Breakfast Burrito Recipe

Breakfast Burrito Recipe

Vegan Burritos – The perfect meal when you’re living plant-based

Look no further for your next plant-based or vegan meal. These Vegan Burritos have everything you need when it comes to substance and flavour.

Breakfast Burrito Recipe

Breakfast Burrito Recipe

In this new age it’s easier than ever to follow a plant-based or vegan diet. You have all of the resources but the problem is always finding the right ones. Well, we have something tasty for you to add to your recipe list. Our Vegan Burritos aren’t just tasty, but they are easy to make and includes all of the nutrients you need to keep your body fed and moving for the day.

This recipe calls for tofu which is where you will get your protein. This tofu is also going to be scrambled which makes it look more tasty without the guilt of other protein sources. Tofu is a soy bean curd which hosts a lot of nutrients but is mostly known for its protein levels. Spinach leaves instead of lettuce adds some iron to the party while red onion and aubergine adds flavour and even more substance. Vegan Burritos will satisfy the needs and taste buds of anybody following a vegan, vegetarian or even omnivore diet.

Look no further for your next plant-based or vegan meal. These Vegan Burritos have everything you need when it comes to substance and flavour.

Vegan Burritos Recipe

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Recipe by Christine Burger Course: BreakfastCuisine: GlobalDifficulty: Easy
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A vegan breakfast burrito packed made with tofu.


  • 90g block of tofu (plain is my personal preference)

  • aubergine (3 slices cut 1cm thick each)

  • 1 small 1 red onion (diced)

  • 1 handful 1 fresh spinach leaves (baby spinach recommended)

  • 1 Pinch 1 fresh chives

  • 1 tsp 1 Dijon Mustard

  • 1 tsp 1 turmeric

  • 1 tsp 1 salt

  • 1 tsp 1 pepper

  • 1 tsp 1 salt

  • 1 tsp 1 pepper

  • 1 tsp 1 paprika

  • 3 tbsp 3 Olive oil

  • 1 tortilla wrap (26cm or 30 cm)

  • 1 tbsp 1 B Well Creamy Mayo


  • Slice three 1cm thick slices from the aubergine.
  • Dust with salt on both sides and set to the side for 10 minutes.
  • Heat a frying pan to medium to high heat. Once warm, add some oil to the pan.
  • Sprinkle aubergine with paprika and fry until both sides are golden brown. Add half of the dished onion to the pan. Fry until onions are translucent.
  • Remove from heat and keep to the side.
  • In a bowl, mash up the block of tofu into chunks roughly 1cm big.
  • Combine Dijon mustard, turmeric, salt and pepper and mix well until evenly distributed.
  • Heat a frying pan to medium heat. Once the pan is warm, add about a table spoon of oil to the pan and add your tofu.
  • Evenly fry your tofu for about 5 minutes. Cook it like its actually scrambled eggs
  • Remove from heat.
  • Microwave tortilla for 20 seconds to warm it up. Add tbsp of mayo to the center and spread .
  • On top of the mayo add your fresh spinach and onions
  • Add your 3 slices of aubergine and onions
  • Add your tofu scramble. Add salt and pepper to taste. finish with a fresh chives on top.
  • To Roll: take 1 end of the wrap and fold it over about a third of the filling and secure it there. Then take the side of the wrap closest to you and roll it over the filling as tight as you can without tearing the tortilla.
  • Grab a plate and enjoy.

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It’s never been easier to enjoy a plant-based diet. Just have a look at our recipe page, we have excellent suggestions for you to try.

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