
Kristen says
Printer friendly version not working for me, looks amazing though!!!
Becca says
Oh my goodness….I want to eat this now!! At least I know what to make for breakfast tomorrow:)
Gina@healthylittlevittles says
Yum! I am always looking for new breakfast ideas. I find breakfast to be the hardest meal to be “creative” with and find myself eating the same things (especially because I am gluten free + vegan). Can’t wait to try this one Dana! Thank you for sharing :)
Senator Mike Gabbard says
Aloha e Dana…As a 40+ year vegetarian, 5 year vegan, and former owner/operator of a vegetarian deli, I have to say this recipe is simply awesome. Mahalo for sharing. I’ll be making it for our daughter Congresswoman Tulsi Gabbard on her next trip back from DC.
So great! Thanks Mike!
Fawn McCool says
This comment is amazing and what an honor to have to have one of the most inspirational women of our generation eating your delicious food Dana!
Mike, I hope to raise strong women like you have. Thank you for all the great work you and your daughter are doing.
Amanda says
This looks perfect! I’m about a month in to the vegan/plant based life and loving it but I need to start making some interesting things.
I have tofu but haven’t used it yet because I was unsure on what to do with it even though I know recipes are just a search away, so this was perfect timing! I need to pick up a few ingredients but really want to make this ASAP! Thanks!
This is the perfect place to start with tofu! That and my tofu stir fry -> https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/
Lindsay says
Are you suppsosed to crumble the tofu in the pan?
Ah! Good question. You can, but I prefer crumbling it before then. Will fix! Thanks.
Allie says
OMG I was seriously wondering this morning on my way to work if MB had any breakfast recipes. And BAM! this comes in my inbox. Cannot wait to try it, along with your other recipes! Just have to say as well that as a graphic designer, I think your site, style and photos are impeccable! And I love the simplicity of all your recipes :)
Thanks Allie! So kind! Hope you love this recipe.
Elyssa - Simply Plantiful says
Long-time fan of your blog- these burritos look AMAZING! I’m so excited to make them for my husband- I’m trying to convince him that savory breakfasts are the best :) Just curious what your go-to brand for salsa is? Thank you!
Hi Elyssa! I like buying super fresh salsas, like the ones in the refrigerated section at Whole Foods. Otherwise, I make my own! Will share a recipe soon. Thanks for reminding me!
Melissa @ So Much Yum says
As I read this, I’m pretty sure my husband is simultaneously feeling a subconscious need to drool while at work at his fire station… Breakfast burritos are one of his great loves, and I feel like he wouldn’t even miss the eggs + cheese in these!
Do you know if these are able to be made ahead + frozen? They’d be perfect for his work mornings!
Yes! I included that in the recipe. Just wrap, freeze, and then reheat in the oven! Of course, leave out the avocado in this case and add fresh.
Melissa says
Doh. I must’ve overlooked that info in the recipe when I was reading through it! Thank you for replying to my ignorance! Ha ha!
CkhEvh says
Hi Dana, what a wonderful recipe. I am beginning to add more meatless options into my diet. I often wondered how to use tofu. I will let you know how it turns out. Hopefully as pretty as your pictures. Thanks!!
Lovely! This is a great place to start with tofu! That and my peanut tofu stir fry! https://minimalistbaker.com/crispy-peanut-tofu-cauliflower-rice-stir-fry/
xoxo!
Jayme says
Dana, I have to thank you. I went plant based at the start of this year after being vegetarian for 21 years. (something I never, ever thought I could do because: cheese and half & half for coffee!) Your recipes always sound so appealing and look delicious and the ones I have made have ALL been amazing! You’ve made this transition so much easier for me. I have your cookbook and am working my way through it :) It’s always a joy to see you’ve posted a new recipe and I am continually in awe of your ability to create simple and easy recipes that don’t call for crazy hard to find ingredients. Please know that your hard work is deeply appreciated! Thank you so much for all that you do :)
So kind! Thanks, Jayme!! xoxo
Rose says
This is the same for me. I have been pescatarian and transitioning to plant based a month ago. This site has saved me! I was afraid of cashew cheese but now I am a huge fan!!
Jessica Griffin says
I second that!!
Bek | The Floured Kitchen says
AH! This looks incredible Dana! I’m always on the look out for savoury breakfast ideas… other than the occasional pancake I just can’t stomach sweet things for breakfast! Can’t wait to try it out <3
Katie says
I’m the same way!! Love savory breakfast recipes as I just don’t feel well after a seeet breakfast.