Mexican-Style Vegan Breakfast Burrito with Tofu Scramble

Author: Tom Buckley

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Mexican-Style Vegan Breakfast Burrito with Tofu Scramble

There is no better way to start your day than with a vegan breakfast burrito! Packed full of vegan protein from the sausages and beans, this Mexican-style vegan burrito will ensure you stay full and satisfied until lunch.

Fully loaded with sausages, baked beans, scrambled tofu, and hash browns, this hearty vegan breakfast burrito includes guacamole for a Mexican-style twist.

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Want a new vegan breakfast recipe to try this weekend? Forget pancakes and waffles, this vegan breakfast burrito recipe is about to become your new favourite vegan brunch!

In fact, we think this might just be the best vegan breakfast burrito recipe on the planet! It’s filled to the brim with delicious ingredients such as vegan chorizo, baked beans, mushrooms, hash browns, and guacamole making it a perfect hangover cure.

Beans and eggs are a staple in breakfast burritos, but to make this vegan breakfast burrito vegan recipe we’ve swapped eggs for scrambled tofu which is even more delicious.

To give the scrambled tofu an eggy taste, add a little Kala Namak salt to the mix. Because this black salt contains sulphur, it helps to give the tofu an eggy taste.

Because we love Mexican food, we’ve also added hot salsa and cooling guacamole to the vegetarian breakfast burritos to make them extra special. There’s also a dash of smoked paprika, lime and parsley in this recipe to give the vegan burritos a fresh and smokey element too.

To make the vegan breakfast burritos, you’ll start by making the hash browns which you’ll fry and then bake to make them crispy on the outside and soft in the centre.

Next, pop your sausages in the oven to bake while you cook the mushrooms in a frying pan. When they’re cooked, chuck them in the oven along with the sausages so they stay warm.

Then it’s time to get started on making the tofu scramble. We prefer using firm tofu to make tofu scramble as it is less soggy when added to the burrito.

Finally, mash your guacamole ingredients together while your beans cook before assembling your fully loaded Mexican-style vegan burritos.

Total Time: 35 minutes

Prep Time: 10 minutes

Cook Time: 25 minutes

Servings: 4


Total Time: 35 minutes

Servings: 4




(Servings: 4)

  • 1 1 Vegan chorizo sausages
  • 1 1 Large tortilla wraps
  • 50 50 g Mushrooms
  • 0.25 0.25 Tin of baked beans
  • Hot salsa
  • Fresh parsley
  • For the guacamole:
  • 0.5 0.5 Avocados
  • 0.25 0.25 Lime
  • 0.125 0.125 tsp Salt
  • 0.125 0.125 tsp Pepper
  • For the scrambled tofu:
  • 0.25 0.25 Pack of firm tofu
  • 0.25 0.25 tsp Kala Namak
  • 0.0625 0.0625 tsp Salt
  • 0.0625 0.0625 tsp Turmeric
  • 0.0625 0.0625 tsp Smoked paprika
  • 0.125 0.125 tsp Cracked black pepper 
  • 0.25 0.25 tsp Onion powder
  • For the Hash browns:
  • 0.5 0.5 Large potatoes
  • 12.5 12.5 g Gram flour (chickpea flour)
  • 0.25 0.25 tsp Garlic powder
  • 0.25 0.25 tsp Onion powder
  • 0.25 0.25 tsp Salt
  • 0.25 0.25 tsp Pepper


  1. Grate the potatoes into a large bowl then squeeze out and drain as much liquid as possible. Then add all the other ingredients before mixing well. If you can’t form loose balls with the mixture, add a little more gram flour. If it’s dry, add a little water.
  2. Divide the mixture into 4 even sized balls then flatten slightly. Fry them in a large pan with a good drizzle of vegetable oil for around 5 minutes on each side. Once crisp, yet soft in the middle, remove and leave on a tray in a warm oven.
  3. Bake the sausages as per the instructions then slice up the mushrooms and fry in the same pan with a little extra oil for around 6-8 minutes then add to the tray in the warm oven.
  4. Drain the water from a pack of tofu then crumble roughly into a bowl. Add the tofu to the now empty pan and stir fry for a couple of minutes. Add the remaining ingredients then fry for another 5 minutes on a medium heat.
  5. Half the avocados, remove the stone then scoop out the flesh into a bowl with the rest of the ingredients then mash together well.
  6. Heat up the baked beans then gather up all of the ingredients to make the burritos.
  7. Spread some guacamole in a tortilla, add the sausage, mushrooms, beans, hash browns, scrambled tofu, a spoonful of salsa and a little parsley or spinach. Wrap up the burrito, cut in half then serve up.

Do you love the rich and enticing flavours of Mexican cuisine?

You need to try this recipe for vegan seitan tacos!

Written by

Tom Buckley

Tom’s passion for cooking started when he was a young lad over 20 years ago. In 2021, he watched The Game Changers documentary and went vegan overnight after learning the truth about the impact his diet was having on both his body and the planet. A mechanical engineer by trade, Tom shares his passion for vegan food on social media as the Plant Based Bloke. His vegan recipes are regularly featured in magazines and he is currently working on writing a vegan cookbook.

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