An easy recipe for tofu breakfast burritos that include roasted potatoes, a delicious tofu scramble, and fresh toppings. These burritos can be served right away or made in advance and put in the freezer for later!
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For a while now, my kids want absolutely nothing to do with cereal for breakfast. I wrote a little about this over on CBC Parents, but basically, cereal is off the menu and it’s all about ANYTHING BUT cereal.
There are plenty of other breakfast options out there, but I wanted new things that were nutritious, easy to make, and things they’d actually eat.
While brainstorming ideas for new breakfast options, these tofu breakfast burritos made the shortlist and have become a fast favourite and are enjoyed with no complaints.
I make a batch on the weekend, freeze them, and then they re-heat their tofu burritos on school mornings, by themselves.
And no one has to eat cereal. Win, win.
These vegetarian breakfast burritos are loaded with nutritious ingredients and the toppings can be anything you like.
The roasted potatoes and the tofu scramble are the base fillings for your tofu breakfast burritos, but for the rest, you can customize based on what you like.
For the burritos in the photos, I’ve added salsa, chopped parsley, and diced avocado. Every time you make them, you can use different toppings to see what your favourite combos are.
Here are some more suggestions:
- diced tomatoes
- vegan cheese shreds
- vegan sour cream
- green onions
- diced red onions
- hot sauce
As mentioned, these tofu burritos are 100% freezer-friendly. Make them on the weekend so you can enjoy a quick, filling breakfast on busy weekday mornings.
Are there special steps to follow in order to freeze them?
Yes. If you are going to make a big batch and freeze for later, I’ve included instructions in the recipe on how to do that.
How about re-heating these tofu breakfast burritos?
I’ve include directions in the recipe notes about that, as well 🙂
What is kala namak / black salt and why does this recipe call for it?
Kala namak is also known as “Himalayan black salt” (even though it’s not black!) and contains sulpher compounds which will give your tofu scramble an “eggy” flavour. A little goes a long way when you add it to your recipes!
If you’ve never had a tofu scramble before, the texture and look is very much like eggs (see images above!) and the kala namak will make the taste very similar to eggs.
If eggs are something you enjoyed before, you will likely enjoy adding black salt to your vegetarian breakfast burritos.
Kala namak is optional, so you if you don’t want to use it, regular salt can be used instead.
If you like these tofu breakfast burritos, you may also like these!
- Vegan Gluten-Free Breakfast Ideas
- Southwest Tofu Scramble Breakfast Tacos
- Vegan Gluten-Free Banana Bread
- Vegetable Fried Rice with Crispy Ginger Garlic Tofu
- Vegan Gluten Free Morning Glory Muffins
How to Make Tofu Breakfast Burritos