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    Vegan breakfast burrito with roasted potatoes

    Published: Sep 3, 2013 · Modified: Mar 7, 2022 by Cadry Nelson
    As an Amazon Associate I earn from qualifying purchases. Please see my Privacy Policy for more details.

    Jump to Recipe Print Recipe
    Breakfast burritos on table by berries & coffee.

    There’s no cozier start to the day than a vegan breakfast burrito. Warmed tortillas encase a hearty tofu scramble, potatoes, and veggie bacon or seitan sausage. Top it with avocado or guacamole, salsa, hot sauce, jalapeño peppers, or cilantro.

    Breakfast burrito sliced in half on plate by red napkin and fork.

    Valleys make the hills grander, desert makes the ocean more captivating, and absence makes the heart grow fonder.

    Nothing tastes better than coming in from a frigid January day with frozen feet inside of snow boots to have a brimming bowl of vegan baked potato soup.

    A vegetable sandwich is better on a mountaintop in the middle of a long hike.

    And a hearty vegan breakfast burrito tastes best before the sun has lit up the horizon, and the rest of the city slumbers.

    As I’ve written before on my blog, for over a decade I was a touring children’s theatre artist. I’d go to schools and perform plays for kids, bringing them up on stage to act out parts in the show.

    It was a wonderful job. But it didn’t come without its flaws.

    One of those flaws was that the shows often started first thing in the morning. The schools that we traveled to were scattered all around the Southland, sometimes as deep as San Diego or as far north as Santa Barbara.

    Being there on time was essential or else the other two actors in the show would have to feverishly work out how to perform a three-person show with two people as school children filed into the auditorium.

    That meant waking up at 4 am or 5 am to get on the road.

    You never knew when a sudden traffic jam would erupt. So you had to be prepared, leaving two or three times what Mapquest would guess you’d need.

    Sometimes that still wasn’t enough. And sometimes I’d arrive an hour earlier than necessary.

    And on those days when the traffic gods smiled on me, I’d seek out what was available for breakfast in the pockets of towns within a mile or two of the school.

    Two burritos stacked on top of each other with cilantro and roasted potatoes.

    Southern California is dotted with tiny mom and pop restaurants selling tacos, enchiladas, pupusas, and burritos. And some of those shops opened early. They had cinnamon infused coffee on offer, and breakfast burritos stuffed to the brim.

    In my work uniform of a nearly neon top and brightly colored but clashing pants, I walked in and ordered a burrito wrapped in paper and foil.

    I’d cart it to the school, sit behind a pillowing curtain of an elementary auditorium, and sigh into bites of roasted potato and tortilla.

    Vegan breakfast burrito

    I wasn’t vegan in the year 2000. And the burritos weren’t either. But the ones that I make at home now recreate the memory so completely.

    Warmed tortillas encase a hearty tofu scramble, breakfast potatoes, and veggie bacon or seitan sausage. I top it with avocado or guacamole, salsa, hot sauce, jalapeño peppers, or cilantro.

    (If you have an air fryer, you can also make the breakfast-style air fryer potatoes in it!)

    I add a shake of cinnamon into my coffee and take a leisurely sip. No freeways and no traffic. But it sure takes me back.

    Vegan breakfast burrito with tofu scramble and potatoes, topped with guacamole on table.

    Breakfast burrito on plate by red napkin.

    Vegan breakfast burrito with roasted potatoes

    Warmed tortillas encase a hearty tofu scramble, potatoes, and veggie bacon or seitan sausage. Top it with avocado or guacamole, salsa, hot sauce, jalapeno peppers, or cilantro.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: Mexican, Vegan
    Keyword: brunch, burrito, comfort food
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 375kcal
    Author: Cadry Nelson

    Ingredients

    • 1 medium to large sized Russet potato cut into ½ inch cubes
    • 3 teaspoons extra virgin olive oil divided
    • ½ medium sized yellow onion about one cup, roughly chopped in medium pieces
    • 1 clove garlic minced
    • 1 small red bell pepper about ½ cup, chopped in medium pieces
    • 2 leaves kale roughly chopped with the ribs removed
    • 14 ounces firm water-packed tofu drained*
    • 1 teaspoon cumin
    • ½ teaspoon oregano
    • ½ teaspoon paprika
    • ½ teaspoon chili powder
    • ¼ teaspoon turmeric
    • 1 Tablespoon nutritional yeast flakes
    • Salt and pepper to taste
    • 8 ounces vegan bacon, Italian seitan sausage, or Chorizo seitan sausage
    • 4 whole wheat tortillas
    • Optional toppings: Avocado or guacamole, cilantro, hot sauce, and/or jalapeño peppers

