Mornings just got a delicious upgrade with these Vegan Breakfast Burritos On the Go! Packed with crispy potato nuggets, hearty vegan sausage, and a flavorful tofu scramble, these wraps are the perfect grab-and-go solution for busy people who want a warm, satisfying breakfast. The balanced combination of protein and plant-based goodness will keep you energized all the way to lunchtime. You can assemble and enjoy them fresh, or prepare the fillings ahead for an impressive meal prep option that reheats beautifully when you’re in a rush.
Simply wrap up the golden potatoes, seasoned vegan sausage, and aromatic tofu scramble in a soft whole wheat tortilla, then finish with a sprinkle of melty vegan cheese (optional, but recommended for creaminess). Pair with your favorite salsa for that extra zing! Whether you’re fueling up for work, school, or adventure, these burritos are portable, customizable, and utterly crave-worthy. Breakfast just became the easiest—and tastiest—part of your day.
Vegan Breakfast Burritos On the Go
Print RecipeIngredients
- 1 (12 ounce) package extra-firm tofu
- 1 cup water
- 1 cube vegetable bouillon (such as Edward & Sons Not Chick'n Bouillon Cubes®)
- 1 tablespoon ground turmeric
- 1 teaspoon liquid amino acid (such as Bragg®)
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon dried sage
- 1 (32 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
- 7 ounces ground vegan sausage (such as Gimme Lean®)
- cooking spray
- 6 (9 inch) whole wheat tortillas
- 1 (8 ounce) package shredded mozzarella-style vegan cheese (optional)
Instructions
Press the tofu by placing it between two plates and weighing it down for 20 to 30 minutes to remove excess liquid. Discard the drained liquid.
Dissolve the vegetable bouillon cube in 1 cup of hot water in a large microwave-safe bowl (microwave for about 2 minutes).
Add turmeric, liquid amino acid, onion powder, red pepper flakes, garlic powder, black pepper, ground ginger, and dried sage to the bouillon. Gently crumble the pressed tofu into the bowl and combine thoroughly.
Preheat your oven to 425°F (220°C). Spread the potato nuggets out on a baking sheet in a single layer and bake for 28 to 32 minutes until crispy and golden.
Meanwhile, shape the vegan sausage into a patty using a spatula sprayed with cooking spray. Cook the sausage in a skillet over medium heat until browned on both sides, then break it into bite-sized pieces while cooking. Transfer it to a plate when done.
In the same skillet, add the tofu mixture and cook over medium heat, stirring occasionally, until the liquid is absorbed, about 5 minutes.
To assemble each burrito, lay a tortilla flat and sprinkle with shredded vegan cheese (if using). Microwave for about 10 seconds to melt the cheese.
Place 6 crispy potato nuggets down the center of the tortilla, top with 2 tablespoons of vegan sausage, and 1/4 cup of tofu scramble.
Fold one side of the tortilla over the filling, fold in the ends, and then roll up tightly. Repeat with the remaining ingredients to make six burritos.
Notes
Tips:
For best flavor and texture, prep the tofu scramble, vegan sausage, and potato nuggets ahead of time, and keep them in separate containers in the fridge. In the morning, simply reheat and assemble your burrito to keep the components fresh and avoid sogginess. Add salsa, avocado, or hot sauce right before eating for an extra flavor boost.
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