Protein-Packed Vegan Breakfast Burritos

Hey guys! I know it’s been a long time since I posted, but I am still alive! 🙂 I have spent the last few months vacationing on the islands of… oh, just kidding (unfortunately). Lately I have been working on a few other projects, including art and music and some behind-the-scenes work on One Ingredient Chef – including building a new video studio because, starting right now, I’m planning on making videos for most of my new recipes.

Video is obviously a great medium for recipes. I know you guys like them, and I’m really inspired by the concept of these short, condensed, overhead videos to go alongside the classic recipe format that I have done nearly 300 times now. So without further ado, here’s the video for these protein-packed vegan breakfast burritos. Let me know what you think!

As you can see, the star of these burritos is that “eggy” filling made from mashed tofu with nutritional yeast & spices, sautéed with hash browns and black beans. That filling is paired with some steamed greens, salsa, and avocado before being rolled into a nutritional powerhouse of a breakfast with some incredibly delicious flavors.

I actually made a whole bunch of these as I was doing the video and discovered that they keep really well in the fridge for up to 2 days (wrapped in foil) or you can store them in the freezer (minus the salsa and avocado) for much longer.

Makes: 4 burritos


  • 8 oz tofu (soft or firm)
  • 1 1/2 tablespoons nutritional yeast
  • Dash of turmeric power
  • 2 cups (fresh or frozen) hash browns
  • 1 15 oz can black beans
  • 1-2 teaspoons smoked paprika
  • 3 green onions, sliced
  • 6+ cups fresh chopped kale
  • 1/3 cup your favorite salsa
  • 1 avocado
  • 4 large whole-wheat tortillas
  • Salt and black pepper, as needed

Step One

Prepare the tofu scramble by mashing the block of tofu into medium-sized chunks. Then add in some nutritional yeast, a dash of turmeric (which adds the perfect color) and about 1/4 teaspoon salt and black pepper. Mash until the spices are incorporated and the tofu is a uniform “scrambled egg” consistency.

Step Two

In a sauce-pan (preferably non-stick) add the hash browns with a splash of water and cook over medium heat for 5-10 minutes. I like to add these first because potatoes take the longest to cook so it’s good to give them a head start. Once they have become soft and appear almost fully cooked, throw in a can of (rinsed and drained) black beans + the eggy tofu mixture. Stir regularly and allow to cook for 5-7 more minutes, until the potatoes are done and everything is thoroughly heated.

Step Three

Next, add the finishing touches to this filling, which make a HUGE difference. Sprinkle in a teaspoon of smoked paprika, a dash more salt and pepper, and 3 sliced green onions. Stir to incorporate and then remove from the heat.

Step Four

To make the burritos, first steam some kale. My favorite way to do this is to chop it, then add to a large bowl with a splash of water and microwave for 2-3 minutes. It retains more nutrients than other steaming methods and is much quicker. With that ready, lay out a large tortilla and layer in some of the kale, filling, salsa, and avocado lengthwise. Fold in the sides and roll into a burrito!

Again, these keep well for a day or two and do well in the freezer (minus the avocado and salsa).


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  1. Standing ovation! Good for you taking the leap into video. I’ve been hemming and hawing for months about making one. Man oh man that burrito looks awesome!

  2. Thank you for all your amazing and easy recipes! I made this one with gluten-free tortilla wraps and it was delicious! Vegan ideas are endless! #itsnotjustforbreakfast 😉

  3. I am anxious to try these as they look so good and simple. I am all about simple! and GOOD! I will probably add a little black salt powder (which is NOT black, but adds that “eggy” taste). Also happy to read that they freeze well.

    • Hey Mary Jean! Ah yes, I was actually going to mention that black salt would definitely add to the eggy flavor. I never seem to have any myself but it would be great. Thank you – glad you like the video as well 🙂

  4. I loooove the video – especially the music! The entire presentation is simple yet entertaining. Will be looking forward to more of these in the future!

    • Awesome, thanks so much Angela. I hope to do a lot more videos in the future! So glad that you liked the music, I made that myself, but I’m very much an amateur producer so it took longer than the video to get it right, haha. It’s a lot of fun though, so hopefully I can continue doing that for future videos. 🙂

  5. Video was under 3minutes, great for my concentration and your placing of fillingsand folding for excellent presentation when cut,thank you,Ron

  6. Hi, these look so good and easy to do, since I can’t eat tofu (or soy), I went for some Earth Island Vegan egg and it was quite good.
    So the only thing I changed was the tofu and I added a lot less spice, I am not a spice guy 🙂
    Really delicious, and great video, thank you.

    • Oh, very cool! I appreciate you taking the time to let me know that it worked well for you, Tobius… I’ve never heard of earth island vegan eggs – I’ll have to look that up! 🙂

  7. Yeah, they are quite good, I think they have changed the recipe and it now has soy in it, but I have the original without soy, they look and taste like eggs, quite amazing really.

  8. Looks great and planning to make this weekend for brunch. If making a day ahead and wrapping in tin foil, then warming the next day in the oven, any thoughts on the guacamole? Thinking it might be better to omit and serve on the side. Any other suggestions or thoughts?

    • Hmm, I think that should work but I would definitely hold off on the guacamole – imo there’s nothing worse than warm guac! 🙂

  9. So much easier watching cooking videos that have the ingredient amounts written on the screen, rather than having to read the recipe go back to the video then the recipe. Especially when you have dirty hands. I usually download the video and add my own subtitles so I can just press play.

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