Craving a vegan burrito that’s bursting with flavour and easy to make? This classic vegan burrito recipe combines a hearty tofu hash, vibrant sautéed veggies, and optional diced vegan sausage for a meal that will make your taste buds come alive! Perfect for breakfast, lunch, or dinner, this recipe is also Whole Food Plant-Based (WFPB)-friendly when you skip the sausage. Whether you’re a vegan foodie or just exploring plant-based meals, this healthy vegan burrito is customizable, kid-friendly, and ready in under 30 minutes.
Why You’ll Love This Vegan Burrito
Nutritious: Packed with protein from tofu and nutrients from fresh veggies.
Flavor-Packed: The tofu hash and sautéed veggies deliver a satisfying mix of textures and tastes.
WFPB Option: Simply omit the vegan sausage for a whole food plant-based version that’s oil-free and wholesome.
Versatile: Perfect for meal prep, quick dinners, or on-the-go lunches.
Customizable: Add your favourite toppings like avocado, salsa, or hot sauce to make it your own.
Customize Your Burrito
Make this recipe your own by adding black beans, guacamole, or pickled jalapeños for extra zing. For a breakfast twist, toss in some sweet potato cubes or serve with a side of fruit. The possibilities are endless!
Ready to spice up your meals with this easy vegan burrito recipe? Whether you keep it WFPB or add vegan sausage for extra flair, this burrito is sure to become a staple. Share your creations in the comments or tag us on social media with your burrito masterpieces!
Tips for the Best Vegan Burrito
- WFPB Variation: Skip the vegan sausage and use water instead of soy sauce for a fully whole food plant-based meal.
- Meal Prep: Assemble burritos ahead of time, wrap tightly in foil, and store in the fridge for up to 3 days. Reheat in a microwave or oven.
- Freezer-Friendly: Wrap burritos individually in foil or parchment and freeze for up to 1 month. Thaw overnight and reheat before serving.
- Gluten-Free Option: Use certified gluten-free tortillas and ensure your vegan sausage (if used) is gluten-free.
- Kid-Friendly: Dice veggies smaller for picky eaters and add mild salsa for flavor.
Easy Vegan Breakfast Burrito
Ingredients
Filling
- 1 tbsp olive oil extra virgin
- 1 sweet onion diced
- 1 bell pepper diced
- 1 clove garlic minced
- 1 350g block of firm tofu
- 3 tbsp nutritional yeast
- ½ tsp salt
- ¼ tsp turmeric
- ¼ tsp garlic powder
- 2 tbsp unsweetened soy milk
- 1-2 tbsp maple syrup to taste
- handful chopped spinach
- vegan sausage of choice (optional) chopped. We like adding maple flavoured vegan sausage such as Gardein Maple Breakfast Sausage or a more savoury option such as Field Roast Apple & Sage
Other
- Flour tortillas of choice (or gluten free tortillas, if needed)
Toppings (optional)
- avocado
- salsa
Instructions
- Add the oil to a pre-heated non-stick or cast iron pan. Once warm, add in the vegan sausage (if using) onion, peppers and garlic. Sautee a few minutes, until softened.
- Next, crumble the tofu in the pan with your hands or mash directly in your pan with a potato masher. Stir to incorporate the tofu with the veggies and continue cooking for a few more minutes until the water from the tofu has cooked off.
- Now add the nutritional yeast, salt and other spices. Cook and stir continuously until the tofu begins to turn the slightest golden brown. Then pour in the soy milk and maple syrup and stir.
- Once incorporated, add the chopped spinach and stir just until wilted. Remove from heat.
- Fill your tortillas with the mixture, add any desired additions (such as avocado or salsa) and roll up the tortillas. Serve immediately.
Notes
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[…] served on its own, I often use it as the foundation for other meals. It’s the filling in my breakfast burritos and the star topping for my Loaded Potato Waffles (a recipe I’ll be sharing very soon!). […]