    Instructions

    • Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss the cubed potatoes with one teaspoon of extra virgin olive oil and lay evenly across the baking sheet.
    • Bake for 25 minutes, stopping twice to flip the potatoes for even roasting and to check for doneness. Once they are done, move them to a bowl and set aside.
    • While the potatoes are baking, in a large skillet heat one teaspoon of extra virgin olive oil in a pan with a medium heat. Sauté onion, garlic, and bell pepper for a few minutes, until the onion is translucent.
    • Add kale to the pan and continue to sauté for a couple of minutes more, until the kale begins to wilt.
    • Crumble tofu into the pan and add cumin, oregano, chili powder, paprika, turmeric, nutritional yeast flakes, and salt and pepper to taste. Stir to combine completely. If the scramble begins to stick, add a tablespoon or two of water to deglaze the pan, being careful not too add too much and make the scramble watery.
    • Continue to cook the scramble for 10 to 15 minutes until the tofu is warmed and cooked through and the kale is soft.
    • In a non-stick skillet, add the final teaspoon of extra virgin olive oil and bring to a medium heat. Sauté your preferred veggie bacon or seitan for a few minutes, until evenly browned.
    • Lower the oven to 350 degrees and put the tortillas on the parchment paper-covered baking sheet that the potatoes were cooked on. Put the tortillas in the oven for one minute, until warm.
    • Fill each tortilla with tofu scramble, potatoes, seitan bacon or sausage, and roll into a burrito.
    • Serve immediately with any of the optional toppings.

    Notes

    *For a scramble I don't bother pressing the tofu, since it makes it easier for the tofu not to stick and it makes for a lighter, fluffier scramble. I also like using water-packed tofu for a scramble that has been drained but not pressed, because it requires less oil to fully combine it with the seasonings. If you prefer a firmer, drier scramble, feel free to press it first. Here's more information on how to press tofu.

    Nutrition

    Calories: 375kcal | Carbohydrates: 40g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Sodium: 566mg | Potassium: 489mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3975IU | Vitamin C: 79.5mg | Calcium: 276mg | Iron: 5.9mg
    Tried this recipe?Tag @cadryskitchen on Instagram and hashtag it #cadryskitchen!
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    Reader Interactions

    Comments

    1. Richa

      September 03, 2013 at 11:34 am

      I was just dreaming about a good scramble in a burrito. These with the roasted potatoes = awesome and are going to be breakfast one day this week!

      Reply
      • Cadry

        September 03, 2013 at 12:44 pm

        Cool! Roasted potatoes really make a breakfast burrito in my opinion. Obviously they can be made without them, but you’re losing some serious yum. 🙂

        Reply
    2. lazysmurf

      September 03, 2013 at 11:35 am

      Those sound really great! As a Texan, I think I’d have to do it in taco form but burritos do travel better.

      Happy mofo!

      Reply
      • Cadry

        September 03, 2013 at 12:45 pm

        Tacos with seitan bacon, potatoes & scramble? I like the way you think!

        Happy MoFo to you too!

        Reply
    3. veganmiam.com

      September 03, 2013 at 11:51 am

      What a cute banner! Back to the Future 😉 These burritos look so delicious, especially roasted potatoes. Potatoes are my favorite!

      Reply
      • Cadry

        September 03, 2013 at 12:48 pm

        Thanks! Me too! Potatoes are so hearty and satisfying in burritos and tacos.

        Reply
    4. The Peace Patch

      September 03, 2013 at 12:18 pm

      mmmmyum…thanks for the recipe and the wonderful story! Breakfast comfort food memories always make me smile. Hiding big bowls of cereal behind cereal box forts, making piles of pancakes for my brothers on Sundays, and stopping at the local vegan bakery for blueberry muffins and coffee while hiking to work. I miss that bakery and those ginormous blueberry muffins. 🙂

      Reply
      • Cadry

        September 03, 2013 at 12:49 pm

        Oh, those are all lovely memories! Thank you for sharing those! It’s been much too long since I’ve had a blueberry muffin!

