Quick Vegetarian Burrito

Everyone loves a good burrito, and I’ve found that meatless versions can be just as filling and tasty as traditional ones. When my family first went meat-free a few nights a week, I worried about missing out on our Taco Tuesday traditions. But these vegetarian burritos changed everything – they’re now a regular in our dinner rotation.

What I love most about these burritos is how simple they are to put together. I usually prep the beans and rice while helping the kids with homework, then let everyone build their own at dinner time. It’s become one of those relaxed family meals where we all gather around the kitchen counter, sharing stories while stuffing our tortillas with our favorite fillings.

Whether you’re a committed vegetarian or just looking to add more plant-based meals to your week, these burritos hit all the right notes. They’re filling, customizable, and honestly, so good you won’t even notice they’re meat-free.

What Kind of Tofu Should I Use?

For a breakfast burrito that mimics scrambled eggs, extra-firm or firm tofu is your best bet. These varieties hold their shape well when crumbled and won’t turn mushy during cooking, which is exactly what you want for a satisfying burrito filling. Regular firm tofu works fine, but you’ll want to press it first to remove excess moisture – just wrap it in paper towels and put something heavy on top for about 15 minutes. If you’re in a rush, super-firm tofu (the kind that comes in vacuum-sealed packages) is a great time-saver since it doesn’t need pressing.

Options for Substitutions

This veggie burrito recipe is super adaptable – here’s how you can switch things up:

• Just Egg: If you can’t find Just Egg, you can make a tofu scramble instead using soft tofu, or try a chickpea flour mixture (mix 1 cup chickpea flour with 1 cup water and your favorite seasonings).
• Tofu: You can swap tofu with chickpeas, black beans, or even crumbled tempeh. Each will need similar seasonings but might require less cooking time.
• Nutritional yeast: While it adds a nice cheesy flavor, you can skip it or add a bit more vegan cheese instead.
• Black salt: Regular salt works fine if you can’t find black salt, but you’ll miss out on the eggy flavor it provides.
• Vegan cheese and sour cream: Any brand of vegan cheese or sour cream will work here. You could also use mashed avocado or guacamole instead of sour cream.
• Maple syrup: Agave nectar or brown sugar will work just as well for that touch of sweetness.
• Russet potato: Any potato variety works here, or you could swap it for sweet potato or even cauliflower for a lower-carb option.

Watch Out for These Mistakes While Cooking

The biggest challenge when making vegetarian burritos is ending up with a watery filling that makes your tortilla soggy – to prevent this, make sure to press your tofu thoroughly and pat dry your vegetables before cooking. Getting the right texture for your tofu scramble can be tricky, but crumbling it with your hands before cooking and using medium-high heat will help achieve that perfect “scrambled egg” consistency. When assembling your burrito, avoid overfilling and make sure to warm your tortilla first – cold tortillas are more likely to tear and won’t fold as nicely. A great tip is to layer your ingredients strategically: start with cheese so it melts from the heat of other ingredients, followed by potatoes, tofu scramble, and finally cold toppings like vegan sour cream.

What to Serve With Vegetarian Burritos?

Mexican-inspired sides are perfect companions for these hearty vegetarian burritos! A simple serving of Spanish rice or cilantro-lime rice makes the meal feel complete, while refried or black beans add extra protein and authentic flavor. I love setting up a little toppings bar with fresh pico de gallo, guacamole, and extra vegan sour cream so everyone can customize their plate. For something fresh on the side, try a quick cabbage slaw with lime juice and cilantro, or a simple green salad with a cumin-lime dressing to keep with the Mexican theme.

Storage Instructions

Keep Fresh: If you’ve made extra burritos, wrap them individually in aluminum foil and keep them in the fridge for up to 3 days. The foil helps keep everything together and prevents the tortilla from drying out. Just remember that fresh ingredients like tomatoes might make the tortilla a bit softer over time.

Freeze: These burritos are perfect for meal prep! Wrap each burrito in foil, then place them in a freezer bag. They’ll stay good in the freezer for up to 2 months. Pro tip: write the date on the foil with a marker so you know when you made them.

Warm Up: When you’re ready to eat a frozen burrito, unwrap it from the foil and wrap it in a damp paper towel. Microwave for 2-3 minutes, flipping halfway through. For a crispier tortilla, unwrap completely and pop it in a pan over medium heat for a few minutes on each side. The foil-wrapped burrito can also go straight into a 350°F oven for about 15-20 minutes.

Preparation Time	30-45 minutes
Cooking Time	30-45 minutes
Total Time	60-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 40-50 g
• Fat: 35-45 g
• Carbohydrates: 90-100 g

Ingredients

• 1 tomato
• 2 jalapenos
• Salt
• Pepper
• 1 russet potato
• Oil
• Cayenne
• Smoked paprika
• 1 teaspoon garlic salt
• 1/2 teaspoon ground sage
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground cloves
• 1/2 teaspoon smoked paprika
• Cayenne to taste
• Black pepper to taste
• 1 tablespoon maple syrup
• Tofu
• 1 1/2 teaspoons adobo seasoning
• 1 tablespoon nutritional yeast
• Dried chives
• Unsweetened plant milk
• Black salt
• Just egg
• Store-bought tortilla
• Vegan sour cream (kite hill)
• Vegan cheese (daiya cheddar block)

Step 1: Prepare the Salsa

Begin by chopping 1 tomato and 2 jalapenos, keeping the seeds in the jalapenos.

Remove the seeds and guts from the tomato and pat it dry with a paper towel.

Transfer the chopped tomato and jalapenos to a food processor.

Add salt and pepper to taste, then pulse until you achieve a chunky consistency.

Set the salsa aside.

Step 2: Make the Hash Browns

Peel and grate a russet potato, then pat the grated potato dry with a towel and squeeze out any excess moisture.

Heat oil in a pan over medium heat, and spread the grated potatoes evenly in the pan.

Season with salt, pepper, cayenne, and smoked paprika.

Cook undisturbed for 6-8 minutes.

Flip the hash browns and cook for another 6-8 minutes until browned and crispy.

Set aside the cooked hash browns.

Step 3: Prepare the Breakfast Sausage

Mix together 1 teaspoon of garlic salt, ½ teaspoon ground sage, ½ teaspoon onion powder, ¼ teaspoon ground cloves, ½ teaspoon smoked paprika, cayenne, and black pepper to taste in a bowl.

Crumble plant-based meat into another bowl, add the spice mix and 1 tablespoon maple syrup, and mix well.

Heat oil in a pan over medium heat, then cook the sausage mixture until browned, about 6-8 minutes.

Set aside.

Step 4: Cook the Vegan Eggs

If using tofu, press a block for 20 minutes.

Crumble the tofu into a bowl and season with 1½ teaspoons Adobo seasoning, 1 tablespoon nutritional yeast, turmeric, dried chives, and black pepper.

Heat oil in a pan and cook the tofu mixture until heated through, then add unsweetened plant milk for moisture and mix well.

For egg flavor, add black salt at the end.

If using Just Egg, simply pan fry it over medium heat, seasoning with salt and pepper to taste.

Step 5: Assemble the Burrito

Heat a tortilla in the microwave for about 1 minute until pliable.

Spread a layer of vegan sour cream on the tortilla, then add half of the hash browns.

Grate vegan cheese over the hash browns, followed by a layer of the spicy salsa.

Add the breakfast sausage, more cheese, and the Just Egg or tofu mixture.

Top with the remaining hash browns.

Step 6: Roll and Serve

Roll the tortilla tightly to form the burrito.

Cut the burrito in half and serve with additional salsa on the side.

Enjoy your delicious breakfast burrito!