Breakfast Burritos
Breakfast Burritos
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Hearty breakfast burritos filled with tofu scramble, hash browns, fajita veggies, avocado, and salsa. Delicious vegan high protein breakfast.

Course: Breakfast
Servings: 4 burritos
Author: Hannah
  • 14 oz package extra firm tofu, drained
  • 3 tbsp water
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 2 medium potatoes, cubed
  • 1 tbsp olive oil
  • 1/2 med onion, sliced
  • 1 med bell pepper (I did half red, half green), sliced
  • 1/2 cup salsa
  • 1 med avocado, sliced
  • cilanto
  • salt and pepper
  • 4 large flour tortillas
  1. In a skillet over medium heat add oil. Once shimmering and hot add your cubed potato. Cook for 8-10 minutes, stirring frequently until potatoes are golden and crispy. If you wish to make this recipe oil-free, bake them in the oven instead. 

  2. While potatoes cook, crumble the tofu into another skillet over medium heat. Cook for 3 minutes, stirring often. In a small bowl stir together water, garlic powder, cumin, chili powder, sea salt, and turmeric. Pour the mixture over the tofu crumbles and continue to cook for 2 more minutes.  

  3. Once potatoes are cooked,  sprinkle with salt, remove from pan, and set aside. Add bell pepper and onion slices to the same pan, cook 3-5 minutes until slightly tender and browning on the edges. Season with salt and pepper.

  4. Assemble burritos by filling them with peppers and onions, tofu scramble, hash brown potatoes, avocado slices, cilantro, and salsa. Wrap them up and enjoy!