• Prep Time: 20 mins
  • Cooking Time: 15 mins
  • Serves: 8

Vegan Tofu Breakfast Burritos

  • Recipe Submitted by on

 Ingredients List

  • For Burritos
  • 2 tbsp olive oil
  • 1½ lb potatoes, cut into small pieces
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • 8 gluten free spinach tortillas
  • 2 oz vegan cheddar cheese, shredded
  • For Eggless Egg Salad
  • 12.3 oz extra firm tofu
  • ⅓ cup vegenaise
  • 1 tbsp yellow mustard
  • ¼ tsp cayenne pepper
  • 1 tsp turmeric
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp dill, chopped
  • 2 tbsp fresh cilantro, chopped
  • 2 green onions, chopped
  • 1 cup cherry tomatoes, chopped
  • 1 tbsp lime juice
  • salt and pepper to taste


In a large skillet heat the olive oil over medium-high heat. Add the potato cubes and cook for about 7 minutes. Do not stir often, so that the potatoes get a nice golden crust. Add the red onion, garlic and oregano and cook for another 7 minutes or until the potatoes are fork tender. Season with salt and pepper as necessary. I also garnished mine with a bit of parsley but this step is optional.
In a large bowl crumble up the tofu using your hands. Add the remaining ingredients for the eggless egg salad and stir well. Adjust seasoning with salt and pepper as necessary. Also if you prefer a creamier eggless egg salad add additional vegenaise.
To assemble the burritos, top each tortilla with about ½ cup of the potato mash, followed by about ½ cup of the eggless egg salad and sprinkle with a bit of cheese. Roll up the burritos and wrap in foil.
Refrigerate leftover burritos wrapped in foil for about 2 to 3 days. You can also heat them up a bit in the microwave before serving.

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