        Reply
    5. cookeasyvegan

      September 03, 2013 at 12:31 pm

      This sounds so comforting for a cool, rainy morning like the one we’re having today. And you know, the first thing I thought of (well, the second, since the first was really, “yum, potatoes!”) was that coconut bacon might taste really good in there!

      Reply
      • Cadry

        September 03, 2013 at 12:50 pm

        Absolutely! Coconut bacon is really good everywhere!

        Reply
    6. Hannah

      September 03, 2013 at 1:54 pm

      Can I just say that your theme’s logo/photo makes me SO DARN HAPPY.

      Reply
      • Cadry

        September 03, 2013 at 2:01 pm

        I love that! I’m glad to hear it!

        Reply
    7. Kylie - FotV

      September 03, 2013 at 2:46 pm

      5 stars
      There is nothing I love more than a burrito, especially breakfast burritos. Something about having your food wrapped up in it’s own neat little package!

      Reply
      • Cadry

        September 03, 2013 at 3:46 pm

        That’s true. It’s like a present for your mouth. Plus, it often includes some of my favorite things in the world like avocado, hot sauce, and jalapeños!

        Reply
    8. Mandee

      September 03, 2013 at 3:10 pm

      You must have had so much performing! And I love the look of these breakfast burritos! They’re not a thing here, but I could definitely go for one each morning!

      Reply
      • Cadry

        September 03, 2013 at 3:48 pm

        I did! It was also so gratifying to see kids come up on stage excitedly and win over their peers with their performances. It was amazing to see the kind of talent that is just sitting there inside of children waiting to be given room.

        Reply
    9. Joey

      September 03, 2013 at 3:15 pm

      I think I must have been half asleep when I read your first Mofo post – I though you were posting about flax for a month! Time for a lie down, maybe!

      I love the look of that burrito – I made my first breakfast burrito this morning! Maybe future me travelled back in time to tell me to make some after I read this post?!

      Reply
      • Cadry

        September 03, 2013 at 3:53 pm

        Oh, that is so funny! If that was my theme, I think people would be fairly underwhelmed since I almost exclusively use flaxseeds in smoothies. I know how to use them in baked goods and have done that before, but I just don’t do that much baking. “Day 29: Look, everybody! Another smoothie… with flaxseeds!” 🙂

        What a coincidence that you made your first breakfast burrito this morning. It seems only reasonable that it was a time traveling version of yourself who convinced you to do it! Your future self has excellent taste!

        Reply
    10. Crystal

      September 03, 2013 at 3:59 pm

      numnumnumnumnumnum.

      Reply
      • Cadry

        September 03, 2013 at 8:43 pm

        You took the words right out of my mouth! 😉

        Reply
    11. veganinbrighton

      September 03, 2013 at 4:28 pm

      That burrito looks perfect, I fell in love with breakfast tacos in Austin last year and it’s bringing back some great memories.

      Reply
      • Cadry

        September 03, 2013 at 8:45 pm

        I still haven’t made it to Austin! I’ve heard consistently great things about it. Hopefully I’ll get there sometime in the next year, and then I can sample their tacos for myself! I love foods that bring back great memories. 🙂

        Reply
    12. Katie

      September 03, 2013 at 5:00 pm

      I love burritos more than life itself.

      Reply
      • Cadry

        September 03, 2013 at 8:45 pm

        Wow, that is some serious love!

        Reply
    13. luminousvegans

      September 03, 2013 at 5:35 pm

      Working as a children’s theatre artist sounds like fun, but those school hours can definitely be rough. I don’t know how kids do it! A portable breakfast is the perfect solution.

      Reply
      • Cadry

        September 03, 2013 at 8:48 pm

        Luckily, the hours of driving and early wake-up times were a small price to pay for how much I enjoyed the work! Plus, burritos! 🙂

        Reply
    14. FoodFeud

      September 03, 2013 at 8:01 pm

      I love potatoes in any burrito, but especially breakfast burritos. I bet these would keep you full for a long time before performing.

      Reply
      • Cadry

        September 03, 2013 at 8:49 pm

        Definitely! A breakfast burrito is really at its best when potato is involved. They were very filling indeed. Potatoes have staying power.

        Reply
    15. chels

      September 03, 2013 at 9:54 pm

      Awesome! My best pal is gonna love these… makin’ em for this weekend’s special saturday brekkers. <3 cheers!

