Go Back
Print Pin

Vegan Breakfast Burrito

A vegan breakfast burrito filled with "scrambled eggs," "breakfast sausage crumbles," spinach, tomatoes, mushrooms, and caramelized onions!
Author Olivia

Ingredients

For the Caramelized Onions

  • 1 1/2 -2 tbsp Extra Virgin Olive Oil
  • 1/4 tsp Kosher Salt
  • 1 Large Onion (sliced)

For the Vegan Scrambled Eggs

  • 1 tbsp Extra Virgin Olive Oil
  • 16 oz Extra Firm Tofu
  • 1/2 tsp Turmeric
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Cumin
  • Pinch Cayenne
  • 3/4 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper
  • 2 tbsp Water

For the Vegan Breakfast Meat

  • 1 tbsp Extra Virgin Olive Oil
  • 10 oz Plain Vegan Ground Meat (*see notes)
  • 1/2 tbsp Maple Syrup
  • 1/4 tsp Dried Sage
  • 1/4 tsp Dried Thyme
  • 3/4 tsp Fennel Seeds
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Onion Powder
  • 1/4 tsp Red Pepper Flakes
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Ground Black Pepper

For the Burrito

  • 2 Garlic Cloves (minced)
  • 8 oz Mushrooms
  • 10 oz Cherry Tomatoes (about 1 pint)
  • 2.5 oz Spinach
  • 8 (8 inch) Vegan Tortillas
  • 4 oz Any Kind of Shredded Vegan Cheese (I used cheddar)

Instructions

For the Caramelized Onions

  • Heat a sauté pan over medium heat with 1 1/2 tbsp of oil. When the pan is heated, add in the sliced onions. When the onions turn translucent and begin browning, add in the salt and decrease the heat to low. Continue to cook while stirring constantly until the onions become jammy and develop a deep brown color, about 30 minutes. If your pan begins to dry during the cooking process, add in 1/2 tbsp of oil. When the onions have caramelized, set it aside for later.

For the Vegan Eggs

  • Remove the block of tofu from the package and drain the liquid. Wrap the tofu in paper towels and place it on a cutting board. Place a heavy object (ie: a cast iron pan) on top of the block of tofu and let it stand for 30 minutes. This process presses out any excess liquid in the tofu. After 30 minutes, use a fork or your hands to crumble the tofu into pieces.
  • In a small bowl, combine the turmeric, onion powder, garlic powder, cumin, cayenne, salt, pepper, and water together. Set aside.
  • Heat a pan over medium-high heat with 1 tbsp of oil. Add in the crumbled tofu and allow it to slightly brown. Add the spice mixture to the tofu and mix until the spices have coated the tofu and turned it yellow.

For the Breakfast Sausage Crumbles

  • In a pan, add in the fennel seeds and toast until fragrant. Transfer the seeds to a mortar and use the pestle to crush the fennel seeds.Alternatively, you can crush them in a coffee or spice grinder. Then mix all of the spices for the meat mixture together in a small bowl.
  • Heat a pan over medium high heat with 1 tbsp of oil. Add in the vegan meat and cook it until it slightly crisps. Add the spices and the maple syrup to the vegan meat and stir until combined. Set aside.

For the Burrito

  • Heat a pan over medium-high heat with 1 tbsp of oil. Add in the minced garlic and cook until fragrant, about 30 seconds. Then add in the mushrooms and cook until the mushrooms have browned and are no longer releasing moisture. Next, add in the halved cherry tomatoes and sauté with the mushrooms until they begin to soften and burst. Lastly, add in the spinach and 1/2 tsp of kosher salt and cook until the spinach wilts.
  • To assemble the burrito, lay the tortilla on a flat surface. Place about 1/4 cup of the "eggs" onto the center of the burrito. Then add 2-3 tbsp of the ground breakfast meat on top of the eggs. Next, add a spoonful of the cooked vegetables over the breakfast meat. Spread about 1 tbsp of the caramelized onions over the vegetables. Finally, finish the burrito with a sprinkling of cheese.
  • To wrap the burrito, start by folding in both of the sides. If the filling is piled too high, you can push down on it to slightly flatten it. While keeping the sides folded in, fold the bottom edge (the edge closest to you) over the filling and tuck it in. Then, while keeping the sides and bottom edge tucked in, roll the burrito up towards the top edge (the edge furthest from you) until the tortilla is completely wrapped. If your ingredients have cooled during the process, you can wrap the burritos in aluminum foil and heat them in a preheated 350˚F oven for about 10 minutes. Enjoy!

Notes

*Instead of using vegan ground meat, you can always use vegan breakfast patties. My personal favorite is the "Meatless Breakfast Patties" from Trader Joes! Just cook the patties according to the directions on the packaging and then roughly chop them into small pieces.
*You can wrap the burritos in parchment paper or aluminum foil and freeze them. To reheat, you can microwave or bake the burrito. If you microwave the burrito, remove the wrapping and wrap the burrito in a damp paper towel. Microwave the burrito in 1 minute increments for 3-4 minutes. If you decide to bake the burrito, preheat the oven to 350˚F. Place the burrito (wrapped in foil) into the oven and cook for 10-15 minutes.