      Reply
      • Cadry

        September 04, 2013 at 8:59 am

        Great! I hope you enjoy them!

        Reply
    16. erinwiko

      September 04, 2013 at 2:16 am

      I’m convinced that breakfast burritos might be the perfect food. I definitely need to make a version of these for our American football breakfasts (curse you, time zones!).

      Reply
      • Cadry

        September 05, 2013 at 2:30 pm

        You could be right about breakfast burritos being the perfect food. They’re definitely up there!

        If the time zones are too rough on you, keep in mind that all of the ingredients store really well in the refrigerator! You could make everything the night before and then just put the scramble, bacon, and potatoes in tortillas, and then warm all of it in the oven. David really likes them that way, so that the tortillas are kind of crisp on the outside.

        Reply
    17. Mel

      September 04, 2013 at 4:00 am

      Love the story behind the meal Cadry and your burrito photos are making me drool!

      Reply
      • Cadry

        September 05, 2013 at 2:31 pm

        Excellent! My goals here have been met. 🙂

        Reply
    18. Susmitha - Veganosaurus

      September 04, 2013 at 4:56 am

      Cadry, I’m just picturing you doing those plays and I can just imagine how great you must’ve been at it! 🙂

      4 am and 5 am?! Egad! There are very few things in the world that would make me wake up at those ungodly hours. haha But if I do wake up that early, they I can say these breakfast burritos and cinnamon coffee would surely make my day. 🙂

      Reply
      • Cadry

        September 05, 2013 at 2:33 pm

        Yes, getting out of bed when it was still pitch black outside, especially in the winter, wasn’t easy! Especially when my husband and our cats were still curled up in bed, fast asleep. But it was nice to have my work day done and out of the way by one or two!

        Reply
    19. Maggie Muggins

      September 04, 2013 at 7:16 am

      You’re story makes me want to snuggle up on the couch, early in the morning with my own burrito. I had no idea you used to be a travelling children’s performer, what a cool and unique job! What do you do now? (If you don’t mind me asking).
      The burrito looks crazy delicious too, it’s been way too long since I’ve made one of those.

      Reply
    20. Caitlin Galer-Unti (@caitlingu)

      September 04, 2013 at 1:05 pm

      That sounds delicious, like a great start to the day! I love your story too, and that job sounds super fun (apart from the early morning starts)!

      Reply
      • Cadry

        September 05, 2013 at 2:37 pm

        It was a really great job! There are lots of people who have stayed in the company for 20 years or more, just because the work is so gratifying and fun.

        Reply
    21. ameyfm

      September 04, 2013 at 2:18 pm

      oh yumz!! You even gave us a recipe! I love that you and I are both doing foods from our past… it’s so sweet!

      Reply
      • Cadry

        September 05, 2013 at 2:35 pm

        I know! I love that too! We’re on the same wavelength. Let me know when you finally make your first breakfast burritos!

        Reply
    22. Randi (laughfrodisiac)

      September 04, 2013 at 2:37 pm

      I just realized I still have my coupon from VVC for Uptons seitan! I’m definitely making these. I’ve never actually made breakfast burritos; that needs to change asap.

      Reply
      • Cadry

        September 05, 2013 at 2:34 pm

        Lucky you! We used our free coupons long ago! I’m surprised that you’ve never made breakfast burritos. You’ll have to let me know how it goes!

        Reply
    23. Anna {Herbivore Triathlete}

      September 05, 2013 at 6:10 pm

      Oh my, I love breakfast burritos! This would be delicious for breakfast, especially now that the weather is getting cooler.

      Reply
      • Cadry

        September 06, 2013 at 5:03 am

        You’re right. Hearty breakfasts are especially comforting when it’s chilly outside.

        Reply

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    Hi, I'm Cadry!

    I’m a longtime vegan. (14 years!) But I grew up eating a Standard American Diet. I know that all of us crave foods that are familiar, comforting, and delicious.

    That’s why it’s my passion to share mouthwatering plant-based recipes that taste like home.

    More about me →

    Spring recipes

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    • Vegan eggs Benedict (for an amazing brunch!)
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    Salads

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    • Israeli couscous salad with olives & artichokes

    Easy weeknight meals

    • Air fryer baked potato in about 35 minutes
    • Buffalo chickpea sandwich with vegan blue cheese
    • Three bean chili: Warm up with a bowl
    • Vegan taco pizza with black beans: A taste of nostalgia
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